Healthful cookery

^Chocolate Macaroons. — 1 cup bread-crumbs (soft white), 7 tablespoonfuls chocolate, 24 CUP sugar, 2 eggs. Beat the whites to a stiff froth, and add the other ingredients. Flavor to suit the taste. Bake on an oiled paper sprinkled with grated cocoanut. * Apple Filling. — Grate six large sour apples (add a lemon, if apples are not sour). Break in two eggs, add a teaspoonful of Nut Oil and one cup of sugar. Desserts Put on stove, and cook three minutes, stirring to prevent burning. Add some ground walnuts, if desired. Cool, and put between layer cake. *Almond Filling. — The whites of two eggs, beaten stiff, with two cups sugar, one teaspoonful of extract of vanilla, and one pint of blanched almonds, chopped fine. *Nut Butter Icing for Cake. — Into a small quantity of cold water stir 4-X confectioners’ sugar to make of the consistency of cream. Add to this Nut Butter right from the can for a rich flavor, stir it in well, and if necessary add more sugar to make of the right consistency to spread on the cake. One tablespoonful of water will make sufficient icing for the top of a medium-sized cake. *Banana Puffs. — 2 eggs, 1 cup milk, 1 cup sifted flour, 2 or 3 large bananas, 1 orange, 1 teaspoonful sugar. Beat the whites of the eggs to a stiff froth. To the yolks add the milk, which should be very cold, and a pinch of salt. Mingle thoroughly with a batter-whip, and add slowly one cup of sifted flour, meanwhile beating vigorously. Lastly add the whites, lightly folded or chopped in, and then pour this batter into hot gem-irons, and bake in a quick oven. If right, they will double their size, and be 2 34 Healthful Cookery nearly hollow. Fill with banana pulp. To make this pulp, remove the skin from two or three large bananas, press through a wire strainer, add a teaspoonful of sugar and the juice of one orange. Beat thoroughly with a fork. Fill the cavities of the puffs with this pulp. SHORTCAKES Strawberry Shortcake. — Scald and cool one cup of thin sweet cream ; add two or three teaspoonfuls of good yeast and flour to make a sponge. When light, add a little salt and flour to make a soft dough, and knead thoroughly. Let rise again, divide in equal portions, roll each portion with rolling-pin to a thickness of about one-half inch, and put on oiled pie-tins. When light, bake in a quick oven. This will make several cakes, and they will be nice for several days. When desired for use, reheat in oven for five minutes. Split open with a thin, sharp knife, spread each with nut or dairy butter, and put between the layers fresh and sweetened strawberries, putting also a few spoonfuls on top of crust. Return all to the oven for five minutes, then serve as usual with nut or dairy cream. This shortcake is very nice with stewed or canned Desserts berries, and makes a wholesome and easily prepared breakfast-dish. \ Granose Shortcake. — Cover the bottom of a shallow pudding-dish with a thin layer of dry Granose, add a layer of fresh strawberries, chopped and slightly sweetened, then a "second layer of Granose. Set away in a cool place for an hour, when it will be ready to serve. Cut in squares. No dressing is required, but it may be served with cream if desired. This is a delicious dish, and one which is as wholesome as delicate. Raspberries and other small fruits may be used in the same manner.