Hazel Nut Macaroons

Whites of 4 eggs, beaten stiff; add juice of 1/2 lemon and 1/2 pound pulverized sugar; take out 1/2 cup of this and add to the remainder 1/4 pound grated hazel nuts and 1/4 grated almonds; mix well, set on buttered pans with teaspoon; make a small deepening in each, filling in with the icing that was kept out. Bake in slow oven. - Mrs. Thos. G. Constable.

Hirch Hoernchen

Four pounds sugar; 2 pounds almonds; 8 pounds flour; 2 ounces cinnamon; 1 ounce nutmeg and mace; 4 lemons; 32 eggs; 3/4 pound butter; small glass water. Beat eggs, butter and sugar to a very light cream; add ground almonds and spices and flour and water. Cut in different shaped figures and fry in hot lard. - Mrs. G. W. Webster.

Hickory Nut Kisses

One pound pulverized sugar; 1 pound nut meats, chopped fine; whites of 6 eggs, beaten stiff; 8 tablespoons flour, and pinch of baking powder. Drop from spoon on buttered tins and bake in rather slow oven. - Mrs. A. Share.

Hickory Nut Cookies

One cup sugar; 1 cup flour; 1 egg; 1 cup hickory nut kernels, chopped fine. Roll in small balls; bake in slow oven. - F. C.

Lebkuchen

Four eggs; 1 pound sugar; beat half hour; 1/2 pound blanched, dried and crushed almonds; 1/4 pound citron; grated rinds and juice of 1 lemon and 1 orange; 1/2 ounce cinnamon; 1/4 teaspoon cloves; 1 teaspoonful allspice; 1/2 scant teaspoonful baking powder; 1/2 cup strained honey; flour to stiffen; stir thoroughly. Roll, cut and bake in slow oven. Icing: Five tablespoonfuls of milk and powdered sugar. - F. C.

Springlies

Four eggs; 1 pound pulverized sugar; beat one hour; 1 pound flour; flavor with lemon or vanilla; roll, cut and leave stand over night. Bake in slow oven. (Requires special roller with this.) - F. C.

Peppernuts

Four pounds sugar; 16 eggs; 1/2 pound lemon peel and citron; 2 ounces cinnamon; 1 1/2 scant tablespoons cloves; 1 tablespoon mace; 1 tablespoon nutmeg; 4 pounds flour; 1/2 pound blanched almonds. Beat sugar and eggs 1/2 hour. Put in citron, lemon peel and nuts which have been ground fine; add spices and flour. Roll on board one inch thick; cut with peppernut cutter and let stand over night* Next day place in pan soft side up and bake in very slow oven, oven door open until risen in centers; then close oven door until light brown. - Mrs. G. W. Webster.

Vanilla Sticks

One-half pound chopped or ground almonds; 1/2 pound powdered sugar; whites of 2 eggs. Mix sugar well with beaten whites; keep out enough to ice. Mix remaining half with nuts and 1 teaspoon of vanilla. Put a little flour on board, roll thin, cut in strips, and ice before you bake. Bake to a golden brown. - Mrs. Rohletter.