Baked Peanut Candy

1 quart peanuts White I egg

1 cup brown sugar ¼ teaspoon salt

½ teaspoon vanilla

Shell one quart peanuts or use one cup shelled peanuts; remove skins, and put through coarse meat grinder. Beat white of egg until light; add slowly while beating constantly brown sugar, salt, and vanilla.

Fold in the ground peanuts, drop from tip of spoon on buttered tin sheet, and bake in a slow oven.

Date and Almond Meringues

¾ cup Jordan almonds½cup dates Whites 2 eggs

1 cup powdered sugar½teaspoon vanilla ¼ teaspoon salt

1 teaspoon lemon juice

Blanch the almonds, wash dates, and remove stones, and put both almonds and dates through meat chopper together. Beat whites of eggs until stiff, then add gradually, while beating constantly, one third cup sugar, the vanilla, salt, and lemon juice, and fold into the mixture the nuts, dates, and one fourth cup sugar. Drop from tip of spoon on buttered tin sheet one inch apart. Sprinkle with powdered sugar, and bake in a moderate oven from twelve to fifteen minutes.

Cinnamon Circles

1 ¼cups almonds Whites 2 eggs 1 cup powdered sugar ⅓ grated lemon rind

1 teaspoon cinnamon

1 cup confectioners' sugar

Water

½ teaspoon vanilla

Chop almonds without blanching. Beat whites of eggs until stiff, add gradually the powdered sugar mixed with lemon rind and cinnamon, and fold in the almonds. Dredge a board or marble slab with flour and then with powdered sugar, turn out mixture, pat with rolling pin, and roll to one fourth inch in thickness. Shape with a small round cutter, place on a slightly buttered tin sheet, and bake in a moderate oven. Cover with frosting made of confectioners' sugar, vanilla, and enough water to make of the right consistency to spread.

Almond Paste

½ pound blanched almonds 1 pound powdered sugar

Yolks 2 eggs Rose water

Almond extract

Dry almonds and put through the meat chopper, using a fine grinding knife. Add powdered sugar, and melt slightly over the fire, add yolks of eggs beaten until thick and lemon colored, and cook until mixture is thick enough to spread.

Mix rose water and almond extract in equal portions, and use to flavor the paste to taste.

Use additional rose water to make it the right consistency, working it on a slab with a spatula.

For macaroons it should be a stiff mixture; for shaping into flowers, fruits, ET veteran, it may be a little softer.

Macaroons

½ pound almond paste 1 cup sugar (scant)

Whites 4 eggs

1 cup powdered sugar

Break almond paste into small pieces, and mix with the hand, adding gradually the one scant cup of sugar and the whites of eggs, of which there should be a scant half cup. When perfectly blended, stir in the powdered sugar.

Shape with pastry bag and tube on tin sheets covered with thin paper, and bake in a slow oven. Remove from oven, invert paper and macaroons, and wet paper with a cloth wrung out of cold water, when macaroons may be easily removed.

Christmas Macaroons Frost macaroons with ornamental frosting, and decorate with a wreath of green frosting leaves tied with a red bow of frosting.

Almond Macaroons Prepare macaroons as in recipe above, and before baking, sprinkle with almonds blanched, and shredded or chopped.

Almond Cakes

½ pound almond paste½cup confectioners' sugar

White of egg Blanched almonds

Put almond paste and confectioners' sugar through a puree strainer, and work with spatula until well blended. Add just enough unbeaten white of egg to make mixture of such a consistency that it may be easily formed into balls. Roll each ball in slightly beaten white of egg, press two balls together for each cake, and where balls are joined insert in each ball half a blanched almond. Bake in a very slow oven.

Scrolls

½ pound almond paste½cup confectioners' sugar

White I small egg Chopped nuts

Work almond paste and sugar together on marble slab, add egg gradually, working it in

with a spatula until mixture is perfectly smooth. Shape mixture, which should be quite soft, in a long roll. Cut off pieces three inches long, roll in nuts, shape like a scroll, and lay on a buttered tin sheet. Bake twenty minutes in a slow oven, and frost with confectioners' sugar mixed with two tablespoons water and one teaspoon lemon juice.

True Lovers' Knots Put Scroll Mixture into bag with small tube in the end, and shape on buttered sheet like bow knots. Sprinkle with chopped nuts. Bake twenty minutes in a slow oven.

Chocolate Almond Macaroons

Whites 2 eggs

¾ cup powdered sugar

1 pounce unsweetened chocolate

½ cup Jordan almonds

Beat eggs until stiff, and add sugar gradually, while beating constantly. Carefully cut and fold in chocolate which has been melted and slightly cooled, and two thirds of the nut meats blanched and chopped. Drop mixture from tip of teaspoon on buttered tin sheet, sprinkle with remaining nuts, and bake in a slow oven.

Peanut Macaroons

Whites 2 eggs

½ cup fine granulated sugar

1 teaspoon vanilla ⅔ cup shelled peanuts

Meringues and Macaroons 185

Beat whites of eggs until stiff, and add sugar and vanilla gradually, continuing the beating. Finely chop peanuts, and fold them into the egg mixture. Drop from tip of spoon on buttered and floured tin sheet, one and one half inches apart. Place half a peanut on each macaroon, and bake in a slow oven twelve to fifteen minutes.

Pecan Macaroons

White 1 egg

1 cup brown sugar

1 cup pecan nut meats ¼ teaspoon salt

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

Cornflake Macaroons

Whites 2 eggs½cup sugar

1 teaspoon salt 2 cups cornflakes

½ cup shredded Cocoanut

Beat whites of eggs until stiff, and add gradually the sugar and salt; then fold in the cornflakes and Cocoanut. Drop mixture from tip of teaspoon on a well-greased tin sheet one inch apart. Bake in a moderate oven until delicately browned. Remove from pan while warm.