No. 670. Almond Drops

14 cts.

A : 5 egg-whites, beaten very stiff ;

B : 1/2 c. flour, \ c. fine granulated sugar, and 1/2 tsp. cream of tartar ;

C : 1/2 tsp. almond extract, 1/2 tsp. rose-water.

Sift B 3 times, fold in A, add C, drop from tip of spoon on buttered or waxed paper, bake 10 m. in slow oven.

No. 671. Almond Sand Cakes

52 cts.

A: Cream 11/4 cs. butter, add 21/4 cs. sugar, 1 whole egg, and 2 yolks, add 4 cs. flour, 1 tsp. cinnamon ;

B : 1/2 lb. almonds, blanched, and split in two ;

C : 2 egg-whites, beaten slightly ;

D : Granulated sugar, then powdered cinnamon.

Beat A thoroughly, roll out very thin on a marble slab, cut in hearts or diamonds, brush with C, put one of B in each corner, brush with C again, sprinkle centre with D, bake in quick oven. This recipe will make about 12 doz. When cold, pack in a tin box, when needed, crisp in a hot oven 1 m.

These will keep for weeks.

No. 672. Almond Strips

25 cts.

A : 1 c. almonds, chopped fine and mixed with 1 egg-white, slightly beaten, 2 tbsps. powdered sugar ;

B : Puff Paste No. 541 (Puff Paste).

Roll B very thin, 3 inches wide and 10 inches long, cover with A, cut into inch strips, bake until light brown.

No. 673. Babas

35 cts.

A : \ yeast-cake, dissolved in \ c. warm milk, 1/4 c. flour, put in warm place until very light, then add \ c. butter, creamed, 1/4 c. granulated sugar, 3 eggs, one by one, beating thoroughly, grated peel 1 lemon ;

B : 2 cs. flour, 1 c. currants and seeded raisins ; C : 1 c. sugar, 1/2 c. water, boil until it threads, add \ c. rum.

Mix A thoroughly, beat 10 m., add B, fill a round mould, with hole in centre, half full, put in warm place until double its bulk, bake in moderate oven 3/4 of an hour, turn out of pan, cover with C. Serve hot, with whipped cream in centre, for dessert, or serve cold, without cream, for afternoon tea, or omit currants or raisins, form into thin sticks, 3 or 4 inches long, let rise 15 m., glaze with white of egg, sprinkle with powdered sugar and cinnamon, bake 10 m.

No. 674. Chocolate Chips

20 cts.

A : \ c. butter, cream, add 1 c. sugar and 2 eggs ;

B : 4 tbsps. melted chocolate, 1 tsp. vanilla, flour enough to make a soft batter, about 1 c.

Beat A thoroughly, add B, pour in narrow greased pan, in very thin layers, bake quickly, brush with egg-white, cut into strips while hot, and serve cold : or cover Ball with melted chocolate, mixed with a tiny bit of butter.

No. 675. Chocolate Drops

18 cts.

A : \ c. powdered 3ugar, 4 squares of Baker's chocolate, grated, .1/2 tsp. vanilla :

A : 3 egg-wnites, beaten very stiff.

Mix A, fold in B, drop on buttered paper from teaspoon, bake in slow oven.

No. 676. Cinnamon Bars

20 cts.

A : 1 lb. light-brown sugar, 4 eggs ;

B: 1/2 c. blanched almonds, shredded, peel 1 lemon, grated, 1 tbsp. cinnamon, 1 tsp. ground cloves;

C : 1 lb. Hour.

Cream A \ an hour, add B, mix thoroughly, add C, roll out very thin, cut in long bars, and bake until brown.