Gold Hearts (Twelve Hearts)
4 T-butter
½ C-sugar
3 egg-yolks
1 T-water
¼ C-milk
7/8 C-flour
1 t-lemon extract
1 t-baking-powder
1/8 t-salt
Cream the butter, add the sugar, and mix well. Add the egg yolks, beaten well, and the water, milk, flour, baking-powder, lemon extract and salt. Beat for two minutes. Pour into a large flat pan prepared with waxed paper. The batter should be three-fourths of an inch thick in the pan. Bake twelve minutes in a moderate oven. Remove the paper, and cut when cool with a heart-shaped cooky cutter. Wet the cutter with water before using, as this assures even edges. Keep in a moist place until ready to serve.
Salted Almonds (Six portions)
¼ lb. almonds (shelled)
1 qt. boiling water
1 t-salt
3 T-olive oil
Allow the almonds to stand in boiling water in a covered utensil for fifteen minutes. Rinse off with hot water and place in a colander. Remove the skins. Place oil in a frying-pan when hot, add nuts. Stir constantly over a moderate fire for fifteen minutes. Pour into a clean cloth. Rub off any oil which has remained on the almonds. Sprinkle salt over the nuts while warm. When thoroughly cooled, place the almonds in a covered tin can until ready to serve.