Page:The Boston cooking-school cook book (1910).djvu/573

 English Rolled Wafers II

To English Rolled Wafers I, add one and one-half cups rolled oats.

Nut Bars

2 tablespoons brown sugar 1/4 cup butter 1/4 cup boiling water 1/2 cup brown sugar 1/2 cup flour 1/8 teaspoon salt 2 tablespoons English walnut meat, finely chopped Halves of walnuts or almonds

Caramelize two tablespoons sugar, add butter and water, and boil two minutes. Remove from fire, add remaining sugar, flour mixed with salt, and walnut meat. Spread as Rolled Wafers, crease in two-inch squares, and decorate with nut meats. Bake in a slow oven, and remove from pan at once.

Nut Macaroons

White 1 egg 1 cup brown sugar 1 cup pecan nut meats 1/4 teaspoon salt

Beat white of egg until light and add gradually, while beating constantly, sugar. Fold in nut meats, finely chopped and sprinkled with salt. Drop from tip of spoon, one inch apart, on an unbuttered sheet, and bake in a moderate oven until delicately browned.

Brownies

1 cup sugar 1/4 cup melted butter 1 egg, unbeaten 2 squares Baker's chocolate, melted 3/4 teaspoon vanilla 1/2 cup flour 1/2 cup walnut meats, cut in pieces

Mix ingredients in order given. Line a seven-inch square pan with paraffine paper. Spread mixture evenly in pan and bake in a slow oven. As soon as taken from oven turn from pan, remove paper, and cut cake in strips, using a sharp knife. If these directions are not followed paper will cling to cake, and it will be impossible to cut it in shapely pieces.