HICKORY NUT COOKIES. ANN THOMPSON.
Two cups brown sugar, two eggs, one-fourth cup butter, two cups hickory nuts, three tablespoons water, one teaspoon baking powder, flour to stiffen very stiff.
HICKORY NUT CAKES. MRS. O. W. WEEKS.
One cup meats, one cup sugar, one and one-half cups flour, one egg, a pinch of baking powder; roll thin, and cut into small cakes. Bake in quick oven.
CREAM PUFFS. MRS. T. H. LINSLEY.
Two cups water boiled with one cup butter, one and one-half cups flour; let stand until cool; then stir in five eggs, one at a time; drop on tins by the spoonful, and bake. Open one side, and put in this—
CREAM.—Two cups milk, one cup sugar, three eggs, and one-half cup flour. Cook like custard, and flavor with lemon.
KISSES. FLORENCE ECKHART.
White of one egg (beaten stiff), one teaspoonful of baking powder to the white of an egg; thicken with powdered sugar to drop from the spoon; add one small cup of nuts. Flavor to taste. Drop on buttered pans, and bake until light brown on top.