There’s something about certain letters that reaches out and plucks at our heartstrings.
For whatever reason, Snohomish cook Dorothy Trethewy’s recent request, dare I say, is one of those string-twangers. “If anyone has a family recipe for old-fashioned tea cakes, I would appreciate knowing how to make these cookies,” she told us, going on to explain, “My great-grandmother always had the blue cookie jar full of these not-too-sweet, crisp cookies. Unfortunately, she never shared her ‘secret’ recipe with anyone, leaving behind just the memories.”
As could have been expected, and bless their hearts one and all, three Forum cooks raced to find a recipe for Dorothy.
“I don’t have a family recipe,” longtime helper-outer Jean Kroeze of Arlington writes, “so I looked through my cookbooks for a recipe for old-fashioned tea cakes and found only two possibilities.
“Of course, the one for the tea cookies was from the old standby ‘Favorite Recipes of Home Economics Teachers,’ and the other is from a cookbook put out by the Sheyenne Valley Arts & Crafts Assoc. in Fort Ransom, North Dakota.”
But wait! Before you race into the kitchen to recreate the second old-time goodie, Jean warns, “Only one problem — the ‘Mama’s tea cakes’ from the Fort Ransom cookbook (although the two contributors sharing the recipe are from Georgia) doesn’t list an amount of flour in the ingredients, but the directions say to “make a well in sifted flour.’ Since the recipe calls for 1 cup lard, I would guess at using at least 3 cups flour. I haven’t seen a recipe calling for lard forever, except for tamales or pie crust.”
Winding up, Jean says, “I hope one of these is what Dorothy Trethewy is looking for.”
Tea cookies (refrigerator type)
1 cup butter (butter is preferable, but shortening can be substituted), softened
2 cups light brown sugar
2 eggs
1 teaspoon vanilla
1 cup chopped nut meats, preferably pecans
31/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
In a large mixing bowl, combine the butter or shortening and sugar and cream thoroughly; add unbeaten eggs and mix well. Add vanilla and nuts.
Sift flour, baking soda and salt together 3 times. Add to the creamed mixture, mixing thoroughly. Form into rolls about 1 1/2-inches thick. Place in refrigerator several hours.
Slice 1/4-inch thick. Bake on ungreased cookie sheet 10 to 12 minutes at 400 degrees. Makes 10 dozen.
Mama’s tea cakes
Flour (no amount given, but suggested starting amount is 3 to 3 1/2 cups flour), sifted
1 1/4 cups sugar
2 eggs
1 cup lard
3 tablespoons buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon lemon (or desired) extract
Turn flour into a large mixing bowl and make a well in the center; stir in the sugar, then work in the eggs, lard, buttermilk, baking soda, baking powder and flavoring; knead lightly until stiff enough to roll out, adding flour if necessary. Cut into desired shapes and place on cookie sheet. (Do not let cookies touch.) Bake at 350 degrees until lightly browned.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s comics section.
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