The Pattern cook-book

Peel and core the apples, which should be tart ; and cook them in the water until soft ; stewing them very slowly. Beat the sauce very smooth, and when partly cooled, add the beaten yolks of the eggs, the lemon-juice and grated rind and the sugar, increasing the amount of sugar if desired very sweet. Line the patty-pans with paste, fill them with the mixture, and bake five minutes in a very hot oven. Beat the whites of the eggs stiff, add to them two table-spoonfuls of sugar, spread the egg on top of the tarts, return the latter to the oven, and brown delicately. COOKIES. 505 ALMOND TARTS. Three eggs. One-half cupful of sugar. One-half pound of shelled almonds. Beat the yolks of the eggs to a cream, add the sugar, and beat vigorously. Pound the almonds slightly, and add them to the eggs and sugar. Place the mixture in patty-pans lined with paste, and bake eight minutes. Beat the whites of the eggs stiff, add two table-spoonfuls of sugar, distribute the egg among the tarts, spreading it on top, and brown nicely in the oven. COCOANUT TARTS. One cupful of sugar. One-half cupful of water. One-half of a grated cocoanut. Three eggs. Boil the water, sugar and cocoanut together for five minutes. Remove the mixture from the fire, and when it is nearly cold, add the yolks of the eggs, well beaten. Stir all well together, pour the preparation into pattypans lined with crust, and bake eight minutes. Beat the whites stiff, add two table-spoonfuls of sugar, distribute this meringue among the tarts, and return them to the oven to brown lightly. Many other fillings may be made for tart shells, marmalade, apple sauce, nicely seasoned jams, etc., being very satisfactory for the purpose. COOKIES. SUGAR COOKIES, NO. I. Eight table-spoonfuls of sugar. Six table-spoonfuls of melted butter. Four table-spoonfuls of milk. Two eggs. Two tea-spoonfuls of baking-powder. Flour to thicken. Stir the butter into the sugar ; beat the eggs light, and add them to the butter and sugar, stirring well ; then add the milk. Sift the powder with a little of the flour, and stir this in, adding enough more flour to admit of rolling out the dough. Place the latter on a well floured board and roll it thin ; then cut out the cookies with a cutter, dip each one in granulated sugar as soon as cut, and bake in a quick oven. SUGAR COOKIES, NO. 2. Two eggs. One nutmeg (grated). Three large tea-spoonfuls of baking-powder. Flour to thicken. Two cupfuls of sugar. One-half cupful of butter. One-half cupful of lard. One cupful of milk. One tea-spoonful of salt. Rub the butter, lard and sugar well together, and add the eggs, well beaten, the salt and the nutmeg. Sift the powder in a little of the flour, add this and enough more flour to form a dough that may be rolled. Then roll the dough, cut it ©ut, and bake in a quick oven. CREAM COOKIES. One pint of sweet cream. Three eggs. Flour to thicken. COOKIES. 507 Two cupfuls of sugar. Two tea-spoonfuls of soda. Four tea-spoonfuls of cream of tartar. One-half tea-spoonful of nutmeg. One-half tea-spoonful of cinnamon. Put the ingredients together in the same order as directed for the sugar cookies, and bake in a quick oven. COOKIES WITHOUT EGGS. One and one-half cupfuls of butter. Two cupfuls of sugar. One cupful of milk. One tea-spoonful of soda.