Ebook - Recipes Tried And True (1894 Cookbook).txt

rub well together one-half cup flour, one egg (beaten light); mix

well, and drop with a spoon on buttered dripping pan. Bake with a

slow fire.

Mrs. Josie Yager adds to this a pinch of baking powder.

HICKORY MACAROONS. MRS. W. H. ECKHART.

Two eggs, two coffee-cups brown sugar, two cups flour, two tablespoons

water, one-half teaspoon baking powder, two cups hickory nut meats.

COCOANUT MACAROONS. MRS. J. C. WALTERS.

Two-thirds cup white sugar, one-half cup water; boil as for candy;

remove from the fire; stir in one-half pound crystallized cocoanut;

then add by degrees the beaten whites of three eggs. Mix thoroughly

with a spoon; drop and spread in small cakes on buttered tins; bake

until slightly browned.

CHOCOLATE MACAROONS. MRS. ECKHART.

One cake German sweet chocolate, one egg, one cup sugar, one-half cup

milk, one lump butter size of a walnut.

HICKORY NUT COOKIES. OZELLA SEFFNER.

Two cups coffee A sugar, three eggs, one cup butter, one cup sweet

milk, one pint nut kernels (chopped fine), two large teaspoonfuls

baking powder, one tablespoon vanilla, flour to roll out. Bake in

moderate oven.

HICKORY NUT COOKIES. ANN THOMPSON.

Two cups brown sugar, two eggs, one-fourth cup butter, two cups

hickory nuts, three tablespoons water, one teaspoon baking powder,

flour to stiffen very stiff.

HICKORY NUT CAKES. MRS. O. W. WEEKS.

One cup meats, one cup sugar, one and one-half cups flour, one egg, a

pinch of baking powder; roll thin, and cut into small cakes. Bake in

quick oven.

CREAM PUFFS. MRS. T. H. LINSLEY.

Two cups water boiled with one cup butter, one and one-half cups

flour; let stand until cool; then stir in five eggs, one at a time;

drop on tins by the spoonful, and bake. Open one side, and put in

this--

CREAM.--Two cups milk, one cup sugar, three eggs, and one-half cup

flour. Cook like custard, and flavor with lemon.

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