The Institute cook book

Blanch the almonds and plunge them into cold water. Run them through a chopper or pound them as fine as possible; add the vanilla and sugar and the whites of the eggs, well beaten. Work the paste thoroughly; then dip the hands in water and roll the paste into balls the size of a nutmeg. Lay them on buttered paper an inch apart and bake fifteen or twenty minutes in a slow oven. COCOANUT MACAROONS 1 grated cocoanut V2 cup flour 1/2 its weight in sugar White of 1 egg Mix the cocoanut thoroughly with the sugar and flour; add the white of the egg, well beaten, and work the paste carefully. RoU it into balls the size of a nutmeg and lay them on buttered paper. Bake fifteen or twenty minutes in a slow oven. NUT MACAROONS Whites of 2 eggs Vz tablespoon flour 1/4 pound powdered sugar Pinch of salt V2 pound chopped nuts Beat the whites very stiff; stir in the sugar, flour and salt and last the nuts. With wet hands roll the mixture into small balls and bake on buttered paper. CHOCOLATE CAKES 2 cups sugar 1 cup grated chocolate 1/2 cup butter 2 cups flour 2 eggs 1/2 teaspoon vanilla Beat the butter and sugar to a cream; add the yolks of the eggs and the chocolate (melted by standing over hot water); then add alternately the flour and the well-beaten whites of the eggs. Add the flavoring; work the mixture well and roll it in long narrow pieces. Roll these in granulated sugar and bake them on pans dusted with flour. If the cakes spread and crack open like macaroons they are right. Planned for a /^ A TTT^C Family of Four l^AJviiO CHOCOLATE WAFERS 2 pounds sugar 1/4 tablespoons melted lard 3 eggs and butter 1/2 pound grated chocolate Flour to make dough 2 teaspoons cinnamon Beat the eggs with the sugar; add the other ingredients, melting the chocolate first over hot water, and using enough flour to make a dough that can be rolled very thin. Roll; cut with a round biscuit cutter and bake on buttered tins in a quick oven. A-P'S % cup butter 2 eggs 1 cup sugar V2 pound flour Beat the butter and sugar to a cream; add the eggs well beaten, then the flour. Drop by the half teaspoon on buttered tins and bake until the edges are delicately browned. GINGER SNAPS No. 1 1 cup melted butter and lard 1 tablespoon ginger V2 cup sugar 1 scant tablespoon soda i cup molasses I/4 cup milk Flour to make stiff dough Mix the butter and lard with the sugar; add some flour, then the molasses and ginger, and the soda dissolved in a very little warm water. Continue adding flour and milk alternately until a stiff dough is formed. Roll out as thin as possible; cut into round cakes and bake on greased tins in a quick oven. GINGER SNAPS No. 2 1/2 cup molasses V2 cup butter 1/2 cup sugar 1/2 cup sour milk ' 11/2 tablespoons ginger 1/2 teaspoon soda 1/2 tablespoon cinnamon Vz tablespoon hot water Flour to make stiff dough Boil the molasses, spices and sugar together; add the butter, sour milk and the soda dissolved in hot water. Add sufficient flour to make a stiff dough; roll very thin; cut into round cakes and bake in a hot oven. f^ ATT'lTQ riannod for a ViiXi.£/0 Family of Four ORANGE GINGERBREAD 12 ounces flour 1 teaspoon allspice 4 ounces brown sugar 2 ounces candied orange peel 1 teaspoon ginger 4 ounces butter Molasses