Make plain white icing and use it to dip orange slices in just when it has be- come too thick with beating not to run off, and yet thin enough to settle to smoothness. Or, if so good that it has already become too firm, thin it by add- ing the white of another e^^ or part of one. Prepare the oranges by peeling and separating by the natural divisions, with- out breaking the covering or getting the pieces wet. Have a long splinter or COOKING FOR PROFIT. m thin skewer ready for each one, and fill a large bowl with sugar or salt✪ Frosted Oranges and stick them in. Stick the point of a skewer into the edge of the orange section, dip into the frosting, push the other end of the skewer into the bowl of salt, and let the pieces hang ovei the edge of the bowl in a warm place to dry. 456— Oranges Glazed with f ugar. Oranges divided and put through the Bame course as grapes glazed with sugar. There has been no calculation of the cost of the articles in this division which come under the head of candies, because they are not necessary in counting the cost of meals and, further, because they can be purchased cheaper than tbey can be made in small quantities.- For the man- ufacturers have learned now to use large proportions of glucose instead of sugar and honey, and likewise make savings in their flavorings and in buying large quantities. There are times, however, when it is desirable to Lave a candy party in the house and, as people say, **it is nice to know how." 457— Almond Macaroons. 8 ounces granulated sugar, 4 whites of eggs. 8 ounces almonds. 1 teaspoon lemon juice or pinch of cream tartar✪ Almond Macaroons. Put the sugar and tv.o of the whites in a deep bowl together, and beat with a wooden paddle about fifteen minutes, then add another white and beat again, then the lemon juice and then the last white. Crush the almonds by rolling them with the rolling-pin on the table. They i.eed not be blanched (freed from the skins) unless so preferred. When they are reduced to meal mix them with the contents of the bowl. This mixture, as well as cake icing, should always be started with bowl and ingredients all cold, for if warm they cannot be beaten to the requisite degree of firmness. Drop portions size of cherries on bak- ing pans previously greased and then wiped dry. Bake in a slack oven, until light brown. Too much heat in the oven will cause them to melt and they should be little more than dried pale brown. Cost of material — sugar 5, almonda 20, white of eggs and acid 6; 31 cents for 4 dozen. Turn to star kisses, Nu. 6, and note the difference in cost made by the almonds. 458— Common Boxed Macaroons. 12 ounces almonds. 8 ounces granulated sugar. 4 ounces flour. 4 eggs. Pinch of salt. 1 teaspoon ammonia✪ Common Boxed Macaroons. Crush the almonds without taking off the skins, with a rolling-pin upon the table. Mix them and the powder, su- gar and flour together in a bowl. Drop the eggs in the middle and mix the whole into a rather soft dough . Place in lumps size of cherries on baking pans very slightly gre-^sed. Bake in a slack oven light brown. A few bitter almonds or peach kernels mixed in improves them. Cost of material — 45 cents for 2 pounds or about 6 dozen, 459 — Meringue Paste.

AI-modernized reading of the original text

Make plain white icing and use it to dip orange slices in just when it has become too thick with beating not to run off, and yet thin enough to settle to smoothness. Or, if so good that it has already become too firm, thin it by adding the white of another egg or part of one. Prepare the oranges by peeling and separating by the natural divisions, without breaking the covering or getting the pieces wet. Have a long splinter or m thin skewer ready for each one, and fill a large bowl with sugar or salt and stick them in. Stick the point of a skewer into the edge of the orange section, dip into the frosting, push the other end of the skewer into the bowl of salt, and let the pieces hang over the edge of the bowl in a warm place to dry. 456— Oranges Glazed with Sugar. Oranges divided and put through the same course as grapes glazed with sugar. There has been no calculation of the cost of the articles in this division which come under the head of candies, because they are not necessary in counting the cost of meals and, further, because they can be purchased cheaper than they can be made in small quantities.- For the manufacturers have learned now to use large proportions of glucose instead of sugar and honey, and likewise make savings in their flavorings and in buying large quantities. There are times, however, when it is desirable to have a candy party in the house and, as people say, "it is nice to know how." 457— Almond Macaroons. 8 ounces granulated sugar, 4 whites of eggs. 8 ounces almonds. 1 teaspoon lemon juice or pinch of cream tartar. Put the sugar and two of the whites in a deep bowl together, and beat with a wooden paddle about fifteen minutes, then add another white and beat again, then the lemon juice and then the last white. Crush the almonds by rolling them with the rolling-pin on the table. They need not be blanched (freed from the skins) unless so preferred. When they are reduced to meal mix them with the contents of the bowl. This mixture, as well as cake icing, should always be started with bowl and ingredients all cold, for if warm they cannot be beaten to the requisite degree of firmness. Drop portions size of cherries on baking pans previously greased and then wiped dry. Bake in a slack oven, until light brown. Too much heat in the oven will cause them to melt and they should be little more than dried pale brown. Cost of material — sugar 5, almonds 20, white of eggs and acid 6; 31 cents for 4 dozen. Turn to star kisses, Nu. 6, and note the difference in cost made by the almonds. 458— Common Boxed Macaroons. 12 ounces almonds. 8 ounces granulated sugar. 4 ounces flour. 4 eggs. Pinch of salt. 1 teaspoon ammonia. Crush the almonds without taking off the skins, with a rolling-pin upon the table. Mix them and the powder, sugar and flour together in a bowl. Drop the eggs in the middle and mix the whole into a rather soft dough . Place in lumps size of cherries on baking pans very slightly greased. Bake in a slack oven light brown. A few bitter almonds or peach kernels mixed in improves them. Cost of material — 45 cents for 2 pounds or about 6 dozen, 459 — Meringue Paste.

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