Marshmallow Cakes
Blanch and dry gently in the open oven sufficient hickory-nut meats to fill three-fourths of a cup. Cool and chop very finely. Beat three eggs, yolks and whites together, until light. Add the nuts, two tablespoonfuls of powdered sugar, a half teaspoonful of orange extract and sufficient flour to form a soft dough. Roll out on board until about an inch in thickness and cut in small diamonds that measure only two or three inches from point to point. Lay on shallow greased tins and bake to a pale brown in a moderate oven. Frost with marshmallow icing while they are still warm.
Ginger Nuts
Take one pint of baking molasses and add one-half cupful of melted butter, one cupful of brown sugar and one tablespoonful of powdered ginger. Stir these ingredients well together, and while mixing add two tablespoonfuls of candied lemon or orange peel, one tablespoonful of candied angelica cut into small dice, and a teaspoonful of soda dissolved in a little warm water. Having mixed all thoroughly together break in one egg and work in as much flour to form a paste just stiff enough to handle. Form into balls, and press a raisin or blanched almond in the top of each, and bake on greased tins in a rather quick oven.
German Ginger Balls
Beat up four eggs until very light and foamy; then add gradually a half pound of light brown sugar, a teaspoonful of ginger, and one-half teaspoonful of allspice or cinnamon, the juice of one lemon and three-fourths cupful of pastry flour. Form with floured hands into small balls, placing in the center of each a tiny piece of preserved ginger, or candied ginger. Place in a greased baking-pan far enough apart not to touch when baked. Bake in a quick oven.
Cinnamon Crisps
Beat one-third cup of butter and two-thirds cup of sugar until light and creamy, then add one teaspoonful of ground cinnamon, one and one-half cups of flour and one teaspoonful of baking-powder together. Mix to a dough with one-third cup of milk, using only enough to make the dough so that it will roll out easily. Roll very thin, and cut into small squares or rounds. Bake on greased tins in a moderate oven.
Chocolate Sticks
Cream together one cupful of sugar, one tablespoonful of butter, the yolk of one egg and one-half cup of milk. Melt one and one-half squares of chocolate, add to the mixture, then add one cupful of flour, add one-half cupful more of milk, and one-fourth cupful of flour into which has been sifted one teaspoonful baking-powder and one-fourth teaspoonful of soda. Bake in a sheet that will be about three-fourths of an inch thick when baked. Cut into strips about one inch wide and three or four inches long. When cool dip into pink fondant, then into melted chocolate. Decorate the top of each strip with a half of a pecan or hickory-nut meat.