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The 1918 Fanny Farmer Cookbook
juice
4
until quite acid. Other nuts may be used in place of almonds.
Cinnamon Bars
1
5
0 ozs. almond paste
White 1 egg
ozs. confectioners’
sugar
1
/2 teaspoon
cinnamon
Mix same as Macaroons. Dredge a board with sugar, knead mixture slightly, and shape in a
roll. Pat, and roll one−fourth inch thick, using a rolling−pin. After rolling the piece should be
inches wide. Spread with frosting made of white of one egg and two−thirds cup
long
four
confectioners’
sugar beaten together until stiff enough to spread. Cut in strips four inches long by
three−fourths
inch wide. This must be quickly done, as a crust soon forms over frosting. To accomplish this,
use two knives, one placed through mixture where dividing line is to be made, and the other
used
on
to make a clean sharp cut on both sides of first knife. Knives should be kept clean by wiping
a damp cloth. Remove strips as soon as cut, to a tin sheet, greased with lard and then floured.
Bake twenty minutes on centre grate in a slow oven.
5
Horseshoes
Use Cinnamon Bar mixture. Cover with frosting colored with fruit red. Cut in strips six inches
long by one−half inch wide. As soon as cut, shape quickly, at the same time carefully, in form
of
horseshoes. Bake same as Cinnamon Bars. When cool, make eight dots with chocolate
frosting
to represent nails.
6
Cocoanut Cakes I
/2 lb.
fresh
1
grated
cocoanut
6
ozs. sugar
and glucose,
Chapter XXXIII − FANCY CAKES AND CONFECTIONS
626
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