Boston Cookies

Ingredients

• one cup of butter
• one and one-half cups sugar
• three eggs
• one teaspoon soda
• one and one-half tablespoons hot water
• three and three-fourths cups flour
• half teaspoon salt
• one teaspoon cinnamon
• a cup of chopped English walnuts
• one-half cup currants
• one-half cup seeded raisins

Method

1. 1

   Cream butter and gradually add sugar, eggs, and dissolved soda in hot water.

2. 2

   Sift flour, salt, and cinnamon together, then add walnuts, currants, and raisins.

3. 3

   Drop by teaspoonful on greased tin and bake in a moderate oven.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 98. The excerpt below is the record exactly as published.

one-half cup currants. Then roll up in a long loaf and pinch the ends in well, and put into a well- greased tin and bake one-half hour in a quick oven. NO. 46. CHOCOLATE COOKIES. Mrs. M. E. Kloeckner, Pasadena, Cal.— Three-fourths cake baker's chocolate, grated; one scant cup butter, two cups sugar, one-half cup cold water, two eggs or three if frosting is de- sired, leaving out the white of one; one tea- COOKING AND OTHER RECIPES. 59 spoon soda dissolved in hot water, one-half teaspoon vanilla; flour to roll as soft as can be handled. Have white of egg beaten stiff with sugar, add little vanilla and frost when warm. Cut rather small for special occasions, and sprinkle finely-chopped English walnuts on top of frosting. NO. 19. BOSTON COOKIES. E. A. An- thony, 819 W. Adams St.— Cream one cup of butter and add gradually one and one-half cups sugar and three eggs well beaten, and one teaspoon soda. Dissolve this in one and one-half tablespoons hot water. Sift to- gether three and three-fourths cups flour, half teaspoon salt and one teaspoon cinnamon ana add a cup of chopped English walnuts, one- half cup currants and one-holf cup seeded raisins

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