Hum Muds (Ginger Cookies from Girard College)
- Ready In:
- Cream the sugar, lard, salt and spices together and beat them until light.
- Add the molasses and beat 3 minutes.
- Add 3/4 cup cool water and beat for 1 minute.
- Fold in the flour.
- Dissolve baking soda in 1/4 cup cool water and add to the other ingredients, mixing until smooth.
- Preheat oven to 375 degrees.
- Grease and lightly flour a baking sheet.
- Wet hands with cold water and make patties of batter, then placing them onto the baking sheet and pat them down.
- Dip a knife into cold water and use the knife to score the gingers.
- Bake for 20 minutes.
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In late 1960s when i a attended as a student, they made 2 different Hum Muds. The dry ones served with dinner as a desert (and other times) and then the soft chewy yummy ones served on hollidays. These are the yummy ones. I went for 2year.s and my mom pulled me out due to the social unrest over the will. I never went back to 8th grade and will say my future would have been better if i had comleted. These are great. Kevin Dixon Hope J. Black, R. Galvani, Hearns, Drummond bros, J Ostright, and Coles bros all did well in life.
Thank you for this recipe. I can't wait to make for my father, a Girard College Alumni. I remember him bringing these home when I was a little girl after he attended Founders day. I couldn't wait to take a bite. I hope he enjoys them again. They were easy to make and smell great. They look like them too. Now i need to wrap in plastic and bring to his house. I had hope to find this recipe and there it was. Thank you again.
I found this recipe in an old Betty Crocker Cookbook back in the early ‘70’s. I attended Girard from 1953 - 63, and every Friday we looked forward to the “Hum Muds”. "True old-fashioned ginger cookies. A happy tradition at the famous Girard College, Philadelphia, Pennsylvania. The boys hoard them ... old grads long for them." 1/2 cup soft shortening Mix thoroughly ... 1 cup brown sugar (packed) 11/2 cups dark molasses Stir in 2/3 cup cold water Sift together and stir in ... 6 cups sifted flour 2 tsp. soda 1 tsp. salt 1 tsp. allspice Chill dough. Roll out very thick (1/2"). Cut with 21/2" round cutter. Place far apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains. TEMPERATURE: 350O (mod. oven) TIME: Bake about 15 minutes AMOUNT: 22/3 doz. flat, puffy 21/2 cookies
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I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.