Nut Macaroons

I cup chopped nut meats I cup sugar Whites 3 eggs

1/2 cup very fine cracker crumbs Vanilla or almond flavoring

Beat eggs very light. Add sugar gradually and beat more. Fold in nuts and vanilla, and lastly the crumbs. If eggs are large add more crumbs. Drop on unbuttered paper and bake in moderate oven. Remove from paper with sharp knife as soon as done.

Swedish Macaroons

12 ounces shredded almonds 4 ounces ground almonds 4 ounces cornstarch

1 pound sugar

2 whole eggs

Grated rind of two oranges

Pass sugar and cornstarch through sieve twice; add the almonds, orange rind, and lastly the eggs beaten light without separating. With buttered hands shape mixture into balls the size of a walnut; bake in slow oven on tins covered with waxed or oiled paper.

Marguerites

Boil 1 cup sugar and 1/2 cup water until it threads. Remove to back of range and drop in 5 marshmallows cut in pieces. Let stand to dissolve, then gradually pour onto the whites of 2 eggs beaten until foamy. Add 2 tablespoons of shredded cocoanut and 1/4 teaspoon vanilla. When partially cool add 1 cup chopped English walnut meats. Spread on saltines and brown slightly in hot oven.

This quantity will spread between 3 and 4 dozen crackers. Delicious for afternoon teas.

Angel Cake

1 cup whites of eggs 1 cup granulated sugar 1 cup flour

1 teaspoon cream of tartar 1/2 teaspoon vanilla 1/2 teaspoon salt

Sift flour once, measure, sift again four times. Add salt to whites, beat until foamy, add sifted cream of tartar and beat until stiff and dry. Mix sugar and flour, add gradually to beaten eggs, continuing the beating until thoroughly mixed. Add flavoring, and turn into an unbuttered Angel Cake pan. The bottom of the pan may have a paper on it. Place in a slow oven, and after it has risen increase the heat slightly to brown. Bake from 3/4 to I 1/4 hours. When done place pan bottom up until cool.

Sponge Cake

6 eggs, yolks 1 cup sugar

1 tablespoon lemon juice 1/2 lemon rind, grated

6 eggs, whites 1 cup flour 1/4 teaspoon salt

Beat yolks until thick and lemon-colored, add sugar gradually, and continue beating, using Dover egg-beater. Add lemon juice, rind, and whites of eggs beaten until stiff and dry. When whites are partially mixed with yolks, remove beater and carefully cut and fold in flour mixed and sifted with salt. Bake one hour in a slow oven in an Angel Cake pan or deep narrow pan.

Golden Cake

1/4 cup butter 1/2 cup sugar 1/2 cup yolks of eggs 1/3 cud milk

1 cup flour 1 1/2 teaspoons baking-powder 1 teaspoon orange extract

Cream the butter, add sugar gradually, then yolks of eggs beaten until thick. Add extract. Add flour and milk, a third of each at a time, the baking-powder being sifted with the last portion of flour. Reserve the last portion of milk until you are sure you need it; after baking-powder goes in little beating should be done. If desired, omit orange extract, add 1/2 cup nut meats cut in small pieces and bake in individual tins.