Lillian Massey school recipes

Cream the butter, add half of the sugar. Beat the yolks of the eggs, add the remaining sugar and combine with first mixture; then add flavoring and fold in whites of eggs beaten stiff. Add rolled oats mixed with baking powder and salt, and drop from a teaspoon on buttered baking sheet two inches apart. Bake in a slow oven 15 minutes. This amount will make about five dozen macaroons. TRILBYS. 1 c. rolled oats. + tsp. soda. 1 c. eggs + tsp. salt. > ¢ brown sugar. % c. butter. 4 c. sour milk. Mix first five ingredients; cut in butter and add milk gradually. Dough should be very soft. Roll out and cut as cookies. Put two cookies together with Date Filling between them. Bake in a moderate oven. This amount will make about fifty cakes. « : DATE FILLING. + lb. dates. 3 Cc. Sugar. 1 c. water. Wash and stone dates, add sugar and water, and cook until mixture becomes a paste; cool. OATMEAL COOKIES. 14 ce. oatmeal. + @. raisins (seeded and chopped). 2c. brown sugar. +. c. lard and butter. + tsp. soda. 1 egg. 3 tsp. salt. 2 c. sour milk. 3 tsp. cinnamon. Flour for stiff batter. Mix first six ingredients. Cut in fat; add beatén egg, milk and flour. Finish as Fruit Cookies. ROLLED ALMOND WAFERS. 1 c. butter. g c. bread flour. 4 c. fruit sugar. = tsp. vanilla. 2 @. milk. 3 c. finely chopped almonds. Cream the butter, add the sugar gradually, then the milk very slowly. Add flour and flavoring; mix thoroughly. Spread the mixture very thinly on a buttered baking sheet; mark in 3-inch squares, and. sprinkle with almonds. Bake in a slow oven until a delicate brown. Draw the baking sheet to the door of the oven; separate the squares, turn them over, and roll quickly. This amount will make from three to four dozen wafers. MACAROONS. 4 lb. shelled almonds. 4 lb. fruit sugar. Whites 3 eggs. Blanch almonds and put them through the meat chopper, using the nut grinder. Add sugar and mix thoroughly; then gradually add unbeaten whites of eggs. The mixture should be stiff enough to hold its shape. ‘Cover baking sheet with unbuttered paper, and drop mixture on it; allow 1 tsp. for each macaroon. Bake in a slow oven 15 minutes, or until a delicate brown. The time should not exceed 20 minutes. When done, remove paper with macaroons and invert on a cake cooler. Wring a cloth out of cold water, place it over the paper and allow it to remain until macaroons may be easily removed. When cool, place in a tin box or glass jar. This amount will make about seven dozen macaroons. LADY FINGERS. Whites 3 eggs. tsp. vanilla. 3 Cc. fruit sugar. Ce LO Yolks 2 eggs. Salt. Beat whites of eggs until stiff and dry; add sugar gradually, beating all the time. Beat yolks of eggs until thick and lemon-colored, and add to first mixture; flavor. Beat thoroughly, then carefully cut and fold in flour, mixed and sifted with salt. Cover a baking sheet with unbuttered paper, and with a pastry tube shape lady fingers 3 inches long and # inch wide. Sprinkle with fruit sugar and bake in a slow oven 12 to 15 minutes. Remove from paper and put together in pairs, using white of egg. Colt iE CREAM PUFFS. L c. boiling water. 1 c. flour. 3 ¢. butter. _ 3 eggs. Put water and butter in a saucepan; heat to boiling point, then add flour all at once and stir until smooth; cook from onehalf to one minute. When cool add unbeaten eggs one at a time, stirring until perfectly smooth, after each egg is added. (The mixture should be stiff enough to hold its shape without spreading.) Chill; then drop by tablespoons, or force through a large pastry tube, on a buttered baking sheet. Bake in a hot oven 25 to 30 minutes. When cold make an opening in the side and fill with cream filling. CREAM FILLING. 1 c. milk. 3 c. flour. 3 c. sugar. 1 egg. Salt. 1 tsp. butter. 4 tsp. vanilla.