San Rafael cook book, 1906

VIENNA CAKES— Mrs. Wm. LIchtenberg. ^ pound of butter, % pound of sugar, i^ pound of flour, 4 eggs, V4, pound of almonds, cinnamon. Melt the butter and use only the clear part, as the sediment will spoil the cake. Stir it until cool and thick; add the sugar, flour and eggs; spread the dough on the tin with a knife as thin as possible; chop the almonds and mix them with some sugar and cinnamon as a flavor, and strew the mixture over the top of the dough. Bake in a good hot oven; as soon as done take a large sharp knife and cut in small squares or any other desired shape. CHOCOLATE NUT STRIPS— Mrs. Anna McMahon, S. F. 6 eggs, 2 cups of sugar, 5 sticks of chocolate (or a coffee cup of the grated chocolate), 1 pound of shelled almonds, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 nutmeg grated, 1 teaspoon vanilla, 2 teaspoons baking powder, flour enough to roll out, and bake in sheets. When done cut in strips. Reserve the yolk of 1 egg, add a little water and sugar, and brush with a pastry brush before baking. The dough can be rolled in balls, brushed with egg and baked. MACAROONS — Mrs. W. F. Jones. Take 1 lb of almonds, shell and blanch in boiling water, dry and put through nut grinder, add 1 tablespoon of fresh rose water, or use other extracts if preferred. Beat the whites of 3 eggs very stiff; gently add Vz pound of powdered sugar, and then the almonds. When well mixed, drop from a teaspoon small parcels on baking tins rubbed with olive oil. Put them 2 inches apart, sift sugar over the top, and bake in rather a slow oven. CHOCOLATE MACAROONS Mrs. Anna McMahon, S. F. Whites of 5 eggs beaten to a stiff froth, 1 pound white sugar, 14 teaspoon of cloves, cinnamon and allspice, 2 sticks of grated chocolate, 1 pound grated almonds; bake in a slow oven. MACAROONS — Mrs. Wm. Lichtenberg. % pound sweet almonds, %, pound bitter almonds, % pound sugar, S eggs, whites only. Grate the almonds, mix them with the whipped, whites of eggs and the sugar. Drop a teaspoonful on cake paper, and bake in a moderate oven. MERINGUES — Miss O. A. Gordon. 4 whites of eggs, % lb sugar. Cover a board with oiled paper. Whip whites to a very stiff froth and stir in sugar. Shape some of the mixture in a dessert spoon, scoop it out with another, and lay it on the oiled paper. Sift some sugar over each meringue, bake in a warm oven. Fill with whipped cream. KISSES— Mrs. W. F. Jones. To the well beaten white of 1 egg gently stir in 1 heaping tablespoon of powdered sugar, 1 of granulated sugar and a few drops of vanilla extract. Drop on brown paper and bake very slowly. CHOCOLATE KISSES— Mrs. W. F. Jones. To the white of an egg well beaten, gently stir in 1 heaping tablespoon of granulated sugar and the same of grated chocolate. Drop on brown paper and bake very slowly. DOUGHNUTS— Mrs. F. M. Angellotti. 1 cup of milk, and butter the siz of an egg melted in ; 3 eggs, 2 teaspoons baking powder, 1 cup of sugar, nutmeg, and enough flour to roll. DOUGHNUTS— Mrs. W. F. Jones. 3 eggs, 1 cup of sugar, % cup of sour milk, % cup of sour cream, a little nutmegand salt, and flour to roll. Sift in with the flour 1 level teaspoon soda and the same of baking powder. Fry ' in hot fat, drain from a fork and drop on brown paper as they come from the fat. Sprinkle with powdered sugar when cold. All milk can be used and butter the size of an egg. DOUGHNUTS— Mrs. David Warden. 1 cup of sugar, 1 cup of milk (sweet), butter size of walnut, 2 eggs,, salt, nutmeg, 3 teaspoons baking powder, flour to roll. CRULLERS— Mrs. Wm. Alexander. 1 cup buttermilk, 2 cups sugar, 2 eggs, 1 teaspoon soda , 1½ cup shortening, and flour enough to roll out easily. Cook same as doughnuts. FRITTERS — Mrs. W. Fraser. 1 pint sweet milk, 4 eggs, 1 quart flour, 3 teaspoons baking powder; fry in fat and serve hot with maple syrup.