Pye TESTED HOUSEHOLD RECIPES @@Q
‘RDI ea TRE A ne em ASSN TENT SiS A Re ce te
Oat-Nut Cookies

3 teaspoons butter 214, tablespoons baking powder

1 cup sugar 14 teaspoon salt

2 eggs 1 teaspoon flavouring |

21, cups rolled oats some chopped nuts or shredded
cocoanut

CGREAM the butter and one-half the sugar. Beat the egg yolks and add remaining

sugar and combine with the first mixture. Add the flavouring and fold in the
stiffly beaten egg whites. Add rolled oats, mixed with the baking powder, and salt,
and the nutmeats or cocoanut. Drop from a teaspoon on greased baking sheet and bake.

Date Kisses

2 eg¢ whites 1 cup broken walnuts
1 cup fruit sugar 1 cup chopped dates

BFAt the egg whites stiffly, add the ingredients in order given, and drop from a
teaspoon on to a greased baking sheet. Cook in a rather quick oven.

Browntes

1 cup brown sugar 3 eggs :
14 cup butter or margarine 14 cup chopped walnuts
2 squares chocolate 14 cup flour

CREAM butter and sugar, add melted chocolate, eggs whipped lightly, nuts and flour.
Drop on buttered sheet and bake in slow oven.

Chocolate Cakes

MASE the Savoy Drop mixture, and add a teaspoonful of grated chocolate for each
egg. Bake just like the Savoy drops. Let them get quite cold.
Mix together 1 tablespoon of butter, 2 tablespoons grated chocolate and 2 table-
spoons icing sugar. Stir with a wooden spoon till thoroughly blended. Put through
a forcing pipe on to the cakes, placing a generous pile ou each.

Madeleines
2 ounces of butter grated rind of 14 lemon
4 ounces flour : 3 eggs

5 ounces sugar

MELE the butter in a bowl in the oven. Stir in the flour, the sugar, the lemon and

the yolks of the eggs. Beat the whites toa very stiff froth and stir them in gently.
Put the mixture into buttered patty tins and bake in a very moderate oven till nicely
browned.

These are very light little cakes of the nature of sponge cakes, but more delicious.
They ought to rise up in peaks at the middle and be as light asfeathers. If you want
to be economical, use one egg less, and replace it by two tablespoons inilk and 1 teaspoon
baking powder. ‘The result, though good, is not quite as perfect as that of the real
Madeleine mixture.

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