Meringues Or Kisses

3 egg whites.

1 cup granulated sugar.

1 teaspoon lemon flavoring. 1 teaspoon almond flavoring.

Beat egg whites until very dry and stiff, or until bowl may be inverted without eggs slipping out. Add gradually 3/4 cup of sugar, adding about 2 tablespoonfuls at a time. The mixture should be beaten until it holds its shape. Carefully fold in remaining 1/4 cup of sugar and the flavoring. Cover an inch-thick board with paper, fastening firmly. On this, with a spoon or pastry bag, shape the meringues into round or oval shapes. Dredge with granulated sugar, and, if desired, sprinkle with shredded almonds. Bake in a cool oven about 45 minutes for medium-sized meringues. They should not show any color until the last 10 minutes of baking, and then only allowed to color delicately. Remove paper from the board and peel it from the meringues. If the under portion is still soft, they may be set back in the oven upside down to dry them off.

Cream Puffs And Eclairs

First Part:

1 cup boiling water. 1/2 cup butter. 1 cup flour.

Second Part: 4 eggs.

Add butter to water and cook until melted; when boiling add flour all at once, and stir rapidly until mixture does not adhere to sides of saucepan. Turn into bowl, allow to cool slightly, then add eggs 1 at a time, unbeaten; beat well after adding each egg. Shape on well greased pans 3 inches apart, and bake in moderate oven about 30 minutes. Fill with French cream filling or whipped cream.

This amount will make 18 cream puffs.

Little Sponge Cakes

3 egg yolks. 3 egg whites. 1/2 cup sugar. 1/2 cup flour.

1/2 teaspoon lemon. 1/8 teaspoon salt. 1/2 teaspoon vanilla.

Sift flour and salt. Beat yolks until thick and lemon colored. Add sugar gradually, beating well. Beat whites of eggs until stiff and fold in alternately and carefully with the flour. Bake in a very moderate over in ungreased pan. When cool, ice, split half-way open and fill with whipped cream, sweetened and flavored, or with French cream filling. Or cut a thin slice off the top, remove a small portion of the center, fill with whipped cream, spread a layer of whipped cream over the top, replace the slice of cake and sprinkle powdered sugar over the top.

Baking Powder Sponge Cakes

3 eggs.

1 teaspoon lemon.

1 cup sugar.

1 teaspoon vanilla.

3 tablespoons water.

1 cup flour.

1 teaspoon baking powder.

Sift flour and baking powder. Beat eggs until very light, add sugar gradually, beating well, then add water, flavoring and flour. Bake in a moderate oven in greased muffin pans. Ice with chocolate frosting.

Sugar Cookies

1/2 cup butter.

1 cup sugar.

2 eggs.

1 3/4 (about) cups flour. 1 teaspoon baking powder. 1 teaspoon vanilla.

Cream butter, add sugar gradually, beating well, then 2 egg yolks and 1 white, beaten until light; add flour sifted with baking powder. Let stand to chill, then toss on a floured board, and roll 1/8 inch thick. Cut with a doughnut cutter, brush over with the unbeaten white of egg, sprinkle with sugar and cinnamon. Place on a greased baking sheet, and bake in a moderate oven about 10 minutes.