SPANISH PROVERB

SOFT BOILED EGGS NO. i

With a spoon put the eggs in a saucepan of boiling water to cover. Remove to back of stove, or where the water will keep very hot, but not boil. Let the eggs remain in the water for five minutes always covered. Break into warm egg cups and season with salt, pepper, butter and a few drops of vinegar.

SOFT BOILED EGGS NO. 2

Or put the eggs in a saucepan of cold water to cover and remove as soon as the water boils.

HARD BOILED EGGS

Follow the directions for soft boiled eggs No. i, letting the eggs remain in water forty-five minutes. Chop fine, and add one-half teaspoon of butter and a few grains of salt and paprika to each egg.

STEAMED EGGS

Butter an individual baking dish generously and put in the egg. Season, place in a steamer over boiling water, and cook until the white is firm. Put a small piece of butter on the top and serve very hot.

BAKED EGGS

Spread a baking dish with butter, bread crumbs and chopped parsley and break the eggs into it, being careful

302 MEATLESS COOKERY

to keep the yolks whole. Sprinkle with salt and pepper, pour over a little cream and dot with butter. Bake in the oven until the whites are set.

BAKED EGGS WITH CHEESE

Break the eggs into a baking dish. Pour gently over them two tablespoons of melted butter, half a cup of grated cheese, and sprinkle with salt and paprika.

Put in the oven and bake until the egg is set, and serve at once.

GOLDEN-ROD EGGS

2 tablespoons butter Salt, pepper

i tablespoon flour 1^2 cups of milk

Chopped parsley 4 hard boiled eggs

Make a sauce of the butter, flour, parsley, milk and sea- soning. Chop the eggs and add them to the sauce. When well blended pour over buttered toast and serve hot.

STUFFED EGGS

4 hard boiled eggs i teaspoon mustard

i tablespoon butter Paprika

1 tablespoon olive oil Salt

Chopped parsley

Remove the shell, and cut the eggs in halves lengthwise. Carefully remove the yolks and rub them to a smooth paste with the butter, oil, mustard, parsley and seasoning. Fill the whites and serve with a white sauce, flavored with capers.

SPANISH EGGS

6 eggs i tablespoon lemon juice

2 tablespoons condensed tomato i small onion

or l/3 cup stewed tomato 2 dozen ripe olives

i teaspoon celery salt I teaspoon salt

Beat the eggs slightly; put the tomato through a colander, and add to the beaten eggs; add the lemon juice, salt, celery

salt, and the grated onion. Cut the olives from the stones, and add to the mixture. Turn into a double boiler, and cook until thickened, stirring constantly. This may be served on toast if desired.

ESCALLOPED EGGS

6 hard cooked eggs il/2, cups milk

l/$ cup ripe olives 2 tablespoons butter

2 cups bread crumbs 2 tablespoons flour

i teaspoon salt

Cook the eggs by putting them on in cold water. When the boiling point is reached, cover, and let simmer for about twenty minutes. Make a white sauce by rubbing together the flour and butter and one-half teaspoon salt. Add a lit- tle of the warm milk slowly ; then add the remainder. Cook the sauce in a double boiler fifteen to twenty minutes. Cut sufficient ripe olives from the stones to make one-third cup.

Butter a baking dish, place in the bottom one-fourth of the bread -crumbs; then over the crumbs slice thinly three of the hard cooked eggs. Add half of the chopped olives and half of the white sauce. Then spread another fourth of the bread crumbs, adding the remainder of the egg, the olives and the white sauce. Finish by spreading the re- maining half of the buttered crumbs on top. Bake twenty minutes in a moderate oven or until nicely browned.

Any of the White of Egg Recipes may be used by substituting the whole egg for the white.

WHITES OF EGGS

Like dew on the mountain, Like foam on the river.

GENOESE WHITES OF EGGS

Take four whites of eggs, hard boiled and chopped fine. Mix thoroughly with two tablespoons of boiled white rice, each grain dry and separate. Put into a saucepan with a bit of butter, and some finely chopped parsley, salt and pep- per. Mix thoroughly, and when quite hot, serve on buttered toast.

