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By DAPHNE HUTCHINSON Rappahannock News Staff Writer
Christmas time brings visions of sugar plums dancing in the heads of youngsters with holiday sweet tooths and to cooks who bask in the appreciation that comes with giving gifts that come fresh from the oven.
Mrs. Margaret Compton had those same visions years ago. A Rappahannock teacher at Washington’s Rabbit Gum Academy, she included pages of holiday ideas in her New Delineator Recipes. Ruby Jenkins has a copy of that 1928 cookbook at her Washington Museum and agreed to share these old kitchen favorites for Rappahannock’s sesquicentennial Yule.
Lemon Wafers
1 cup butter* or shortening
2 cups sugar
3 eggs
3 tablespoons lemon juice
flour
Cream butter or shortening and add sugar and well beaten eggs and lemon juice. Stir in just enough flour to make as soft a dough as can be rolled. Roll very thin and shape with a cutter. Bake at 380 degrees for 10 minuts. (Mrs. Compton doesn’t mention this but the cookies look more festive with a dusting of powdered sugar, sifted on top while they’re still warm.)
Raisin Rocks
1 cup butter or shortening
1 cup brown sugar
1 teaspoon salt
flour
1 teaspoon ginger
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