Cocoanut Macaroons

1 grated cocoanut 1/2 its weight in sugar

1/2 cup flour White of 1 egg

Mix the cocoanut thoroughly with the sugar and flour; add the white of the egg, well beaten, and work the paste carefully. Roll it into balls the size of a nutmeg and lay them on buttered paper. Bake fifteen or twenty minutes in a slow oven.

Nut Macaroons

Whites of 2 eggs

1/2 pound powdered sugar

1/2 tablespoon flour Pinch of salt

1/2 pound chopped nuts

Beat the whites very stiff; stir in the sugar, flour and salt and last the nuts. With wet hands roll the mixture into small balls and bake on buttered paper.

Chocolate Cakes

2 cups sugar 1/2 cup butter 2 eggs

1 cup grated chocolate

2 cups flour

1/2 teaspoon vanilla

Beat the butter and sugar to a cream; add the yolks of the eggs and the chocolate (melted by standing over hot water); then add alternately the flour and the well-beaten whites of the eggs. Add the flavoring; work the mixture well and roll it in long narrow pieces. Roll these in granulated sugar and bake them on pans dusted with flour. If the cakes spread and crack open like macaroons they are right.

Chocolate Wafers

2 pounds sugar

3 eggs

1/2 pound grated chocolate

14 tablespoons melted lard and butter Flour to make dough

2 teaspoons cinnamon

Beat the eggs with the sugar; add the other ingredients, melting the chocolate first over hot water, and using enough flour to make a dough that can be rolled very thin. Roll; cut with a round biscuit cutter and bake on buttered tins in a quick oven.

A-P's

3/4 cup butter 1 cup sugar

2 eggs

1/2 pound flour

Beat the butter and sugar to a cream; add the eggs well beaten, then the flour. Drop by the half teaspoon on buttered tins and bake until the edges are delicately browned.

Ginger Snaps No. 1

1 cup melted butter and lard 1/2 cup sugar 1 cup molasses

1 tablespoon ginger 1 scant tablespoon soda 1/4 cup milk

Flour to make stiff dough

Mix the butter and lard with the sugar; add some flour, then the molasses and ginger, and the soda dissolved in a very little warm water. Continue adding flour and milk alternately until a stiff dough is formed. Roll out as thin as possible; cut into round cakes and bake on greased tins in a quick oven.

Ginger Snaps No. 2

1/2 cup molasses

1/2 cup sugar

1 1/2 tablespoons ginger

1/2 tablespoon cinnamon

1/2 cup butter

1/2 cup sour milk

1/2 teaspoon soda

3/4 tablespoon hot water

Flour to make stiff dough

Boil the molasses, spices and sugar together; add the butter, sour milk and the soda dissolved in hot water. Add sufficient flour to make a stiff dough; roll very thin; cut into round cakes and bake in a hot oven.

Orange Gingerbread

12 ounces flour

4 ounces brown sugar

1 teaspoon ginger

1 teaspoon allspice

2 ounces candied orange peel 4 ounces butter

Molasses

Sift the flour; stir in the spices and chopped orange peel; warm the butter and add it; then mix all to a dough with molasses. Roll very thin, using as little flour as possible; cut in small round cakes and bake in a quick oven.