Flint Hills Cook Book

by Iowa) Christ Church Episcopal (Burlington

Miss Rhein.

NUT CAKES.

½ pound of sugar, whites of 3 eggs. Beat sugar and eggs together to a stiff froth and add 1 pint nuts and 4 tablespoonsful of flour. Drop on buttered tins and bake.

SCOTCH CAKES.

1 pound of brown sugar, ½ pound of butter, 2 eggs, 1 pound of flour, ½ tablespoonful of cinnamon. To be rolled quite thin.

WALNUT MACAROONS.

1 pint of sugar, 1 pint of flour, 1 pint of walnuts, 4 eggs, 2 teaspoonsful of baking powder, cinnamon, cloves and nutmeg to taste. Drop very small in large pan and bake.

Miss Rhein.

APRICOT CAKE.

¼ cake of chocolate, grated, ½ cup of milk, yolks of 2 eggs. Boil until thick and then let it cool. 1 tablespoonful of melted butter, ½ cupful of milk, 1 cupful of sugar, 1 teaspoonful of vanilla, 1½ cupsful of flour and 1 teaspoonful of soda. Put soda in flour. Put stewed apricots between layers and frosting on top.