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ALMOND | MERINGUE COOKIES.

3 egg whites : id tbsp. vinegar

T/h tapé sakt 1c. sugar
1 tsp. vanilla t/2: tsp, almond extract

1 c. chopped blanched almonds

 sqs. Baker's Semi-Sweet chocolate, chopped
1 154+ Baker's semi-sweet chocolate

a4 tsp. water

Beat egg whites with vinegar and salt until stiff.
Add sugar gradually, beating until meringue stand in
stiff peaks. Fold in flavoring, nuts and chopped
chocolate. Drop from teaspoon on greased baking sheet.
Bake in 9 very slow oven (250 deg.) for 30 minutes, or
until firm to touch. Cool before removing from
cookic shéet. While cookies beke, combine 1 sq.
chocolate and the water in top ‘of 2 double boiler. |
Place over hot water and heat until chocolate is
melted. Stir to blend. Drizzle over cookies. Makes
about 5 dozen cookies. aa the sitet a

BRAZIL = ROLIS

2° sqs, Baker's chocolate, "Det" chee. is satisfactory
1 can Eagle Brand milk ’ |

2h single graham wafers (crushed)

8 oz. package Brazil nuts

Melt chocolate and milk in double Reh until hot.
Add wafers and mix well, keeping hot until smooth. Let
cool, cover nuts and roll in icing suger or cocoanut.
Makes about 1]; dozen... +... =

Ada Spencer.

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