Kirmess cook book

Mrs. Haines, Rye, N. Y. One pound almonds, powdered, two pounds of sugar, whites of six eggs, mix, bake in buttered pan in a dull oven. COCOANUT DROPS. Mrs. Haines, Rye, N. Y. One-half pound grated cocoanut, one-half pound powdered sugar, whites of three eggs. Drop on buttered paper and bake quickly in a moderate oven. COCOANUT DROPS. Miss Chamberlain, Take one pound of grated cocoanut, half a pound of pulverized sugar, and the whites of four eggs beaten to a stiff froth. You must have enough of the white of egg to wet the sugar and cocoanut. Beat well together and drop on buttered plates in drops the size of a fivecent piece, and bake. HICKORY NUT KISSES. Mrs. Howes, Roselle, N. J. Beat the whites of four eggs to a stiff froth, add one pound of granulated sugar, and one cup of hickory nut meats chopped rather fine. Drop from teaspoons upon buttered paper and bake fifteen minutes in a moderate oven. KISSES. Mrs. Haines, Rye, N. Y. Whites of seven eggs beaten to a stiff froth, mixed with two pounds of white sugar. Bake in brown paper in tins. KISSES. Miss Lee Condict. Whites of three eggs, beaten to a stiff froth, one-half pound granulated sugar, wine or vanilla, drop on buttered paper and bake twenty minutes in moderate oven. MARGUERITES. Miss Sutton, Rye, N. Y. Make a very stiff meringue and add a generous quan-J tity of chopped peanuts. Spread rather thickly on butter thin wafers and brown in a rather cool oven. To be eaten the same day they are made. MADALINES. Jane, Mrs. Gould's Maid. Four ounces of butter, four ounces of sifted pastry flour, three ounces of sifted powdered sugar, one teaspoonful of orange flower water, four eggs and grated rind of one lemon. Cream the butter and sugar, add the beaten egg yolks and beat hard for five minutes. Gradually beat in the flavoring, lemon rind and flour and lastly the stiffly beaten whites. Fill small, deep molds, which have been well buttered, and bake from half an hour to forty minutes in a moderate oven. When cold, cut off the top of each, scoop out the centers and fill with thick, sweet cream which has been sweetened, slightly flavored and whipped to a solid froth. Replace the tops and ice with a white icing, either royal or fondant. JESSIES. Jane, Mrs. Gould's Maid, Cream thoroughly one-half of a cupful of butter; gradually add one cupful of sifted powdered sugar and five teaspoonfuls of sherry, beating well. Add alternately one-half cupful of milk, two scant cupfuls of sifted flour and the stiffly whipped whites of four eggs. Beat thoroughly, sift in one teaspoonful of baking powder, a pinch of salt, then add one teaspoonful of vanilla and beat again for a moment. Test by dropping a spoonful on a saucer. It should hold its shape and stand up well; if too soft, add a little more flour, a teaspoonful at a time, until the right consistency is attained. Then drop by small spoonfuls on buttered pans and bake in a rather quick oven; or fill very small, shallow molds or cups, and bake. Take from the pans when done and set aside. When cold, turn each cake bottom upward and scoop some from the center. Have ready either a thick cooked custard (as for cream puffs) or some sweetened whipped cream slightly stiffened with a little gelatine. Fill cakes with this mixture. CRULLERS.