The 1918 Fanny Farmer Cookbook

/8 teaspoon clove

/2 cup powdered

sugar

tablespoon orange

peel, finely cut

/4 cup flour

/3 teaspoon salt

Grated rind 1/2 lemon

/3 teaspoon

cinnamon

/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

/2 cup butter

teaspoons baking

powder

cup sugar

White 1 egg

egg

Blanched almonds

3/4 cups

flour

tablespoon sugar

/4 teaspoon cinnamon

Cream the butter, add sugar gradually, and egg well beaten; then add flour mixed and sifted

baking powder. Chill, toss one−half mixture on a floured board, and roll one−eighth inch

Shape with a doughnut cutter. Brush over with white of egg, and sprinkle with sugar mixed

with

thick.

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

/2 cup butter

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS

572