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. Mix thoroughly with a spoon; drop and spread in small cakes on b.u.t.tered 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 b.u.t.ter size of a walnut.
HICKORY NUT COOKIES. OZELLA SEFFNER.
Two cups coffee A sugar, three eggs, one cup b.u.t.ter, 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 b.u.t.ter, 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 b.u.t.ter, 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. Flavor to taste. Drop on b.u.t.tered pans, and bake until light brown on top.
DELICACIES.
"Custards for supper, and an endless host of other such lady-like luxuries."
--Sh.e.l.lEY.
APPLE FLOAT. MRS. M. E. WRIGHT.
To one quart apples, stewed and well mashed, put whites of three eggs (well beaten), and four heaping tablespoons of sugar; beat together for fifteen minutes. Serve with cream.
FLOAT. FLORENCE TURNEY.
One pint milk, one tablespoon corn starch, yolks of two eggs. Beat yolks, and add one tablespoon cream, one cup coffee A sugar. Flavor when cool.
FLOAT. FLORENCE TURNEY.
Put two quarts of milk into a tin bucket, and place in a kettle of boiling water. While waiting for milk to boil, take the yolks of four eggs, beat, and add one tablespoonful of cream or milk, one cup of coffee A sugar, two teaspoonfuls of sifted flour; beat this to a creamy mixture. When the milk boils, take some of it, stir into the mixture, and then slowly pour this mixture into the rest of the boiling milk, stirring all the time. Put on the lid of the bucket; let boil for a few minutes. Flavor with vanilla. When cool, put in dish. Take the whites of four eggs; beat stiff; add granulated sugar; beat quite a while. Flavor with vanilla. Spread this over the top of the float, and on top of this put bits of jelly.
CHARLOTTE RUSSE.
A very nice recipe for charlotte russe made with gelatine is as follows: Use one pint of cream whipped till light, one ounce of gelatine dissolved in one gill of hot milk, the well beaten whites of two eggs, one small teacupful of powdered sugar, and any flavoring preferred. Mix the eggs, sugar and cream together, and then beat in the dissolved gelatine. The milk should be quite cold before it is added to the other ingredients. Line a dish with slices of sponge cake, or with lady fingers, and fill with cream. Set it on ice to cool.
LEMON SPONGE OR SNOW PUDDING. OZELLA SEFFNER.
One-half box gelatine, juice of three lemons, one pint of cold water, one-half pint of hot water, two teacups of sugar, whites of three eggs. Soak one-half box of gelatine in one pint of cold water ten minutes; then dissolve over the fire, adding the juice of the lemons with the hot water and sugar. Boil all together two or three minutes; pour into a dish, and let it remain until nearly cold and beginning to set; then add the whites of eggs, well beaten, and whisk ten minutes.
When it becomes the consistency of sponge, wet the inside of cups with the white of egg, pour in the sponge, and set in a cold place. Serve with thin custard, made with the yolks of four eggs, one tablespoonful of corn starch, one-half teacup of sugar, one pint of milk, teaspoonful of vanilla. Boil until sufficiently thick, and serve cold over the sponge.
LEMON JELLY. GAIL HAMILTON.
One-half box gelatine, one-half pint cold water, one-half pint boiling water, one-half cup sugar, juice of two lemons.
ORANGE JELLY. MRS. O. W. WEEKS.
Take six large, juicy oranges, one lemon, one pound loaf sugar, one-half ounce gelatine. Dissolve the sugar in one-half pint of water. Pour one-half pint boiling water over the gelatine, and when dissolved, strain it. Put the sugar and water on the fire. When it boils, add the gelatine, the juice of the oranges, and the lemon, with a little of the peel. Let come to a boil; then strain in molds to cool.
ORANGE JELLY. MRS. L. D. HAMILTON.
Soak one box gelatine in half pint cold water until soft, add one cup boiling water, juice of one lemon, one cup sugar, one pint orange juice; stir until sugar is dissolved; then strain.
ORANGE SOUFFLE. MRS. GEORGE TURNER.
Pare and slice eight oranges, boil one cup sugar, one pint milk, three eggs, one tablespoon corn starch. As soon as thick, pour over the oranges; beat the whites of eggs to a stiff froth; sweeten; put on top, and brown in oven. Serve cold.