Ginger Creams
Single base-batch sheet
From E.W. Williams.
Yield: Makes about 4 1/2 dozen
Ingredients
- 1/4 cup shortening
- 1/2 cup sugar
- 1 egg
- 1/3 cup molasses
- 2 cups sifted flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 cup water
Directions
- Cream shortening and sugar.
- Beat in egg. Stir in Molasses and sifted dry ingredients.
- Add water.
- Drop by teaspoon full on cookie sheet.
- Bake 400° degree oven about 8½ min
- While slightly warm frost with confectioners frosting
Timing: about 8½ min
Temperature: 400° degree oven
Equipment: cookie sheet
As written
17
17
Single
# 1/2 scoop
Base sheet with doubled margin quantities
Yield: Makes about 4 1/2 dzen
Ingredients
- 1/4 cup shortening
- 1/2 cup sugar
- 1 egg
- 1/3 cup molasses
- 2 cups sifted flour
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 cup water
- confectioners frosting, amount not stated
Directions
- Cream shortening and sugar.
- Beat in egg. Stir in molasses.
- Sifted dry ingredients. Add water.
- Drop by teaspoons on cookie sheet.
- Bake 400° degree about 8 1/2 min.
- While slightly warm frost with confectioners frosting.
Timing: about 8 1/2 min.
Temperature: 400° degree
Equipment: teaspoons; cookie sheet
Notes
- Double batch
- 1/2 cup; 1 cup; 2 eggs; 2/3 cup; 4 cup; 1 tsp; 1 tsp; 2 tsp; 1 tsp; 1 tsp; 1 cup
As written
Enlo Wilbur or Erlo Wilbur, with Wilbur underlined
7
Makes about 4 1/2 dzen - 4 [illegible]
Double-batch sheet
Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 2/3 cup molasses
- 4 cups sifted flour
- 1 teaspoon Baking Soda
- 1 teaspoon salt
- 2 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 cup warm water
- confectioner frosting
Directions
- Cream shortening and sugar.
- Beat in eggs. Stir in molasses.
- mix in sifted dry ingredients.
- add water. Mix well.
- Drop by teaspoonfull on Cookie sheet (greased) or parchment paper
- Bake 400° degree about 8 1/2 min.
- use 3/4 scoop
- While slightly warm frost with confectioner frosting
Timing: about 8 1/2 min.
Temperature: 400° degree
Equipment: Cookie sheet; parchment paper; 3/4 scoop
Notes
- Double
As written
1 B
Arwilda’s changes
- Added “2 teaspoon ginger”
Compare the cards
Batch quantities
- Single base-batch sheet
- Single batch: 1/4 cup shortening, 1/2 cup sugar, 1 egg, 1/3 cup molasses, 2 cups flour, half-teaspoon leavening and minor spices except 1 teaspoon ginger, and 1/2 cup water.
- Double-batch sheet
- Double batch: every base ingredient is doubled, including 1/2 cup shortening, 1 cup sugar, 2 eggs, 2/3 cup molasses, 4 cups flour, 2 teaspoons ginger, and 1 cup water.
- Base sheet with doubled margin quantities
- The main column gives the base batch and the right margin cards the exact doubled amount beside each ingredient.
Cookie surface and portion notation
- Single base-batch sheet
- Drop by teaspoonful on cookie sheet; a separated scoop notation is uncertain.
- Double-batch sheet
- Drop by teaspoonful on a greased cookie sheet or parchment paper; use 3/4 scoop.
- Base sheet with doubled margin quantities
- Drop by teaspoons on cookie sheet; no secure normalized scoop direction is included.
Name-like card notation
- Single base-batch sheet
- Two-line upper-left name ending Wilbur; given name likely Erlo but uncertain.
- Double-batch sheet
- No Wilbur name appears; only a small uncertain notation sits above the title.
- Base sheet with doubled margin quantities
- Upper-left name-like annotation reads Erlo or Enlo Wilbur, with role uncertain.
Remembering Arwilda
Does this recipe bring back a memory?
We’d love to hear it. Share a memory of Arwilda, tell us about making this recipe, or send a photo. Corrections are welcome, too.