Boston Cooking-School cook book

1 cup moist coconut 4 teaspoon baking powder Mix butter and flour as for pastry. Pat in oblong pan and bake 15 minutes in moderately hot oven (375° F.). Mix other ingredients, spread over top, return to oven, and bake 30 minutes, reducing heat to moderate (350° F.). Leave in pan 12 hours before cutting in squares. COCONUT STRIPS 2 eggs 44 cup chopped pecan nut meats 2 cups brown sugar 6 tablespoons flour 2 cups dry coconut 14 teaspoon vanilla Beat eggs, add other ingredients. Bake in moderate oven (350° F.) in buttered and floured pan, 9 inches square. Cut while warm in finger-shaped strips. BOSTON COOKIES V cup butter 1 cup flour 1% cup sugar _ Few grains salt 1 egg, well beaten lg teaspoon cinnamon 1% teaspoon soda ¥% cup chopped nut meats 1 teaspoon hot water 1% cup seeded raisins, chopped Cream butter, add sugar gradually, and egg. Add soda dissolved in hot water, and half the flour mixed and sifted with salt and cinnamon; then add nut meats, fruit, and remaining flour. Drop by spoonfuls 1 inch apart on buttered sheet. Bake in moder- ate oven (350° F.). GERMAN CHOCOLATE COOKIES 2 eggs, lightly beaten Grated rind 4% lemon 1 cup brown sugar 14% cups almonds, blanched 2 ounces sweet chocolate, grated and chopped 4 teaspoon cinnamon 1 cup flour 1% teaspoon salt 1 teaspoon baking powder Add sugar gradually to eggs and continue beating. Add remaining ingredients. Drop from tip of spoon on buttered cooky sheet and bake in moderately slow oven (325° F.). CHOCOLATE FRUIT COOKIES 4 cup butter 1 egg cup sugar Y cup nut meats, finely chopped 2 tablespoons grated chocolate Y cup seeded raisins, finely chopped 1 tablespoon sugar 1 cup flour 1 tablespoon: boiling water 1 teaspoon baking powder Cream butter and add 14 cup sugar, gradually. Melt chocolate, add remaining sugar and water, and cook 1 minute. Combine mixtures and add remaining ingredients. Chill, roll, and bake.* CHOCOLATE WALNUT WAFERS Y cup butter 1 cup chopped walnut meats 1 cup sugar 44 teaspoon salt 2 eggs, well beaten 44 teaspoon vanilla 2 squares chocolate, melted 2% cup flour Cream butter and add sugar gradually; add other ingredients in order given. Drop ‘from tip of spoon on a buttered cooky sheet 1 inch apart and bake in moderate oven (350° F.). PEANUT COOKIES 2 tablespoons butter Y4 teaspoon salt 14 cup sugar ¥% cup flour 1 egg, well beaten 2 teaspoons milk 1 teaspoon baking powder Y% cup finely chopped peanuts 4% teaspoon lemon juice Cream butter, add sugar and egg. Mix and sift baking powder, salt, and flour; add to first mixture; then add milk, peanuts, and lemon juice. Drop from teaspoon on buttered cooky sheet 1 inch apart and place half a peanut on top of each. Bake 12 to 15 minutes in moderately slow oven (325° F.). * To Shape and Bake Cookies, pp. 691, 692. PEANUT WAFERS 34 cup butter VY teaspoon soda 11% cups light-brown sugar 3 tablespoons milk 1 egg, well beaten 1 cup peanuts, chopped Y teaspoon salt Flour (about 3 cups) Cream butter and add sugar gradually. Add egg, salt, and soda dissolved in milk. Add half the peanuts to mixture. Add flour to roll. Put a part of the mixture on a well-greased and slightly floured cooky sheet or inverted dripping pan, and pat and roll inch thick; sprinkle with peanuts and bake in hot oven (400° F.). Cut in strips 1 by 3 inches. Repeat until mixture is used. CAPE COD OATMEAL COOKIES 1 egg 1 teaspoon soda 1 cup sugar 1 teaspoon cinnamon 4% cup melted butter 2% cups rolled oats 144 cup melted lard 1 cup raisins, or nut meats, cut fine, or 1 tablespoon molasses ¥ cup of each 2 cups flour Beat egg, add other ingredients. Mix well. Arrange by spoonfuls on buttered cooky sheet. Press flat with fingers. Bake in moderately slow oven (325° F.). OATMEAL COOKIES