PASTRY cannot be easily excluded from the menu of the New Englander. Who can dream of a Thanks-giving dinner without a pie! The last decade has done much to remove pies from the daily bill of fare, and in their place are found delicate puddings and seasonable fruits.

If pastry is to be served, have it of the best,--light, flaky, and tender.

To pastry belongs, 1st, Puff Paste; 2d, Plain Paste.

Puff paste, which to many seems so difficult of preparation, is rarely attempted by any except professionals. As a matter of fact, one who has never handled a rolling-pin is less liable to fail, under the guidance of a good teacher, than an old cook, who finds it difficult to overcome the bad habit of using too much force in rolling. It is necessary to work rapidly and with a light touch. A cold room is of great advantage.

For making pastry, pastry flour and the best shortenings, thoroughly chilled, are essential. Its lightness depends on the amount of air enclosed and expansion of that air in baking. The flakiness depends upon kind and amount of shortening used. Lard makes more tender crust than butter, but lacks flavor which butter, though some chefs prefer beef suet. Eggs and ice were formerly used, but are not essentials.

Butter should be washed if pastry is to be of the best, so as to remove salt and buttermilk, thus making it of a waxy consistency, easy to handle.

Rules for Washing Butter Scald and chill an earthen bowl. Heat palms of hands in hot water, and chill in cold water. By following these directions, butter will not adhere to bowl nor hands. Wash butter in bowl by squeezing with bands until soft and waxy, placing bowl under a cold- water faucet and allowing water to run. A small amount of butter may be washed by using a wooden spoon in place of the hands.

For rolling paste, use a smooth wooden board, and wooden rolling-pin with handles.

Puff paste should be used for vol-au-vents, patties, rissoles, bouchees, cheese straws, tarts, etc. It may be used for rims and upper crusts of pies, but never for lower crusts. Plain paste may be used where pastry is needed, except for vol-au-vents and patties.

Puff Paste

1 pound butter
1 pound pastry flour or 14 ozs. bread flour
Cold water

Wash the butter, pat and fold until no water flies. Reserve two tablespoons of butter, and shape remainder into a circular piece one-half inch thick, and put on floured board. Work two tablespoons of butter into flour with the tips of fingers of the right hand. Moisten to a dough with cold water, turn on slightly floured board, and knead five minutes. Cover with towel, and let stand five minutes.

Pat and roll one-fourth inch thick, keeping paste a little wider than long, and corners square. If this cannot be accomplished with rolling-pin, draw into shape with fingers. Place butter on centre of lower half of paste. Cover butter by folding upper half of paste over it. Press edges firmly, to enclose as much air as possible.

Fold right side of paste over enclosed butter, the left side under enclosed butter. Turn paste half-way round, cover, and let stand five minutes. Pat, and roll one-fourth inch thick, having paste longer than wide, lifting often to prevent paste from sticking, and dredging board slightly with flour when necessary. Fold from ends towards centre, making three layers. Cover, and let stand five minutes. Repeat twice, turning paste half-way round each time before rolling. After fourth rolling, fold from ends to centre, and double, making four layers. Put in cold place to chill; if outside temperature is not sufficiently cold, fold paste in a towel, put in a dripping-pan, and place between dripping pans of crushed ice. If paste is to be kept for several days, wrap in a napkin, put in tin pail and cover tightly, then put in cold place; if in ice box, do not allow pail to come in direct contact with ice.

To Bake Puff Paste

Baking of puff paste requires as much care and judgment as making. After shaping, chill thoroughly before baking. Puff paste requires hot oven, greatest heat coming from the bottom, that the paste may properly rise. While rising it is often necessary to decrease the heat by lifting covers or opening the check to stove. Turn frequently, that it may rise evenly. When it has risen its full height, slip a pan under the sheet on which paste is baking to prevent burning on the bottom. Puff paste should be baked on a tin sheet covered with a double thickness of brown paper, or dripping-pan may be used, lined with brown paper. The temperature for baking of patties should be about the same as for raised biscuit; vol-au- vents require less heat, and are covered for first half-hour to prevent scorching on top.

Patty Shells

Roll puff paste one-quarter inch thick, shape with a patty cutter, first dipped in flour; remove centres from one-half the rounds with smaller cutter. Brush over with cold water the larger pieces near the edge, and fit on rings, pressing lightly. Place in towel between pans of crushed ice, and chill until paste is stiff; if cold weather, chill out of doors. Place on iron or tin sheet covered with brown paper, and bake twenty-five minutes in hot oven. The shells should rise their full height and begin to brown in twelve to fifteen minutes; continue browning, and finish baking in twenty-five minutes. Pieces cut from centre of rings of patties may be baked and used for patty covers, or put together, rolled, and cut for unders. Trimmings from puff paste should be carefully laid on top of each other, patted, and rolled out.

Vol-au-vents

Roll puff paste one-third inch thick, mark an oval on paste with cutter or mould, and cut out with sharp knife, first dipped in flour. Brush over near the edge with cold water, put on a rim three-fourths inch wide, press lightly, chill, and bake. Vol-au-vents require for baking forty-five minutes to one hour. During the first half-hour they should be covered, watched carefully, and frequently turned. The paste cut from centre of rim should be rolled one-quarter inch thick, shaped same size as before rolling, chilled, baked, and used for cover to the Vol-au-vent.

Quick Puff Paste

1 cup bread flour
Cold water
1 tablespoon lard
7/8 cup butter

Work lard into flour, first using knife then tips of fingers. Moisten to a dough with cold water, pat, and roll out same as Puff Paste. Dot paste with small pieces of butter, using one-third the quantity. Dredge with flour, fold from ends toward centre, then double, making four layers. Pat, and roll out. Repeat until butter is used. Roll, shape, chill, and bake in a hot oven.

Plain Paste

1&1/2 cups flour
1/4 cup butter
1/4 cup lard
1/2 teaspoon salt.
Cold water

Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of fingers or case knife. Moisten to dough with cold water; ice-water is not an essential, but is desirable in summer. Toss on board dredged sparingly with flour, pat, and roll out; fold in butter as for puff paste, pat, and roll out. Fold so as to make three layers, turn half-way round, pat, and roll out; repeat. The pastry may be used at once; if not, fold in cheese-cloth, put in covered tin, and keep in cold place, but never in direct contact with ice. Plain paste requires a moderate oven. This is superior paste.

Chopped Paste

2 cups flour
2/3 cup butter
2 tablespoons lard
1/2 teaspoon salt
Cold water

Wash butter. Mix salt with flour, put in chopping tray, add lard and butter, and chop until well mixed. Moisten to a dough with cold water. Toss on floured cloth (Magic Cover), pat, and roll out. Fold so as to make three layers, turn half-way round, pat, and roll out; repeat. Should the butter be too hard, it will not mix readily with the flour, in which case the result will be a tough crust. Omit lard, and use all butter, if preferred.

