Hurry-Up Macaroons

Ingredients

• 1 cupful of sugar
• 1 tablespoonful of butter substitute
• the yolks of 2 eggs
• 1 teaspoonful of vanilla
• 1 tablespoonful of milk
• 2 cupsful of cornflakes
• 1/2 cupful of raisins
• 1 1/2 cupful of nut meats
• the whites of 2 eggs

Method

1. 1

   Put sugar, butter substitute, and yolks of eggs into a mixing bowl.

2. 2

   Beat till creamy.

3. 3

   Add vanilla and milk, beat again.

4. 4

   Mix in cornflakes, raisins, and nut meats.

5. 5

   Beat the whites of eggs till stiff and fold into the mixture.

6. 6

   Drop teaspoonfuls onto a buttered tin and bake in a moderate oven till nicely brown.

Nutrition per serving

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 12. The excerpt below is the record exactly as published.

HURRY-UP MACAROONS Put 1 cupful of su^ar, 1 tablewpoonful of butter substitute, the yolks of 2 eggs into a mixing bowl. Beat till creamy. Add 1 teaspoonful of vanilla and 1 tablespoon ful of milk and beat again. Then add 2 cupsful of cornflakes, V'l cupful of raisins, 1^ cupful of nut meats (these may be omitted if they are too expensive). Mix well. Beat the whites of 2 eggs till stiff. Fold — not beat but joid with a very gentle motion — the whites into the other mixture. Drop a teaspoonful at a time on a buttered tin. Bake in a moderate oven till nicely brown. Do not put too close together, as cookies will spread a little in cooking. These are fine to use for a party at home or at school. 123 liK^lO (JOOKIKS Put '/i cu[)f'uJ butior HubHtitute, Vt cu[)riil of su^-ar, V4 cui)rul corn syrup, .1 eg^ (iiHc wliolc v-}>;^ iogoihor), 2 tab](!Sp()()nsrnl milk, i/o tcaspoonrul Ihivoriiig (vanilla or al- mond), into a mixing bowl and beat till creamy. Add 1 cuijl'id ric(! flour. Stir in the Hour gradually, 'i'lic dougli Hliould b<^ very stiff. Wwa'. (ioui- varies a lillh' ao if the dough is not very stiff, add '/j cufjful of wh(uii flour. Sfjrinkh! riee floui* on a mixing boai-d. I*ut tli(i dough on tin; board, r-oil very thin and cut into C()()ki(!S with n cooki(; cutt<!r. With a large spatula plac(! the cooki<'s in Ji cookie pan. Work tin; scraps togetlier, roll out and cut till every scrap is used. Bake in a moderate oven till straw colored. If you like you may put a nut meat or a Ijalf of a candied cherry in the center of each cookie before baking. 125 RICE COOKIES Remove from the pan with a spatula and lay on a clean napkin till cool. These are delicious to serve with iced tea or iced cocoa in the summer time. 127 CHRISTMAS STARS This is a very fine Christmas cookie. Sift together y> pound of sugar and V2 pound of flour. (Weigh these two materials if possible; if you have no scales use ly^ cups of sugar and 2 cups of flour.) Measure out i/4 pound of butter substitute and lay it on top of the sugar and flour. Open 1 egg. Drop the white on a small saucer and put the yellow on top of the butter substi- tute. Open a second egg and drop the whole egg on top of the butter substitute. (Be sure to save out the white of the first egg; then if the yellow breaks and you cannot successfully separate the white and yellow, you can use that whole egg and have another chance at getting a perfect white for later use.) With the tips of fingers mix together the flour, sugar and butter. If the hands are washed in cold water just before doing this the job can be neatly and quickly done. Add 2 tablespoonsful of cold milk and mix again. 129 CHRISTMAS STARS Divide the lump of dough into two parts. Drop one part onto a floured board. With a well floured rolling pin roll out very thin. Cut in star shapes with a cookie cutter. With a pancake turner or a spatula lift each cookie into a slightly greased cookie pan. When one pan is full of cookies, take a small paint bnish or a bit of clean cotton, dip in the unused white of egg, and brush over the top of each cookie. This will make the cookies look glazed when they have been baked. Press 1,4 of a candied cherry on each cookie. Bake in a moderate oven till light brown. Remove from pan at once, being careful not to break. When the first half of the recipe is baked, begin on the second half — ^this makes the rolling and cutting easy. These cookies are fine to make on a Saturday morning some two weeks before Christmas. Pack the cookies in a tin box or stone jar. They are also very fine for sending to a friend out of town as they pack well (put in layers between oiled paper) and keep well. The recipe makes about six dozen if each cookie is rolled as thin as it should be. 131 SALADS AND SALAD DRESSINGS COOKED SALAD DRESSING Put 1 quart of water into the lower part of a double boiler and set over the fire. Into the upper part of the boiler put : 1 cupful top milk or cream, 3 tablespoonsful sugar, 1 teaspoonful salt, 14 teaspoonful pepper, 1 tablespoonful butter. While this is getting hot dissolve : 3 tablespoonsful corastarch, 1/2 teaspoonful mustard in 2 tablespoonsful of milk

Cook this with the app: pantry check, scaling, and the assistant.