Lillian Massey school recipes

Cream the butter, add the sugar gradually, then the milk very slowly. Add flour and flavoring; mix thoroughly. Spread the mixture very thin 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. FRUIT COOKIES. 4 tbsp. butter. Salt. # tbsp. sugar. Cinnamon. i tsp. egg. 4 tbsp. chopped nuts. 14 tbsp. flour. 1 tsp. currants. + tsp. baking powder. 1 tsp. raisins. Cream the butter, add sugar and egg; then add mixed and sifted dry ingredients, nuts and fruit. Drop from a teaspoon on a buttered baking sheet one inch apart and bake in a slow oven 12 to 15 minutes. OATMEAL MACAROONS. 4 tsp. butter. 1 tbsp. flour. 1 tbsp. sugar. + tsp. baking powder. 1 tsp. egg. Salt. 2 tbsp. rolled oats. 4 drops vanilla. Cream the butter, add sugar and egg; beat well. Add rolled oats mixed with flour, baking powder and salt; drop from a teaspoon on a buttered baking sheet two inches apart. Bake in a slow oven 15 minutes. : MACAROONS. 2 oz. almonds. 2 oz. fruit sugar. '$ white of egg (scant). Blanch almonds and put them through the meat chopper, using the nut grinder. Add sugar and mix thoroughly, then gradually add unbeaten white of egg. The mixture should be stiff enough to hold its shape. Cover baking sheet with unbuttered paper, and drop mixture on it, allowing 1 tsp. for each macaroon. Bake in 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. GLUTEN WAFERS. 1 tbsp. cream. x tsp. salt. Gluten flour (about 4 c.). Add salt to cream, and then enough flour to make a stiff dough. Knead till smooth, then roll thin till the grain of the board shows through. Mark well with a grater, and cut in shape. Bake in a moderate oven till a light brown. wR PLAIN FROSTING. 4 tbsp. boiling water or milk. = tsp. lemon juice, or 3 tsp. cocoa, or Icing sugar. 3 drops flavoring. To liquid add enough sifted sugar to make it spread easily; then add flavoring. Fruit juice may be used instead of the water. ALMOND ICING. 2 oz. Shelled almonds. + yolk of egg. 8 drops rose water. 4 c. or more icing sugar. 4 drops bitter almond flavoring. Blanch almonds, and put them through the meat chopper, using the nut grinder; work to a paste. Add unbeaten yolk of egg, flavoring, and gradually the sugar. The mixture should be as stiff as a dough; more sugar may be required. Dredge a pastry board with icing sugar, toss mixture on it and roll or pat out to the desired thickness; cut in shape. Moisten cake with cold water, press icing upon it and let stand 24 hours before covering with other icing. The icing may be shaped with the hands, to fit the cake. CANDY CARAMEL. 1-2 c. sugar. 1-4 c. boiling water. Melt sugar in frying-pan, and brown to color desired. Add water slowly and cook to desired thickness. Use for flavoring egg-nogs, milk shakes, custards and other desserts PEANUT BRITTLE. 2 c. sugar. 2 c. unshelled peanuts. Shell peanuts, remove brown skin, and roll fine. Put the sugar into a frying pan and heat, stirring constantly, until melted to a syrup. Add peanuts, mix thoroughly and turn at once on an unbuttered baking sheet; roll to desired thickness. Mark in squares before it hardens. MAPLE CREAM. 1-4 c. walnuts (chopped). 4 tbsp. butter. 2 tbsp. milk. 1-4 c. brown sugar. Put sugar, butter and milk in a saucepan; stir until sugar dissolves, then boil without stirring until it forms a soft ball in water. Cool slightly, then beat till creamy; add vanilla and nuts. Pour on a buttered pan and mark in squares before it hardens.