Quick Paste

1&1/2 cups flour
1/4 cup lard, crisco, or cottolene
3/4 teaspoon salt
Cold water

Mix salt with flour, cut in shortening with knife. Moisten to dough with cold water. Toss on floured board, pat, roll out, and roll up like a jelly roll. Use one-third cup of shortening if a richer paste is desired.

Paste with Lard

1&1/2 cups flour
1/3 cup lard
1/2 teaspoon salt
Cold water

Mix salt with flour. Reserve one and one-fourth tablespoons lard, work in remainder to flour, using tips of fingers or a case knife. Moisten to a dough with water. Toss on a floured board, pat, and roll out. Spread with one tablespoon reserved lard, dredge with flour, roll up like a jelly roll, pat, and roll out; again roll up. Cut from the end of roll a piece large enough to line a pie plate. Pat and roll out, keeping the paste as circular in form as possible. With care and experience there need be no trimmings. Worked-over pastry is never as satisfactory. The remaining one- fourth tablespoon lard is used to dot over upper crust of pie just before sending to oven; this gives the pie a flaky appearance. Ice-water has a similar effect. If milk is brushed over the pie it has a glazed appearance. This quantity of paste will make one pie with two crusts and a few puffs, or two pies with one crust where the rim is built up and fluted.

Entire Wheat Paste

1 cup fine Entire Wheat Flour
3 tablespoons lard
1/2 cup pastry flour
1/2 cup butter
1 teaspoon salt
Cold water

Make same as Plain Paste. Roll to one-fourth inch in thickness, cut in finger-shaped pieces, bake, cool, brush over with slightly beaten white one egg diluted with one teaspoon cold water, and sprinkle with chopped nut meat seasoned with salt. Return to oven to slightly brown nut meats. Serve with salad course.

Quality Paste

2 cups flour
3/4 cup butter
1/4 cup lard
Ice water

Put flour in bowl, add lard, and cut it in with knife. When finely chopped add water to make a very stiff dough, using as little as possible. Cut the butter into the dough leaving it in rather coarse pieces. Chill in icebox for several hours or over night. Place ball of paste on floured cloth, pat and roll out. Fold so as to make three layers, turn half way round, pat and roll out. Pat, roll and fold four times, shape and bake at once in hot oven.

PASTE for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrinking. In dividing paste for pies, allow more for upper than under crusts. Always perforate upper crusts that steam may escape. Some make a design, others pierce with a large fork.

Flat rims for pies should be cut in strips three-fourths inch wide. Under crusts should be brushed with cold water before putting on rims, and rims slightly fulled, otherwise they will shrink from edge of plate. The pastry-jagger, a simple device for cutting paste, makes rims with fluted edges.

Pies requiring two crusts sometimes have a rim between the crusts. This is mostly confined to mince pieces, where there is little danger of juice escaping. Sometimes a rim is placed over upper crust. Where two pieces of paste are put together, the under piece should always be brushed with cold water, the upper piece placed over, and the two pressed lightly together; otherwise they will separate during baking.

When juicy fruit is used for filling pies, some of the juices are apt to escape during baking. As a precaution, bind with a strip of cotton cloth wrung out of cold water and cut one inch wide and long enough to encircle the plate. Squash, pumpkin, and custard pies are much less care during baking when bound. Where cooked fruits are used for filling, it is desirable to bake crusts separately. This is best accomplished by covering an inverted deep pie plate with paste and baking for under crust. Prick with a fork before baking. Slip from plate, and fill. For upper crusts, roll a piece of paste a little larger than the pie plate, prick, and bake on a tin sheet.

For baking pies, eight inch perforated tin plates are used. They may be bought shallow or deep. By the use of such plates the under crust is well cooked. Pastry should be thoroughly baked and well browned. Pies require from thirty-five to forty-five minutes for baking. Never grease a pie plate; good pastry greases its own tin. Slip pies, when slightly cooled, to earthen plates.

Apple Pie I

4 or 5 sour apples
1/8 teaspoon salt
1/3 cup sugar
1 teaspoon butter
1/4 teaspoon grated nutmeg
1 teaspoon lemon juice
Few gratings lemon rind

Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate one-half inch from edge, and work towards centre until plate is covered; then pile on remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust, and press edges together.

Bake forty to forty-five minutes in moderate oven. A very good pie may be made without butter, lemon juice, and grated rind. Cinnamon may be substituted for nutmeg. Evaporated apples may be used in place of fresh fruit. If used, they should be soaked over night in cold water.

Apple Pie II

Use same ingredients as for Apple Pie I. Place in small earthen baking- dish and add hot water to prevent apples from burning. Cover closely, and bake three hours in very slow oven, when apples will be a dark red color. Brown sugar may be used instead of white sugar, a little more being required. Cool, and bake between two crusts.

Blackberry Pie

Pick over and wash one and one-half cups berries. Stew until soft with enough water to prevent burning. Add sugar to taste, and one-eighth teaspoon salt. Line plate with paste, put on a rim, fill with berries (which have been cooled); arrange six strips pastry across the top, cut same width as rim; put on an upper rim. Bake thirty minutes in moderate oven.

Blueberry Pie

2&1/2 cups berries
1/2 cup sugar
Flour
1/8 teaspoon salt

Line a deep plate with Plain Paste, fill with berries slightly dredged with flour; sprinkle with sugar and salt, cover, and bake forty-five to fifty minutes in a moderate oven. For sweetening, some prefer to use one- third molasses, the remaining two-thirds to be sugar. Six green grapes (from which seeds have been removed) cut in small pieces much improve the flavor, particularly where huckleberries are used in place of blueberries.

Cranberry Pie

1&1/2 cups cranberries
1/2 cup water
3/4 cup sugar

Put ingredients in saucepan in order given, and cook ten minutes; cool, and bake in one crust, with a rim, and strips across the top.

Currant Pie

1 cup currants
1/4 cup flour
1 cup sugar
2 egg yolks
2 tablespoons water

Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants, drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover with Meringue I. Cook in slow oven until delicately browned.

Cream Pie

Bake three crusts on separate pie plates. Put together with Cream Filling and dust over with powdered sugar. If allowed to stand after filling for any length of time, the pastry will soften.

Custard Pie

2 eggs
1/8 teaspoon salt
3 tablespoons sugar
1&1/2 cups milk
Few gratings nutmeg

Beat eggs slightly, add sugar, salt, and milk. Line plate with paste, and build up a fluted rim. Strain in the mixture and sprinkle with few gratings nutmeg. Bake in quick oven at first to set rim, decrease the heat afterwards, as egg and milk in combination need to be cooked at low temperature.

Date Pie

2 cups milk
2 eggs
1/3 pound sugar dates
1/4 teaspoon salt
Few gratings nutmeg

Cook dates with milk twenty minutes in top of double boiler. Strain, and rub through sieve, then add eggs and salt. Bake same as Custard Pie.

