The Boston cooking-school cook book

a slow oven. These are well adapted for children’s luncheons, and are much enjoyed by the convalescent, taken with a glass of milk. Oatmeal Cookies 1 egg ¼ cup sugar ¼ cup thin cream ¼ cup milk ½ cup fine oatmeal 2 cups flour 2 teaspoons baking powder 1 teaspoon salt Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, mixed and sifted. Toss on a floured board, roll, cut in shape, and bake in a moderate oven. Scottish Fancies 1 egg ½ cup sugar ⅔ tablespoon melted butter 1 cup rolled oats ⅓ teaspoon salt ¼ teaspoon vanilla Beat egg until light, add gradually sugar, and then stir in remaining ingredients. Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart. Spread into circular shape with a case knife first dipped in cold water. Bake in a moderate oven until delicately browned. To give variety use two-thirds cup rolled oats and fill cup with shredded cocoanut. Vanilla Wafers ⅓ cup butter and lard in equal proportions 1 cup sugar 1 egg ¼ cup milk 2 cups flour 2 teaspoons baking powder ½ teaspoon salt 2 teaspoons vanilla Cream the butter, add sugar, egg well beaten, milk, and vanilla. Mix and sift dry ingredients and add to first mixture. Proceed as with Ginger Snaps. Cream Cookies ⅓ cup butter 1 cup sugar 2 eggs ½ cup thin cream 2 teaspoons baking powder 1 teaspoon salt 2 teaspoons yellow ginger Flour to roll Mix and bake same as Vanilla Wafers. Imperial Cookies ½ cup butter 1 cup sugar 2 eggs 1 tablespoon milk 2½ cups flour 2 teaspoons baking powder ½ teaspoon lemon extract ½ teaspoon grated nutmeg Mix and bake same as Vanilla Wafers. Hermits ⅓ cup butter ⅔ cup sugar 1 egg 2 tablespoons milk 1¾ cups flour 2 teaspoons baking powder ⅓ cup raisins, stoned and cut in small pieces ½ teaspoon cinnamon ¼ teaspoon clove ¼ teaspoon mace ¼ teaspoon nutmeg Cream the butter, add sugar gradually, then raisins, egg well beaten, and milk. Mix and