European and American cuisine

Macaroons. — Half a pound of almond paste, the whites of 3 eggs, Y« pound powdered sugar, the grated rind of 1/2 lemon, or 1 teaspoonf ul vanilla sugar. Add first 1 white to the almond paste and mix it with the hand till soft ; then add alternately the sugar and the remaining 2 whites, add the lemon, and fill the preparation into a paper funnel or pastry bag ; press small portions on to sheets of paper lYs inch apart, moisten with a damp towel ; sprinkle over some granulated sugar, lay the paper in tin pans, and bake in a moderately hot oven to a delicate brown color. When done and cooled off, lay the paper on a wet board ; as soon as the moisture penetrates through the paper the macaroons loosen themselves; remove, and put them in a tin box. Soft Cookies.— One large cup butter, lYg cup sugar, 2 eggs, Y* cup sour cream, Y2 teaspoonful baking soda dissolved in a little boiling water, then added to the sour cream. Stir butter and sugar to a cream, add the yolks, next a few spoonfuls sifted flour and the sour cream with soda, then the whites beaten to a stiff froth ; add sufficient flour to make a soft paste, roll out thin, sprinkle over some granulated sugar and a little grated nutmeg ; pass over this [illustration: page break] the rolling pin, cnt into rounds with a cake cutter, and bake in well-buttered tins to a delicate brown. CCocoanut Cookies.— Three quarters of a cup of butter, 2 of sugar, 2 eggs, 1 cup grated cocoanut, 1 teaspoonful baking powder sifted with a little flour. Stir butter and sugar to a cream, add the eggs, the grated cocoanut, and powder ; use flour enough to roll out thin, cut into rounds, and bake in buttered tins to a delicate brown. Care must be taken not to get them too brown. Zamara Cake. — Stir 6 ounces butter with 10 ounces powdered sugar to a cream ; beat the whites of 6 eggs to a stiff froth ; add them alternately with 12 ounces prepared flour and Y^ pint of cream to the butter and sugar, flavor with 1 teaspoonful vanilla sugar ; bake in 2 well-buttered and floured jelly tins in medium-hot oven. Pilling : Boil 1 cupful sugar with 1/2 cupful water till it turns yellow, then add 1 tablespoonful rum. 1/2 teaspoonful vanilla sugar, beat the whites of 3 eggs to a stiff froth, add slowly the boiling sugar sirup while beating constantly, put this preparation between the layers ; sprinkle over Ya cupful fine-chopped almonds, cover the top of cake with a layer of pineapple or apricot marmalade, then pour over a white sugar glaze; put a border of candied apricots around the edge of cake. Erfinzel à la Russel. — Stir 12 ounces butter with 12 ounces powdered sugar to a cream, add the yolks of 3 eggs and 2 whole eggs and IY4 pound flour ; work all into a smooth dough, break off small pieces, roll them in 2-finger lengths and 1/2 finger thick, form them into rings, beat the whites of 3 eggs a few minutes, and pour some into a saucer ; dip each ring first into the white of egg, then into coarse sugar mixed with chopped almonds; lay the rings on buttered tins 1 inch apart; place the pan in a slow oven and bake till light brown. Yanilla Wafers, — One half pound sifted flour, 7 ounces butter, 2 ounces sugar, 1 teaspoonful vanilla extract, the yolks of 3 eggs, Y4