Mix thoroughly
with a spoon; drop and spread in small cakes on buttered tins; bake
until slightly browned.
CHOCOLATE MACAROONS. MRS. ECKHART.
One cake German sweet chocolate, one egg, one cup sugar, one-half cup
milk, one lump butter size of a walnut.
HICKORY NUT COOKIES. OZELLA SEFFNER.
Two cups coffee A sugar, three eggs, one cup butter, one cup sweet
milk, one pint nut kernels (chopped fine), two large teaspoonfuls
baking powder, one tablespoon vanilla, flour to roll out. Bake in
moderate oven.
HICKORY NUT COOKIES. ANN THOMPSON.
Two cups brown sugar, two eggs, one-fourth cup butter, two cups
hickory nuts, three tablespoons water, one teaspoon baking powder,
flour to stiffen very stiff.
HICKORY NUT CAKES. MRS. O. W. WEEKS.
One cup meats, one cup sugar, one and one-half cups flour, one egg, a
pinch of baking powder; roll thin, and cut into small cakes. Bake in
quick oven.
CREAM PUFFS. MRS. T. H. LINSLEY.
Two cups water boiled with one cup butter, one and one-half cups
flour; let stand until cool; then stir in five eggs, one at a time;
drop on tins by the spoonful, and bake. Open one side, and put in
this--
CREAM.--Two cups milk, one cup sugar, three eggs, and one-half cup
flour. Cook like custard, and flavor with lemon.
KISSES. FLORENCE ECKHART.
White of one egg (beaten stiff), one teaspoonful of baking powder to
the white of an egg; thicken with powdered sugar to drop from the
spoon; add one small cup of nuts.
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