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Classic
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page 96
COCOA-NUT DROPS.
One pound cocoa-nut, half pound powdered sugar, and the white of one egg; work
all together and roll into little balls in the hand; bake on buttered tins.--C.
W. Cyphers, Minneapolis, Minn.
EVERTON ICE-CREAM CANDY.
Squeeze the juice of one large lemon into a cup. Boil one and one-half pounds
moist white sugar, two ounces butter, one and a half tea-cups water, together
with half the rind of the lemon, and when done (which may be known by its
becoming quite crisp when dropped into cold water), set aside till the boiling
has ceased, and then stir in the juice of the lemon, butter a dish and pour in
about an inch thick. When cool take out peel (which may be dried), pull until
white, draw out into sticks and check about four inches long with a knife.
If you have no lemons, take two table-spoons vinegar and two tea-spoons lemon
extract. The fire must be quick and the candy stirred all the time.--Mrs. J. S.
R.
GERMAN CAKES.
One pound flour, one of white sugar, quarter pound almonds cut into small
pieces, five eggs, grated rind of one lemon; drop this mixture into a large
buttered pan, a tea-spoonful in a place, and bake until tinged with brown. Eggs
and sugar should be beaten fifteen minutes.--Miss Flora Partridge.
HICKORY-NUT MACAROONS.
Take meats of hickory-nuts, pound fine and add mixed ground spice and nutmeg;
make frosting as for cakes, stir meats and spices in, putting in enough to make
it convenient to handle; flour the hands and make the mixture into balls the
size of marbles, lay them on buttered tins, giving room to spread, and bake in a
quick oven.--Mrs. Walter Mitchell, Gallipolis.
HICKORY-NUT CAKES.
One egg, half cup flour, a cup sugar, a cup nuts sliced fine; drop on buttered
tins one tea-spoonful in a place, two inches apart. Or, bake like sand
tarts.--Mrs. Lamb, Bellefontaine.
LEMON CANDY.
Take a pound loaf-sugar and a large cup water, and after cooking over a slow
fire half an hour, clear with a little hot vinegar, take
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