Buckeye cookery

- buttering, sprinkling lightly with flour and then shaking it off, is an excellent way to prepare the pan. When powdered almonds are to be used, they should be thoroughly dried in an open oven, after blanching, and they will pulverize more easily. In making macaroons or drops, or pulling butter-scotch or taffy, grease hands lightly with butter to prevent sticking. Flouring the hands is apt to give an unpleasant taste to candy. ALMOND MACAROONS. Pour boiling water on half a pound almonds, take skins off and throw into cold water for a few moments, then take out and pound (adding a table-spoon essence lemon) to a smooth paste, add one pound of pulverized sugar and whites of three eggs, and work the paste well together with back of spoon; dip the hands in water and roll mixture into balls the size of a nutmeg, and lay on buttered paper an inch apart; when done, dip the hands in water and pass gently over the macaroons, making the surface smooth and shining; set in a cool oven three-quarters of an hour. If this recipe is strictly followed, the macaroons will be found equal to any made by professional confectioners.—Mrs. L. S. W. Burrer-Scorcu. Three pounds "coffee A" sugar, fourth pound butter, half teaspoon cream tartar, eight drops extract of lemon; add as much cold water as will dissolve the sugar; boil without stirring till it will easily break when dropped, in cold water, and when done, add | the lemon; have a dripping-pan well buttered and pour in one fourth inch thick, and when partly cold, mark off in squares. If pulled, when partly cold, till very white, it will be like ice-cream candy.— Mrs. J. 8. f. BALTIMORE KiIssEs. Beat the whites of four small eggs to a high, firm froth, stir into it half a pound pulverized sugar, flavor with essence lemon or rose, continue to beat until very light; then drop half the size of an egg, and a little more than an inch apart, on well-buttered letter-paper ; lay the paper on a half-inch board and place in a moderate oven; watch, and as soon as they begin to look yellowish take them out; dehy Fa Bid tas hl ARE ieee ‘ Ae: RE Re Stan eee vee Fe, ‘CONFECTIONERY. — Os 115 Or, beat to a stiff froth the whites of two eggs, stirring into them very gradually two tea-cups powdered sugar and two table-spoons. corn starch; bake on buttered tins fifteen minutes in a warm oven, or until slightly brown. Chocolate puffs are made by adding two ounces grated chocolate mixed with the corn starch— Mrs. W. W. W. CANDY OF ANY FLaAvor. Three and a half pounds refined sugar, one and a half pints water, one tea-spoon cream tartar; mix in a vessel large enough to hold the candy when expanded by the heat; boil over a brisk fire, taking care that it does not burn. The heat should be applied at bottom and not at the sides. After boiling fifteen minutes, remove a small portion of the melted sugar with a spoon, and cool by placing in a saucer set in cold water. When cool enough, take a portion between thumb and finger, and if it forms a “string” or ‘‘thread” as they are separated, the process is nearly done, and great care’must be used to control the heat so that the boiling may be kept up without burning. Test frequently by dropping a bit into cold water placed near; if it becomes hard and brittle, snapping apart when bent, it is done and must be removed at once, and the flavoring stirred in. Then pour into shallow earthen dishes, thoroughly but lightly greased, and cooled until it can be handled; pull, roll into sticks or make into any desired shape. CENTENNIAL Drops. White of one egg beaten to a. stiff froth, quarter pound blver | ized sugar, half tea-spoon baking-powder; flavor with lemon; butter tins and drop with tea-spoon about three inches apart; bake in a slow oven and serve with ice-cream. This is also a very nice recipe for icing.— Miss Alice Trimble, Mt. Gilead,