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After-School Carrot Cookies / Brown Sugar Hint
Card 1 Front:
COOKIES
[C AND H sugar logo] AFTER-SCHOOL
CARROT COOKIES
1/2 cup boiling water 1 egg, unbeaten
1/2 cup raisins 1 teaspoon lemon extract
1 cup C and H Dark Brown Sugar, 1/2 cup finely shredded raw carrot
packed 1-1/2 cups sifted all-purpose flour
1/2 cup shortening 2 teaspoons baking powder
1/2 teaspoon salt
Pour boiling water over raisins; soak 5 minutes; drain. Combine sugar, shortening,
egg and lemon extract in mixing bowl; beat well. Stir in carrot and drained raisins.
Sift together flour, baking powder and salt; add to first mixture and blend well. Drop
by teaspoonfuls on greased baking sheet. Bake in 400 degree oven for 10 to 12
minutes. Makes 3 dozen cookies.
BROWN SUGAR HINT
USE a tablespoon or so of brown sugar sprinkled on a cling
peach half, broil 2 minutes and serve with meat, chicken or fish.
Card 1 Back:
[Illegible — heavily worn/stained cardboard back, no readable text]
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# After-School Carrot Cookies and Brown Sugar Hint
*Two recipes on one C and H Sugar promotional card*
---
# After-School Carrot Cookies
*Makes 3 dozen cookies*
## Ingredients
- 1/2 cup boiling water
- 1/2 cup raisins
- 1 cup C and H Dark Brown Sugar, packed
- 1/2 cup shortening
- 1 egg, unbeaten
- 1 tsp lemon extract
- 1/2 cup finely shredded raw carrot
- 1-1/2 cups sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
## Instructions
1. Pour boiling water over raisins; soak 5 minutes; drain.
2. Combine sugar, shortening, egg, and lemon extract in mixing bowl; beat well.
3. Stir in carrot and drained raisins.
4. Sift together flour, baking powder, and salt; add to first mixture and blend well.
5. Drop by teaspoonfuls onto a greased baking sheet.
6. Bake in a 400°F oven for 10 to 12 minutes.
---
# Brown Sugar Hint
*Recipe tip on one C and H Sugar promotional card*
## Instructions
1. Sprinkle a tablespoon or so of brown sugar on a cling peach half.
2. Broil 2 minutes.
3. Serve with meat, chicken, or fish. -
Graham Cracker Pie
# Graham Cracker Pie
## Ingredients
### Crust and Topping
- 16 graham crackers, rolled fine
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 tsp cinnamon
### Custard Filling
- 2 cups milk, scalded
- 3 eggs, separated
- 1/2 cup sugar (for custard)
- 4 Tbsp all-purpose flour
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
### Meringue
- 3 egg whites (reserved from above)
- 1/2 cup sugar
## Instructions
### Crust
1. Combine rolled graham cracker crumbs, melted butter, sugar, and cinnamon; mix well.
2. Reserve 1/2 cup of the crumb mixture for topping.
3. Press remaining mixture evenly into a 9" pie pan to form the crust.
### Custard Filling
1. Scald milk in a heavy saucepan until just steaming; set aside.
2. Beat egg yolks with sugar, flour, vanilla, and lemon extract until well combined.
3. Slowly add scalded milk to the egg mixture, stirring constantly to blend.
4. Transfer to the top of a double boiler over boiling water.
5. Cook, stirring constantly, until mixture thickens and raw flour taste is gone — approximately 20 minutes.
6. Pour custard filling into the prepared graham cracker crust.
### Meringue and Assembly
1. Beat egg whites until stiff peaks form.
2. Gradually fold in sugar until meringue is glossy and holds its shape.
3. Spread meringue evenly over the custard filling.
4. Sprinkle reserved 1/2 cup graham cracker crumb mixture over the meringue.
5. Bake immediately at 300°F for 15 to 20 minutes until meringue is set and crumbs are lightly toasted.
6. Cool completely before slicing.
---
# Graham Cracker Pie
## Crust Ingredients
- 16 graham crackers, rolled fine
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 tsp cinnamon
## Filling and Meringue Ingredients
- 2 cups milk
- 3 eggs
- 1/2 cup sugar
- 4 Tbsp all-purpose flour
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
## Instructions
1. Mix all crust ingredients together. Reserve 1/2 cupful for topping meringue. Pat out remaining mixture in a 9-inch pie pan.
2. Scald milk. Beat egg yolks and add 1/2 cup of the sugar, flour and flavorings. Mix well and slowly add the scalded milk, stirring to blend well.
3. Place over boiling water in double boiler and cook until mixture thickens and the raw taste is eliminated (about 20 minutes). Stir constantly to prevent lumping.