Lemon Pie I

1/2 cup chopped apple
1/4 cup rolled common crackers
1 cup sugar
2 tablespoons lemon juice
1 beaten egg
Grated rind 1 lemon
1 teaspoon melted butter

Mix ingredients in order given and bake with two crusts.

Lemon Pie II

3/4 cup sugar
2 egg yolks
3/4 cup boiling water
3 tablespoons lemon juice
2 tablespoons corn-starch
Grated rind 1 lemon
2 tablespoons flour
1 teaspoon butter

Mix corn-starch, flour, and sugar, add boiling water, stirring constantly. Cook two minutes, add butter, egg yolks, and rind and juice of lemon. Line plate with paste same as for Custard Pie. Turn in mixture which has been cooled, and bake until pastry is well browned. Cool slightly, and cover with Meringue I; then return to oven and bake meringue.

Lemon Pie III

Yolks 4 eggs
1&1/4 cups milk
6 tablespoons sugar
Whites 4 eggs
Few grains salt
7/8 cup powdered sugar
1 lemon

Beat yolks of eggs slightly, add sugar, salt, grated rind of lemon, and milk. Line plate with paste as for Custard Pie. Pour in mixture. Bake in moderate oven until set. Remove from oven, cool slightly, and cover with Meringue III made of whites of eggs, powdered sugar, and lemon juice.

Lemon Pie IV

3 eggs
1/4 cup lemon juice
2/3 cup sugar
Grated rind 1/2 lemon
2 tablespoons water

Beat eggs slightly, add sugar, lemon juice, grated rind, and water. Bake in one crust in a moderate oven. Cool slightly, cover with Meringue II, then return to oven and bake meringue.

Lemon Pie V

1 cup sugar
1 cup milk
3 tablespoons flour
1 tablespoon melted butter
3 tablespoons lemon juice
Yolks 2 eggs
Whites 2 eggs
Few grains salt

Mix sugar and flour, add lemon juice, egg yolks slightly beaten, milk, butter, whites of eggs beaten stiff, and salt. Bake in one crust, and cover with meringue or not, as desired.

Mince Pies

Mince pies should be always baked with two crusts. For Thanksgiving and Christmas pies, Puff Paste is often used for rims and upper crusts, but is never satisfactory when used for under crusts.

Mince Pie Meat I

4 lbs. lean beef
3 lbs. currants
2 lbs. beef suet
1/2 lb. finely cut citron
Baldwin apples
1 quart cooking brandy
3 quinces
1 tablespoon cinnamon and mace
3 lbs. sugar
1 tablespoon powdered clove
2 cups molasses
2 grated nutmegs
2 quarts cider
1 teaspoon pepper
4 lbs. raisins, seeded and cut in pieces
Salt to taste

Cover meat and suet with boiling water and cook until tender, cool in water in which they are cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Finely chop meat, and add it to twice the amount of finely chopped apples. The apples should be quartered, cored, and pared, previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped. Add quinces finely chopped, sugar, molasses, cider, raisins, currants, and citron; also suet, and stock in which meat and suet were cooked, reduced to one and one-half cups. Heat gradually, stir occasionally, and cook slowly two hours; then add brandy and spices.

Mince Pie Meat II

5 cups chopped cooked beef
Juice 2 lemons
2&1/2 cups chopped suet
Juice 2 oranges
7&1/2 cups chopped apples
1 tablespoon mace
3 cups cider
2 tablespoons each
  Clove
  Allspice
  Cinnamon
1/2 cup vinegar
1 cup molasses
5 cups sugar
2 nutmegs grated
3/4 lb. citron, finely chopped
2 tablespoons lemon extract
2&1/2 cups whole raisins
1 teaspoon almond extract
1&1/2 cups raisins, finely chopped
1&1/2 cups brandy
Salt
3 cups liquor in which beef was cooked

Mix ingredients in the order given, except brandy, and let simmer one and one-half hours; then add brandy and shavings from the rind of the lemons and oranges.

English Mince Meat

5 lbs. raisins, seeded
5 lbs. currants
5 lbs. suet finely chopped
5 lbs. light brown sugar
5 lbs. apples
1/2 teaspoon mace
4 lbs. citron
1/2 teaspoon cinnamon
1&1/2 lbs. blanched almonds
2&1/2 cups brandy

Cook raisins, suet, apples, citron, currants, and sugar slowly for one and one-half hours; then add almonds, spices, and brandy.

Mince Meat (without Alcoholic Liquor)

Mix together one cup chopped apple, one-half cup raisins seeded and chopped, one-half cup currants, one-fourth cup butter, one tablespoon molasses, one tablespoon boiled cider, one cup sugar, one teaspoon cinnamon, one-half teaspoon cloves, one-half nutmeg grated, one salt-spoon of mace, and one teaspoon salt. Add enough stock in which meat was cooked to moisten; heat gradually to boiling-point, and simmer one hour; then add one cup chopped meat and two tablespoons Barberry Jelly. Cook fifteen minutes.

Mock Mince Pie

4 common crackers, rolled
1 cup raisins, seeded and chopped
1&1/2 cups sugar
1 cup molasses
1/2 cup butter
1/3 cup lemon juice or vinegar
2 eggs well beaten
Spices

Mix ingredients in order given, adding spices to taste. Bake between crusts. This quantity will make two pies.

Mock Cherry Pie

Mix one cup cranberries cut in halves, one-half cup raisins seeded and cut in pieces, three-fourths cup sugar, and one tablespoon flour. Dot over with one teaspoon butter. Bake between crusts.

Peach Pie

Remove skins from peaches. This may be done easily after allowing peaches to stand in boiling water one minute. Cut in eighths, cook until soft with enough water to prevent burning; sweeten to taste. Cool, and fill crust previously baked. Cover with whipped cream, sweetened and flavored. Fresh strawberries, cut in halves, slightly mashed and sweetened, are attractively served in a pastry case.

Prune Pie

1/2 lb. prunes
1 tablespoon lemon juice
1/2 cup sugar (scant)
1&1/2 teaspoons butter
1 tablespoon flour

Wash prunes and soak in enough cold water to cover. Cook in same water until soft. Remove stones, cut prunes in quarters, and mix with sugar and lemon juice. Reduce liquor to one and one-half tablespoons. Line plate with paste, cover with prunes, pour over liquor, dot over with butter, and dredge with flour. Put on an upper crust and bake in a moderate oven.

Rhubarb Pie

1&1/2 cups rhubarb
1 egg
7/8 cup sugar
2 tablespoons flour

Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required.

Squash Pie I

1&1/4 cups steamed and strained squash
1/4 teaspoon cinnamon, ginger, nutmeg, or 1/2 teaspoon lemon extract
1/4 cup sugar
1/2 teaspoon salt
1 egg
7/8 cup milk

Mix sugar, salt, and spice or extract, add squash, egg slightly beaten, and milk gradually. Bake in one crust, following directions for Custard Pie. If a richer pie is desired, use one cup squash, one-half cup each of milk and cream, and an additional egg yolk.

