The Boston cooking-school cook book

sheet, spread, and bake in a moderate oven. Seed Cakes Follow recipe for Cocoanut Cream Cookies (see p. 489), using one and one-half tablespoons caraway seeds in place of cocoanut. Chocolate Cookies ½ cup butter 1 cup sugar 1 egg ¼ teaspoon salt 2 ozs. Baker’s chocolate 2½ cups flour (scant) 2 teaspoons baking powder ¼ cup milk Cream the butter, add sugar gradually, egg well beaten, salt, and chocolate melted. Beat well, and add flour mixed and sifted with baking powder alternately with milk. Chill, roll very thin, then shape with a small cutter, first dipped in flour, and bake in a moderate oven. German Chocolate Cookies 2 eggs 1 cup brown sugar 2 bars German chocolate ¼ teaspoon cinnamon ½ teaspoon salt Grated rind ½ lemon 1⅓ cups almonds, blanched and chopped 1 cup flour 1 teaspoon baking powder Beat eggs until light, add sugar, gradually, and continue the beating; then add chocolate, grated, and remaining ingredients. Drop from tip of spoon on a buttered sheet, and bake in a moderate oven. Chocolate Fruit Cookies ¼ cup butter ½ cup sugar 2 tablespoons grated chocolate 1 tablespoon sugar 1 tablespoon boiling water 1 egg ½ cup nut meats, finely chopped ½ cup seeded raisins, finely chopped 1 cup flour 1 teaspoon baking powder Cream the butter, and add sugar, gradually. Melt chocolate, add remaining sugar and water, and cook one minute. Combine mixtures, and add remaining ingredients. Chill, shape, and bake same as Chocolate Cookies. Chocolate Cakes 3 eggs ¼ cup butter ½ cup sugar 3 squares Baker’s chocolate 1 cup stale bread crumbs 3 tablespoons flour Beat eggs until light. Cream the butter, add sugar, combine mixtures, then add chocolate melted, bread crumbs, and flour. Spread mixture in a shallow buttered pan and bake in a slow oven. Shape with a tiny biscuit-cutter and put together in pairs with White Mountain Cream (see p. 528) between and on top. Neuremburghs 2 eggs ½ cup powdered sugar ¾ cup flour ⅓ teaspoon salt ⅓ teaspoon cinnamon ⅛ teaspoon clove 1 tablespoon orange peel, finely cut Grated rind ½