4. Make meringue by beating the egg whites until stiff and gradually folding in the remaining 1/2 cup sugar.
5. Place custard filling in pie pan on graham cracker mixture. Spread meringue over custard and sprinkle remaining crumb mixture on meringue.
6. Bake immediately in a slow oven, 300 degrees F., for 15 to 20 minutes. -
Orange Layer Cake
Orange layer cake
1 egg. 4 Tblsps. shortening
2 cup flour. 1 cup sugar
2 tsps Calumet 1 egg
1/4 " salt. 3/4 cup milk
1/2 " orange xtract 1/4 tsps. lemon.
Mix as usual - Bake in two 9 in. layer
pans in 375 oven 25 minutes. put layers
together with orange filling and cover top and
sides of cake with 7 min frosting
arrange orange sections free from membrane
Back:
on top of cake.
---
# Orange Layer Cake
## Ingredients
### Cake
- 1 cup sugar
- 4 Tbsp shortening
- 1 egg
- 3/4 cup milk
- 2 cups flour
- 2 tsp Calumet baking powder
- 1/4 tsp salt
- 1/2 tsp orange extract
- 1/4 tsp lemon extract
### Orange Custard Filling (see Editor's Notes)
- 3 egg yolks
- 1/2 cup sugar
- 1/3 cup orange juice
- 1 Tbsp lemon juice
- 2 Tbsp butter
- 1 tsp orange zest
### Seven Minute Frosting
- 2 egg whites
- 1 1/2 cups sugar
- 5 Tbsp cold water
- 1 1/2 tsp light corn syrup
- 1 tsp vanilla
### Garnish
- 2-3 oranges, supremed (sections free from membrane)
## Instructions
### Cake
1. Preheat oven to 375°F. Grease and flour two 9" round layer pans.
2. Cream shortening and sugar together until light and fluffy.
3. Beat in egg.
4. Sift together flour, baking powder, and salt.
5. Add dry ingredients alternately with milk, beginning and ending with flour.
6. Stir in orange extract and lemon extract.
7. Divide batter evenly between prepared pans.
8. Bake at 375°F for 25 minutes until golden and a toothpick inserted in the center comes out clean.
9. Cool completely before assembling.
### Orange Custard Filling
1. Whisk egg yolks, sugar, orange juice, and lemon juice together in a heavy saucepan.
2. Cook over medium-low heat, stirring constantly, until thickened — approximately 8-10 minutes.
3. Remove from heat and stir in butter and orange zest.
4. Cool completely before using.
### Seven Minute Frosting
1. Combine egg whites, sugar, cold water, and corn syrup in the top of a double boiler.
2. Beat with a hand mixer over boiling water for 7 minutes until stiff, glossy peaks form.
3. Remove from heat and stir in vanilla.
4. Use immediately.
### Assembly
1. Place first cake layer on serving plate.
2. Spread orange custard filling evenly over the top.
3. Place second layer on top.
4. Cover top and sides of cake completely with seven minute frosting.
5. Arrange supremed orange sections decoratively on top of cake.
6. Serve the same day — seven minute frosting does not hold well overnight.
## Editor's Notes
- **Orange filling** — called for in the original assembly instructions but entirely absent from the recipe card. A standard orange custard filling has been reconstructed above as the most period-appropriate interpretation. An orange buttercream (powdered sugar, softened butter, orange juice, and orange extract) is a simpler modern alternative.
- **"7 min frosting"** — Seven Minute Frosting is a well-documented period recipe; standard reconstruction provided above. Must be used immediately after preparation as it sets quickly and does not store well.
- **"Orange sections free from membrane"** — supremed orange segments; cut away all peel, pith, and membrane to expose clean fruit sections. A period presentation detail suggesting this was considered a somewhat elegant cake. -
Pineapple Drop Cookies
Pineapple Drop Cookies
1⅓ cups sugar (mix in order given)
2 eggs (well beaten)
2⁄3 cup shortening (scant)
½ .. crushed pineapple
2 teasp lemon extract
1 .. soda in flour
2½ cups flour (good measure)
.. Drop on tins & bake
4400 375 8-
350 good 10 minutes
Back:
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join with others in the following commitment to:
UNITED BAPTIST CHURCH, Lewiston, Maine
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This pledge may be increased, decreased or cancelled by notifying the
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□ I agree to tithe, giving 1/10 of my income to God's Work.
---
# Pineapple Drop Cookies
## Ingredients
- 1 1/3 cups sugar
- 2 eggs, well beaten
- 2/3 cup shortening (scant)
- 1/2 cup crushed pineapple
- 2 tsp lemon extract
- 1 tsp baking soda (mixed into flour)
- 2 1/2 cups flour (good measure)
## Instructions
1. Mix ingredients in the order given.
2. Drop by spoonfuls onto baking tins.
3. Bake at 350°F for 8–10 minutes.