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.