Page:The Boston cooking-school cook book (1910).djvu/560

 Soft Molasses Cookies

1 cup molasses 1-3/4 teaspoons soda 1 cup sour milk 1/2 cup shortening, melted 2 teaspoons ginger 1 teaspoon salt Flour

Add soda to molasses and beat thoroughly; add milk, shortening, ginger, salt, and flour. Enough flour must be used to make mixture of right consistency to drop easily from spoon. Let stand several hours in a cold place to thoroughly chill. Toss one-half mixture at a time on slightly floured board and roll lightly to one-fourth inch thickness. Shape with a round cutter, first dipped in flour. Bake on a buttered sheet.

Spice Cookies

1/2 cup molasses 1/4 cup sugar 1-1/2 tablespoons butter 1-1/2 tablespoons lard 1 tablespoon milk 2 cups flour 1/2 teaspoon soda 1/2 teaspoon salt 1/2 teaspoon clove 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg

Heat molasses to boiling-point. Add sugar, shortening, and milk. Mix and sift dry ingredients, and add to first mixture. Chill thoroughly, and proceed as with Ginger Snaps.

Scotch Wafers

1 cup fine oatmeal 1 cup Rolled Oats 2 cups flour 1/4 cup sugar 1 teaspoon salt 1/8 teaspoon soda 1/4 cup butter or lard 1/2 cup hot water

Mix first six ingredients. Melt shortening in water and add to first mixture. Toss on a floured board, pat, and roll as thinly as possible. Shape with a cutter, or with a sharp knife cut in strips. Bake on a buttered sheet in a slow oven. These are well adapted for children's luncheons, and are much enjoyed by the convalescent, taken with a glass of milk.