sugar every five minutes. When it begins to thicken add the lemon juice and beat as before. It should thicken by the beating of the egg, and not by the addition of too much sugar. Do not use all the measure of sugar unless needed. Beat with a long flop, over and over, and never stir. When stiff enough to leave a " clean cut,'' or not to run together when cut with a knife, spread a thin la3'er of frosting on the cake, and when this is hard put on another layer a quarter of an inch thick. W^hen this is firm, mark it for cutting. To the remainder of the frosting add sugar more rapidh^, until it begins to harden on the spoon and bowl. Put a confectioner's tube into the end of a pastry bag, fill the bag with frosting, twist the end tightl}^, and press the frosting through the tube on the cake in any design you wish. Pink Frosting. — Color a portion of the Ornamental Frosting with cochineal^ adding it slowly till of the desired shade. Chocolate Frosting. — Melt a square of chocolate in a saucepan, and add to the Ornamental Frosting, using enough to color liglit or dark as j^ou prefer. Orange Frosting. — Grate the thin rind of an orange^ and soak it half an hour in three or four teaspoonfuls of the orange juice. Then squeeze the juice through a fine cloth, and use the same as lemon juice in Ornamental Frosting. Cookies. Plain Cookies. ^2 cup butter. 1 cup sugar, cup milk. 1 egg. 2 even teasp. baking-powder. Flour to roll out thin. Richer Cookies. }/2 cup butter✪ Cookies. 1 cup sugar. 1 tablespoonful milk. 2 eggs. 1 heaping teasp. baking-powder. Flour to roll out. Cream the butter ; add the sugar, milk, egg, beaten lightly, and the baking-powder mixed with two cups of flour, then enough more flour to roll out. Roll a little at a time. Cut out. Bake about ten minutes. 25 386 The Boston Cook Book. Cocoanut Cookies. — Add one cup of grated cocoanut^ or half a cup of cocoanut cakes ^ crumbled, to either of these receipts before adding the flour. Jumbles, — Roll either of these mixtures thicker, and cut with a doughnut cutter ; sprinkle sugar over, and bake a delicate brown. Hermits. — Add half a cup of storied and chopped rai- sins to the receipt for Richer Cookies^ and roll about a quarter of an inch thick. Cut into rounds. New Yearns Cookies. — Eub three fourths of a cup of butter into six cups of flour. Pour half a cup of hoiling water over one cup and a half of sugar., add a scanthalf teaspoonful of soda^ and when the sugar is melted stir all into the flour. Roll out thin. , One-Two-Three-Four Cookies. {Mrs. Whitney.) 1 cup butter. 2 cups sugar, g cups flour. 4 eggs. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. }^ teaspoonful salt. 1 teaspoonful spice, or 2 tablesp. carraway seed, or 2 teaspoonfuls yellow ginger. Cream the butter, and add half the sugar. Beat the yolks, add the remaining half of the sugar, and beat them with the butter, then add the beaten w^hites. Mix the soda, cream of tartar, spice, and salt with the flour, and stir into the butter mixture. Take a teaspoonful of the dough., make it into a ball with floured hands, place the balls in the pan some distance apart, then press or flatten into a round cake, and bake about ten minutes.

AI-modernized reading of the original text

sugar every five minutes. When it begins to thicken add the lemon juice and beat as before. It should thicken by the beating of the egg, and not by the addition of too much sugar. Do not use all the measure of sugar unless needed. Beat with a long flop, over and over, and never stir. When stiff enough to leave a " clean cut,'' or not to run together when cut with a knife, spread a thin layer of frosting on the cake, and when this is hard put on another layer a quarter of an inch thick. When this is firm, mark it for cutting. To the remainder of the frosting add sugar more rapidly, until it begins to harden on the spoon and bowl. Put a confectioner's tube into the end of a pastry bag, fill the bag with frosting, twist the end tightly, and press the frosting through the tube on the cake in any design you wish. Pink Frosting. — Color a portion of the Ornamental Frosting with cochineal, adding it slowly till of the desired shade. Chocolate Frosting. — Melt a square of chocolate in a saucepan, and add to the Ornamental Frosting, using enough to color liglit or dark as j^ou prefer. Orange Frosting. — Grate the thin rind of an orange, and soak it half an hour in three or four teaspoonfuls of the orange juice. Then squeeze the juice through a fine cloth, and use the same as lemon juice in Ornamental Frosting. Cookies. Plain Cookies. ^2 cup butter. 1 cup sugar, cup milk. 1 egg. 2 even teasp. baking-powder. Flour to roll out thin. Richer Cookies. }/2 cup butter. 1 cup sugar. 1 tablespoonful milk. 2 eggs. 1 heaping teasp. baking-powder. Flour to roll out. Cream the butter ; add the sugar, milk, egg, beaten lightly, and the baking-powder mixed with two cups of flour, then enough more flour to roll out. Roll a little at a time. Cut out. Bake about ten minutes. The Boston Cook Book. Cocoanut Cookies. — Add one cup of grated cocoanut, or half a cup of cocoanut cakes, crumbled, to either of these receipts before adding the flour. Jumbles, — Roll either of these mixtures thicker, and cut with a doughnut cutter ; sprinkle sugar over, and bake a delicate brown. Hermits. — Add half a cup of storied and chopped raisins to the receipt for Richer Cookies, and roll about a quarter of an inch thick. Cut into rounds. New Years Cookies. — Eub three fourths of a cup of butter into six cups of flour. Pour half a cup of boiling water over one cup and a half of sugar, add a scant half teaspoonful of soda^ and when the sugar is melted stir all into the flour. Roll out thin. , One-Two-Three-Four Cookies. {Mrs. Whitney.) 1 cup butter. 2 cups sugar, g cups flour. 4 eggs. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. }^ teaspoonful salt. 1 teaspoonful spice, or 2 tablesp. carraway seed, or 2 teaspoonfuls yellow ginger. Cream the butter, and add half the sugar. Beat the yolks, add the remaining half of the sugar, and beat them with the butter, then add the beaten whites. Mix the soda, cream of tartar, spice, and salt with the flour, and stir into the butter mixture. Take a teaspoonful of the dough, make it into a ball with floured hands, place the balls in the pan some distance apart, then press or flatten into a round cake, and bake about ten minutes.

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Mrs. Lincoln's Boston cook book