The household cook book

To Make a Pastry Bag. — Take strong muslin 12 inches square, fold together 2 opposite corners and fell together tightly 2 of the edges, thus making a triangular bag; then cut off the point and insert a tin pastry tube. It is best to make 2 or 3 bags for different sized tubes. To use the bag, put in the mixture, close the top, twist it, and hold it tightly with the right hand, while the left guides the point and presses out the mixture to form lady fingers, eclairs or anything else desired. (See the illustration.) MACAKOONS. Almond Macaroons. — Take 1 lb. almonds, blanch them, and pound to a paste with a little rose water or FOEMING LADY FINGEES. oil of lemon; add 1 lb. of white sugar, and the well-beaten whites of 4 eggs. Bake in drops, or small cakes, on buttered tins in a slow oven to a light brown. Some glaze them with beaten yolk of egg and others dust on sugar before baking them. Keep in tightly closed tin boxes or glass jars. Filbert Macaroons may be made in the same way, by using equal parts of filberts and almonds. For Cocoanut Macaroons, use 1 cup powdered sugar and 1 cup grated cocoanut; work in enough of the cocoanut milk to form a plain paste; mold and bake as above directed. Hickory Nut Macaroons. — Beat the whites of 3 eggs, 1 cup granulated sugar, and 1 cup powdered sugar, till very light; stir in 1 cup chopped hickory nuts, and bake like almond macaroons. lECLAIRS. 1 cup butter. . 3 cups flour. 2 cups water. 10 eggs beaten separately. A pinch of salt. Put the water and butter (cut small) on the stove till melted; bring to a boil, beat in the flour, stir 2 or 3 minutes; let cool and then beat in the beaten yolks and then the beaten whites. Spread on buttered baking tins, in strips about 4 inches long and li inches wide (squeeze through the nozzle of a pastry bag if you have one) leaving them 2 inches apart to allow for swelling. Bake i to i hour. When cool, cut open and fill with whipped cream, flavored to taste, or with our mock whipped cream, or with any fruit jelly desired. Cover with chocolate, vanilla or almond frosting. CREAI^I PUFFS. Use same mixture as for '' eclairs," but drop it onto the buttered baking, tins by tablespoonfuls, making round balls instead of fingers. When done and cool, cut open and fill same as the " eclairs." KISSES. Take the well-beaten whites of 3 eggs, add 5 tablespoons of powdered sugar, and flavor with lemon juice; drop on buttered paper with a spoon, sift sugar over them and bake 30 minutes in a slow oven. For Chocolate Kisses pound together 2 oz. chocolate and 2 cups white sugar; sift it, mix it with the well-beaten white of egg and finish as above. MAPLE SUGAR CAKES.