Atlanta women's club cook book

Cream butter and sugar. Add milk and well beaten egg. Add soda dissolved in 1 t-spoon of water. Add to above cocoa, and flour to make batter stiff enough to drop from spoon. Add raisins, dates and nut-meats. Bake on greased pan, Mrs, D. P. Spang, ROLLED WAFERS. 14 cup butter, 7/8 cup bread flour (Capitola). 14 cup powdered sugar. 1/2 t-spoon vanilla. 14 cup milk. Cream the butter, add sugar gradually, and milk drop by drop ; then add flour and flavoring. Spread very thinly with a broad, long-bladed knife on a buttered inverted dripping pan. Crease in 3 in. squares, and bake in a slow oven until delicately browned. Place pan on back of range, cut squares apart with a sharp knife, and roll while warm in tubular or cornucopia shape. If squares become too brittle to roll, place in oven to soften. If rolled tubular shape, tie in bunches with narrow ribbon. These are very attractive, and may be served with sherbet, ice cream, or chocolate. If rolled cornucopia shape, they may be filled with whipped cream just before sending to table. Colored wafers may be made from this mixture by adding leaf green or fruit red. If colored green, flavor with 14 t-spoon almond and % t-spoon vanilla. If colored pink, flavor with rose. Colored wafers must be baked in a very slow oven and turned frequently, otherwise they will not be of uniform color that is desired. Hazel Allison Stevenson, MACAROONS. 1/2 lb. almond paste. 3/8 lb. powdered sugar. Whites 3 eggs, (get this from baker or confectioner). Work together almond paste and sugar on a smooth board or marble slab. Then add whites of eggs gradually, and work until mixture is perfectly smooth. Confectioners at first use the hand, afterwards a palette knife which is not only of use for mixing but for keeping board clean. Shape, using a pastry bag and tube, on a tin sheet covered with buttered paper, 1/2 inch apart; or drop mixture from tip of spoon in small piles. Macaroon mixture is stiff enough to hold its shape, but in baking spreads. Bake 15 or 20 minutes in a slow oven. If liked soft, they should be slightly baked. After removing from oven, invert paper, and wet with a cloth wrung out of cold water, when macaroons will easily slip off. Mrs. George S. Obear, Jr. INDIVIDUAL NUT CAKES. Makes 24 1 cup brown sugar. 1/3 t-spoon soda. 1 cup nut meats. 1/2 t-spoon salt. 1 cup flour. 2 eggs. Combine sugar, salt, soda and flour together, add nut meats and then add the two eggs unbeaten to this. Stir only enough to mix. Bake in moderate oven in tiny muffin rings, which have been oiled and floured. Mrs. H. B. Rogers. COCOANUT COOKIES. Whites of 2 eggs beaten stiff. 2 cups corn flakes (crumbled) . 1 cup sugar. 1 cup shredded cocoanut. Mix well and drop on buttered pan in small cakes and brown slowly. Mrs. W. W. Berly. Mrs. George Obear, Chairman. DIVINITY CREAMS. 1st mixture : 1 cup water. 1 cup Karo. 3 cups white sugar. Boil together to soft ball degree. 2nd mixture : 1 t-spoon vanilla. 1 cup sugar. 4 tbls. water. 3 egg whites. 1 cup nuts. Boil sugar and water together until spins a thread. Pour this over well beaten ^gg whites. Combine first and second mixture, beat well, adding nut meats and vanilla. Drop fram spoon on buttered paper. Mrs. W. M. Seay. STUFFED DATES.