Squash Pie II

1 cup squash, steamed and strained
4 tablespoons brandy
1 teaspoon each
  Cinnamon
  Nutmeg
1 cup heavy cream
1 cup sugar
3/4 teaspoon each
  Ginger
  Salt
3 eggs, slightly beaten
1/4 teaspoon mace

Line a deep pie plate with puff paste. Brush over paste with white of egg slightly beaten, and sprinkle with stale bread crumbs; fill, and bake in a moderate oven. Serve warm.

Pumpkin Pie

1&1/2 cups steamed and strained pumpkin
1/2 teaspoon ginger
1/2 teaspoon salt
2/3 cup brown sugar
2 eggs
1 teaspoon cinnamon
1&1/2 cups milk
1/2 cup cream

Mix ingredients sugar given and bake in one crust.

Banbury Tarts

1 cup raisins 1 egg
1 cup sugar 1 cracker
Juice and grated rind 1 lemon

STONE and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon juice and rind. Roll pastry one-eighth inch thick, and cut pieces three and one-half inches long by three inches wide. Put two teaspoons of mixture on each piece. Moisten with cold water half-way round, fold over, press edges with three-tined fork, first dipped in flour. Bake twenty minutes in slow oven.

Cheese Cakes

1 cup sweet milk
Juice and grated rind one lemon
1 cup sour milk
1/4 cup almonds, blanched and chopped
1 cup sugar
Yolks 4 eggs
1/4 teaspoon salt

Scald sweet and sour milk, strain through cheese-cloth. To curd add sugar, yolks of eggs slightly beaten, lemon, and salt. Line patty pans with paste, fill with mixture, and sprinkle with chopped almonds. Bake until mixture is firm to the touch.

Cheese Straws

Roll puff or plain paste one-fourth inch thick, sprinkle one-half with grated cheese to which has been added few grains of salt and cayenne. Fold, press edges firmly together, fold again, pat, and roll out one- fourth inch thick. Sprinkle with cheese and proceed as before; repeat twice. Cut in strips five inches long and one-fourth inch wide. Bake eight minutes in hot oven. Parmesan cheese, or equal parts of Parmesan and Edam cheese, may be used. Cheese straws are piled log cabin fashion and served with cheese or salad course.

Condes

Whites 2 eggs
2 oz. almonds, blanched and finely chopped
3/4 cup powdered sugar

Beat whites of eggs until stiff, add sugar gradually, then almonds. Roll paste, and cut in strips three and one-half inches long by one and one- half inches wide. Spread with mixture; avoid having it come close to edge. Dust with powdered sugar and bake fifteen minutes in moderate oven.

Galattes

Roll puff or plain paste one-eighth inch thick. Shape with an oblong cutter three and one-half inches long by one and three-fourths inches wide. Brush over with white of egg and sprinkle with cinnamon and sugar. Bake in a hot oven. A lady-finger cutter may be used with satisfaction, but is more difficult to procure.

Cream Horns

Roll puff paste in a long rectangular piece, one-eighth inch thick. Cut in strips three-fourths inch wide. Roll paste over wooden forms bought for the purpose, having edges overlap. Bake in hot oven until well puffed and slightly browned. Brush over with white of egg slightly beaten, diluted with one teaspoon water, then sprinkle with sugar. Return to oven and finish cooking, and remove from forms. When cold, fill with Cream Filling or whipped cream sweetened and flavored.

Florentine Meringue

Roll puff or plain paste one-eighth inch thick; cut a piece ten inches long by seven inches wide; place on a sheet, wet edges, and put on a half- inch rim. Prick with fork six times, and bake in hot oven. Cool, and spread with jam, cover with Meringue II, and almonds blanched and shredded; sprinkle with powdered sugar and bake.

Cocoanut Tea Cakes

Roll puff or plain paste to one-fourth inch in thickness. Shape with a lady-finger cutter and bake on a tin sheet in a hot oven. When nearly done remove from oven, cool slightly, brush over with beaten white of egg, sprinkle with shredded cocoanut, and return to oven to finish the cooking.

Napoleons

Bake three sheets of pastry, pricking before baking. Put between the sheets Cream Filling; spread top with Confectioner's Frosting, sprinkle with pistachio nuts blanched and chopped, crease in pieces about two and one-half by four inches, and cut with sharp knife.

Orange Sticks

Cut puff or plain paste rolled one-eighth inch thick in strips five inches long by one inch wide, and bake in hot oven. Put together in pairs, with Orange Filling between.

Lemon Sticks

Lemon Sticks may be made in same manner as Orange Sticks, using Lemon Filling.

Palm Leaves

Roll remnants of puff paste one-eighth inch thick; sprinkle one-half surface with powdered sugar, fold, press edges together, pat and roll out, using sugar for dredging board; repeat three times. After the last rolling fold four times. The pastry should be in long strip one and one-half inches wide. From the end, cut pieces one inch wide; place on baking- sheet, broad side down, one inch apart, and separate layers of pastry at one end to suggest a leaf. Bake eight minutes in hot oven; these will spread while baking.

Raspberry Puffs

Roll plain paste one-eighth inch thick, and cut in pieces four by three and one-half inches. Put one-half tablespoon raspberry jam on centre of lower half of each piece, wet edges half-way around, fold, press edges firmly together, prick tops, place on sheet, and bake twenty minutes in hot oven.

Tarts

Roll puff paste one-eighth inch thick. Shape with a fluted round cutter, first dipped in flour; with a smaller cutter remove centres from half the pieces, leaving rings one-half inch wide. Brush with cold water the larger pieces near the edge; fit on rings, pressing lightly. Chill thoroughly, and bake fifteen minutes in hot oven. By brushing tops of rings with beaten yolk of egg diluted with one teaspoonful water, they will have a glazed appearance. Cool, and fill with jam or jelly.

Polish Tartlets

Roll puff or plain paste one-eighth inch thick, and cut in two and one- half inch squares; wet the corners, fold toward the centre, and press lightly; bake on a sheet; when cool, press down the centres and fill, using two-thirds quince marmalade and one-third current jelly.

Almond Tartlets

Line patty pans with puff or plain paste, fill with the following mixture, and bake in a moderate oven until firm.

Blanch and finely chop one-third pound Jordan almonds. Add two tablespoons cracker rolled and sifted, three eggs slightly beaten, one- third cup sugar, one-third teaspoon salt, two cups milk, and one-half teaspoon vanilla.

Peach Crusts

Roll puff or plain paste one-eighth inch thick, cut in two and one-half inch squares, and bake in hot oven. Cool, press down the centres, and arrange on each one-half a canned peach drained from syrup and heated in oven. Sprinkle with powdered sugar and put brandy in each cavity. Light just before sending to table.

