Dainty recipes

One pound sugar; one pound flour; three-quarters pound butter; whites of twelve eggs; one level teaspoonful soda; cup full of wine; two cocoanuts grated; one pound shredded citron ; one-quarter pound candied apricots; three pounds of almonds before hulling or one and one-half pounds after being hulled. Blanch and cut in small pieces. 7 CHOCOLATE CAKES Five eggs beaten well; two and one-half cups sugar; one and one-half cups flour; six squares chocolate; two and one-half cups chopped nuts; one and one-half cups butter. Use greased paper in pan and bake in moderate oven. COCOA COOKIES One-half cup cocoa; one cup sugar; one-half teaspoon cinnamon; pinch salt. Sift all together. Stir in one-half cup cold — water, stir until sugar dissolves. Put in yolks of three eggs, beat until light and sift in one-half cup flour; one teaspoon baking powder, add one-half teaspoon vanilla. Beat whites until stiff and fold lightly in mixture. Bake in muffin tins. SPONGE CAKE (HOT WATER) Six eggs; two cups sugar; two cups flour; one-half cup boiling water; grated rind of half lemon; one teaspoon of the juice. Beat yolks and sugar to a froth, whites beaten separately. Add lemon to yolks and sugar, then boiling water, then whites and last the flour. Mix quickly and bake in two layers for one-half hour in moderate oven. j in % DATE FINGERS One cup walnuts chopped; one box dates chopped; one cup sugar; Two eggs separated; one teaspoon baking powder; four tablespoons milk. Beat yellows light, add sugar and milk, then flour and baking powder, nuts and dates and _ lastly whites. Bake forty minutes in biscuit pan. Cut in small squares and dust with powdered sugar. 30 i FUDGE CAKES Four eggs well beaten together; two cups sugar; one cup flour; one-half pound butter melted with two squares of chocolate (one-half cake) and add to mixture. Bake in square, greased pan for forty-five minutes. Put whole pecan meats on top before baking. Cut in squares when cold. MOLASSES WAFERS Bring one cup molasses; one-half cup sugar and one-half cup shortening to boiling point, cool and add one-half teaspoon cinnamon; one-quarter teaspoon salt; one teaspoon soda; one tablespoon of water. Beat well and add enough sifted flour to make a stiff dough. Roll very thin and bake in moderate oven. iy RICH TEA COOKIES ~ One-half cup butter; one-third cup sugar; one and onequarter cups flour; one egg; one teaspoon vanilla; small quantity jam or marmalade. Cream butter, add sugar, vanilla, eggs, mix thoroughly, then add the flour stirring rapidly for two minutes. Spread thinly with pastry knife on lightly greased baking sheet. Make cookies about size of after dinner coffee saucer, and allow an inch space on all sides for spreading. Put tiny bit of jam or marmalade in center of each cookie, and bake about five minutes in moderate oven. Allow cookies to cool a moment before removing from pan, when they will be very crisp. This makes about twenty large wafer ° cookies. ; MERINGUE KISSES Four egg whites (must be new laid eggs); one cup granulated sugar; one teaspoon vanilla; pinch of salt. Beat egg whites until very stiff and dry. Add pinch of salt, add sugar, one teaspoon at a time beating hard when all is added, then add vanilla. This meringue should be stiff enough to hold shape. Put ungreased brown paper on baking sheet—drop meringue on brown paper, allowing heaping teaspoon to each. Do not attempt to smooth out but leave piled high about two - inches apart. Place in only sligthly warm oven with head light only for fifty to sixty minutes. These cakes do not cook . 31 oor bs ° ¢