WHITES OF EGGS EN BATE

Take some poached whites, not too hard, which have been poached in a poacher, and dredge with black pepper. Dip the white first in cream or lightly butter it. Then wrap it up in very thin light puff paste, and bake.

EGG PATTIES

Make the pastry first, and line some patty tins. Mix a spoonful of butter, one of chopped spring onions, one of fried bread crumbs, some chopped parsley, salt and pepper. Put a layer of this mixture in the bottom of each patty tin; then break white of egg into each. Put a little chili vinegar and parsley on top of each white, and cook gently in the oven. A slow oven is the best.

SAVORY OMELET

4 whites of eggs I teaspoon chopped parsley

i ounce of butter i small onion

Pepper Salt

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Beat the whites to rather a stiff froth, add the parsley and onion chopped very fine, and the pepper and salt. Melt butter in the frying pan, pour in the mixture, and stir till just set. Cook until a golden brown.

CHEESE OMELET NO. i

4 whites of eggs Pinch of cayenne and salt

il/2 ounces grated cheese

Whip the whites slightly, add the cayenne and salt, and stir in the cheese lightly. Melt one ounce of butter in the pan and stir in the omelet until set.

CHEESE OMELET NO. 2

Cheese may be introduced into omelets in several ways. An ordinary omelet may be served with thin cheese sauce made in the following proportions :

il/2. tablespoons flour

Y^ cup grated cheese

I cup milk

This sauce may also be added to omelets in which boiled rice, or some other nutritious material has been included.

CHEESE OMELET NO. 3

Grated cheese may be sprinkled over an ordinary omelet before it is served.

OMELET WITH TOMATOES

Four whites beaten to a froth, with a pinch of salt and pepper, put in a pan with one ounce of butter, and stir till set. Have some sliced tomatoes cooked in butter. When the omelet is cooked, lay on the tomatoes gently or it will go down; fold over and serve.

OMELET WITH VEGETABLES

Beat four whites, then have a small quantity of very finely chopped, well-cooked vegetables, such as carrots, turnips,

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onions, celery, etc. — a small quantity of each. Add them to the whites with pepper and salt. Melt one ounce of butter in the frying pan, pour in the omelet, and stir till set, and cook a golden brown.

SWEET OMELET

Beat four whites to a stiff froth, with a dessertspoon of sugar, and pour into a pan, with one ounce of butter melted, and cook till set; then spread a tablespoon of jam, and fold over, and serve.

WHITES OF EGGS A L'lTALIENNE

Boil one-quarter of pound of spaghetti in water, adding some tomato puree or conserve, and spread it on a dish. Poach four whites of eggs, and lay them on the spaghetti, and sprinkle finely chopped parsley over the whites, and decorate with frill croutons.

BUCK RAREBIT

4 ounces cheese Cayenne and salt

4 whites of eggs 4 rounds of hot buttered toast

Cut up the cheese, melt with the seasoning, poach whites of eggs, and pour the cheese on the toast; place the poached whites on the top of the cheese, and serve immediately.

CREAMED CHEESE AND EGGS

3 whites of hard-boilea eggs Speck of cayenne

i tablespoon flour % cup or I ounce grated cheese

i cup milk 4 slices toast

YZ teaspoon salt

Make a thin, white sauce with the flour, milk and season- ings. Add the cheese, and stir until melted. Chop the whites, and add them to the sauce. Pour the sauce over the toast.

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BAKED EGGS WITH CHEESE

4 whites of eggs J4 teaspoon salt

i cup or four ounces grated cheese A few grains cayenne i cup fine, stale bread crumbs

Break whites of eggs into buttered baking dish, or into ramequins, and cook them in a hot oven until they begin to turn white around the edge. Cover with the mixture of crumbs, cheese, and seasonings. Brown in a very hot oven. In preparing this dish, it is essential that the oven be very hot or the egg will be too much cooked by the time the cheese is brown. To avoid this, cover the eggs with white sauce be- fore adding the crumbs.

The food value of this dish is very close to that of a pound of beef of average composition.

For those who are particularly fond of cheese the amount of cheese in this recipe may be very much increased, thus making a much more nourishing dish. Or the amount may be reduced so as to give hardly more than a suggestion of the flavor of cheese.

