This classic cookie has a newspaper tie-in. According to the well-researched newenglandrecipes.org, the Boston Cookie recipe considered “standard” dates to an 1896 Fannie Farmer cookbook; that recipe uses cinnamon instead of nutmeg and includes nuts. But this recipe, with nutmeg and no nuts, looks like the earliest known printed version, from The Household (of the Detroit Free Press): A Cyclopedia of Practical Hints of Modern Homes (2nd Edition).
Color me impressed by newenglandrecipes.org and also a bit surprised that the Missouri version of Boston cookies would match the original version… from Detroit?
This is the front of an envelope. The back is here: Butter Scotch Cookies.
From the box of S.H. of Marshall, Missouri.
Boston Cookies
1 1/2 cups brown sugar
3/4 cup butter or lard
3 well beaten eggs
2 1/2 cups sifted flour
1 1/2 cups raisins (chopped)
1 Tbsp. hot water
1 tsp. baking soda
Pinch salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. mace
Drop by teaspoon-full on cookie sheet. Bake, 325 deg. about 8 or 10 min.