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Classic
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page 94
(adding a table-spoon essence lemon) to a smooth paste, add one pound of
pulverized sugar and whites of three eggs, and work the paste well together with
back of spoon; dip the hands in water and roll mixture into balls the size of a
nutmeg, and lay on buttered paper an inch apart; when done, dip the hands in
water and pass gently over the macaroons, making the surface smooth and shining;
set in a cool oven three-quarters of an hour. If this recipe is strictly
followed, the macaroons will be found equal to any made by professional
confectioners.--Miss L. S. W.
BUCKEYE BUTTER SCOTCH.
Three pounds "coffee A" sugar, fourth pound butter, half tea-spoon cream tartar,
eight drops extract of lemon; add as much cold water as will dissolve the sugar;
boil without stirring till it will easily break when dropped in cold water, and
when done, add the lemon; have a dripping-pan well buttered and pour in
one-fourth inch thick, and when partly cold, mark off in squares. If pulled,
when partly cold, till very white, it will be like ice-cream candy.--Mrs. J. S.
R.
BUCKEYE KISSES.
Beat the whites of four small eggs to a high, firm froth, stir into it half a
pound pulverized sugar, flavor with essence lemon or rose, continue to beat
until very light; then drop half the size of an egg, and a little more than an
inch apart, on well-buttered letter-paper; lay the paper on a half-inch board
and place in a hot oven; watch, and as soon as they begin to look yellowish take
them out; or, beat to a stiff froth the whites of two eggs, stirring into them
very gradually two tea-cups powdered sugar and two table-spoons corn starch;
bake on buttered tins fifteen minutes in a warm oven, or until slightly brown.
Chocolate puffs are made by adding two ounces grated chocolate mixed with the
corn starch.--Mrs. W. W. W.
BUTTER TAFFY.
Two cups sugar, three quarters cup vinegar, one half cup butter; boil until
brittle when tested in water; pour in buttered pans.--Henrietta F. Dwight,
Cambridge, Mass.
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