Creoles

Ingredients

• 3 eggs
• 1 teaspoon salt
• 1| cups brown sugar
• IJ cups pecan nut meats
• I cup of flour
• few grains cayenne

Method

1. 1

   Mix all ingredients in bowl; beat well.

2. 2

   Fill small buttered fluted tins one half full.

3. 3

   Decorate with pecans.

4. 4

   Bake twelve to fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 103. The excerpt below is the record exactly as published.

Creoles 3 eggs I teaspoon salt 1| cups brown sugar IJ cups pecan nut meats I cup of flour few grains cayenne Mix all ingredients in bowl ; beat well. Fill small but- tered fluted tins one half full. Decorate with pecans. Bake twelve to fifteen minutes. Hermits f cup butter 2| cups flour 1 cup brown sugar | teaspoon salt 2 eggs 1 teaspoon cinnamon f teaspoon soda \ teaspoon each, clove, mace and 1 tablespoon hot water nutmeg 1 cup raisins Mix ingredients in order given. Roll mixture one quarter inch thick. Shape with cooky cutter. Put one raisin in center of each round. Bake in moderate oven twelve to fifteen minutes. Chocolate Wafers I cup butter 1 teaspoon vanilla 1 cup sugar 1^ cups flour 2 eggs I teaspoon salt 4 tablespoons Lowney's Premium Chocolate, melted Mix in the order given. Beat well. Pour into buttered pans in thin layers. Bake in quick oven six to eight minutes. Cut in long narrow strips while hot, and serve cold. 262 LOJVNET'S COOK BOOK Wafers I cup butter If cup flour 1 cup powdered sugar 1 teaspoon vanilla I cup milk i teaspoon salt Cream the butter and add other ingredients. Spread on inverted buttered tins. Bake in quick oven, cut in squares, and roll. If this is done on top of the range, there will be less danger of the wafers breaking. Nut Wafers Sprinkle finely chopped nuts on the wafers just before baking. Chocolate Jumbles ^ cup butter 2 eggs 1 cup sugar 2 teaspoons baking powder 2 squares Lowney's Premium 2 cups flour and enough more flour Chocolate, grated to roll out. 1 tablespoon milk Mix in the order given, toss on to a floured board, and roll to an inch in thickness. Cut out with a doughnut cutter. Just before putting into the oven, dust over with granulated sugar and bake ten minutes. See colored illus- tration, Plate XIII, ojDposite. Chocolate Walnut Wafers I cup butter ^ cup milk 1 cup powdered sugar 1 cup flour 2 squares Lowney's Premium ^ teaspoon vanilla Chocolate, grated 1 cup chopped walnuts ^ teaspoon salt Cream butter ; add dry ingredients, milk and flavoring. Spread on inverted pans which have been well buttered. Sprinkle with chopped nuts. Bake in moderate oven. Crease immediately on removing from oven. See colored illustration, Plate XIV, opposite. CHOCOLATE JUMBLES Plate XIII. For Recipe see page 262 CHOCOLATE WALNUT WAFERS Plate XIV. For Recipe see page 262 LOWNEY'S CHOCOLATE HERMITS Plate XV. For Recipe see page 263 CHOCOLATE SWEDISH MERINGUES Plate XVI. For Recipe see page 263 CAKE AND COOKIES; FBOSTINGS AND FILLINGS 263 Lowney's Chocolate Hermits ^ cup butter 2 teaspoons baking powder 1 cup sugar 2 cups flour 2 eggs \ cup Lowney's Always Ready ^ cup raisins seeded Chocolate Powder I teaspoon salt 2 tablespoons hot water 1 teaspoon cinnamon Cream butter ; acid sugar, eggs, raisins, flour in which baking powder has been sifted, chocolate melted in water, salt and cinnamon. Drop from a teaspoon on to a but- tered baking sheet, put a raisin in the center of each her- mit, and bake in a moderate oven. See colored illustra- tion, Plate XV, opposite. Chocolate Swedish Meringues 5 egg whites I cup Lowney's Cocoa I teaspoon cream of tartar | cup flour 1 cup sugar ^ teaspoon vanilla Beat the whites of eggs until foamy; add cream of tartar, sugar and cocoa. Continue beating until spoon will stand up in mixture ; add vanilla and fold in the flour. Bake in buttered shallow pans in a moderate oven about twenty minutes. Put cakes together with following filling, and decorate top with filling and candied fruit and nuts. Filling Melt one half pound marshmallows. Cook one cup sugar and one third cup boiling water until, when dropped from tip of a spoon, a thread is formed. Pour slowly on to melted marshmallows, add one half teaspoon vanilla, and beat until thick enough to spread. Put between and on top of cakes. Sprinkle with chopped nuts, raisins, cherries and angelica. This may be made in one large cake or cut in small ones the shape of dominoes and decorated in the same way. See colored illustration, Plate XVI, opposite. 264 lowney's cook book Cornucopias Shape wafers as soon as taken from the oven. Fill with whipped cream, or cream fillings of various flavors. Chocolate Dominoes I cup chopped walnut meats 2 squares Lowney's Premium Choc- I cup choi^ped figs elate, melted \ cup ahiiond paste \ teaspoon salt grated rind of orange orange juice sugar Mix the ingredients with enough orange juice to make the mixture of the consistency to spread. Knead on a sugared board. Cut in shape of dominoes, coat with melted chocolate, and decorate with pieces of almonds. Chocolate Angelettes 4 egg whites 4 tablespoons Lowney's Always \ teaspoon cream of tartar Ready Chocolate Powder \ cup sugar \ cup flour \ teaspoon salt 1 teaspoon vanilla confectioners' sugar Beat whites ; add cream of tartar and sugar, and con- tinue beating. Cut and fold in salt, chocolate, flour. Flavor and drop by spoonfuls on to a buttered sheet ; sprinkle with sugar and bake in a moderate oven. Chocolate Cookies \ cup butter 2 cups flour 1 cup sugar 2 teaspoons baking powder 1 Qgg \ teaspoon salt 3 squares Lowney's Premium 4 tablespoons milk Chocolate Cream butter ; add remaining ingredients. Chill, roll, and shape. Bake in a moderate oven. CAKE AND COOKIES; FBOSTINGS AND FILLINGS 265 Chocolate Macaroons ^ pound almond paste 2 squares Lowney's Premium Choc- f pound powdered sugar olate 3 egg whites I teaspoon salt 1 teaspoon vanilla Mix almond paste and sugar, until the mixture feels like meal ; add whites of eggs, one at a time, and work with a spatula until there are no lumps ; add chocolate, salt and vanilla. Drop from a teaspoon on to a buttered paper ; bake twenty to thirty minutes in a slow oven. Remove from paper as soon as cooked. If baked in a quick oven, they will not be a success. Cocoa Cocoanut Cookies 3 eggs I cup Lowney's Always Ready 1 cup sugar Chocolate Powder ^ cup heavy cream 2| cups flour I cup shredded cocoanut 2 teaspoons baking powder 1 teaspoon salt

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