together. Press edges slightly, and bake in a rather hot oven, that jumbles may keep in good shape.
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
1-1/2 cups sugar
3 eggs
1 teaspoon soda
1-1/2 tablespoons hot water
3-1/4 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup chopped nut meat,hickory or English walnut
1/2 cup currants
1/2 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 flour mixed and sifted with salt and cinnamon; then add nut meat, fruit, and remaining flour. Drop by spoonfuls one inch apart on a buttered sheet, and bake in a moderate oven.
Cocoanut Cream Cookies
2 eggs
1 cup sugar
1 cup thick cream
1/2 cup shredded cocoanut
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
Beat eggs until light, add sugar gradually, cocoanut, cream, and flour mixed and sifted with baking powder and salt. Chill thoroughly, toss on a floured board, pat, and roll one-half inch thick. Sprinkle with cocoanut, roll one-fourth inch thick, and shape with a small round cutter, first dipped in flour. Bake on a buttered sheet in a moderate oven.
