This seems to be a week for recipes with interesting titles. Today it is York State Cookies. The recipe was contributed by Miss Alice Eby for the 1906 Berlin Cook Book. I decided to make half the recipe since it looks to make a large amount.
I creamed 1/2 cup of butter and 1/2 cup of lard with 1 cup of sugar. I added two medium eggs and mixed well. Finally I added 1 teaspoon cream of tartar and 1/2 teaspoon of baking soda to 1 cup of flour and mixed it into the batter. I added another cup of flour and then a bit more so that I could roll and cut out the cookies. I baked them on a greased cookie sheet for 10 minutes at 350 degrees F.
I had expected it would be easy to find information about Miss Alice Eby but an unmarried Alice Eby doesn’t appear in the census. I found three on Waterloo Generations website and ruled out one since she died as an infant and the other would only be 8 years old. It could be Alice E. Eby as she was born around 1859 in Kentucky to a Waterloo area father and a mother born in Ohio. The parents were married in West Virginia. I could explain why she doesn’t appear in the census if she continued this mobile life herself.
Miss Alice Eby’s York State Cookies are a nice sugar cookie style treat. They are better than some cookies but not anything special. A modern cook might want to add some sort of flavouring. The texture of the cookie is very nice but otherwise it is ordinary with an interesting name.
YORK STATE COOKIES
4 eggs, 1 cup butter and lard, 1 teaspoon soda, 2 teaspoons cream of tartar, 2 cups sugar, flour to roll.