Boston Cooking-School cook book

Beat egg whites until stiff and add sugar gradually, while beating constantly; then carefully cut and fold in chocolate, which has been slightly cooled, and 24 of the nut meats. Spread mixture 4 inch thick in buttered dripping pan, sprinkle with remaining nuts, and bake 40 minutes in slow oven (300° F.). While warm, cut in finger-shaped pieces, using sharp knife. CINNAMON KITES 3 egg whites 11% teaspoons cinnamon 1 cup granulated sugar 14 cups chopped, unblanched 1 tablespoon flour Jordan almonds Grated rind 4% lemon Beat egg whites to stiff froth. Mix remaining ingredients and cut and fold into egg whites. Turn onto board dredged with 14 cup flour and powdered sugar (using equal parts and mixing thoroughly) and pat and roll 14 inch thick. Shape with kite-shaped or other COOKIES AND WAFERS 709 cutter, arrange on slightly buttered cooky sheet, and bake 20 minutes in slow oven (300° F.). Spread with Confectioners’ Frosting (p. 678). CORN FLAKE MACAROONS 1 egg white, beaten stiff 1 cup cornflakes 4% cup sugar 14 teaspoon almond extract Y% cup shredded coconut Y teaspoon vanilla Mix in order given. .Drop from tip of spoon on buttered sheet and bake 20 minutes in moderate oven (350° F.). | Macaroons May Be Decorated with Nut Meats or Candied Fruit MACAROONS \ V pound almond paste, commercial 2 tablespoons pastry flour or home-made (p. 738) 3 egg whites (14 cup) 1 cup sugar : 1% cup powdered sugar Mix paste thoroughly with hand, add sugar slowly and egg whites. When thoroughly blended, add powdered sugar sifted with flour. Shape, using pastry bag and tube, on cooky sheets covered with thin paper. Let stand, covered, from 5 minutes to 48 hours, pat with fingers dipped in cold water, bake 30 minutes in slow oven (300° F.). Remove from paper by wetting back of paper with cloth wrung out of cold water. 710 THE BOSTON COOKING-SCHOOL COOK BOOK If desired, add finely chopped candied cherries to mixture. Tops may be decorated before baking with chopped almonds, pig- nolias, walnut meats, or raisins or bits of cherry. After baking, they may be frosted. Almond Macaroons. Sprinkle before baking, with almonds blanched and shredded, or chopped. | CRESCENTS V4 pound almond paste Almonds, blanched and finely chopped 2 ounces confectioners’ sugar 1 egg white (small) Mix like Macaroons. Shape mixture, which is quite soft, in a long roll. Cut pieces from roll 34 inch long. Roll each separately in chopped nuts, shaping to form a crescent. Bake 20 minutes on buttered cooky sheet in slow oven (300° F.). Cool, and frost with Confectioners’ Frosting (p. 678), made thin enough to put on with a brush and flavored with lemon juice until quite acid. Other nuts may be used in place of almonds. CINNAMON BARS 10 ounces almond paste 1 egg white 5 ounces confectioners’ sugar Y% teaspoon cinnamon Mix like Macaroons. Dredge a board with sugar, knead mixture slightly, and shape in a long roll. Pat, and roll 14 inch thick, using a rolling-pin. After rolling, the piece should be 4 inches wide. Spread with frosting made of 1 egg white and 24 cup confectioners’ sugar beaten together until stiff enough to spread. Cut in strips 4 inches long by 34 inch wide. This must be quickly done, as a crust soon forms over frosting. To accomplish this, use 2 knives, one placed through mixture where dividing line is to be made, and the other used to make a clean, sharp cut on both sides of first knife. Knives should be kept clean by wiping on a damp cloth. Remove strips as soon as Cut to a cooky sheet, greased with lard, and then floured. Bake 20 minutes in slow oven (300° F.). CUP CAKES Use any cake recipe, reducing flour by 1 tablespoon for each cup flour in recipe. Bake in individual tins or paper cups. COOKIES AND WAFERS TU Cream Puffs (Large and Very Small) and Eclairs CREAM PUFF OR CHOUX PASTE