Boston Cooking-School cook book

1 egg, beaten until light 14 cup fine oatmeal 14 cup sugar 2 cups flour 14 cup thin cream 2 teaspoons baking powder 4 cup milk 1 teaspoon salt Add sugar, cream, and milk to egg. Add oatmeal and flour, baking powder, and salt, mixed and sifted. Chill, roll,* and bake in moderate oven (350° F.). ROCKS 3 eggs, well beaten 1 cup walnut meats, cut in pieces 11% cups sugar 1 cup raisins 1 teaspoon cinnamon 3 cups flour 1 teaspoon soda zn Vg teaspoon salt Y4 cup hot water Mix in order given. Make into rolls, chill, slice, and shape with fingers. Bake in moderate oven (350° F.). *To Shape and Bake Cookies, pp. 691, 692. NUT OATMEAL COOKIES 14% cup butter 4 cup chopped nut meats V4 cup lard or other shortening 1% cups flour 1 cup sugar VY teaspoon salt 1 egg, well beaten % teaspoon soda 5 tablespoons milk 34 teaspoon cinnamon 134 cups rolled oats 1% teaspoon clove Y cup seeded raisins, cut in pieces Y% teaspoon allspice Cream shortening, and add sugar gradually; then add egg, milk, rolled oats, raisins, and nut meats. Mix and sift flour with remaining ingredients and add to first mixture. Drop from tip of spoon on buttered cooky sheet 1 inch apart and bake 15 minutes in moderate | oven (350° F.). i SCOTTISH FANCIES 1 egg, beaten until light 1 cup rolled oats (uncooked) Vg cup sugar ¥ teaspoon salt %% tablespoon melted butter Y% teaspoon vanilla Add sugar gradually to egg and stir in remaining ingredients. Drop mixture by teaspoonfuls on thoroughly greased cooky sheet 11% inches apart. Spread into circular shape with a fork dipped in cold water. Bake in moderately slow oven (325° F.) until delicately browned. For variety use 24 cup rolled oats and fill cup with shredded coconut. After baking, these cookies may be rolled over handle of wooden spoon, while still warm. HERMITS 11% cups sugar 3 cups flour 1% cup butter 1 teaspoon cinnamon 2 eggs, well beaten ¥% teaspoon clove 1 teaspoon salt ¥% teaspoon nutmeg 1 teaspoon soda zn 1 cup nuts and raisins, cut fine 44 cup sour milk Cream butter, add sugar, eggs, salt, soda in milk, flour sifted with spices, and nuts and raisins. Drop by spoonfuls on buttered cooky sheet. Bake in moderately slow oven (325° F.). Mincemeat Hermits. Use 1 cup mincemeat in place of nuts and raisins. CAKE-CRUMB HERMITS 2% tablespoons butter 4 teaspoon allspice 4% cup brown sugar lg teaspoon mace % cup molasses 14 teaspoon clove 2 eggs, beaten 34 teaspoon salt 1% teaspoon soda, dissolved in 11% cups fine, dry cake crumbs 1 tablespoon cold water \4 cup citron, cut in fine strips 1% cups flour 14 cup currants or raisins 2 teaspoons cinnamon 44 cup orange peel, cut in fine strips \4 cup milk Cream butter, add sugar slowly, then molasses, and eggs. Beat thoroughly, add soda and water. Add, alternately, milk and flour sifted with spices and salt. Add remaining ingredients. Mix well. Spread 14 inch thick in buttered dripping pans. Bake 10 to 12 minutes in moderate oven (350° F.). Cut in rectangles. NEUREMBURGHS 2 eggs 1% teaspoon cinnamon 4% cup powdered sugar 1% teaspoon clove 34 cup flour 1 tablespoon orange peel, finely cut 1% teaspoon salt . Grated rind 4% lemon 34 cup Jordan almonds Beat egg whites until stiff, add sugar gradually, continuing beating. Add egg yolks well beaten, flour mixed and sifted with salt and spices, orange peel, and lemon rind. Blanch almonds, cut in small pieces crosswise, and bake in moderately slow oven (325° F.) until well browned. Fold into mixture and drop by spoonfuls qn cooky sheet dredged with cornstarch and powdered sugar in equal proportions. Bake in moderate oven (350° F.). NUT BARS 2 tablespoons brown sugar ¥ cup flour 14 cup butter , Yg teaspoon salt 4 cup boiling water 2 tablespoons English walnut 14 cup brown sugar meats, finely chopped * Halves of walnuts or almonds