Boston Cooking-School cook book

14 teaspoon each, nutmeg, cloves, allspice 1g teaspoon ginger Y teaspoon cinnamon 1% cup raisins, floured , Cream sugar and butter. and sift dry ingredients and add to first mixture. Drop from spoon on greased pan. 10 to 12 minutes. / Add egg, molasses, and milk. Mix Add raisins. Bake in slow oven (325° F.) WALNUT MOLASSES BARS V4 cup butter Vy cup lard Y4.cup boiling water Vg cup brown sugar V4 cup molasses 1 teaspoon soda 3 cups flour ¥% tablespoon ginger lg teaspoon grated nutmeg Yg teaspoon clove 1 teaspoon salt Chopped walnut meats Pour water over butter and lard, add sugar, molasses mixed with soda, flour, salt, and spices. inches. ately slow oven (325° F.). Chill, roll,* cut in strips 34% by 144 Sprinkle with nut meats and bake 10 minutes in moder- * To Shape and Bake Cookies, pp. 691, 692. SUGAR COOKIES 14 cup butter Y teaspoon salt 1 cup sugar 2 teaspoons baking powder 1 egg or 2 egg yolks 134 cup flour 2 tablespoons milk or cream Y teaspoon vanilla Let butter stand at room temperature until soft. Beat in sugar, egg, milk, and vanilla. Add other ingredients, mixed and sifted together. Mixwell. Chill, roll 14 inch thick, and cut out with cooky cutter. Or, omit 14 cup flour and drop from spoon. Sprinkle with sugar. Bake in moderately hot oven (375° F.) about 8 minutes. Remove from sheet with spatula and cool on wire rack. Store in tightly covered jar or box, preferably with wax paper between the layers. Sour Milk Sugar Cookies. Omit sweet milk and baking powder. Add 4% cup sour milk and 14 teaspoon soda. Add more flour if needed. Almond Cookies. Add 4% cup almonds, blanched and finely chopped, 4% teaspoon each, cinnamon, clove, and nutmeg, and grated rind of 4% lemon. Butterscotch Cookies. Use brown sugar. If desired, add \4 cup chopped nut meats (black walnuts are especially good). Chocolate Cookies. Add 1 cup dry cocoa or 2 squares melted chocolate, before adding flour. Bake at 325° F. Coconut Cockies. Add 1% cup shredded coconut. Date Cookies. Add 1% cup dates, cut fine with wet scissors. Ginger Sugar Cookies. Add 2 teaspoons yellow ginger or 4 cup candied ginger, cut fine. Lemon Sugar Cookies. Omit vanilla. Add 1% teaspoon lemon extract and 2 teaspoons grated lemon rind. Maple Cookies. Use maple sugar, crushed fine. Nut Cookies. Add 1% cup chopped nut meats. Orange Cookies. Use orange juice in place of milk. Add grated rind of 4 orange. Two egg yolks in place of whole egg add to the color. Four yolks may be used, adding more liquid. Peanut Butter Cookies. Use peanut: butter in place of butter. Sprinkle with chopped peanuts before baking. Raisin Cookies. Add 4% cup chopped seeded raisins. Seed Cakes. Add 1% tablespoons caraway seeds. Spiced Sugar Cookies. Add 14 teaspoon nutmeg or cinnamon. FILLED COOKIES OR JUMBLES Cut out Sugar Cookies (see above) 3 inches or more in diameter. On centers of half the cut-out pieces put bits of jam or jelly or mincemeat, or Banbury Tart Filling (p. 642), etc. Cover with other cookies, press edges together, prick with fork, and bake in moderately slow oven (325° F.). Three small openings may be made in each top cooky with a thimble. NOVEL LAYER COOKIES Spread Sugar Cooky mixture in buttered tin. Beat 1 egg white, add 1 cup brown sugar and 4 teaspoon vanilla, and spread over cooky mixture. Sprinkle 34 cup chopped walnut meats over all and press ‘lightly. Bake 30’ minutes in moderately slow oven (325° F.). Cut in squares or strips. SAND TARTS 14 cup butter 2 teaspoons baking powder 1 cup sugar 1 egg white 1 egg, well beaten Blanched almonds 134 cups flour 1 tablespoon sugar 14 teaspoon cinnamon