The international cook book

Beat egg whites stiff. Mix ground almonds and sugar. Fold in beaten whites. Toss onto sugared moulding board. Mould into roll. Flatten, spread with meringue. Cut into strips one inch by three inches and bake in moderate oven (350** F.) twenty minutes. Meringue: I beaten egg white yi, cup sugar ]4 teaspoon vanilla Nantucket Cookies 1 cup butter 2 cups brown sugar 2 eggs 3>^ cups flour 1 teaspoon soda yi teaspoon salt I cup walnuts (chopped fine) Cream shortening. Add sugar and blend thoroughly. Add the eggs. Beat well. Mix salt and soda with the flour. Add nuts and flour mixture to first mixture. Mix thoroughly. Put into parafin-paper-lined bread tin in ice chest overnight. In the morning slice very thin and bake on greased baking sheets ten minutes in a moderately hot oven (375° F.). Oatmeal Cookies 2 cups brown sugar ^ teaspoon salt 1 cup shortening i^ teaspoons cinnamon 2 eggs 2>^ cups flour ^ cup milk yi cup nut meats I teaspoon soda yi cup raisins 3 cups rolled oats Cream shortening. Add sugar and mix until well blended. Add the eggs and beat thoroughly. MLx soda, salt, and cinnamon with the flour. Add to first mixture alternately with the milk. Add nuts and raisins. Add rolled oats. Mix well. Drop from spoon onto greased baking sheets. Bake ten minutes in a hot oven (400° F.). RECIPES 167 I cup sugar 1 cup shortening 2 eggs 1 3^ cups flour 2 cups rolled oats Rocks I teaspoon cinnamon lyi cups currants 1 teaspoon soda 2 tablespoons grape juice K cup buttermilk 14 teaspoon salt Cream shortening. Add sugar and salt and mix until thor- oughly blended. Add eggs and beat thoroughly. Mix soda and cinnamon with the flour. Add to first mixture alternately with the butter milk. Add the currants. Add the rolled oats. Mix thoroughly. Drop from a spoon onto greased baking sheets. Bake ten minutes in a hot oven (400° F.). One-half cup currants may be omitted and one-half cup nuts added instead if desired. Hermits ^ cup shortening iH cups brown sugar 3 eggs 1 teaspoon soda 2 cups flour I teaspoon cinnamon I cup walnuts yi teaspoon salt }4 cup raisins y2 cup currants Cream shortening. Add salt and sugar. ^ILx until well blended. Add the eggs. Beat thoroughly. Add nuts, currants, and raisins. Mix flour with soda and cinnamon. Add to first mixture. MLx well. Drop from a spoon onto greased baking sheets. Bake in a moderately hot oven (375° F.) ten minutes. One-quarter cup chopped citron may be added to this rule if desired. Graham and Fig Wafers 1 cup cream 2 teaspoons baking powder 3 tablespoons sugar zyi cups graham flour }4 teaspoon salt J^ po;md figs or dates Sift together sugar, salt, and baking powder. Add to cream. Add graham flour. Chill. Roll half the dough on floured mould- l68 THE INTERNATIONAL COOK BOOK ing board. Spread with chopped figs or dates. Roll other half of dough and place on layer of fruit. Roll top lightly. Cut into strips with sharp knife. Bake on greased baking sheets in a moderate oven (350° F.) for fifteen minutes. yi cup shortening I cup flour Y% teaspoon salt Tea Cookies K teaspoon baking powder 1/2 cup confectioners' sugar yi cup milk ]/2 teasfMDon vanilla