The Wilson cook book

Beat egg whites very stiff and dry, add pinch of salt and sugar one teaspoon at the time, beating hard. When all is used add vanilla. This meringue should be stiff enough to hold shape. Put ungreased brown paper on baking sheet, drop meringue on paper allowing heaping teaspoon to each. Put meringues 2 inches apart and do not attempt to smooth. Cook in slightly warm oven for about 50 or 60 minutes. These cakes do not cook, but dry and should not be allowed to brown. To test pick up cake and see if it is crisp and firm. This quantity makes 16 large meringues. To vary, add pecans or chopped dates before dropping on paper to cook. ELLA H. THOMAS. Spice Sticks 3 eggs 1% teaspoon nutmeg 1 cup sugar ½ cup coffee % cup butter 1% cups flour 2 teaspoons cinnamon (Mc- 2 teaspoons baking powder Cormick’s) ½ teaspoon cloves Cream butter and sugar; add eggs one at a time, then coffee and dry ingredients alternately. Bake in bread stick pans and roll in powdered sugar. Mrs. Harvey McNAirr. Date Strips 3 eggs 1 cup nut meats 1 cup granulated sugar 30 dates (cut in small pieces) 1 cup flour 14 teaspoon salt 2 teaspoons vanilla Separate eggs. Into the beaten yolks add sugar, nuts, dates and vanilla. Beat whites very stiff. Add alternately with flour. Spread % inch thick in shallow pan. Bake slowly 20 minutes. Cut in strips and roll in powdered sugar while hot. Mrs. VERNON Moss. Toll House Cookies 1 cup butter 2% cups flour 34 cup brown sugar 1 teaspoon salt 34 cup granulated sugar 2 economy size bars (7 oz. each) 2 eggs Nestle’s semi-sweet chocolate 1 cup chopped nuts or 1 teaspoon vanilla 2 pkgs. ready to use Nestle’s 1 teaspoon soda semi-sweet chocolate 1 teaspoon hot water morsels Cream butter, add sugar, then eggs beaten whole. Dissolve soda in hot water and mix alternately with flour and salt sifted together. Lastly add nuts and chocolate which has been cut in small pieces, about the size of a pea, or the chocolate morsels which come ready to use. Flavor with vanilla and drop by half teaspoons on greased cooky sheet 10 to 12 minutes at 375° F. Makes 109 or more cookies. Slightly more water may be used if dough seems too stiff. Corn Flakes Cookies 1 cup chopped pecans 1 cup powdered sugar 2 cups corn flakes 1 teaspoon vanilla 2 egg whites Pinch salt Beat egg whites stiff. Gradually sift in sugar. Then add vanilla, cornflakes, nuts and salt. Drop on baking sheet greased with butter. Heat oven as hot as possible. Cut off heat, put cookies on top rack and leave in oven 15 or 20 minutes. THE WILSON Cook Book 87 Ice Box Cookies 144 tablespoons cinnamon 1 cup brown sugar 1 lb. butter 3 eges 1 teaspoon baking powder 5 cups flour (Swans Down) 144 cup white sugar 1 lb. shelled pecans (chopped) Sift together flour, baking powder, and cinnamon. Cream butter and Sugar well, beat in eggs, then add nuts, flour, etc. Set batter in refrigerator to harden. Then make into rolls (5) about 1% inches thick and wrap each in waxed paper. Put back in refrigerator until perfectly hard. Slice and cook. Will keep several days in refrigerator before cooking. This quantity makes about 200 cookies. Mrs. KENNON BorDEN. Doughnuts—No. 1 1 cake yeast 1 teaspoon salt 6 tablespoons sugar 2 cups warm water or 1 tablespoon lard milk Mix together in bowl adding enough plain flour to make a soft dough. Let rise 4 or 5 hours (or make up after supper in winter and make out early next morning). Pour out on board and work in enough flour to make dough so you can handle. Roll out not too thin and cut with doughnut cutter. Place on buttered pan in warm place and let rise 2 hours. Drop in deep fat until brown. Remove from pan, sprinkle with powdered sugar and cinnamon while hot. Mrs. W. D. ADAMS. Doughnuts—No. 2 1% cups sugar Swans Down Cake Flour to Roll 214 tablespoons melted butter 34 teaspoon soda