Page:The Pilgrim Cookbook.djvu/102

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98 PILGRIM COOK BOOK

Small Cakes

Almond Squares.

One cup sugar, 3 egg yolks, ¼ cup tepid water, 1 heaping cup flour, 1 scant teaspoon baking powder, lastly the beaten whites of 3 eggs. When cool cut into squares.

Frosting: Cream 1 cup butter, adding gradually as much confectionery sugar as it will take, 1 tablespoon cream, 1 dessert spoon vanilla. Ice squares on all sides and roll in almonds which have been blanched, browned and grated. — Elizabeth Hass.

“Brownies.”

Two eggs, ⅓ cup butter, 1 cup sugar, 2 squares bitter chocolate (melted), 1 cup chopped nuts, 1 cup flour, 1 teaspoon vanilla. Mix ingredients together and then spread in buttered pans about ½ inch thick. Bake about 30 minutes; (this will fall). Cut in squares. — Mrs. E. Ferch.

Cocoanut Cakes.

Two teaspoons shredded cocoanut, 2 eggs, ½ cup butter, ½ cup sugar, 1 cup flour, 1 teaspoon baking powder, and 1 teaspoon vanilla extract. Beat the butter and sugar to a cream; add the eggs, well beaten; sift in the flour and baking powder and add the cocoanut and extract. Bake in muffin pans in a moderate oven about 15 minutes. Frost the top. — Mrs. Albrecht.

Cocoanut Drops.

One cup sugar, ⅓ cup water. Boil to a thread; stir into 2 egg whites. Thicken with cocoanut. Flavor. Put in oven few minutes to brown. — Mrs. O. A. Skibbe.

Cocoanut Macaroons.

Two eggs beaten separately, 1 cup sugar, 2 cups oatmeal, 1 cup cocoanut, ½ teaspoon salt, 1 tablespoon of melted butter, flavor with vanilla or almond. Bake like drop cakes. — Mrs. J. Semmbow.