The new practical housekeeping

Mallowines — Dissolve pound of clean gum arable in quart water ; strain, add ;pound of refined sugar, and place over fire, stirring continuallyuntil sugar is dissolved and mixture has become the consistency of honey. Next, add gradually whites of eight eggs well beaten, stirring mixture all the time, until it loses its stickiness and does not adhere to the fingers when touched. Pour into a pan or box slightly dusted with starch, dust the top, and when cool divide into small squares. .1 in CONFECTIONBBY. iOl Kisses. — Beat whites of four small eggs to a high, firm froth, stir into it a half pound sifted powdered augar, twd tfaepoone at a time, flavor with essence of lemon or rose, and beat very light ; then squeeze through the meringue or confectioner's bag heretofore described (using tube like one in cut if you have it), or drop half the size of an egg a little more than an inch apart on manila paper spread over a half inch board, previously soaked in |„ cold water, and place in moderate oven. As soon as they begin to look yellowish take them out. Almond Macaroons. — One pound blanched almonds ground very fine with a little sugar to keep from oiling, rub whites of twelve eggs, without whipping, into the almonds until perfectly smooth. Add one and one-half pounds pulverized sugar, two ounces corn-starch and two ounces flour, stirring each in gradually and thoroughly ; make into balls with a knife or meringue bag, place on ungreased papers on baking tins and with a pastry brush dampen each one and pat into shape before putting in oven. Chocolate Macaroons are made in exactly the same manner, working two ounces chocolate cooked with one-half cup water and one ounce sugar into the almond macaroon paste when ready to make into balls. Make Hickory-nut and Pecan Macaroons in same way, taking the finely-chopped nut meats instead of almonds, and omitting the flour, using four ounces corn-starch. .LLemon Macaroons. — One pound powdered sugar, four eggs whipped very light, juice of three lemons and grated peel of one, one heaping cup flour, heaping teaspoon baking powder, one-half teaspoon nutmeg ; butter fine hands, take up small lumps of the mixture and make into balls the size of a walnut. Bake in brick oven on sheets of manila paper, placing them more than two inches apart. Pyramid of Macaroons. — Boil loaf sugar to the candy point (see preface candy), rub butter over the outside of the tin or paper form, set firmly on a plate or table, and begin at the bottom by putting a row of macaroons around it, sticking them together with the prepared sugar, then adding another row, and so on until finished. When the cement is cold the pyramid may be taken from the form. Kisses, or cocoa-nut drops, being lighter, are more difficult to make in this form than macaroons. Meringues. — One pound powdered sugar, whites of nine eggs: whip eggs until dish can be inverted without their falling off, and then simply add the sugar, two teaspoons at a time, incorporating it