German Chocolate Cookies

2 eggs

1 cup brown sugar

2 bars German chocolate 1/4 teaspoon cinnamon 1/2 teaspoon salt

Grated rind 1/2 lemon

1 1/3 cups almonds, blanched and chopped 1 cup flour 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

1/2 cup sugar

2 tablespoons grated chocolate

1 tablespoon sugar

1 tablespoon boiling water

1 egg

1/2 cup nut meats, finely chopped

1/2 cup seeded raisins, finely chopped 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

1/4 cup batter

1/2 cup sugar

3 squares unsweetened chocolate 1 cup stale bread crumbs 3 tablespoons flour

Beat eggs until light. Cream the butter, add sugar, com-feana 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 (see p. 528) between and on top.

Neuremburghs

2 eggs

1/2 cup powdered sugar

3/4 cup flour

1/3 teaspoon salt

1/3 teaspoon cinnamon

1/8 teaspoon clove

1 tablespoon orange peel, finely cut Grated rind 1/2 lemon 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

1 cup sugar l egg

1 3/4 cups flour

2 teaspoons baking powder White 1 egg Blanched almonds 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 1/2 cup sugar 2 eggs

5 ozs. flour

1/4 teaspoon vanilla

Shredded Almonds

Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by spoonfuls on as 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 cup brown sugar

1/2 cup flour

1/4 teaspoon baking powder 1/3 teaspoon salt 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 I. - Page 493.

Marguerites II

1 1/2 cups sugar 1/2 cup water 5 marsh mallows Whites 2 eggs

2 tablespoons shredded cocoanut

1/4 teaspoon vanilla

1 cup English walnut meats

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 3/4 tablespoon soft butter White 1 egg 1/3 cup sugar

1/4 teaspoon salt 1/2 teaspoon vanilla Blanched and chopped almonds

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 browsed.