- Whites of 4 eggs
- 2 cups sugar
- 1 tsp. cream of tartar
- 1 tsp. vanilla
- ¾ lb. cocoanut
Preparation: Beat the whites of eggs very stiff; add the sugar and beat well; add cream of tartar and vanilla and lastly the cocoanut. Drop from a spoon on a buttered tin and bake in a moderate oven one-half hour.
No. 52—CINNAMON STARS.
- Whites of 8 eggs
- 1 lb. sugar
- 1 tbsp. cinnamon
- 1 lb. almonds
Preparation: Stir the sugar, eggs and cinnamon together one hour; put six tablespoonfuls in a separate dish for frosting. To the remainder, add the grated, unblanched almonds; mix well; roll out upon a molding board strewn with flour and sugar; form with a star; frost; bake on buttered tins.
No. 53—LADY FINGERS.
- 8 eggs
- ¾ lb. sugar
- ¾ lb. flour
- Flavoring and salt
Preparation: Beat eggs and sugar stiff, add salt and flour; put the dough in a form 3 inches long and 2 inches wide, bake rapidly. It will also make a fine cake if baked in a buttered pan.
CHAPTER 22.
CONFECTIONERY.
No. 1—MOLASSES CANDY.