Boston Cooking-School cook book

Rolled Cookies. Chill thoroughly before handling. Otherwise more flour must be added, which makes cookies less tender. If large amount is being used, roll part at a time, keeping rest in refrigerator until needed. Roll lightly and quickly on slightly floured board or cloth until 14 inch thick. Cut out with floured cutter and arrange (with spatula) on buttered cooky sheet. Refrigerator Cookies. Any cooky mixture firm enough to roll may be shaped into a long roll or several small sausagelike ones, wrapped in waxed paper, and kept in refrigerator until needed. A few cookies may be sliced off with a sharp, thin knife as wanted. A Variety of Refrigerator Cookies Bake on buttered sheet. The same foundation mixture may be varied by the addition of melted chocolate, nuts, or coloring. Pressed Cookies. A mixture without nuts or fruit may be put through a cooky press onto cooky sheet, in fancy forms. To Decorate Cookies. Before baking, arrange on top nut meats, raisins, currants, coconut, citron, angelica, plain or colored sugar, a bit of date, fig, candied fruit; or fruit peel, etc. After baking, spread with melted chocolate or frosting, plain or colored, and decorate with nut meats, fruit, colored candies, etc. To Bake Cookies. Bake most cookies in moderately hot oven (375° F.). Bake fruit, molasses, oatmeal, and chocolate cookies in moderately slow oven (325° F.). Special temperatures are given with recipes. GINGER SNAPS Vg cup molasses 3 tablespoons shortening 1% cup flour lg teaspoon soda 1 teaspoon ginger 1 teaspoon salt Heat molasses to boiling point and pour over shortening. Add dry ingredients, mixed and sifted. Chill, roll, and bake 8 to 10 minutes in moderate oven (350° F.). GINGER COOKIES 1 cup white sugar 1 cup molasses 1 cup shortening 1 teaspoon ginger 2 eggs 1 teaspoon cinnamon ¥ cup cold water 1 teaspoon salt 2 teaspoons soda Flour Cream the shortening, add sugar gradually and slightly beaten eggs. Combine water, soda, and molasses and beat vigorously. Add to first mixture. Sift dry ingredients with 3 cups of flour. Add to. first mixture. Add more flour to make dough just firm enough to roll. Chill. Roll and cut out. Bake in moderate oven (350° F.). MOLASSES 1 cup molasses Y% cup shortening, butter and lard mixed 2% cups bread flour COOKIES 1 tablespoon ginger 1 tablespoon soda 2 tablespoons warm milk 1 teaspoon salt Heat molasses to boiling point, add shortening, ginger, soda dissolved in warm milk, salt, and flour. Drop from spoon or chill, roll, and bake.* SPICE COOKIES Y% cup molasses V4 cup sugar 11% tablespoons butter 114 tablespoons lard 1 tablespoon milk Heat molasses to boiling point. Add dry ingredients. 2 cups flour V4 teaspoon soda al V4 teaspoon salt sor 14 teaspoon clove ae d 14 teaspoon cinnamon ane 14 teaspoon nutmeg Add sugar, shortening, and milk. Chill, roll, and bake.* * To Shape and Bake Cookies, pp. 691, 692. SOUR CREAM MOLASSES COOKIES 34 cup shortening 34 cup brown sugar 34 cup molasses 2 eggs, well beaten 34 cup sour cream, sour milk, or buttermilk 1 teaspoon soda 1 teaspoon salt 1 teaspoon ginger Y% teaspoon each, cinnamon, allspice Flour Increase shortening by 44 cup when using sour milk or buttermilk. Work shortening and sugar together until creamy; then add molasses, eggs, cream mixed with soda, salt, and ginger, and flour enough to make a soft dough. Y inch thick,* and bake in moderate oven (350° F.). Drop from spoon or chill, roll If desired, add 14 cup chopped dates or raisins and 14 cup chopped nuts. DROP MOLASSES COOKIES Vg cup sugar 1 tablespoon butter 1 egg, well beaten V4 cup molasses ¥% cup milk, sweet or sour 2 cups flour 1 teaspoon soda VY teaspoon salt