Chocolate Drops

Shave a sufficient quantity of chocolate to make 1 cup, put in a basin, and set in a warm place until the chocolate melts. Add 1 teaspoonful of vanilla and 1 teaspoonful of water, mix well, and add 1 1/2 cups of pulverized sugar and 1 level tablespoonful of almond or pine-nut butter.

Almond Creams

Work 2 tablespoonfuls of almond butter in pulverized sugar until it can be molded with the hands, when the mixture should be molded into cone-shaped drops and allowed to dry. Rose-water, vanilla, or any flavoring desired, may be added.

Chocolate creams may be made in this manner by adding to the almond creams a coating of chocolate, which can be done by melting grated chocolate, and rolling the drops in it, after which place on oiled tins, and allow to dry.

Peppermint Lozenges

Beat the white of 1 egg with 1 teaspoonful of water, until stiff; then beat in as much pulverized sugar as possible, and add 5 or 6 drops of peppermint oil. Sift some powdered sugar upon a marble slab or large platter, and knead well, adding more sugar, if needed. Roll out with a glass rolling-pin. A round glass bottle will do. Cut into small round- or square-shaped pieces, or roll into small balls. Place upon oiled tins, and set into an oven to dry, leaving the door open.

Wintergreen Lozenges

Make similar to the peppermint lozenges, substituting wintergreen for flavoring. The quantity required depends upon the strength of the wintergreen used.

Cocoanut Biscuit

Beat the white of 1 egg into a stiff froth. Stir in 1 1/2 cups of pulverized sugar and all the shredded cocoanut that can be worked in. Form into small biscuits, and bake in a moderately heated oven until the upper part of the biscuit is a light-brown color.

Almond Macaroons

Take 3 eggs, 1 cup of sugar, 1 cup of almond or pine-nut butter. Beat the whites of the eggs into a froth, and add a little sugar, beating again. Add a little more sugar, beating continuously, and in this manner put in all the sugar. Then beat until the mixture becomes thick enough to allow being cut with a knife, like cake, after which gently fold in the almond meal, which is better if the almonds are toasted slightly before being ground. Then drop on buttered granite tins. Place in a moderately hot oven, leave one minute, then open door, and let dry. A glazed surface can be secured by brushing the macaroons with water.

Kisses

Take 3/4 pound of sugar, 6 eggs, 1 pound of flour, 1 1/4 cups of almond meal, 1 pound of sifted flour, 1 grated nutmeg. Beat the whites and yolks separately into a stiff froth, add the sugar to the yolks, and beat in; then fold in the beaten whites, add the almond meal, nutmeg, and flour, folding in carefully. Drop upon oiled tins, and bake in moderate oven.

Hickory-Nut Kisses

Take the whites of 2 eggs, 2 tablespoonfuls of white flour, 1/2 cup of granulated sugar, and 1/2 cup of hickory-nut meats. Beat the eggs stiff, adding the sugar a little at a time, and beating; then fold in the nuts and flour, and drop in small teaspoonfuls on oiled tins, and bake.

Date Dainties

Select good whole dates, pick them apart carefully so as not to mash them, then pour boiling water on them, shaking for a minute; drain, and pour over them cold water, and drain again. Then with a sharp knife cut open one side lengthwise, and remove the pit, filling its place with nut butter or any kind of nut; close it together, and roll in pulverized sugar.

Salted Almonds

Remove the almonds from the shell, blanch them, and place in the oven to get thoroughly dry; then to each pint of nuts use 1 tablespoonful of nut oil of any kind desired, mix well with the nuts so that all sides of the almonds may become well oiled, then sprinkle with salt, and bake in the oven until they are very crisp and slightly browned; then they are ready to serve.

Salted Pine-Nuts

Take 2 cups of pine-nuts, 1 tablespoonful of pine-nut oil (or any nut oil desired), mix well, sprinkle with salt, and put in the oven to toast slightly. If desired, a little sugar may be used instead of the salt.

Roasted Chestnuts

Put some chestnuts on a roll-baker in a hot oven, and bake them until the kernels are a light brown. They can be roasted on top of a wood stove, if they are carefully watched and turned over to keep them from scorching. The raw chestnuts contain seventy per cent. of starch, and should be cooked in some way before they are eaten.