Malaga Boats

Roll puff or plain paste one-eighth inch thick, line individual boat- shaped tins, prick, and half fill with rice or barley to keep pastry in desired shape. Bake in a hot oven. Remove from tins and cover bottom of boats with marmalade, and on marmalade arrange three or four malaga grapes cooked in syrup five minutes. For the syrup boil one-half cup, each, sugar and water five minutes.

Calve Tarts

Roll puff or plain paste one-eighth inch thick, and cut in rounds of correct size to cover inverted circular tins. Cover tins with paste, prick several times, and bake until delicately browned. Place one-half a canned peach in each case and fill each cavity with one-half a blanched Jordan almond.

Fruit Baskets

Bake plain paste over inverted patty pans. Roll paste one-eighth inch thick, and cut in strips one-fourth inch wide. Twist strips in pairs and bake over a one-fourth pound baking-powder box, thus making handles. Fill cases with sliced peaches sprinkled generously with sugar, insert handles, garnished with whipped cream and peach leaves. Strawberries, raspberries, or other fruit may be used in place of peaches.

Lemon Tartlets

Bake plain paste over inverted patty pan. Fill with Lemon Pie II mixture, cover with Meringue II, and bake until meringue is delicately browned.

Eggs for meringues should be thoroughly chilled, and beaten with silver fork, wire spoon, or whisk. Where several eggs are needed, much time is saved by using a whisk. Meringues on pies, puddings, or desserts may be spread evenly, spread and piled in the centre, put on lightly by spoonfuls, or spread evenly with part of the mixture, the remainder being forced through a pastry bag and tube.

Meringues I and III should be baked fifteen minutes in slow oven. Meringue II should be cooked eight minutes in moderate oven; if removed from oven before cooked, the eggs will liquefy and meringue settle; if cooked too long, meringue is tough.

Meringue I

Whites 2 eggs
1/2 tablespoon lemon juice or 1/4 teaspoon vanilla
2 tablespoons powdered sugar

Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.

Meringue II

Whites 3 eggs
1/2 teaspoon lemon extract or 1/3 teaspoon vanilla
71/2 tablespoons powdered sugar

Beat whites until stiff, add four tablespoons sugar gradually, and beat vigorously; fold in remaining sugar, and add flavoring. Cook eight minutes in a slow oven.

Meringue III

Whites 4 eggs
7/8 cup powdered sugar
2 tablespoons lemon juice

Put whites of eggs and sugar in bowl, beat mixture until stiff enough to hold its shape, add lemon juice drop by drop, continuing the beating. It will take thirty minutes to beat mixture sufficiently stiff to hold its shape, but when baked it makes a most delicious meringue.

Meringues Glacees, or Kisses

Whites 4 eggs
1&1/4 cups powdered sugar or 1 cup fine granulated
1/2 teaspoon vanilla

Beat whites until stiff, add gradually two-thirds of sugar, and continue beating until mixture will hold its shape; fold in remaining sugar, and add flavoring. Shape with a spoon or pastry bag and tube on wet board covered with letter paper. Bake thirty minutes in very slow oven, remove from paper, and put together in pairs, or if intending to fill with whipped cream or ice cream remove soft part with spoon and place meringues in oven to dry.

Nut Meringues

To Meringue Glacee mixture add chopped nut meat; almonds, English walnuts, or hickory nuts are preferred Shape by dropping mixture from tip of spoon in small piles one-half inch apart, or by using pastry bag and tube. Sprinkle with nut meat, and bake.

Meringues (Mushrooms)

Shape Meringue Glacee mixture in rounds the size of mushroom caps, using pastry bag and tube; sprinkle with grated chocolate. Shape stems like mushroom stems. Bake, remove from paper, and place caps on stems.

Meringues Panachees

Fill Meringues Glacees with ice cream, or ice cream and water ice. Garnish with whipped cream forced through pastry bag and tube, and candied cherries.

Creole Kisses

1/2 lb. Jordan almonds
Whites 4 eggs
1/4 cup boiling water
1&1/4 cups powdered sugar
1/2 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt

Blanch almonds, finely shred one-half of them, and dry slowly in oven. Put water and sugar in a saucepan, and as soon as boiling-point is reached, add remaining almonds, and cook until the syrup is of a golden brown color. Turn into a pan, cool, and finely pound in mortar. Beat whites of eggs until stiff, add gradually sugar, then vanilla, almonds, and salt. Shape, sprinkle with shredded almonds, sift sugar over them, and bake in a slow oven twenty-five minutes.

Hot Water Gingerbread 1 cup molasses 1 teaspoon soda 1/2 cup boiling water 1&1/2 teaspoons ginger 2&1/4 cups flour 1/2 teaspoon salt 4 tablespoons melted butter

Add water to molasses. Mix and sift dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven. Chicken fat tried out and clarified furnishes an excellent shortening, and may be used in place of butter.

Sour Milk Gingerbread

1 cup molasses
1&3/4 teaspoons soda
1 cup sour milk
2 teaspoons ginger
21/3 cups flour
1/2 teaspoon salt
1/4 cup melted butter

Mix soda with sour milk and add to molasses. Sift together remaining dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven.

Soft Molasses Gingerbread

1 cup molasses
1 egg
1/3 cup butter
2 cups flour
1&3/4 teaspoons soda
2 teaspoons ginger
1/2 cup sour milk
1/2 teaspoon salt

Put butter and molasses in saucepan and cook until boiling point is reached. Remove from fire, add soda, and beat vigorously. Then add milk, egg well beaten, and remaining ingredients mixed and sifted. Bake fifteen minutes in buttered small tin pans, having pans two-thirds filled with mixture.

Cambridge Gingerbread

1/3 cup butter
1&1/2 teaspoons soda
2/3 cup boiling water
1/2 teaspoon salt
1 cup molasses
1 teaspoon cinnamon
1 egg
1 teaspoon ginger
2&3/4 cups flour
1/4 teaspoon clove

Melt butter in water, add molasses, egg well beaten, and dry ingredients mixed and sifted. Bake in a buttered shallow pan.

Soft Sugar Gingerbread

2 eggs
3 teaspoons baking powder
1 cup sugar
1/2 teaspoon salt
1&3/4 cups flour
1&1/2 teaspoons ginger
2/3 cup thin cream

Beat eggs until light, and add sugar gradually. Mix and sift dry ingredients, and add alternately with cream to first mixture. Turn into a buttered cake pan, and bake thirty minutes in a moderate oven.

Gossamer Gingerbread

1/3 cup butter
1/2 cup milk
1 cup sugar
1&7/8 cups flour
1 egg
3 teaspoons baking powder
1 teaspoon yellow ginger

Cream the butter, add sugar gradually, then egg well beaten. Add milk, and dry ingredients mixed and sifted. Spread in a buttered dripping-pan as thinly as possible, using the back of mixing-spoon. Bake thirty minutes. Sprinkle with sugar, and cut in small squares or diamonds before removing from pan.

