Page:The Boston cooking-school cook book (1910).djvu/568

 and flour. Spread mixture in a shallow buttered pan and bake in a slow oven. Shape with a tiny biscuit-cutter and put together in pairs with White Mountain Cream (see p. 528) between and on top.

Neuremburghs

2 eggs 1/2 cup powdered sugar 3/4 cup flour 1/3 teaspoon salt 1/3 teaspoon cinnamon 1/8 teaspoon clove 1 tablespoon orange peel, finely cut Grated rind 1/2 lemon 3/4 cup Jordan almonds

Beat the whites of the eggs until stiff, and add sugar gradually, continuing the beating. Then add yolks of eggs well beaten, flour mixed and sifted with salt and spices, orange peel, and lemon rind. Blanch almonds, cut in small pieces crosswise, and bake in a slow oven until well browned. Fold into the mixture, and drop by spoonfuls on a sheet dredged with corn-starch and powdered sugar in equal proportions. Bake in a moderate oven.

Sand Tarts

1/2 cup butter 1 cup sugar 1 egg 1-3/4 cups flour 2 teaspoons baking powder White 1 egg Blanched almonds 1 tablespoon sugar 1/4 teaspoon cinnamon

Cream the butter, add sugar gradually, and egg well beaten; then add flour mixed and sifted with baking powder. Chill, toss one-half mixture on a floured board, and roll one-eighth inch thick. Shape with a doughnut cutter. Brush over with white of egg, and sprinkle with sugar mixed with cinnamon. Split almonds, and arrange three halves on each at equal distances. Place on a buttered sheet, and bake eight minutes in a slow oven.

Swedish Wafers

1/2 cup butter 1/2 cup sugar 2 eggs 5 ozs. flour 1/4 teaspoon vanilla Shredded almonds

Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by spoonfuls on an