SCRAMBLED EGGS WITH CHEESE

YZ pound of cheese grated or cut i tablespoon of chopped parsley

into small pieces A pinch of nutmeg

8 whites of eggs y2 teaspoon salt

Beat the whites slightly, mix them with the other ingred- ients; cook over a very slow fire, stirring constantly, so that the cheese may be melted by the time the eggs are cooked. In food value the dish is equal to nearly two pounds of average beef.

SWISS EGGS

4 whites of eggs Salt and pepper

l/2 cup of cream l/\ cup grated cheese

I tablespoon butter

Heat the butter and cream together, break in whites of

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eggs, and sprinkle with salt and pepper. When nearly done, add the cheese. Serve on buttered toast. Strain the cream over the toast.

CHEESE SCALLOPS

2 ounces of cheese i dessertspoon milk or cream

4 whites of eggs 4 rounds hot buttered toast

Cayenne and salt

Line four patty tins with thinly sliced cheese, break a white in the center of each, and season with cayenne and salt; add the cream or milk, cover with grated cheese, and bake from ten to fifteen minutes. Serve very hot on the buttered toast.

CHEESE FONDUE

2 ounces of butter 4 whites of eggs

3 ounces of cheese Salt and pepper

Whip the eggs slightly, stir in the butter in small pieces, and add the cheese and seasoning; pour into a greased dish, bake in a quick oven to set, and serve immediately.

WHITES OF EGGS IN RAMEQUIN CASES

Whites of eggs Butter Parsley

Butter well some china ramequin cases, and sprinkle as much finely chopped parsley in them as will stick to the but- ter. Pour a white of an egg in each case, and poach them until set. Can be served either hot or cold.

BAKED POTATOES AND WHITES OF EGGS

Bake two large potatoes. When cooked take out some of the potato, and drop two whites of eggs in each, with a piece of butter, pepper and salt; then put back in the oven till set. If the potatoes are small, put one white in each potato. After the potatoes have been cut in half and hol- lowed out, sprinkle with salt and paprika.

WHITES OF EGGS 309

TOMATO EGGS

Hard-boil four eggs, cut in halves, and remove yolks. Fill with the following mixture : —

Take sufficient grated cheese, raw tomato, butter" and bread crumbs to make a rather stiff paste, with pepper and salt to taste. Serve cold.

WHITES OF EGGS IN SOUBISE SAUCE

Poach or hard-boil some whites of eggs, and pour over them this sauce, previously made : —

Work together one ounce of butter and two ounces of flour with a wooden spoon; put into a saucepan with one-half chopped onion, one-half carrot, a bit of celery, a sprig of parsley, one-half bay leaf, a sprig of thyme, pepper, salt and just a suspicion of nutmeg; moisten with one-half pint of milk. Stir over the fire, let boil, and strain in a basin; when wanted, stir in cream in proportion of one-half the whole quantity, and place the cooked whites in a dish, and pour this sauce over them.

FRIED WHITES OF EGGS Take four whites of eggs, fry in butter, and serve.

POACHED WHITES OF EGGS PLAIN

Take four whites of eggs, and poach them in a poacher, and either serve on hot buttered toast with pepper and salt or on spinach.

WHITES OF EGGS AND VEGETABLES

Cut some small carrots, turnips, onions or any other vege- tables, such as Jerusalem artichokes, celery, leeks, etc., and cook them till very tender. Poach four whites of eggs, and have ready a cheese sauce. Put the vegetables in a hot dish, and lay on whites of egg, and cover with the cheese sauce, with sprinkled parsley on top.

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SCALLOPS OF WHITES OF EGGS

Take as many scallops as required, and put in each a little butter and a tablespoon of cream; then drop in the white of an egg, pepper and salt, and sprinkle a few bread crumbs and chopped parsley on the top. Put into the oven for five minutes.

Another way is to put the white in the scallop shell as before, and cover with grated cheese and pepper, and cook five minutes.