Fairy Gingerbread

1/2 cup butter
1/2 cup milk
1 cup light brown sugar
1&7/8 cups bread flour
2 teaspoons ginger

Cream the butter, add sugar gradually, and milk very slowly. Mix and sift flour and ginger, and combine mixtures. Spread very thinly with a broad, long-bladed knife on a buttered, inverted dripping-pan. Bake in a moderate oven. Cut in squares before removing from pan. Watch carefully and turn pan frequently during baking, that all may be evenly cooked. If mixture around edge of pan is cooked before that in the centre, pan should be removed from oven, cooked part cut off, and remainder returned to oven to finish cooking.

Hard Sugar Gingerbread

3/4 cup butter
5 cups flour
1&1/2 cups sugar
3/4 tablespoon baking powder
3/4 cup milk
1&1/2 teaspoons salt
3/4 tablespoon ginger

Cream the butter, add sugar gradually, milk, and dry ingredients mixed and sifted. Put some of mixture on an inverted dripping-pan and roll as thinly as possible to cover pan. Mark dough with a coarse grater. Sprinkle with sugar and bake in a moderate oven. Before removing from pan, cut in strips four and one-half inches long by one and one-half inches wide.

Christmas English Gingerbread

1 lb. flour
1 tablespoon ginger
1/2 lb. butter
1 teaspoon salt
1 cup sugar
Molasses

Mix flour, sugar, ginger, and salt. Work in butter, using tips of fingers, and add just enough molasses to hold ingredients together. Let stand over night to get thoroughly chilled. Roll very thin, shape, and bake in a moderate oven.

Card Gingerbread

1/3 cup butter
1&3/4 cups flour
1/3 cup brown sugar
1/2 tablespoon ginger
1 egg
3/4 teaspoon salt
1/2 cup molasses
1/2 teaspoon soda
1/4 teaspoon cinnamon

Cream the butter, add sugar gradually, egg well beaten, molasses, and flour mixed and sifted with ginger, salt, soda, and cinnamon. Chill, roll in sheets to one-fourth inch in thickness, bake on a buttered sheet, and cut in squares.

Walnut Molasses Bars

1/4 cup butter
3 cups flour
1/4 cup lard
1/2 tablespoon ginger
1/4 cup boiling water
1/3 teaspoon grated nutmeg
1/2 cup brown sugar
1/8 teaspoon clove
1/2 cup molasses
1 teaspoon salt
1 teaspoon soda
Chopped walnut meat

Pour water over butter and lard, then add sugar, molasses mixed with soda, flour, salt, and spices. Chill thoroughly, roll one-fourth inch thick, cut in strips three and one-half inches long by one and one-half inches wide. Sprinkle with nut meat and bake ten minutes.

Ginger Snaps

1 cup molasses
1/2 teaspoon soda
1/2 cup shortening
1 tablespoon ginger
3&1/4 cups flour
1&1/2 teaspoons salt

Heat molasses to boiling-point and pour over shortening. Add dry ingredients mixed and sifted. Chill thoroughly. Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet and bake in a moderate oven. Gather up the trimmings and roll with another portion of dough. During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.

Molasses Cookies

1 cup molasses
1 tablespoon ginger
1/2 cup shortening, butter and lard mixed
1 tablespoon soda
2 tablespoons warm milk
2&1/2 cups bread flour
1 teaspoon salt

Heat molasses to boiling-point, add shortening, ginger, soda dissolved in warm milk, salt, and flour. Proceed as for Ginger Snaps.

Soft Molasses Cookies

1 cup molasses
1/2 cup shortening, melted
1&3/4 teaspoons soda
2 teaspoons ginger
1 cup sour milk
1 teaspoon salt
Flour

Add soda to molasses and beat thoroughly; add milk, shortening, ginger, salt, and flour. Enough flour must be used to make mixture of right consistency to drop easily from spoon. Let stand several hours in a cold place to thoroughly chill. Toss one-half mixture at a time on slightly floured board and roll lightly to one-fourth inch thickness. Shape with a round cutter, first dipped in flour. Bake on a buttered sheet.

Spice Cookies

1/2 cup molasses
2 cups flour
1/4 cup sugar
1/2 teaspoon soda
1&1/2 tablespoons butter
1/2 teaspoon salt
1&1/2 tablespoons lard
1/2 teaspoon clove
1 tablespoon milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Heat molasses to boiling-point. Add sugar, shortening, and milk. Mix and sift dry ingredients, and add to first mixture. Chill thoroughly, and proceed as with Ginger Snaps.

Scotch Wafers

1 cup fine oatmeal
1 teaspoon salt
1 cup Rolled Oats
1/8 teaspoon soda
2 cups flour
1/4 cup butter or lard
1/4 cup sugar
1/2 cup hot water

Mix first six ingredients. Melt shortening in water and add to first mixture. Toss on a floured board, pat, and roll as thinly as possible. Shape with a cutter, or with a sharp knife cut in strips. Bake on a buttered sheet in a slow oven. These are well adapted for children's luncheons, and are much enjoyed by the convalescent, taken with a glass of milk.

Oatmeal Cookies

1 egg
1/2 cup fine oatmeal
1/4 cup sugar
2 cups flour
1/4 cup thin cream
2 teaspoons baking powder
1/4 cup milk
1 teaspoon salt

Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, mixed and sifted. Toss on a floured board, roll, cut in shape, and bake in a moderate oven.

Scottish Fancies

1 egg
1 cup rolled oats
1/2 cup sugar
1/3 teaspoon salt
2/3 tablespoon melted butter
1/4 teaspoon vanilla

Beat egg until light, add gradually sugar, and then stir in remaining ingredients. Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart. Spread into circular shape with a case knife first dipped in cold water. Bake in a moderate oven until delicately browned. To give variety use two-thirds cup rolled oats and fill cup with shredded cocoanut.

Vanilla Wafers

1/3 cup butter and lard in equal proportions
1/4 cup milk
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 egg
1/2 teaspoon salt
2 teaspoons vanilla

Cream the butter, add sugar, egg well beaten, milk, and vanilla. Mix and sift dry ingredients and add to first mixture. Proceed as with Ginger Snaps.

Cream Cookies

1/3 cup butter
2 teaspoons baking powder
1 cup sugar
1 teaspoon salt
2 eggs
2 teaspoons yellow ginger
1/2 cup thin cream
Flour to roll

Mix and bake same as Vanilla Wafers.

Imperial Cookies

1/2 cup butter
2&1/2 cups flour
1 cup sugar
2 teaspoons baking powder
2 eggs
1/2 teaspoon lemon extract
1 tablespoon milk
1/2 teaspoon grated nutmeg

Mix and bake same as Vanilla Wafers.

