The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-12-29
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Christmas Rings.-Carefully separate
the whites and yolks Of two eggs.
Drop the yolks into small saucepan
of boiling water and keep where they
will barely simmer until solid through
out. then drain and rub through a
sieve. Cream three-quarters of cup
full of sugar, add one and a half cup
fuls OF light brown sugar, and cream
together. then add in succession the
sifted egg yolk, one whole egg, ia
blespoonful of brandy, and flour to
roll, making the dough no sitter than
absolutely necessary. Roll out and
shape with a crulIed cutter into rings.
sBrush over with the beaten whites OF
legs ana sprinkle thickly with
mixture of graduated sugar. cinnamon
and eoarsely-chopped almonds. Lay
on a creased pan and bake in a mod
crate oven. These delicious little cakes
will keep a long time.
Spice Cakes.-Beat three whole eggs
and the yolks of two until light, add
beat again, then add in succession a
teaspoonful of cinnamon, half tea
spoonful each of cloves and alspice. a
fourth of a teaspoonful of grated nut
meg, a cupful of almonds chopped
coarsely, a fourth of cupful of sliced
citron, half a cupful of molasses, and
a cupful of -four sifted with level
Tablespoonful of baking powder. Then
add more flour until stiff enough to
roll. Roll out and cut with fancy
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 a
cupful of graduated sugar and beat
until thick and light, then add one
and a half cupfuls of shredded cocoa
nut and vanilla to flavor. Drop from I
the end of a teaspoon in small pats
on a buttered sheet, allowing ample
room for spreading, and bake in
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 a granite saucepan and boil
without stirring until it readily forms
a ball when dropped in cold water
Add three cupfuls of freshly-grated
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
niIla to flavor and stir 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 it cone shape
At the apex of the cone put 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 a saucepan over
the fire and stir continuously until
the sugar melts and slightly browns.
add the nuts and pour at once into
a weIl-buttered shallow pan. spreading
IL 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
seranite saucepan, then put into 1t
cupfuI of light brown sugar, eupful
of granulated sugar and two-thlrds
of a cupful of sweet cream. Cook
until the mixture forms soft oaii
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 cupful of suet
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