Page:The Boston cooking-school cook book.djvu/562

488 Imperial Cookies ¥ cup butter 216 cups flour 1 cup sugar 2 teaspoons baking powder 2 eggs 13 teaspoon lemon extract 1 tablespoon milk 1g teaspoon grated nutmeg Mix and bake same as Vanilla Wafers. Hermits 14 cup butter | 14 cup raisins, stoned and cut 24 cup sugar in small pieces 1 egg 1g teaspoon cinnamon 2 tablespoons milk yy teaspoon clove 134 cups flour ly teaspoon mace 2 teaspoons baking powder 14 teaspoon nutmeg

Cream the butter, add sugar gradually, then raisins, egg well beaten, and milk. Mix and sift dry ingredients and add to first mixture. JRoll mixture a little thicker than for Vanilla Wafers.

46 cup butter 3% cup flour lg cup sugar 1g teaspoon vanilla 1 egg well beaten Raisins, nuts, or citron

Cream the butter, add sugar gradually, egg, flour, and vanilla. Drop from tip of spoon in small portions on but- tered 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.

¥ cup butter 1g cup sour milk ' 1 cup sugar 1{ teaspoon salt 1 egg Flour 1g teaspoon soda Currant jelly 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