ROMAN GNOCCHI

y± cup butter 4 whites of eggs

l/4 cup of flour 24 CUP grat£d cheese

y± cup cornstarch 2 cups milk

Melt the butter, cook the cornstarch thoroughly, and then the flour in the butter; add the milk gradually; cook three minutes, stirring constantly; add the whites and one-half cup of the cheese. Pour into a buttered shallow pan, and cool. Cut into squares; place them on a platter a little distance apart; sprinkle with remaining cheese, and brown in the oven.

CHEESE SOUFFLE

2 tablespoons of butter A speck of cayenne

3 tablespoons flour 34 CUP grated cheese y^ cup milk — scalded 3 whites of eggs

y2 teaspoon salt

Melt the butter; add the flour, and when well mixed, add gradually the scalded milk. Then add salt, cayenne and cheese. Remove from the fire. Cool the mixture, and fold into it the whites of the eggs, beaten until stiff. Pour into a buttered baking dish, and cook twenty minutes in a slow oven. Serve at once. Souffles must go directly to the table as they fall quickly when removed from the heat.

WHITES OF EGGS 311

CHEESE SOUFFLE WITH PASTRY

2 whites of eggs J^ cup Swiss cheese cut into

Y$ cup thin cream small pieces

1 cup grated cheese Salt, cayenne pepper and nutmeg

Add the eggs to the cream, and beat slightly, then add the cheese and seasoning. Bake fifteen minutes in a hot oven in patty tins lined with puff paste.

CHEESE AND WHITES OF EGGS

2 ounces of cheese 4 whites of eggs

l/2 gill milk 4 fingers buttered toast

i ounce of butter Salt

Melt the butter and cheese in a saucepan; do not let it cook. Add the whites of egg, seasoning and milk. Stir until it thickens, pour on hot toast, and serve at once.

WHITES OF EGGS AND TOMATOES

Take fair-sized tomatoes, cut off the tops, and scoop out some of the pulp, which carefully put on one side. Put a little pepper and salt, and a bit of butter in the cavity, and then drop in a white of egg. Put in a greased dish, and bake for ten minutes. The scooped out pulp should be served as sauce around the tomatoes, after being seasoned and heated with some butter. Can either be served on rounds of toast or in the pie dish.

WHITES OF EGGS AND CHEESE SOUFFLE

One gill of white sauce, one ounce of grated cheese and two whites of egg whipped to a stiff froth; have ready the cheese sauce, mix it with the whites, and put in small rame- quin cases, and bake in a quick oven twenty minutes. Must be served immediately.

WHITES OF EGGS FRIED IN BATTER

Poach lightly four whites in a poacher, dip into batter, made with whites of eggs, and fry in butter.

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CURRIED WHITES OF EGGS

Poach or hard-boil, not too hard, four whites, dish, and serve over them a curry sauce, and garnish the dish round with well cooked rice.

Or, take four whites of eggs, mix with a little curry powder, put in a pan with one ounce of butter, pepper and salt; stir until sufficiently cooked, and serve on hot buttered toast.

SCRAMBLED WHITES OF EGGS

Put four whites of egg with one ounce of butter into a pan with some pepper and salt, stir till sufficiently cooked, and serve on buttered toast. This can be varied by adding a lit- tle chutney, pickled walnuts, or a tomato skinned, with cay- enne pepper or mustard stirred into it while it is cooking. Also, a little milk added to the butter when cooking makes a slightly different dish.

WHITES OF EGGS SUR LE PLAT

4 whites of egg 2 tablespoons milk

A little butter Salt

Butter a pie dish or china souffle dish, put in the milk, pepper and salt, and drop the whites of egg into the dish, and bake in the oven in a tin of water till the whites are just set.

WHITES OF EGGS IN CHEESE SAUCE

Whip lightly four whites of egg, have ready some cheese sauce, and mix it with the whites of egg, and bake in a moderate oven for seven to ten minutes. It can be put into scallop shells or a small souffle dish. Serve at once.

WHITES OF EGGS A LA TOMATO

Stew two or three tomatoes with a little water, salt, pars- ley and chopped onion. Drain off the water, pass the rest through a sieve, and put into an earthen dish with some oil

WHITES OF EGGS 3 '3

and pepper, and let it fry for a few minutes. Then break four whites into it, and let them cook until they are set.

WHITES OF EGGS AND CHEESE FRITTERS

Four whites of egg with as much grated cheese as will make a stiff paste; season with mustard, pepper and salt, and fry in butter a light brown.

