The news scimitar. (Memphis, Tenn.) 1907-1926, 1919-11-13

add flavoring. Bake in a well-greasNd
pan IS minutes
Oatmeal Macaroons-One tablespoon
butter, l egg, u cup sugar. ! cup rolled
oats. Il t"easpoonful salt, y t~easpoonful
powder. Mix in order given.
Drop into small cakes with a teaspoon
on a well-greased pan. Bake in "A hot
oven.
Nut Macaroons-One egg. white only,
] cup brown sugar, ! cup nut meats,
stiff. add gradually the sugar. Fold in
nut meals finely chopped and sprinkle
with salt. Drop from tip Of spoon
one inch apart on a buttered pan. Bake
In a moderate oven until a delicate
brown.
Peanut Fancies-Two t~ablespoontIls
butter, 4 tablespoonfuls sugar. I sgg,
] teaspoonful salt. u cup flour, : Ia
milk, half cup finely
chopped peanuts. Cream the butter, add
the sugar and egg well beaten. Mix
and sift baking powder, salt and flour.
Add TO first mixture, then add milk
and peanuts. Drop from spoon one inch
apart on buttered tins. Bake In a
moderate oven.
Marquerettes-Two eggs, l cup brown
sugar, y cup flour, a t"easpoonful bak-
ing powder, salt, / cup nut meats cut
into small pieces. Beat egg slightly
and add other ingredients. Fill small
buttered tins 2-3 full of mixture aud
sprinkle nuts on top and bake In a
moderate oven.
Stuffed Prunes-Soak prunes, remove
seed n stuff with hickory nuts, pea
nuts or walnuts. Roll In puverlZed su-
gar.
Stuffed Raisins-Soak raislns for a
few minutes in hot water. remoye seeds,
stuff with nut meat. either roll In
sugar or dip in chocolate.
Date or Nut Ktsses-Two eggs
(whltes) one cup powdered sugar, one
cup broken walnut or hickory nut
meats, one cup chopped dates. Beat
egg whites until stiff, add other ingre-
dents, drop from a teaspoon into but
tered pans and bake until de.icately
brown in a slow oven. This makes
about two and 4 half dozen. dates
may be omitted.)
Uncooked Candies.
Uncooked candles are valuable be,
cause you can not have a failure. TIC
make the fondant, drop the whites OF
two eggs do not beat) into a small
dish or PAN. Stir confectionery sugar
Into this gradually until thick enough
to work like any cream fondant. ThC
amount Of sugar will vary according tC
the size of the eggs, usually two
pounds Is sufficient. 1t Is best to use
a wooden spoon In stirring. Now lay
the ball of cream on a board or slai
over which sugar has been sprinkled
Work for a few minutes. II the cream
should be too thick to work easily &
few drops of milk or water will max,
1t soft, AS a foundation this fondan'
can be used in many ways,
Roll cream into balls and press pc
cans, walnuts or peanuts on each side
Dip nodded cream balls into no
melted chocolate (sweetened).
To make coconut balls, work shred
ded coconut into the creams.
Soak a few raisins in water and covel
with cream.
Roll cream flat as pie crust, cut int,
squares and fold into each piece
grape, cherry or a small ball of hiekor!
nuts chopped fine.
Chop peanuts very fine like paste an,
cover small balls of same with the fon
dant.
Popcorn.
Popcorn Cookies-whites two eggs
two tablespoons melted butter, on
cupful popcorn, one-half cupful pulver
lied sugar, fourth teaspoon salt, on
teaspoon vanilla. Beat whites Of eggs
add sugar slowly; add the popcorn
finely chopped and mixed with butter
salt n fiavoring. Drop from teaspoo
upon a huttered bake sheet one inc
apart; spread out smoothly with a thi
knife that has been dipped In cold wa
ter. Bake in a moderate wen for 9
to 80 minutes.
Chocolate Corn Balls--Two cups su
gar, one-half cup water, ne-fourt
teaspoon cream OF tartar, one teaspoo
popcorn, Boil the sugar, water an
cream tartar until It forms a hard ba
whom tested in cold water. Add va
Mia: pour part OF the sugar syrup owe
some popcorn, stirring until the syru
Is evenly distributed through the corr
While doing this let the remainder {
the syrup stand on the back part {
the range, Form into tiny balls an
boil the remaining syrup to the crac
stage. Dip each ball in this and plac
on paraffin paper to cool. When COO
dip into hot melted sweet chocolate.
Popcorn D~ainty-rwo cups suga
o~ne-fourth teaspoon cream Of tarta
n pint popcorn, one-half cup waite
two eggs, one teaspoon vanilla. DO
the sugar, water and cream of tarta
to the soft ball stage. Just before RI
moving from the fire stir into the syru
The popcorn that has been put throug
the food chopper. Add vanilla, po1
over the stiffly beaten whites of II
eggs and beat until light and foam.
Pour into buttered pans and cut In
squares when cool, or drop from a spoC
onto parrafin paper and press a who
popcorn grain into the center of eac
This is nice for the little folks,
C~rystallized Popcorn-Two cups 81
I rms INA hall A1uW - aNA AaAA. -
tablespoons corn syrup, extract al
coloring. Boil the sugar, corn syrl
and cream together until II will hard,
when dropped into cold water. Dlvii
into four portions, pouring each into
separate plate. Flavor one with q
mond, one with orange. one with stray
berry and one with maple, One portit
may be left white il desired. Be
each portion until creamy, coloring q
portion that is favored with strawber
pink, that favored with orange yello-
and the almond with pale green. Sele
large, crisp kernels OF corn and d
until all are used, Dry the grains
buttered paper.
Popcorn Macaroohs-One cup popcor
one cup almonds, three eggs, one-hi
cup sugar, Run freshly popped co
chopped blanched almonds, Beat I
whites OF the eggs until stiff, then a.
the sugar and beat for five minute
Mix the popcorn and almond pas
slowly into the other Ingredients I'm
thoroughly blended, Drop and spri
kle with powdered sugar. Bake in mo
crate oven for 90 minutes. Decora
center with crystallized popcorn AT
they are removed from the oven.
Economical Christmas Cake
Black Cake with Prunc Flling-O
and ore-half cups sugar, half teaspoo
, full salt, half cup shortening, half I,
! spoonful baking powder, half teaspoC
J full vanilla. one-third cake chocola
two cups flour, three eggs, one cup mi
o%ne-third cake OF chocolate. For I
cake: Beat one egg in double boiler, a
half cup Of milk, half cup sugar a
. chocolate: mix well and cook until
I thickens. Cook and set aside, Gre
y shortening with remainder Of the sug
I add salt, eggs. wei beaten soda mis-
I with remainder OF milk, flour, bak
2 powder and vanilla, Mix well and :
d chocolate naste and divide into I
! Creased and Toured cake tins. Bake
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