PILGRIM COOK BOOK 99
Eight tablespoons butter or lard, 1 cup sugar, 2 eggs, 1 cup sour milk, 2 cups flour, 2½ teaspoons salt, 1 teaspoon vanilla, ½ teaspoon soda, cream sugar and butter, add beaten egg yolks, then milk and flour. Fold in stiffly beaten egg whites. — Mrs. F. Nyendorf.
One cup sugar, 3 eggs, 1 cup flour, few grains of salt, 1 heaping teaspoon baking powder, 1 cup walnuts cut, 1 pound dates cut. Beat egg yolks with sugar until creamy ; mix flour, baking powder and salt, add nuts and dates. Beat egg whites stiff and stir in. Bake in a shallow pan for 30 minutes. When cool, cut in bars and roll in powdered sugar. — Mrs. W. J. Keuer.
One-half pound sugar, ½ pound dates (after stones are removed), ½ pound almonds (not blanched), 3 eggs, bread crumbs. Beat sugar and yolks to a cream, add dates and almonds, which have been mixed thoroughly, then the beaten whites, little vanilla. Roll with hands in bread crumbs, bake in moderate oven, let in pans till cold. — Mrs. Louise M. Lafrentz.
To the whites of 2 eggs add ½ cup granulated sugar and beat ½ hour, then cut up some dates and stir in, and bake in a very slow oven. Drop on tins, but do not grease the tins. If you should want more, take 4 eggs and 1 cup of sugar and beat 1 hour. — Mrs. Piepho.
One cup corn flakes, 1 cup powdered sugar, 1 cup cocoanut, 2 eggs (whites). Mix corn flakes, powdered sugar and cocoanut together with beaten whites of eggs. Bake until light brown. — Mrs. E. Ferch.