Boston Cooking-School cook book

1% cup molasses 2% cup sugar ¥% cup butter 1 tablespoon ginger or 1 cup flour (scant) . 1 cup chopped nut meats Heat molasses to boiling point, add butter, then slowly, stirring constantly, flour mixed and sifted with ginger and sugar. Drop small portions from tip of spoon on larded, inverted dripping pan 2 inches apart. Bake 15 minutes in slow oven (300° F.), cool slightly, remove from pan, and roll over handle of wooden spoon while warm. Almond Wafers. Before baking, sprinkle with almonds blanched and chopped. Other nut meats or shredded coconut may be used in place of almonds. MERINGUES OR KISSES 4 egg whites 114 cups powdered sugar or Y4 teaspoon vanilla 1 cup fine granulated sugar Beat whites until stiff, add very gradually 24 of sugar, and continue beating until mixture will hold its shape; add flavoring, then fold in remaining sugar. Shape with spoon or pastry bag and tube on cooky sheet covered with letter paper. Bake 50 minutes in very slow oven (250° F.) and remove from paper. If desired, put together in pairs. Meringue Shells. Bake on wet board covered with paper, crush center or remove soft part with spoon. Place in oven to dry. Fill with whipped cream or ice cream, put another meringue on top. Serve with crushed strawberries, chocolate or other sauce. Filled with ice cream, these are called Meringues Glacées. Nut Meringues. Add chopped nut meats (almonds, English walnuts, peanuts, or hickory nuts). Shape. Sprinkle with nut meats and bake. Mushroom Meringues. Shape in rounds the size of mushroom caps, using pastry bag and tube; sprinkle with grated chocolate, cocoa, or chocolate shot. Shape stems like mushroom stems. Bake, remove from paper, and place caps on stems. Creole Kisses. Add finely pounded Nut Brittle (p. 29) made with Jordan almonds. Shape, sprinkle with shredded almonds, sift sugar over them, and bake 25 minutes in slow oven (300° F.). Date and Nut Meringues. Add chopped nut meats and finely cut dates. FRENCH MERINGUES 2 cups sugar 5 egg whites 1 cup water 1 teaspoon vanilla Boil sugar and water until mixture forms a firm ball when tried in cold water. Beat egg whites until stiff and add the hot sirup gradually, while beating constantly. Set pan containing mixture in pan of ice water, add flavoring, and stir 5 minutes. Cover and let stand 15 minutes. Shape with spoon or pastry bag and tube on buttered cooky sheet, dredged with cornstarch. Bake 30 minutes in slow oven (300° F.). NUT CAKES V4 cup pecan nut meats 2 tablespoons flour 144 pound powdered sugar 3 egg whites 1 teaspoon vanilla Pound nut meats and mix with sugar and flour. Beat egg whites until stiff, add first mixture and vanilla. Drop from tip of tablespoon (allowing 1 spoonful for each cake) on cooky sheet covered with buttered paper. Bake 20 minutes in moderate oven (350° F.). PEANUT OR PECAN BARS 1 cup peanuts or pecans 1 cup brown sugar 1 egg white V4 teaspoon salt VY teaspoon vanilla Finely chop peanuts. Beat egg white until stiff and add gradually, while beating constantly, sugar, salt, and vanilla. Fold in peanuts, drop from tip of spoon or spread mixture in buttered, square, shallow pan, and bake in moderately slow oven (325° F.). Cut in bars, using a greased sharp knife, and remove from pan. PEANUT MACAROONS 1 egg white 5 tablespoons finely chopped peanuts 14 cup fine granulated sugar 1 teaspoon vanilla Beat egg white until stiff and add sugar gradually, while beating constantly; then add peanuts and vanilla. Drop from tip of spoon on buttered cooky sheet 14% inches apart. Garnish each with Y peanut and bake 12 to 15 minutes in slow oven (300° F.). CHOCOLATE NUT BARS 2 egg whites 24 cup Jordan almonds, blanched 1% cup powdered sugar and chopped 1 square chocolate, melted