EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK 63

MACAROONS

COCONUT MACAROONS
3 egg whites
1 cup white sugar
2 tablespoons cornstarch
%4 teaspoon salt
2 cups coconut
1 teaspoon vanilla
Add the corn starch and the sugar to
the well-beaten egg whites. Beat again
thoroughly until the sugar partly dis-
solves. Place in the top of a double
boiler and cook stirring constantly until
the mixture coats spoon thickly and sugar
grains have disappeared. Add coconut
and vanilla. Drop on a well-greased sheet,
2 inches apart. Bake at 325 degrees F.
until pale brown.

FRUIT BALLS
1 cup dates
1 cup walnuts
1 cup coconut
’%4 cup sugar
1 teaspoon almond extract
2 egg whites, beaten slightly
Mix ,all ingredients together and put
in cake tin and bake at 350 degrees F.
until the top is light brown. Take from
oven and stir well while still hot. ‘Let
cool. Roll into balls with the hands, and
roll each ball in icing sugar.
Mrs. Ella Parkinson, 1146 Burnaby
Street, Vancouver, B. C.

oe DATE MACAROONS
cup rolled graham wafers
; tablespoons vegetable oil or enough
to moisten wafers thoroughly
3 tablespoons brown sugar
l egg
1 cup finely cut dates
Drop in greased pan. Bake in 350 de-
grees F. oven until well browned.
“This is an original recipe.”
Mrs. J. Warren Smith, 128 East Forty-
fifth Avenue, Vancouver, B. C.

PERSIAN MERINGUES
% cup walnuts
1%4 cup dates
Grated rind of % orange
% cup raisins
1% cup coconut
Put above ingredients through a food
chopper and form into little balls. (If
mixture is dry, moisten with a little orange
juice). Dip in a meringue made as follows:
Meringue:
2 egg whites
% teaspoon vanilla
7 tablespoons icing sugar

Make meringue by beating egg whites
until they are frothy, then gradually add
the sugar until it is well beaten in and
the egg whites stand in peaks. Then add
vanilla. Put the meringues on a greased
baking sheet and bake in a slow oven, 325
degrees F., until slightly browned, about
15 to 20 minutes.

Mrs. Emily Rothwell, Box 617, Prince
Rupert, B. C.

PORCUPINES

cup chopped dates
cup chopped walnuts
tablespoon butter
cup white sugar
egg, beaten
2 tablespoons flour

1% teaspoon vanilla

Mix well and form into small balls (size
of a walnut), roll in coconut. Bake in
a moderate oven, 350 degrees F., about
20 minutes or until done.

“These are very popular with everyone
—so nice for a tea.”

Mrs. C. D. Birch, 874 West Sixth
Avenue, Vancouver, B.

ae te ee a

QUICK RICE KRISPIES
2 cups rice krispies
2 tablespoons melted butter (or
shortening)
2 tablespoons golden syrup
1 tablespoon grapefruit or other
citrous juice
2 tablespoons flour
1 beaten egg yolk
% cup chopped dates
Mix above ingredients; roll into balls.
Dip in beaten egg white. Roll in coco-
nut. Bake in moderate oven. of 350 de-
grees F. for 10 to 15 minutes.
Mrs. M. E. Rayner, 2723 West Thirty-
third, Vancouver, B. C.

RAGGED ROBINS

14 pound dates
1% cup glazed cherries
1 cup walnuts
134 cups corn flakes
2 egg whites
’% cup granulated sugar
Pinch salt
% teaspoon vanilla
Beat egg whites until stiff. Add the
salt and the vanilla. Mix dry ingredients
and add to egg whites. Drop on a greased
baking sheet allowing room to spread.
Bake in a 325 degrees F. oven for 15
minutes.