Dainty recipes

. * but dry, should not be allowed to brown. To test, pick up one cake from pan and see if entire surface seems crisp and firm. Unless this is true cakes will fall when removed from oven. This makes about sixteen large meringues. To vary cakes add either pecan meats or chopped dates before dropping on paper to cook. NUT BARS Four eggs; two cups brown sugar; one cup pecan meats; one and one-half cups flour; two teaspoons vanilla; one and one-half teaspoons baking powder. Separate eggs, beat yellows and sugar together. Beat whites stiff and mix with yellows. Put in double boiler and cook until thick. Set aside until cool and then mix in nuts and baking powder, flour and vanilla. Bake in moderate oven twenty-five minutes, cut in strips when cool and roll in powdered sugar. PECAN COOKIES Two eggs beaten together with one cup brown sugar; one cup pecan nuts chopped fine; one-half cup flour; one teaspoon baking powder. Drop with after dinner coffee spoon on unbuttered tin. WAFERS Plain: One cup flour; one cup milk; one teaspoon butter; salt. Sweet: 'Two cups sifted flour; one cup sugar; three eggs (or two); one tablespoon butter. Milk enough for this batter. POST TOASTIES KISSES ‘Four eggs (whites only); one cup sugar; one cup grated coconut; one cup chopped pecans; three cups corn flakes. To the stiffly beaten whites of four eggs gradually add one cup of granulated sugar. Mix wellone cup grated coconut; one cup chopped nuts; three cups corn flakes. Drop the stiff batter from a spoon on slightly greased pan, bake in oven (slow) about twenty minutes. Let cool before removing from pan. This recipe makes about four dozen kisses. FOR USE ONLY IN THE NORTH CAROLINA COLLECTION EE XEROX/67683