Page:The Boston cooking-school cook book (1910).djvu/559

 and cinnamon. Chill, roll in sheets to one-fourth inch in thickness, bake on a buttered sheet, and cut in squares.

Walnut Molasses Bars

1/4 cup butter 1/4 cup lard 1/4 cup boiling water 1/2 cup brown sugar 1/2 cup molasses 1 teaspoon soda 3 cups flour 1/2 tablespoon ginger 1/3 teaspoon grated nutmeg 1/8 teaspoon clove 1 teaspoon salt Chopped walnut meat

Pour water over butter and lard, then add sugar, molasses mixed with soda, flour, salt, and spices. Chill thoroughly, roll one-fourth inch thick, cut in strips three and one-half inches long by one and one-half inches wide. Sprinkle with nut meat and bake ten minutes.

Ginger Snaps

1 cup molasses 1/2 cup shortening 3-1/4 cups flour 1/2 teaspoon soda 1 tablespoon ginger 1-1/2 teaspoons salt

Heat molasses to boiling-point and pour over shortening. Add dry ingredients mixed and sifted. Chill thoroughly. Toss one-fourth of mixture on a floured board and roll as thinly 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 1/2 cup shortening, butter and lard mixed 2-1/2 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.