Lowney's cook book

Mix the ingredients with enough orange juice to make the mixture of the consistency to spread. Knead on a sugared board. Cut in shape of dominoes, coat with melted chocolate, and decorate with pieces of almonds. Chocolate Angelettes 4 egg whites 4 tablespoons Lowney's Always \ teaspoon cream of tartar Ready Chocolate Powder \ cup sugar \ cup flour \ teaspoon salt 1 teaspoon vanilla confectioners' sugar Beat whites ; add cream of tartar and sugar, and continue beating. Cut and fold in salt, chocolate, flour. Flavor and drop by spoonfuls on to a buttered sheet ; sprinkle with sugar and bake in a moderate oven. Chocolate Cookies \ cup butter 2 cups flour 1 cup sugar 2 teaspoons baking powder 1 Qgg \ teaspoon salt 3 squares Lowney's Premium 4 tablespoons milk Chocolate Cream butter ; add remaining ingredients. Chill, roll, and shape. Bake in a moderate oven. Chocolate Macaroons ^ pound almond paste 2 squares Lowney's Premium Chocolate 3 egg whites I teaspoon salt 1 teaspoon vanilla Mix almond paste and sugar, until the mixture feels like meal ; add whites of eggs, one at a time, and work with a spatula until there are no lumps ; add chocolate, salt and vanilla. Drop from a teaspoon on to a buttered paper ; bake twenty to thirty minutes in a slow oven. Remove from paper as soon as cooked. If baked in a quick oven, they will not be a success. Cocoa Cocoanut Cookies 3 eggs I cup Lowney's Always Ready 1 cup sugar Chocolate Powder ^ cup heavy cream 2| cups flour I cup shredded cocoanut 2 teaspoons baking powder 1 teaspoon salt Mix ingredients in order given. Chill, roll J inch thick, and shape with cooky cutter. Bake in moderate oven. Lowney's Brownies I cup butter 2 eggs 1 cup sugar ^ cup nut meats 2 squares Lowney's Premium | cup flour Chocolate i teaspoon salt Cream butter, add remaining ingredients, spread on buttered sheets, and bake ten to fifteen minutes. Cut in squares as soon as taken from oven. Mushroom Meringue Make a round of meringue mixture size of a quarter. Shape stems by drawing mixture upward. Sprinkle tops with cocoa. Bake in moderate oven. [illustration: Remove from paper] and press stems into bottom of rounds to resemble mushrooms. Macaroons 1 cup almond paste 3 egg whites 1 cup powdered sugar ^ teaspoon almond extract Mix almond paste and sugar until like meal. Add one egg white at a time and mix thoroughly. When well blended, shape on buttered paper in small rounds. Bake on inverted dripping pan in a very slow oven. Remove from paper immediately. Doughnuts 1^ cups sugar 1 cup milk 2 egg yolks 4| cups flour 1 egg 1 teaspoon soda 1 teaspoon salt 2 teaspoons cream of tartar few gratings of nutmeg Beat eggs ; add sugar, dry ingredients sifted, and milk. Beat well. Add flour to make a soft dough. Chill over night if possible. Roll to one inch thickness ; cut with doughnut cutter ; fry in hot fat, turning often. Drain on brown paper. Crullers Add to doughnut mixture two tablespoons butter. Roll one quarter inch thick. Cut in pieces four inches long and two inches wide. Make two slits in each, twist slightly, and fry in hot fat. Hard Gingerbread 1^ cups butter 1 teaspoon soda 2| cups sugar ^ cup milk 6 eggs 3 teaspoons ginger 8 cups flour