They
are improved by frosting.
COCOANUT COOKIES. MRS. A. A. LUCAS.
Two cups sugar, one cup butter, one-half cup sour cream, one-fourth
teaspoon soda, two eggs; mix as soft as you can; roll thin, and bake
quick. Make an icing of whites of four eggs, one pound of sugar, and
as much grated or desiccated cocoanut as you can stir in. Spread on
cookies after they are baked.
LEMON CRACKERS. MRS. A. O. JOHNSON.
Three cups of sugar, one cup of lard, one pint of sweet milk, two
eggs, five cents worth of lemon oil, five cents worth of baking
ammonia. Pound the ammonia fine, and pour on it half a teacup of
boiling water. Mix as stiff as bread; roll out, and cut.
HICKORY NUT MACAROONS. MRS. W. C. RAPP AND MRS. ABBIE A. LUCAS.
One cup of nut kernels (chopped fine), one cup of light brown sugar;
rub well together one-half cup flour, one egg (beaten light); mix
well, and drop with a spoon on buttered dripping pan. Bake with a
slow fire.
Mrs. Josie Yager adds to this a pinch of baking powder.
HICKORY MACAROONS. MRS. W. H. ECKHART.
Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons
water, one-half teaspoon baking powder, two cups hickory nut meats.
COCOANUT MACAROONS. MRS. J. C. WALTERS.
Two-thirds cup white sugar, one-half cup water; boil as for candy;
remove from the fire; stir in one-half pound crystallized cocoanut;
then add by degrees the beaten whites of three eggs.
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