The Boston cooking-school cook book

sift dry ingredients and add to first mixture. Roll mixture a little thicker than for Vanilla Wafers. Rich Cookies ½ cup butter ⅓ cup sugar 1 egg well beaten ¾ cup flour ½ teaspoon vanilla Raisins, nuts, or citron Cream the butter, add sugar gradually, egg, flour, and vanilla. Drop from tip of spoon in small portions on buttered sheet two inches apart. Spread thinly with a knife first dipped in cold water. Put four Sultana raisins on each cookie, almonds blanched and cut in strips, or citron cut in small pieces. Jelly Jumbles ½ cup butter 1 cup sugar 1 egg ½ teaspoon soda ½ cup sour milk ¼ teaspoon salt Flour Currant jelly Cream the butter, add sugar gradually, egg well beaten, soda mixed with milk, salt and flour to make a soft dough. Chill and shape, using a round cutter. On the centres of one-half the pieces put currant jelly. Make three small openings in remaining halves, using a thimble, and put pieces together. Press edges slightly, and bake in a rather hot oven, that jumbles may keep in good shape. [Illustration: RICH COOKIES.—_Page 488._ ] [Illustration: ROYAL FANS.—_Page 489._ ] [Illustration: CHOCOLATE CAKES (_Page 491_) AND CRESCENTS (_Page 534_). ] [Illustration: MERINGUES.—_Page 480._ ] Royal Fans Mix and sift two cups flour and one-half cup brown sugar. Wash three-fourths cup butter and work into first mixture, using tips of fingers. Roll to one-third inch in thickness, shape with a fluted round cutter five inches in diameter. Cut each piece in quarters and crease with the dull edge of a case knife to represent folds of a fan. Brush over with yolk of egg diluted with three-fourths teaspoon water. Bake in a slow oven. Boston Cookies 1 cup butter 1½ cups sugar 3 eggs 1 teaspoon soda 1½ tablespoons hot water 3¼ cups flour ½ teaspoon salt 1 teaspoon cinnamon 1 cup chopped nut meat, hickory or English walnut ½ cup currants ½ cup raisins, seeded and chopped Cream the butter, add sugar gradually, and eggs well beaten. Add soda dissolved in hot water, and one-half the