Georgianne’s Recipes

I’ve got a photo series scheduled for the next ten days or so over on my photolog about Georgianne Fitzgerald, mostly because I’m in a photography slump and have other numerous things I need to be doing besides fretting where my next picture will come from.

Along with the piles of photographs and letters I found two books filled with recipes borrowed from family, friends, neighbors, newspapers, and advertisements all dated between the mid-50s and mid-80s.

And so, in the same spirit of “having no original content to speak of,” I will be sharing some select recipes from her book, retaining the abbreviations, incomplete directions, and spelling errors that make the books personal.

BACON FAT COOKIES
(Ed. — Bacon: not just for bandages anymore.)

¾ cup Bacon drippings
1 cup sugar
1 egg
2 cups flour
1 tsp. cloves
½ tsp. salt
2 tsp. soda
4 Tbsp.mollasses (½ cup)
1 tsp. ginger
1 tsp. cinnamon

Mix together, and chill the dough. Roll dough into small balls, then roll in sugar, and place on cooky sheet. Press cooky flat with the bottom of a small glass dipped in sugar. Be sure to dip glass in sugar for each cooky.

Bake 350 degrees until nice and brown.
(brown sugar may be used in place of mollasses.)

01 November 2005 · 12:56:22

1 love notes

That is just nasty…

love, Klondike Kate at 03nov05, 10:08:05

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