The Hawaiian gazette., 1907-12-27

| Christmas Rlngs.-Carefully separate
the whites ana yolks of two eggs
Drop the yolks into small saucepan
OF boiling water ana keep where they
win barely simmer unfllisolid throush-
out. then drain and rub througe a
sieve. Cream three-quarters of a cup
full Of sugar. add one and half cup
fuls of light. brown sugar. and cream
| together. then add in succession the
sifted egg yolk. one whole egg. a. ia
blespoonful OF brandy, and -four to
roll. making the dough no sitter than
absolutely necessary. Roll out and
shape with crulled cutter into rings.
Brush over with the beaten whites OF
egg and sprinkle thickly with a
mixture of granulased sugar. cinnamon
and coarsely chopped almonds. Lay
on a CREASED pan and bake in mod
crate oven. These delicious little cakes
win keep a long time
Spice Cakes.-Beat three whole eggs
and the yolks of two until light. add
two cupfuls of light brown sugar and
beat again. then add in succession y
teaspoonful OF cinnamon. half a tea
spoonful each of cloves and allspice 4
fourth of teaspoonful of grated nut
meg, cupful of almonds chopped
coarsely. a fourth of cupful of sliced
citron. half a cupful of molasses. and
cupful of flour sifted with level
tablespoonful of baking powder. Then
add more flour until stiff enough TO
- D.@rr - xs~tth 20
shaped cutters and bake in a moder-
ate oven.
Make a boiled icing of the whites
of two eggs. and spread on the cakes
when COOL then dust with chopped.
blanched almonds
Cocoanut Macaroons.-To the I'M
beaten whites OF three eggs add
cupfuIs of granulated sugar and beat
until thick and light, then add one
and half cupfuls of shredded cocoa
nut and vanilla to flavor. Drop from
the end of a teaspoon in small pats
on a buttered sheet. allowing ample
room for spreading and bake in a
very slow oven until firm to the touch
These are easily made, inexpensive
and delicious.
Cocoanut Drops-Put two cupfuls of
sugar and half a cupful of water to-
gether in granite saucepan and boil
without stirring until 1t readily forms
ball when dropped in cold water
Add three cupfuls of freshly-gratsd
cocoanut and cook a few minutes
longer. Take from the stove. let
stand undisturbed until a dent can
be made on it's surface. then add va
nilla to flavor and still until creamy
Take out about a third of cupful of
the mixture. and color dainty pink.
using red sugar or fruit coloring- Re-
heat the plain mixture over hot water.
Stirring constantly, then drop on
paraffine paper giving 1t a cone shape.
At the apex of the cone put a little
of the red cream. These dainty con-
fections are both pretty and delicious.
Nut Candy.-Have ready a cupful OF
any kind of nut meats Put two
cupfuls of sugar in saucepan over
the fire and stir continuously until
the sugar melts and slightly browns
add the nuts and pour at once into
well-buttered shallow pan, spreading
it out as smoothly as possible. The
candy hardens quickly and must be
marked into squares at once, otherwise
it must be broken into pieces. This
is the easiest kind of candy to make
and it is usually a favorite.
Nut Wafers.-Butter the inside of a
granite saucepan. then put into ii a
cupful of light brown sugar. cupful
of granulated sugar and two-thirds
of a cupful of sweet cream Cook
until the mixture forms a soft ball
when tested in cold water. add a cup
full of chopped nutmeats of any kind
flavor with vanilla and stir until of
a creamy consistency and commencing
TO harden. Reheat over hot water
until melted stirring constantly. then
drop in small pats on buttered paper
Plum Pudding.-Put a cupful of suet
through meat-chopper. Mix thor
oughly with three cupfuls of -four sift-
ed with a level tablespoonful of cin-
namon, a saltspoonful of grated nut
meg. a tablespoonful of salt. cupful
of sugar and three rounding teaspoon
fuls of baking powder. Then add two
cupfuls of seeded raisins, a cupful Of
currants and a fourth of a cupful of
sliced eitron and mix well. Beat the
yolks of two eggs with a cupful OF
milk and stir into the dry ingredients.
Lastly fold in the stiffly-beaten whites
of eggs. Turn into one large WELL
buttered mold and steam four hours.
or divide evenly among four well-but-
tered half-pound cocoa or baking pow
der cans and steam two hours. Turn
out and serve very hot with brandy
sauce.
Brandy Sauce.-Beat the whites OF
two eggs until stiff and dry, fold in
carefully three-quarters of a cupful or
sugar. Beat the yolks of two eggs
until light. add two tablespconAls Of
brandy and combine with the beaten
whites just before serving.
If any of the pudding is left over it
may be wrapped in paraffine paper
and kept in a cold, dark place. Re-
heat as needed by steaming half an
hour or longer according to the size
1t is fully as good. il not better, when
relocated. and it is wise plan TO
make a quantity at one time to have
on hand for emergencies.
IL