Hermits

1/3 cup butter
1/3 cup raisins, stoned and cut in small pieces
2/3 cup sugar
1 egg
1/2 teaspoon cinnamon
2 tablespoons milk
1/4 teaspoon clove
1&3/4 cups flour
1/4 teaspoon mace
2 teaspoons baking powder
1/4 teaspoon nutmeg

Cream the butter, add sugar gradually, then raisins, egg well beaten, and milk. Mix and sift dry ingredients and add to first mixture. Roll mixture a little thicker than for Vanilla Wafers.

Rich Cookies

1/2 cup butter
3/4 cup flour
1/3 cup sugar
1/2 teaspoon vanilla
1 egg well beaten
Raisins, nuts, or citron

Cream the butter, add sugar gradually, egg, flour, and vanilla. Drop from tip of spoon in small portions on buttered sheet two inches apart. Spread thinly with a knife first dipped in cold water. Put four Sultana raisins on each cookie, almonds blanched and cut in strips, or citron cut in small pieces.

Jelly Jumbles

1/2 cup butter
1/2 cup sour milk
1 cup sugar
1/4 teaspoon salt
1 egg
Flour
1/2 teaspoon soda
Currant jelly

Cream the butter, add sugar gradually, egg well beaten, soda mixed with milk, salt and flour to make a soft dough. Chill and shape, using a round cutter. On the centres of one-half the pieces put currant jelly. Make three small openings in remaining halves, using a thimble, and put pieces together. Press edges slightly, and bake in a rather hot oven, that jumbles may keep in good shape.

Royal Fans

Mix and sift two cups flour and one-half cup brown sugar. Wash three- fourths cup butter and work into first mixture, using tips of fingers. Roll to one-third inch in thickness, shape with a fluted round cutter five inches in diameter. Cut each piece in quarters and crease with the dull edge of a case knife to represent folds of a fan. Brush over with yolk of egg diluted with three-fourths teaspoon water. Bake in a slow oven.

Boston Cookies

1 cup butter
1/2 teaspoon salt
1&1/2 cups sugar
1 teaspoon cinnamon
3 eggs
1 cup chopped nut meat, hickory or English walnut
1 teaspoon soda
1&1/2 tablespoons hot water
1/2 cup currants
3&1/4 cups flour
1/2 cup raisins, seeded and chopped

Cream the butter, add sugar gradually, and eggs well beaten. Add soda dissolved in hot water, and one-half the flour mixed and sifted with salt and cinnamon; then add nut meat, fruit, and remaining flour. Drop by spoonfuls one inch apart on a buttered sheet, and bake in a moderate oven.

Cocoanut Cream Cookies

2 eggs
1/2 cup shredded cocoanut
1 cup sugar
3 cups flour
1 cup thick cream
3 teaspoons baking powder
1 teaspoon salt

Beat eggs until light, add sugar gradually, cocoanut, cream, and flour mixed and sifted with baking powder and salt. Chill thoroughly, toss on a floured board, pat, and roll one-half inch thick. Sprinkle with cocoanut, roll one-fourth inch thick, and shape with a small round cutter, first dipped in flour. Bake on a buttered sheet in a moderate oven.

Peanut Cookies

2 tablespoons butter
1/4 teaspoon salt
1/4 cup sugar
1/2 cup flour
1 egg
2 teaspoons milk
1 teaspoon baking powder
1/2 cup finely chopped peanuts
1/2 teaspoon lemon juice

Cream the butter, add sugar, and egg well beaten. Mix and sift baking powder, salt, and flour; add to first mixture; then add milk, peanuts, and lemon juice. Drop from a teaspoon on a buttered sheet one inch apart, and place one-half peanut on top of each. Bake twelve to fifteen minutes in a slow oven. This recipe will make twenty-four cookies. One pint peanuts when shelled should yield one-half cup.

Almond Cookies

1/2 cup butter
1/2 tablespoon cinnamon
1 egg
1/2 tablespoon each
  Clove
  Nutmeg
1/3 cup almonds, blanched and finely chopped
Grated rind 1/2 lemon
1/2 cup sugar
2 tablespoons brandy
2 cups flour

Cream the butter, add egg well beaten, almonds, sugar, brandy, and spices mixed and sifted with flour. Roll mixture to one-fourth inch in thickness, shape with a round cutter first dipped in flour, and bake in a slow oven.

Nut Cookies

Yolks 2 eggs
Whites 2 eggs
1 cup brown sugar
6 tablespoons flour
1 cup chopped nut meats
Few grains salt

Beat yolks of eggs until thick and lemon-colored, add sugar gradually, nut meats, whites of egg beaten until stiff, and flour mixed with salt. Drop from tip of spoon on buttered sheet, spread, and bake in a moderate oven.

Seed Cakes

Follow recipe for Cocoanut Cream Cookies , using one and one-half tablespoons caraway seeds in place of cocoanut.

Chocolate Cookies

1/2 cup butter
2 ozs. unsweetened chocolate
1 cup sugar
2&1/2 cups flour (scant)
1 egg
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Cream the butter, add sugar gradually, egg well beaten, salt, and chocolate melted. Beat well, and add flour mixed and sifted with baking powder alternately with milk. Chill, roll very thin, then shape with a small cutter, first dipped in flour, and bake in a moderate oven.

German Chocolate Cookies

2 eggs Grated rind
1/2 lemon
1 cup brown sugar
1&1/3 cups almonds, blanched and chopped
2 bars German chocolate
1/4 teaspoon cinnamon
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder

Beat eggs until light, add sugar, gradually, and continue the beating; then add chocolate, grated, and remaining ingredients. Drop from tip of spoon on a buttered sheet, and bake in a moderate oven.

Chocolate Fruit Cookies

1/4 cup butter
1 egg
1/2 cup sugar
1/2 cup nut meats, finely chopped
2 tablespoons grated chocolate
1/2 cup seeded raisins, finely chopped
1 tablespoon sugar
1 tablespoon boiling water
1 cup flour
1 teaspoon baking powder

Cream the butter, and add sugar, gradually. Melt chocolate, add remaining sugar and water, and cook one minute. Combine mixtures, and add remaining ingredients. Chill, shape, and bake same as Chocolate Cookies.

Chocolate Cakes

3 eggs
3 squares unsweetened chocolate
1/4 cup butter
1 cup stale bread crumbs
1/2 cup sugar
3 tablespoons flour

Beat eggs until light. Cream the butter, add sugar, combine mixtures, then add chocolate melted, bread crumbs, and flour. Spread mixture in a shallow buttered pan and bake in a slow oven. Shape with a tiny biscuit-cutter and put together in pairs with White Mountain Cream between and on top.