Many other ways of doing whites of egg can be obtained by following ordinary egg recipes, substituting two whites for the whole egg.

SNOWFLAKE TOAST

i pint milk 4 tablespoons flour

1/2 cup cream 2 egg whites

1 teaspoon salt Toasted bread

Heat the milk to scalding in a double boiler, and moisten the flour with the cream a little at a time. Rub until smooth; then stir into the hot milk. Cook about twenty minutes. Add the salt, and pour over the stiffly beaten egg whites, beating meanwhile. Moisten the toasted bread in a little hot milk or cream, and pour over the toast the above sauce.

RICE AND NUT RISSOLES

2 ounces rice Y^ pint milk

3 ounces ground almonds \Vhite of one egg

2 ounces pine kernels Little pepper and salt

Put the rice and milk into a double saucepan; cook them for two hours, or until the milk is absorbed; then add the almonds, pine kernels and pepper; stir it round a few times until well mixed; then add the well-beaten white of egg. Mix again, and form into rissoles; roll in fine bread crumbs, and fry in boiling oil. The rissoles may be formed by hand or cut out into half circles with a biscuit cutter. Drain on paper before serving.

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NUT PUDDING NO. i

6 ounces of Pignolias Whites of 4 eggs

6 ounces of almonds 4 ounces of rusk crumbs

6 ounces of walnuts Flavor with a little lemon

Prepare the nuts, and put them two or three times through a good nut mill; then pound in a mortar; add the rusk crumbs. Beat the whites of the eggs to a stiff froth, add the flavoring, and mix all well together. Put into a well greased basin, and steam for about seven hours. It may be cooked without rusk crumbs if desired, and is nice either cold or hot.

NUT PUDDING NO. 2

4 ounces Pignolias 4 ounces rusk crumbs

4 ounces almonds 4 ounces sultanas

Whites of 4 eggs

Prepare the nuts, and grind in a nut mill; then pound with a pestle and mortar thoroughly. Put the rusk crumbs through the nut mill and then through the sieve; pick over, and soak the sultanas in cold water over night, strain, and add them to the nuts and crumbs. Beat whites of eggs to stiff froth, and mix in last. Put into a basin, and steam for six or seven hours.

NUT PUDDING NO. 3

4 ounces pine kernels 4 ounces Brazil nuts

4 ounces almonds 4 ounces walnuts

Whites of 5 eggs

Grind the nuts, and pound them in a mortar. Add the whites of eggs beaten stiff, and steam in a well greased basin for about five hours.

WALNUT BALLS

4 ounces walnuts Whites of 3 eggs

4 ounces bread crumbs ]/2 pint sauce

2 teaspoons mixed herbs

WHITES OF EGGS 315

Proceed in exactly the same way as for Walnut Cutlets, forming into balls instead of flat.

WALNUT CUTLETS

4 ounces bread crumbs l/2 teaspoon flour

i ounce shelled walnuts I teacup of milk

i teaspoon butter White of I egg

i teaspoon grated onion I lemon

Run the bread crumbs and skinned walnuts through a nut mill. Then mix them in a basin with the butter and the grated onion. Melt a large teaspoon of butter in a sauce- pan with half a teaspoon of flour, and add the milk gradu- ally. When this boils, add the other ingredients, pepper and salt to taste, and white of egg. When removed from the fire, add a teaspoon of lemon juice. Stir well, and turn out into a dish to cool, then shape into cutlets; dip in white of egg and bread crumbs, and fry in boiling oil. Serve with bread or tomato sauce.

CHEESE CUSTARD

1 cup grated cheese 4 whites of eggs

YZ cup cream or rich milk A speck of salt and paprika

Mix the cream and the cheese, and heat until the cheese is melted. Remove from the fire, and add the eggs. Bake in paper cases or buttered ramequins. Serve with jelly or preserves.

ALMOND AND RICE CAKES

2 ounces ground almonds 2 ounces sugar

2 ounces butter 4 ounces ground rice

2 whites of egg

Beat the butter to a cream; add the sugar and almonds; then sprinkle in the rice, beating it all the time. Whip the whites of eggs to a stiff froth, and mix all together. Drop about a teaspoonful on a well greased baking tin, either flat

3i6 MEATLESS COOKERY

or shallow, and bake in a quick oven for five or ten min- utes.

