Evening star., 1933-01-13
Saving Labor and Expense
Keep to Simple Cooking in Preparations for Guests.
Some Sandwich Spreads Service and Recipes.

be served with cool drinks, frozen des-
serts or fruit salads. To make, ado
pinch of salt to the whites of two
eggs and beat until they are dry ano
stiff. Add two-thirds cupful of granu-
lated sugar and cook in a double
boiler. Have the water boiling wher
the inner dish Is introduced and keeI
the water just at the boiling point
After Is minutes. remove the mass
from the fire, and add one teaspoonful
of orange flower water. and gradually
enc cupiul Of shredded cocoanut. From
teaspoon drop the mass onto waxed
paper and brown in the oven. This
will make three dozen puffs.
Almond Rings.-Roll half a pound
of puff paste very thin and cut out
with biscuit cutter. From each
round cut smaller one from the cen
! ter so that the ring will be about an
inch wide. Beat the whites of six eggs
| to g. stiff froth. Add half pound OF
! pulverized sugar and stir with the dish
| in boiling water until the meringue is
| thick Slice half a pound of blanched
elmon6s very thin. Stir them into the
meringue. Cool, then with a silver
knife pace this mixture on the rings.
Bekc at the temperature proper Tor
cake. These Will keep fresh for several
weeks.
Pc-an Ca'ics.-Usa two eggs, one cup
full of brown sugar. half a cupful of
flour, one-fourth teaspoonful of salt a
quarter teaSpocnful OF baking powQer
and two cupfuls of chopped pecans.
Make dozen and a half of the cakes
in shallow gem pans. lay half pecan
on each cake and bake for about Is
minutes in moderate oven.
Soft Cakes.-Rub one pound and a
half of butter into two pounds of flour.
Add three dessertspoonuls of preserve
juice of any desired flavor, six of yeast,
and four each of ground nutmeg. Gin
namo1 and dried currants. Bake the
cakes in small, shallow pans.
English Gingeroread.-Rub one-fourth
pound of beef dripping3 into onc pound
of flour. Add two heaping table, poor
frlJ of suga~. one tablespoonful of bak-
ing powder, half a cupful Of hot mi k one
cupful of molaSseS and half en- ounce
of caraway seeds. Mix these ingredients
we'll Pour the batter into a we'll
creased pan and bake in a moderate
oven for half an hour.
Macaroon Omelets. - Pound one
dozen macaroons until fine Beat six
eggs, yolks and whites together, add
ing during the process the pounded
macaroons, together with one table
spoonful of confectioner's sugar and
pinch of salt. Make of this mixture
four small omelets. Fill them with
jelly Or jam. dust oTer the tops with
sugar, brown in the oven and serve
hot.
Cinnamon Crackers.
If the CAFE his gwen cu3, and there is
70 time to make more, here is a deli
cioEs sub-titute to serve with dessert.
Eutter number of smell round, un-
sweetsned crackers, mix thoroughly
equal parts of ground cinnamon and
granulated sugar, cover the buttered
crackers with this mixture, and put
them in a hot oven to brown Serve
cold. The flavor of the cinnamon
is especially good If the crackers are
eaten with a chocolate dessert.
Sailed Nuts.
A mixture of salted nuts Is verv
attractive and may be made up of
almonds. peanuts, pecans, English wal
nuts and hazel nuts Each kind should
be salted separately, however as some
brown more quickly thcn otherr. Heat
the Oil o. fet to sbou6 $40 degrees F..
Drop in sbout half cupful CT the nuts
end stir them gently so that they will
not fall to the bottom Of the pan and
become unevenly Drowned. Cook until
they are light brown in color. Re-
move from the oil, drain on unglazed
paper, transfer to a clean sheet of
paper and sprinkle with salt.
Cooking the nuts In oil makes them
crisp and, gives them more even
color than when they are Drowned in
the oven. When sailing pecans and
walnuts be careful that they do not
become over-browned, as they color
more quickly than do almonds.