One of the most notable supporters in the 1920s of Girl Scout cookies and their advertising was baseball’s famous slugger Babe Ruth. The now-famous Girl Scout cookie sale began nationwide in 1922 with a cookie recipe formulated by a Chicago Scout leader. The recipe is as follows:
1 cup butter (or substitute);
1 cup sugar;
2 tablespoons of milk;
2 eggs;
1 teaspoon of vanilla;
2 cups of flour;
2 teaspoons of baking powder.
1 cup sugar;
2 tablespoons of milk;
2 eggs;
1 teaspoon of vanilla;
2 cups of flour;
2 teaspoons of baking powder.
Cream butter and sugar; add well-beaten eggs, then milk, flavoring, flour and baking powder. Roll thin and bake in oven. Sprinkle sugar on top.
This recipe makes six to seven dozen cookies and came
complete with the
following poem:
Cookies large and cookies small,
Made by Scouts
both short and tall,
Thirty Cents is all we ask,
And we find it is no task,
To deliver to your door,
Dozens — one, two,
three or more!”