DEVON CAKE

}4 cup soft butter I teaspoon vanilla

24 cup sugar 1^/2 cups flour

l/2 cup milk 3 teaspoons baking powder

Mix and sift the flour, sugar and baking powder together. Put the egg whites, butter, vanilla and milk together, and beat with a Dover egg beater until light. After this, stir in the dry ingredients. Turn into a loaf tin, or bake in layers.

APRICOT SHORTCAKE

1 quart canned apricots I teaspoon salt Y$ cup butter 2 cups flour

2 egg whites 4 teaspoons baking powder }/2 cup milk y* cup sugar

Sift the flour, salt and baking powder together. Beat the egg whites. Add the milk. Turn this mixture into the dry ingredients. Mix all together thoroughly. Add the melted butter, and bake in an oblong pan. When done, remove from the oven, split, and spread on the freshly cut surface one-half of the apricots from which the juice has been drained. On top of this place the other half with the freshly cut surface on top. On this arrange the remaining half of the apricots. If a richer cake is desired, the freshly cut surface may be spread with softened butter before adding the apricots. Serve with this a sauce made by adding the sugar to the juice drained from the apricots. Boil from five to ten minutes, and serve' over each individual portion of the short-cake. A spoonful of whipped cream served on each portion is a pleasant addition.

Shortcake should not be put together until just before it is to be served as the juices from the fruit will make the cake soggy.

WHITES OF EGGS 317

y% cup butter 3 cups flour

ij4 CUPS sugar y^ teaspoon nutmeg

2 egg whites 4 teaspoons of baking powder

T/z cup milk

Cream the butter. Add the sugar gradually, and the beaten egg whites. Sift flour, baking powder and nutmeg together, and add alternately with the milk to the first mix- ture. Roll to one-third inch in thickness. Sprinkle with granulated sugar. Cut into shape with a cookie cutter. Place on buttered or floured tins, and bake in a hot oven until nicely browned. If desired, a raisin or walnut meat may be placed in each cookie before baking.

MOCK ANGEL FOOD CAKE

i cup flour Pinch of salt

i cup sugar i teaspoon flavoring

1 cup milk 3 teaspoons baking powder

Whites of 2 eggs

Sift the flour, sugar, salt and baking powder together four times. Heat the milk to scalding, and beat the egg whites stiff. Pour the scalding milk into the dry ingredients, stir- ring constantly, and fold in the stiffly beaten egg whites. Add the flavoring, and turn into an angel food cake pan. Bake in a moderate oven about thirty minutes.

ALMOND PASTRY

4 ounces sweet almonds Whites of 3 eggs

2 bitter almonds ]/\ teaspoon baking powder 4 ounces flour 4 ounces sugar

Blanch the almonds, and put them through a nut mill; then pound them well in a mortar, a little at a time, adding occasionally one drop of water to keep them from oiling. When they are well pounded, return the whole to the mortar, and add gradually the flour, which must be sifted, and the

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sugar. Stir in the whites of eggs, beaten to a stiff froth. Drop one tablespoon for each cake on a cake tin, and bake immediately in a moderate oven for about ten minutes. They should be kept in a closed tin in a dry place.

ALMOND CONES

4 ounces ground almonds J^ teaspoon powdered cinnamon

i ounce sugar Whites of 3 eggs

Mix the almonds, sugar and cinnamon well together; whip the whites of eggs to a stiff froth, and add to the mix- ture. Line a flat baking sheet with buttered paper. Put little rough heaps of the mixture on the sheet, a good dis- tance apart. Bake very carefully in a slow oven for fifteen minutes. Watch carefully or they will burn.

WHITE LAYER CAKE

3 egg whites 2 cups flour

i cup sugar I teaspoon lemon or vanilla ex-

y2 cup butter tract

y2 cup milk

Cream the sugar and butter together. Beat one egg slightly, and add to the creamed butter and sugar. Sift the baking powder with the flour. Add the milk and the flour alternately to the first mixture. Add the flavoring. Beat the remaining egg whites until stiff, and fold into the batter. Bake in layers in a moderately hot oven. Use any desired cake filling between the layers.

