Manuscript Cookbook 224

Peel off the wax paper. When cool, cut in strips about 4"x1" in squares.

Rolled Pecan Wafers (18)

¼ C shortening	2 TB flour
½ C brown sugar	¼ C chopped pecans
1 egg beaten	few grains salt

Cream shortening, add sugar gradually, then the beaten egg. Stir in the flour, nuts and salt. Drop the [batter] on a greased cooking sheet and spread in a very thin layer with the back of a spoon. Bake in a slow oven - 300° - for 10 or 12 min. Remove from the oven; cut in squares, to loosen from the pan, one at a time with a spatula and roll while hot over the handle of a wooden spoon. If cookies become brittle, return the pan to the oven for a moment.

Coconut Macaroons (24)

2 egg whites	¼ t salt
⅔ C sugar or 1 C brown sugar	½ t vanilla
1 C finely shredded coconut

When the egg whites are partially beaten begin adding the sugar in 2 TB portions, beating after each addition. Just before the last portion, add salt and vanilla. Fold in the coconut. Take up heaping ts [teaspoons] and push onto a well greased baking sheet. Bake in a slow oven - 275° - until dry on the surface, or from 20 to 30 min. To test, lift one from the pan and let it stand for a minute. If it holds its shape, take from oven and remove macaroons while still warm.

Cornflake Kisses (24)

1 egg white	1/2 C shredded coconut or chopped nuts
½ C sugar
¼ t salt	1 C cornflakes
½ t vanilla

Follow directions for above.

Marguerites (30 kisses)

1 C sugar	½ t vanilla
⅛ t cream of tartar	1 C chopped nuts or raisins
½ C water
1 egg white	30 saltines

Dissolve the sugar and cream of tartar in the water; boil until the syrup will form a very soft ball in cold water 236°. Remove from the stove; beat the egg white; beat the hot syrup gradually into the egg white; continue beating until the mixture can be heaped in a mound. Add the nuts or raisins and the vanilla. Place a teaspoonful of mixture on a saltine. Arrange on a baking sheet. Bake in a slow oven - 300° - until dry on the surface, or about 25 min.

Waffles - Plain

2 C pastry flour	4 Tb melted butter (or sub)
3 t baking powder	2 C milk
¼ t salt	2 egg yolks
2 egg whites

G and E

Mix and sift dry ingredients. Combine beaten egg yolk, milk and melted fat. Stir into the dry ingredients and when thoroly blended fold in the beaten egg white and bake filling the baking compartment not more than ⅔ full.

Sour Milk or Buttermilk Waffles may be made by reducing the baking powder to 1½t and adding ⅝ t soda.

Plain waffles may be varied by adding 1/2 C of shredded pineapple, grated cheese, canned corn, cooked sausage meat, chopped brown meat, clean berries, dates, figs, prunes, chopped fried bacon

Bran Waffles are made by using only 1½ C of flour and adding ¾ C bran.

Fruited Syrup

Cook 1 C crushed fruit and juice with ½ C sugar until sugar is melted. Cool syrup before using.

Broiled Chicken Sauce

1 C shredded pineapple	¼ t salt (more if chicken is not already seasoned)
¼ C butter or substitute	1/16 t pepper
2 TB flour	3 C cooked chicken, cubed
½ C cream
½ cup chicken stock

Be sure that the pineapple is thoroly drained, and then gently cook it savory for 3 min in the hot butter. Remove from fire and stir in the flour and when the mixture is smooth, add the cream and the chicken stock. Stir and cook until sauce thickens. Continue to cook with occasional stirring for at least 10 min over hot water. Then add the other ingredients, heat over water and serve on hot plain waffles or those fruited with pineapple. If pineapple waffles are used, a sprinkling of