Neuremburghs

2 eggs
1/8 teaspoon clove
1/2 cup powdered sugar
1 tablespoon orange peel, finely cut
3/4 cup flour
1/3 teaspoon salt
Grated rind 1/2 lemon
1/3 teaspoon cinnamon
3/4 cup Jordan almonds

Beat the whites of the eggs until stiff, and add sugar gradually, continuing the beating. Then add yolks of eggs well beaten, flour mixed and sifted with salt and spices, orange peel, and lemon rind. Blanch almonds, cut in small pieces crosswise, and bake in a slow oven until well browned. Fold into the mixture, and drop by spoonfuls on a sheet dredged with corn-starch and powdered sugar in equal proportions. Bake in a moderate oven.

Sand Tarts

1/2 cup butter
2 teaspoons baking powder
1 cup sugar
White 1 egg
1 egg
Blanched almonds
1&3/4 cups flour
1 tablespoon sugar
1/4 teaspoon cinnamon

Cream the butter, add sugar gradually, and egg well beaten; then add flour mixed and sifted with baking powder. Chill, toss one-half mixture on a floured board, and roll one-eighth inch thick. Shape with a doughnut cutter. Brush over with white of egg, and sprinkle with sugar mixed with cinnamon. Split almonds, and arrange three halves on each at equal distances. Place on a buttered sheet, and bake eight minutes in a slow oven.

Swedish Wafers

1/2 cup butter
5 ozs. flour
1/2 cup sugar
1/4 teaspoon vanilla
2 eggs
Shredded almonds

Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by spoonfuls on an inverted buttered dripping-pan. Spread very thinly, using a knife, in circular shapes about three inches in diameter. Sprinkle with almonds, and bake in a slow oven. Remove from pan, and shape at once over the handle of a wooden spoon.

Marguerites I

2 eggs
1/4 teaspoon baking powder
1 cup brown sugar
1/3 teaspoon salt
1/2 cup flour
1 cup pecan nut meats, cut in small pieces

Beat eggs slightly, and add remaining ingredients in the order given. Fill small buttered tins two-thirds full of mixture, and place pecan nut meat on each. Bake in a moderate oven fifteen minutes.

Marguerites II

1&1/2 cups sugar
2 tablespoons shredded cocoanut
1/2 cup water
1/4 teaspoon vanilla
5 marshmallows
1 cup English walnut meats
Whites 2 eggs
Saltines

Boil sugar and water until syrup will thread. Remove to back of range and add marshmallows cut in pieces. Pour onto the whites of eggs beaten until stiff; then add cocoanut, vanilla, and nut meats. Spread saltines with mixture and bake until delicately browned.

Kornettes

3/4 cup finely chopped popped corn
1/4 teaspoon salt
3/4 tablespoon soft butter
1/2 teaspoon vanilla
White 1 egg
Blanched and chopped almonds
1/3 cup sugar
Candied cherries

Add butter to corn. Beat egg white until stiff, and add sugar gradually, continuing the beating. Combine mixtures; then add salt and vanilla. Drop mixture from tip of spoon on a well buttered sheet, one inch apart. Shape in circular form with case knife first dipped in cold water. Sprinkle with almonds and place a piece of candied cherry on the centre of each. Bake in a slow oven until delicately browned.

Rolled Wafers

1/4 cup butter
1/4 cup milk
1/2 cup powdered sugar
7/8 cup bread flour
1/2 teaspoon vanilla

Cream the butter, add sugar gradually, and milk drop by drop; then add flour and flavoring. Spread very thinly with a broad, long-bladed knife on a buttered inverted dripping-pan. Crease in three-inch squares, and bake in a slow oven until delicately browned. Place pan on back of range, cut squares apart with a sharp knife, and roll while warm in tubular or cornucopia shape. If squares become too brittle to roll, place in oven to soften. If rolled tubular shape, tie in bunches with narrow ribbon. These are very attractive, and may be served with sherbet, ice cream, or chocolate. If rolled cornucopia shape, they may be filled with whipped cream just before sending to table. Colored wafers may be made from this mixture by adding leaf green or fruit red. If colored green, flavor with one-fourth teaspoon almond and three-fourths teaspoon vanilla. If colored pink, flavor with rose. Colored wafers must be baked in a very slow oven and turned frequently, otherwise they will not be of the uniform color that is desired.

Almond Wafers

Before baking Rolled Wafers, sprinkle with almonds blanched and chopped. Other nut meats or shredded cocoanut may be used in place of almonds.

English Rolled Wafers I (Brandy Wafers)

1/2 cup molasses
1 cup flour (scant)
1/2 cup butter
2/3 cup sugar
1 tablespoon ginger

Heat molasses to boiling-point, add butter, then slowly, stirring constantly, flour mixed and sifted with ginger and sugar. Drop small portions from tip of spoon on a buttered inverted dripping-pan two inches apart. Bake in a slow oven, cool slightly, remove from pan, and roll over handle of wooden spoon.

English Rolled Wafers II

To English Rolled Wafers I, add one and one-half cups rolled oats.

Nut Bars

2 tablespoons brown sugar
1/2 cup flour
1/8 teaspoon salt
1/4 cup butter
2 tablespoons English walnut meat, finely chopped
1/4 cup boiling water
1/2 cup brown sugar
Halves of walnuts or almonds

Caramelize two tablespoons sugar, add butter and water, and boil two minutes. Remove from fire, add remaining sugar, flour mixed with salt, and walnut meat. Spread as Rolled Wafers. crease in two-inch squares, and decorate with nut meats. Bake in a slow oven, and remove from pan at once.

Nut Macaroons

White 1 egg
1 cup pecan nut meats
1 cup brown sugar
1/4 teaspoon salt

Beat white of egg until stiff and add gradually, while beating constantly, sugar. Fold in nut meats, finely chopped and sprinkled with salt. Drop from tip of spoon, one inch apart, on a buttered sheet, and bake in a moderate oven until delicately browned.

Brownies

1 cup sugar
3/4 teaspoon vanilla
1/4 cup melted butter
1/2 cup flour
1 egg, unbeaten
1/2 cup walnut meats, cut in pieces
2 squares unsweetened chocolate, melted

Mix ingredients in order given. Line a seven-inch square pan with paraffine paper. Spread mixture evenly in pan and bake in a slow oven. As soon as taken from oven turn from pan, remove paper, and cut cake in strips, using a sharp knife. If these directions are not followed paper will cling to cake, and it will be impossible to cut it in shapely pieces.

Card Cakes

1/3 cup butter
Jordan almonds
1 cup powdered sugar
1 tablespoon breakfast cocoa
2 eggs
2 tablespoons sugar
1 cup flour
1/4 teaspoon powdered cinnamon
1/3 teaspoon salt
1/4 teaspoon vanilla
Shredded cocoanut

Cream the butter, add sugar, eggs well beaten, flour, and salt. Spread mixture on bottom of a buttered inverted dripping-pan, decorate with almonds blanched and cut in strips, and bake in slow oven. Cut in desired shape, using heart, spade, and diamond shaped cutters before removing from pan. To give variety, divide mixture in halves. To one-half add sugar, cocoa, cinnamon, and vanilla, then spread on pan and sprinkle with shredded cocoanut.