GERMAN ALMOND CAKE

T/2 pound of almonds i teacup of milk

y2. pound sugar 2 ounces butter

Whites of 10 eggs Grated rind of i lemon

4 ounces of flour

Blanch the almonds, and put them through the nut mill; then pound them well in a mortar, a little at a time, adding

WHITES OF EGGS 319

a drop of water occasionally to prevent oiling. Make the milk hot enough to melt the butter. Mix the sugar, flour and lemon rind very carefully, and then add the milk, a little at a time, and mix until perfectly smooth. Now add the almond paste to the flour, etc., and mix all well together. Then beat the whites of eggs to a stiff froth, and mix them in also. When all ingredients have been carefully mixed, spread the mixture about an inch thick on a well buttered and floured baking tin. Bake in a moderate oven from twenty minutes to half an hour.

COCOANUT BISCUITS

Y-Z pound desiccated cocoanut 3 ounces ground rice

2 ounces sugar Whites of 3 eggs

Mix well together the cocoanut, sugar and ground rice. Whip the whites of eggs to a stiff froth, and add to the other ingredients, a little at a time, until it is well mixed. Then put about a tablespoon on a well greased baking tin, in very rough shaped heaps. Bake in a quick oven for five minutes, then let the oven cool, and cook slowly for half an hour. They should be a golden brown.

COCOANUT CAKES

8 ounces flour 4 ounces cocoanut desiccated

3 ounces butter 2 teaspoons baking powder il/2 ounces sugar Whites of 3 eggs

Mix the flour and butter together; then add the sugar, cocoanut and baking powder. Whisk the eggs to a stiff froth, and mix with the other ingredients thoroughly for a few minutes, then drop about a tablespoonful in little heaps on the oven shelf or baking sheet, and bake in a moderate oven for fifteen minutes. One-half a teaspoon of vanilla gives these cakes a delicate flavor and should be added at the same time as the egg to the other ingredients.

320 MEATLESS COOKERY

ANGEL FOOD CAKE

Whites of 12 eggs il/2 cups sugar measured after il/2 teaspoons cream tartar sifting

1 teaspoon vanilla i cup and i tablespoon white flour YZ teaspoon lemon extract measured after sifting

Measure out all ingredients before commencing to put the cake together. Sift flour and cream of tartar together five times. Sift sugar five times. Beat egg whites till very foamy, but not stiff; add flavoring, sift in sugar slowly, beat- ing all the time. Use care to avoid making the mixture stiff. Sift in the flour slowly, mixing with a light folding motion.

Bake in an unbuttered pan fifty-five to sixty minutes. Place a pan of boiling water under the cake during the first forty-five minutes. The oven should not be opened for the first twenty minutes. When the cake is done, place upside down on a cake cooler, and leave in pan till cold.

BETHLEHEM STARS

To make the stars, bake a white sponge cake in a square or oblong tin with an opening in the center. This cake should be made a day or two before it is wanted for serving. Then cut in slices about three-fourths of an inch in thickness. With a star-shaped cutter about two and one-half inches in diameter, cut the stars.

If a cutter is not available, the stars may be cut with a sharp cake knife.

ALMOND WAFERS

l/4 cup butter 1^4 CUPS flour

l/2 cup pulverized sugar ^ teaspoon vanilla extract

2 whites of egg ]/& teaspoon almond extract I tablespoon milk Blanched almonds

Cream the butter, and gradually mix in the sugar. Re- serve one-half of the egg white with which to glaze the cakes. Beat the remaining egg white, and add to the creamed butter

WHITES OF EGGS 321

and sugar. Then add the flavoring, the milk and the flour. Roll the dough, a little at a time, into thin sheets, and cut into fancy shapes. Then bake in buttered tins. Arrange six or eight halves of blanched almonds, cut lengthwise, about the center of each cake in such a way as to represent the petals of a flower. Brush with the white of an egg. Sprinkle with granulated sugar, and bake in a moderate oven till of a delicate brown color.

And we meet, with champagne and a chicken, at last.