The home cook book

NOAH'S ARK COOKIES Take a cup of butter, or of butter and drippings mixed, and cream it with two cups of sugar. A couple of tablespoons of cream may also be added with good effect. Work in also the beaten yolks of four eggs, and then stir in, using first a little of the flour and a little of the whites, four cups of flour and the whites of four eggs beaten to a froth. Before using the flour sift into it four teaspoons of baking powder. Grate over the dough quarter of a nutmeg, roll out thin, and with the little tin cutters, made after various shapes of birds and beasts, cut out the cookies. Bake in a hot oven. The cookies may be glazed by brushing with white of an egg and then set back in the oven for a moment. Or white or colored sugars may be sifted over them for a child's birthday party. But for the child's common use serve them plain. OATMEAL CAKES Stir one cup of butter in one cup of sugar and add a beaten egg and a teaspoon of salt. Stir in gradually two cups of white flour and two cups of oatmeal, adding also a teaspoon of soda dissolved in two tablespoons of milk. When you have the dough well mixed roll it thin, cut into shapes and bake in a moderate oven. LITTLE SNOW CAKES Little snow cakes are made from plain snow-cake batter baked in patty pans. See directions for "Snow Cake" on page 312. When the cakes are cool, dip each one in an icing flavored with orange extract and slightly colored by adding some of the grated rind of a fine yellow orange. SNOW AND CHOCOLATE BALLS Cut a large sponge cake into balls about an inch and a half in diameter. Half of the balls dip in chocolate icing, and the other half dip in white icing and then in grated cocoanut. Dry the icings and then pile together for serving. WALNUT SMALL CAKES Stir together one cup of butter and one cup and a half of sugar. Then stir in three eggs and two cups of chopped walnut meats which have been dredged with flour. Lastly add a cup and a half of flour into which a heaping teaspoon of baking powder has been sifted. Stir together, and from the spoon drop the dough upon buttered paper laid in tins, allowing room for the cakes to run as they heat. French Bonbons — Raw Fondant — Cooked Fondant — Chocolate Creams — Cocoanut Creams-i-Fruit Bonbons— Fruit Creams— Nut Creams— Variegated Creams— Butter Scotch— Chocolate Caramels— Chocolate Puifs— Cocoanut Kisses— Cough Candy — Cream Candies of Different Sorts — Fudges — Maple Fudge — Molasses Candy with Nuts — Nougat— Peanut Candy — Pralines — Popcorn Wafers — Chestnuts Candied or Marrons Glaces— Stuffed Dates— Fruit Candy— Candied Orange Rinds— Salted Nuts FRENCH BONBONS BEFORE attempting this variety of sweets, it is imperative that one master the art of making fondant, which is the basis of all French candies. With this knowledge, the possible changes and combinations are almost limitless ; without it, nothing can be done. There are two popular ways of making fondant; but as both produce, practically, the same results, which shall be used is a matter of choice. RAW FONDANT