Almond Cookies

Ingredients

• 1 cup lard
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1/2 teaspoon baking soda
• 5 drops yellow food coloring
• 1 teaspoon almond extract
• 5 dozen whole blanched almonds

Method

1. 1

   Preheat oven to 350°F.

2. 2

   Beat lard and sugar until fluffy, add one egg, then flour and baking soda.

3. 3

   Stir in food coloring and almond extract.

4. 4

   Chill dough for 2 hours.

5. 5

   Form into rolls, slice into rounds, brush with egg, and press an almond in the center.

6. 6

   Bake at 375°F for 15 minutes until golden.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 28. The excerpt below is the record exactly as published.

cup sugar Ye cupcatsup 15 drops red pepper sauce Mix all ingredients in a small bowl. Serve immediately or make in ad- vance, cover, and refrigerate. My recipes are based on what I saw and what I ate growing up in my father’s restaurant in Canton. Of course, they can be adapted to American tastes and ways. 75 76 LEEANN CHIN LEMON CHICKEN 2 whole chicken breasts Y. cupcanned chicken broth (approximately 2 pounds) Ys cup honey Oil 3 tablespoons lemon juice 1 egg 2 tablespoons light 3 tablespoons plus 2 corn syrup teaspoons cornstarch 2 tablespoons vinegar 1° teaspoons salt 1 tablespoon catsup 1 teaspoon soy sauce 1 clove garlic, minced White pepper Peel of ¥2 lemon Ya cup flour Ye lemon, thinly sliced Ya teaspoon baking soda . Remove bones and skin from the chicken breasts and discard. Cut each breast into fourths. Place in a shallow glass or plastic dish. . Mix 1 tablespoon oil, the egg, 2 teaspoons cornstarch, 1 teaspoon of the salt, the soy sauce, and % teaspoon white pepper; pour over the chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade and reserve marinade. . Pour oil into wok toa depth of 1’2inches and heat to 350°. Mix the re- served marinade, the flour, % cup water, 2 tablespoons of the cornstarch, 2 tablespoons oil, the baking soda, and % teaspoon of the salt. Dip the chicken pieces one ata time into this batter. Fry two pieces at a time for 3 minutes or until light brown. Drain on paper towel. . Increase oil temperature to 375°. Return chicken to wok and fry to- gether approximately 2 minutes, until golden brown, turning once. Drain on paper towel. Cut each piece crosswise into five to six pieces. Place in single layer on a heated platter and keep warm. . To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon oil, catsup, garlic, the remaining 2 teaspoon salt, dash of white pepper, and the lemon peel to boiling. Mix the remaining 1 tablespoon cornstarch with 1 tablespoon cold water and stir into sauce. Cook and stir until thickened, approxi- mately 10 seconds. Remove lemon peel. Pour the sauce over the chicken and garnish with the lemon slices. Serve at once. LEEANN CHIN Note: The chicken can be prepared one day in advance through step 3. The sauce, also, can be prepared then covered and stored in the refrigerator up to twenty-four hours. Reheat the sauce to boiling when ready to serve. Friends began to ask me to plan their dinner parties. “I don't want to have anything to do with it,” they'd say. “Whatever you plan will be wonderful!” if i N LEEANN CHIN MIXED VEGETABLE STIR-FRY 1 pound bok choy or 4 2 cloves garlic, finely large celery stalks chopped Y2 pound pea pods 1 cupsliced, canned Y2 pound mushrooms bamboo shoots 4 green onions (with tops) 1 cupcanned chicken broth, 2 tablespoons cornstarch or water % cup vegetable oil - teaspoons salt 4 thinslices gingerroot, 74 cup oyster sauce finely chopped Cut the bok choy with its leaves diagonally into ’2-inch slices. Snap off ends and remove strings from the pea pods. Place the pea pods in boiling water to cover and cook, covered, 1 minute; drain. Immediately rinse under cold water and drain again. Cut the mush- rooms into /4-inch slices. Cut the green onions into 2-inch pieces. Mix the cornstarch with 2 tablespoons cold water to dissolve. Set aside. . Heat wok until a drop of water bubbles and skitters when sprinkled in the wok. Add the oil and rotate wok to coat sides. Add the ginger- root and garlic; stir-fry until garlic is light brown. Add the bok choy; stir-fry 1 minute. Add the mushrooms and bamboo shoots; stir 1 minute. Stir in the chicken broth and salt; heat to boiling. Stir in the dissolved cornstarch. Cook and stir until thickened, approximately 10 seconds. Add the pea pods, green onions, and oyster sauce. Cook and stir 30 seconds. Serve immediately. The trick in serving Chinese food to guests, if you don't have much help in the kitchen, ts not to plan too many stir-fry dishes because they must be done at the last minute. N= LEEANN CHIN ALMOND COOKIES 1 cuplard 5 drops yellow food coloring 1 cupsugar 1 teaspoon almond extract 2 eggs 5 dozen whole blanched 2 cups flour almonds Y2_ teaspoon baking soda

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