Boston Cookies

Ingredients

• i c butter
• i tsp. soda
• J c lard or drippings
• 3 tb. hot water
• I J c brown sugar
• 2 eggs (beaten well)
• 2 c. flour
• I tsp. vanilla
• I tsp. salt
• I c. chopped nuts or raisins

Method

1. 1

   Mix like cake, dissolving soda in hot water and adding to butter and sugar when creamed.

2. 2

   Drop by the teaspoonful on buttered tins, allowing room for the cookies to spread.

3. 3

   Bake 10 to 12 min. in a moderately hot oven.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 58. The excerpt below is the record exactly as published.

Boston Cookies i c butter i tsp. soda J c lard or drippings 3 tb. hot water I J c brown sugar 2 eggs (beaten well) 2 c. flour I tsp. vanilla ^ tsp. salt I c. chopped nuts or raisins Mix like cake, dissolving soda in hot water and adding to butter and sugar when creamed. Drop by the teaspoonful on buttered tins, allowing room for the cookies to spread. Bake 10 to 12 min. in a moderately hot oven. Soft Icing 3 tb, granulated sugar Confectioner's sugar 3 tb. boiling water i tsp. vanilla Cook granulated sugar and boiling water, covered, for 3 min. Add enough confectioner's sugar to make a frosting that will hold its shape. Flavor with vanilla, or use i tsp, lemon or orange juice. d,:...l,CjOO^:;Ic UNCLASSIFIED RECIPES 125 Sour-Milk Pie I c thick sour milk J tsp. salt I c. sugar ^ tsp. nutmeg f c. chopped raisins i tsp. cinnamon 1 egg, beaten well ^ tsp, cloves Mix in order given and bake between 2 crusts. (See Genera] Directions for J'astry (p. 101).) Mock Cherry Pie i^ c. cranberries i c. raisins r c. sugar 2 tb. flour ^ c. cold water I tsp. vanilla Chop vanilla fruit; add sugar and Bake with 2 crusts. flour mixed, then the cold water and Lemon Sponge Pie 2 tb. butter 2 tb. flour I c. sugar I c. milk 2eggs I lemon (juice and gra ted rind) Cream butter, sugar, and flour ; add lemon juice and rind, egg yolks (well beaten), milk, and the white of eggs (beaten stiff). Pour into a lined pie-plate and bake 30 min. Fish A la Creole 3 lb. fish \ tsp. bottled meat sauce 2 c. tomatoes 6 cloves 2 tb. onion r bay leaf r tsp. salt Bit of mace ■J tsp. pepper _ 2 tb. flour 2 tb. butter Use haddock prepared for broiling, slices of halibut or swordfish, or fillets of flounder. Place prepared fish (skin down) in a well-creased dripping-pan, using a fish sheet or strips of doth. Pour over it the following sauce and bake till the flakes begin to separate : Sauce. Heat the tomatoes, with all the seasonings except onion, and strain. Melt butter, add onion, and cook tiU yellow. Stir flour into butter and proceed as for Tomato sauce (p. ^i). 126 THE PRACTICAL COOKBOOK Deviled Fish with Rice i^ lb. haddock or halibut i tsp. onion juice r c. medium white sauce 2 tb. chopped parsley I tsp. bottled meat sauce i tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.