5/8 cup butter 1 1/4 cups sugar 2 egg whites
3 cups flour
1/4 teaspoon nutmeg
4 teaspoons of baking powder
1/2 cup milk
Cream the butter. Add the sugar gradually, and the beaten egg whites. Sift flour, baking powder and nutmeg together, and add alternately with the milk to the first mixture. Roll to one-third inch in thickness. Sprinkle with granulated sugar. Cut into shape with a cookie cutter. Place on buttered or floured tins, and bake in a hot oven until nicely browned. If desired, a raisin or walnut meat may be placed in each cookie before baking.
1 cup flour 1 cup sugar 1 cup milk
Pinch of salt
1 teaspoon flavoring
3 teaspoons baking powder
Whites of 2 eggs
Sift the flour, sugar, salt and baking powder together four times. Heat the milk to scalding, and beat the egg whites stiff. Pour the scalding milk into the dry ingredients, stirring constantly, and fold in the stiffly beaten egg whites. Add the flavoring, and turn into an angel food cake pan. Bake in a moderate oven about thirty minutes.
4 ounces sweet almonds 2 bitter almonds 4 ounces flour
Whites of 3 eggs
1/4 teaspoon baking powder
4 ounces sugar
Blanch the almonds, and put them through a nut mill; then pound them well in a mortar, a little at a time, adding occasionally one drop of water to keep them from oiling. When they are well pounded, return the whole to the mortar, and add gradually the flour, which must be sifted, and the sugar. Stir in the whites of eggs, beaten to a stiff froth. Drop one tablespoon for each cake on a cake tin, and bake immediately in a moderate oven for about ten minutes. They should be kept in a closed tin in a dry place.
4 ounces ground almonds 1 ounce sugar
1/2 teaspoon powdered cinnamon Whites of 3 eggs
Mix the almonds, sugar and cinnamon well together; whip the whites of eggs to a stiff froth, and add to the mixture. Line a flat baking sheet with buttered paper. Put little rough heaps of the mixture on the sheet, a good distance apart. Bake very carefully in a slow oven for fifteen minutes. Watch carefully or they will burn.
3 egg whites 1 cup sugar 1/2 cup butter
2 cups flour
1 teaspoon lemon or vanilla extract
1/2 cup milk
Cream the sugar and butter together. Beat one egg slightly, and add to the creamed butter and sugar. Sift the baking powder with the flour. Add the milk and the flour alternately to the first mixture. Add the flavoring. Beat the remaining egg whites until stiff, and fold into the batter. Bake in layers in a moderately hot oven. Use any desired cake filling between the layers.
1/2 pound of almonds 1/2 pound sugar Whites of 10 eggs
1 teacup of milk
2 ounces butter Grated rind of 1 lemon
4 ounces of flour
Blanch the almonds, and put them through the nut mill; then pound them well in a mortar, a little at a time, adding a drop of water occasionally to prevent oiling. Make the milk hot enough to melt the butter. Mix the sugar, flour and lemon rind very carefully, and then add the milk, a little at a time, and mix until perfectly smooth. Now add the almond paste to the flour, etc., and mix all well together. Then beat the whites of eggs to a stiff froth, and mix them in also. When all ingredients have been carefully mixed, spread the mixture about an inch thick on a well buttered and floured baking tin. Bake in a moderate oven from twenty minutes to half an hour.