The new practical housekeeping

, Chocolate Macaroons, — Blanch and pound in a mortar with a little white of an egg, half pound shelled almonds; add pint and one-third pulverized sugar, one quarter grated rind of a lemon, whites of four eggs, six tablespoons grated chocolate, and drop with teaspoon on paper (maniUa) lined pan, or use meringue bag as in meringues ; bake in quick oven, sprinkle with sugar if wished. For Almond Macaroons omit chocolate. For Lemon Macaroons make as last, using juice of one lemon instead of rind. For Cocoanut Macaroons use quarter of a pound each grated cocoanut and sugar in place of chocolate and thin to the thickness of first recipe with the milk from the cocoanut. For Snow Macaroons use scant pint pulverized sugar and whites of two eggs thoroughly beaten together and flavored as wished, in place of chocolate in first recipe ; make into egg-shaped balls and bake as above. For Swiss Macaroons boil two-thirds pints pulverized sugar and gill and a half water till it threads, remove from fire, stir it well, scraping down the sides ; after four minutes add whites of three eggs, beaten thoroughly, then a smooth paste made by pounding three-quarters of a pound almonds with a little milk, and baking as above. Two can be put together as meringues if wished, using a little white of egg to make them stick. For Vanilla Macaroons make as first recipe, using one tablespoon vanilla sugar in place of chocolate. Cocoanut Cones. — Pound one pound blanched and shelled almonds in a mortar with whites of twelve eggs till smooth. Prepare and grate three large cocoanuts, and with three pounds sugar, work into the pounded almonds and eggs, mold into cones size of an English walnut, place on buttered paper a little distance apart and bake in a moderate oven. Dust with powdered sugar before baking if liked; or put in saucepan pound each butter and grated cocoanut with whites of two eggs ; cook fifteen minutes, stirring all the time and turn out on marble slab ; when cool mold into cones or balls and bake on a greased pan to a delicate brown in a moderate oven. For Cocoanut Cream Candy, boil pound white sugar and half pint water and scant quarter teaspoon cream tartar (dissolved inhot water) and flavoring as wished, till, when tested in cold water, it forms a soft ball when taking out of the water with the fingers. Take off fire and cool a few moments in kettle ; then with wooden paddle rub and scrape it against sides of kettle till it becomes milky, when quickly stir in four ounces grated cocoanut. Stir a few moments longer, then pour into wide shallow pans lined with white paper, with the paper projecting a little at each end. When cold lift by paper from pan and cut the candy into squares or as wished. Moisten paper slightly and tear it off. For a Nut Cream Candy use any chopped nuts wished in place of the grated cocoanut. For Cocoanut Drops rub half pint each butter and sugar, add yolks of two eggs beaten with two teaspoons cold water, pint and a half fiour and one grated cocoanut ; beat well and drop with a teaspoon on a buttered plate and bake in a quick oven. For Lemon Drops use chopped peel of two lemons.