The Boston cooking-school cook book

of spoon in small piles one-half inch apart, or by using pastry bag and tube. Sprinkle with nut meat, and bake. Meringues (Mushrooms) Shape Meringue Glacée mixture in rounds the size of mushroom caps, using pastry bag and tube; sprinkle with grated chocolate. Shape stems like mushroom stems. Bake, remove from paper, and place caps on stems. Meringues Panachées Fill Meringues Glacées with ice cream, or ice cream and water ice. Garnish with whipped cream forced through pastry bag and tube, and candied cherries. Creole Kisses ½ lb. Jordan almonds ¼ cup boiling water ½ cup sugar Whites 4 eggs 1¼ cups powdered sugar ½ teaspoon vanilla ¼ teaspoon salt Blanch almonds, finely shred one-half of them, and dry slowly in oven. Put water and sugar in a saucepan, and as soon as boiling-point is reached, add remaining almonds, and cook until the syrup is of a golden brown color. Turn into a pan, cool, and finely pound in mortar. Beat whites of eggs until stiff, add gradually sugar, then vanilla, almonds, and salt. Shape, sprinkle with shredded almonds, sift sugar over them, and bake in a slow oven twenty-five minutes. CHAPTER XXX GINGERBREADS, COOKIES, AND WAFERS Hot Water Gingerbread 1 cup molasses ½ cup boiling water 2¼ cups flour 1 teaspoon soda 1½ teaspoons ginger ½ teaspoon salt 4 tablespoons melted butter Add water to molasses. Mix and sift dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven. Chicken fat dried out and clarified furnishes an excellent shortening, and may be used in place of butter. Sour Milk Gingerbread 1 cup molasses 1 cup sour milk 2⅓ cups flour 1¾ teaspoons soda 2 teaspoons ginger ½ teaspoon salt ¼ cup melted butter Mix soda with sour milk and add to molasses. Sift together remaining dry ingredients, combine mixtures, add butter, and beat vigorously. Pour into a buttered shallow pan, and bake twenty-five minutes in a moderate oven. Soft Molasses Gingerbread 1 cup molasses ⅓ cup butter 1¾ teaspoons soda ½ cup sour milk 1 egg