The Boston cooking-school cook book

as possible; shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet and bake in a moderate oven. Gather up the trimmings and roll with another portion of dough. During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short. Molasses Cookies 1 cup molasses ½ cup shortening, butter and lard mixed 2½ cups bread flour 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. Proceed as for Ginger Snaps. Soft Molasses Cookies 1 cup molasses 1¾ teaspoons soda 1 cup sour milk ½ cup shortening, melted 2 teaspoons ginger 1 teaspoon salt Flour Add soda to molasses and beat thoroughly; add milk, shortening, ginger, salt, and flour. Enough flour must be used to make mixture of right consistency to drop easily from spoon. Let stand several hours in a cold place to thoroughly chill. Toss one-half mixture at a time on slightly floured board and roll lightly to one-fourth inch thickness. Shape with a round cutter, first dipped in flour. Bake on a buttered sheet. Spice Cookies ½ cup molasses ¼ cup sugar 1½ tablespoons butter 1½ tablespoons lard 1 tablespoon milk 2 cups flour ½ teaspoon soda ½ teaspoon salt ½ teaspoon clove ½ teaspoon cinnamon ½ teaspoon nutmeg Heat molasses to boiling-point. Add sugar, shortening, and milk. Mix and sift dry ingredients, and add to first mixture. Chill thoroughly, and proceed as with Ginger Snaps. Scotch Wafers 1 cup fine oatmeal 1 cup Rolled Oats 2 cups flour ¼ cup sugar 1 teaspoon salt ⅛ teaspoon soda ¼ cup butter or lard ½ cup hot water Mix first six ingredients. Melt shortening in water and add to first mixture. Toss on a floured board, pat, and roll as thinly as possible. Shape with a cutter, or with a sharp knife cut in strips. Bake on a buttered sheet in