Boston Cooking-School cook book

Caramelize 2 tablespoons sugar, add butter and water, and boil 2 minutes. Remove from fire, add remaining sugar, flour mixed with salt, and walnut meats. Spread on buttered cooky sheet, crease in 2-inch squares, and decorate with nut meats. Bake in slow oven (300° F.) and remove from pan at once. 704 THE BOSTON COOKING-SCHOOL COOK BOOK NUT COOKIES 2 egg yolks 2 egg whites 1 cup brown sugar 6 tablespoons flour 1 cup chopped nut meats Few grains salt Beat egg yolks until thick and lemon-colored, add sugar gradu- ally, nut meats, egg whites beaten stiff, and flour mixed with salt. Drop from tip of spoon on buttered sheet, spread, and bake in moderate oven (350° F.). Benné Wafers. Use benné seed or sesame seed in place of nut meats. DATE AND NUT COOKIES 1% cups brown sugar 3 cups flour (scant) Vg cup butter 1 teaspoon vanilla V cup boiling water 4 cup chopped nut meats 1 teaspoon soda ¥ cup chopped dates Y teaspoon salt 1 egg, well beaten Add sugar and butter, add soda in boiling water, and other ingredients in order given. Drop on cooky sheet (make rather thick) and bake in moderate oven (350° F.). DATE AND NUT BARS I 3 eggs 1 cup nut meats, cut in pieces 1 cup sugar 1 cup flour 2 cups dates, cut in pieces 1 teaspoon baking powder Few grains salt Beat yolks until thick, add sugar, while beating constantly. Beat whites stiff. Sift flour with baking powder and salt and add dates and nuts. Add beaten whites and flour mixture alternately to yolks. Drop from spoon or spread on buttered cooky sheet, bake 30 minutes in moderate oven (350° F.).. While warm, cut in finger-shaped pieces and roll in powdered sugar. DATE AND NUT BARS II 4 cup melted butter Y4% teaspoon baking powder 1 cup sugar Few grains salt 2-eggs, well beaten 1 cup dates, cut fine 34 cup flour 1 cup nut meats, chopped Mix in order given. Spread in pan lined with waxed paper. Bake 15 to 20 minutes in moderate oven (350° F.). Cut in finger- shaped pieces and roll in powdered sugar while warm. COOKIES AND WAFERS 705 FUDGE SQUARES OR INDIANS 2 squares chocolate, melted 34 cup bread flour over hot water ¥ teaspoon baking powder Y% cup butter Y teaspoon salt 3 eggs, well beaten 1 cup broken walnut meats 1 cup sugar 1 teaspoon vanilla Add butter to chocolate, stir until melted. Add sugar slowly to eggs. Add flour sifted with baking powder and salt. Add nut meats, vanilla, and chocolate mixture. Spread in shallow pans, bake 15 to 20 minutes in moderate oven (350° F.). Cut in squares while warm. BROWNIES 2 eggs 2 squares unsweetened chocolate, l4 cup melted butter melted 114 cups brown sugar Y% cup walnut meats, cut in V4 cup flour pieces lg teaspoon vanilla \4 teaspoon salt Beat eggs slightly and add remaining ingredients. Spread evenly in 7-inch square shallow pan and bake 40 minutes in slow oven (300° F.). Mark in squares and turn out as soon as taken from oven. If desired, use 1 egg and 1 cup sugar. Omit butter, if desired. Sultana Sticks. Use 14 cup each of nut meats and Sultana raisins. Cut in finger-shaped pieces. ROLLED WAFERS 14 cup butter 44 cup milk 4 cup powdered sugar ¥% cup bread flour 1% teaspoon vanilla Cream butter, add sugar gradually, and milk drop by drop, then add flour and flavoring. Spread very thinly with a broad, long- bladed knife on larded inverted dripping pan which has been chilled. Crease in 3-inch squares and bake in moderately slow oven (325° F.) until delicately browned. Place pan in warm place, cut squares apart with sharp knife, and roll while warm in tubular or cornucopia shape. If squares become too brittle to roll, place in oven to soften. If rolled cornucopia shape, they may be filled with whipped cream, sweetened, and flavored. 706 THE BOSTON COOKING-SCHOOL COOK BOOK ENGLISH ROLLED WAFERS