The Boston cooking-school cook book

lemon ¾ cup Jordan almonds Beat the whites of the eggs until stiff, and add sugar gradually, continuing the beating. Then add yolks of eggs well beaten, flour mixed and sifted with salt and spices, orange peel, and lemon rind. Blanch almonds, cut in small pieces crosswise, and bake in a slow oven until well browned. Fold into the mixture, and drop by spoonfuls on a sheet dredged with corn-starch and powdered sugar in equal proportions. Bake in a moderate oven. Sand Tarts ½ cup butter 1 cup sugar 1 egg 1¾ cups flour 2 teaspoons baking powder White 1 egg Blanched almonds 1 tablespoon sugar ¼ teaspoon cinnamon Cream the butter, add sugar gradually, and egg well beaten; then add flour mixed and sifted with baking powder. Chill, toss one-half mixture on a floured board, and roll one-eighth inch thick. Shape with a doughnut cutter. Brush over with white of egg, and sprinkle with sugar mixed with cinnamon. Split almonds, and arrange three halves on each at equal distances. Place on a buttered sheet, and bake eight minutes in a slow oven. Swedish Wafers ½ cup butter ½ cup sugar 2 eggs 5 ozs. flour ¼ teaspoon vanilla Shredded almonds Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by spoonfuls on an inverted buttered dripping-pan. Spread very thinly, using a knife, in circular shapes about three inches in diameter. Sprinkle with almonds, and bake in a slow oven. Remove from pan, and shape at once over the handle of a wooden spoon. Marguerites I 2 eggs 1 cup brown sugar ½ cup flour ¼ teaspoon baking powder ⅓ teaspoon salt 1 cup pecan nut meats, cut in small pieces Beat eggs slightly, and add remaining ingredients in the order given. Fill small buttered tins two-thirds full of mixture, and place pecan nut meat on each. Bake in a moderate oven fifteen minutes. Marguerites II 1 cup sugar ½ cup water 5 marshmallows Whites 2 eggs 2 tablespoons shredded cocoanut ¼ teaspoon vanilla 1 cup English walnut meats Saltines Boil sugar and water until syrup