stew until tender. Bake between two crusts. Serve with whipped cream, if
desired.
RHUBARB PIE No. 2
Peel and cut rhubarb into half inch lengths and place on lower crust.
Mix one cupful sugar very thoroughly with one tablespoonful corn starch
and put over rhubarb. Moisten the edge of lower crust with cold water,
put on the upper crust and press edges firmly together. Bake about
thirty minutes.
SQUASH PIE
2 cupfuls Hubbard squash
3 cupfuls milk
1 cupful sugar
4 eggs
pinch of salt
1 tablespoonful butter
1 tablespoonful brandy
½ teaspoonful ginger
½ teaspoonful cinnamon
½ grated nutmeg
Beat eggs and mix thoroughly with other ingredients, the butter being
first softened and squash run through colander. Pour in crust and bake.
If crust is spread on the plate a day before and kept in a cool place,
it will be nicer than when freshly made. But dough will not keep fresh
when mixed with baking powder.
SWEET POTATO PIE
1 cupful mashed sweet potatoes
½ cupful sugar
1 cupful milk
1 egg
½ teaspoonful salt
½ teaspoonful nutmeg
½ teaspoonful ginger
Mix the beaten egg with the other ingredients and bake about thirty
minutes in one crust, adding Meringue.
PUDDINGS
APPLE DUMPLINGS
Cut into about eight pieces each, ten or twelve pared and cored, rather
tart, medium sized apples. Put into a kettle with water enough to about
half cover them. Add one cupful sugar. Have this apple sauce started
boiling when the dumplings are added. For the dumplings—
½ cupful sour milk
½ teaspoonful soda
½ teaspoonful salt
½ teaspoonful sugar
butter size ½ egg
flour
Stir the soda dissolved in little water, into the milk, add salt, sugar,
a little flour, part of the softened butter, more flour and butter, and
flour till no more can be stirred in.
Drop from a dessert spoon dipped each time in cold water, on top of the
boiling apple sauce. This makes eight dumplings, not too thick, the size
of a biscuit.
THE SAUCE
Use Pudding Sauce No. 1 and substitute a little ground cinnamon for
lemon flavoring.
Place a clean piece of white cotton cloth over the kettle after putting
dumplings in, fit the cover on closely and your dumplings will not
“fall.”
BAKING POWDER DUMPLINGS
½ cupful milk
2 teaspoonfuls baking powder
½ teaspoonful salt
½ teaspoonful sugar
butter, size of egg
flour
Mix part of the milk with a little flour, salt, sugar, add softened
butter, then more flour with the baking powder sifted in. Mix to right
consistency to make a soft dough, roll lightly, cut with a small biscuit
cutter and drop over apple sauce as in directions for Apple Dumplings.
Peach sauce may be substituted for apple sauce in Apple Dumplings, and
Pudding Sauce No. 2 used.
SOUP DUMPLINGS
2 cupfuls flour
1¾ cupfuls boiling water
3 teaspoonfuls baking powder
½ teaspoonful salt
Put flour, baking powder and salt in the sifter, sift into a mixing
bowl. Stir rapidly while adding the water. Turn on to moulding board,
roll, and cut like biscuits. Drop into hot soups and boil till done.
BREAD PUDDING
2 cupfuls bread crumbs
2 cupfuls milk
1 cupful molasses
2 cupfuls graham flour
1 cupful chopped raisins
½ cupful sugar
½ teaspoonful salt
½ teaspoonful cinnamon
½ teaspoonful lemon flavoring
1 teaspoonful soda
2 eggs
Soak crumbs about thirty minutes in milk, add molasses, soda dissolved
in little hot water, beaten eggs, flavoring, sugar, salt, spice, and the
flour with the raisins well stirred in. Steam two and one-half hours.
One-fourth cupful chopped candied orange peel may be substituted for
lemon flavoring.
One-half cupful chopped nut meats may be added if desired.
PLAIN CUSTARD
2 cupfuls milk
1 egg
¼ teaspoonful butter
pinch of salt
1 tablespoonful corn starch
2 tablespoonfuls sugar
1 teaspoonful flavoring
Smooth the corn starch on part of the milk, adding to remainder of the
milk that has been heated to boiling point. Add the beaten egg, sugar,
salt, butter and flavoring.
Stir constantly till it thickens.
Cooks easily in a double boiler.
If boiled custard “separates,” it is cooked too much. To overcome this,
beat with an egg beater till smooth.
When no corn starch is used in custard, use one egg instead of the
tablespoonful of corn starch.
ORANGE CUSTARD
2 cupfuls milk
1 cupful sugar
4 eggs
2 teaspoonfuls corn starch
2 tablespoonfuls powdered sugar
sliced sugared oranges
Smooth the corn starch in a little cold milk, adding it to the two
cupfuls of milk and the sugar when milk has reached boiling point. Stir
constantly, add the well beaten yolks and let thicken. Remove at once
from the fire and when cold, pour over the dish of oranges. Beat very
stiffly the whites with the powdered sugar, and drop from a tablespoon
into a shallow pan of boiling water. Cook about one minute, turn
carefully over and cook the other side. Place over custard and serve
very cold.
Peaches may be substituted for the oranges.
CARROT PUDDING
1 cupful grated carrots
1 cupful grated raw potatoes
1 cupful sugar
1½ cupfuls bread crumbs
½ cupful raisins
½ cupful currants
½ cupful butter
½ teaspoonful cinnamon
½ teaspoonful cloves
½ teaspoonful nutmeg
1 teaspoonful soda
½ teaspoonful salt
Dissolve soda in a little hot water and stir in the potatoes. Then mix
in all the other ingredients, pour into a pudding mould and steam three
hours. Serve with sauce.
By doubling the quantity of fruit, and steaming six hours, a fine rich
pudding results. It may be steamed three hours at a time on different
days.
COTTAGE PUDDING
1 cupful sugar
½ cupful milk
1½ cupfuls flour
2 eggs
2 teaspoonfuls baking powder
butter size of egg
½ teaspoonful vanilla flavoring
Cream butter and sugar, add eggs, milk, flavoring, and lastly, flour and
baking powder sifted together. Bake and serve with Pudding Sauce No. 1.
FIG PUDDING
1½ cupfuls bread crumbs
1 cupful chopped figs
½ cupful chopped nuts
½ cupful sugar
½ cupful peanut or olive oil
½ cupful milk
1 egg
¼ teaspoonful salt
½ teaspoonful cinnamon
¾ teaspoonful baking powder
Pour the milk over the bread crumbs in a mixing bowl, add the beaten
egg, then the sugar with baking powder stirred in, figs, nuts, oil, salt
and cinnamon, stirring well together. Steam three hours. This fills one
ordinary steamed pudding dish.
Use dates instead of figs, if preferred, and serve with Pudding Sauce
No. 1 or No. 2.
In steaming puddings, breads, etc., when necessary to add water, be sure
you add boiling water.
FLOATING ISLAND
2 cupfuls milk
2 eggs
4 tablespoonfuls sugar
1 tablespoonful corn starch
Place milk in double boiler and when at boiling point, add well beaten
yolks, three tablespoonsfuls of the sugar, the corn starch smoothed into
a little cold milk. Continue stirring till mixture thickens, remove from
fire and pour into a dish. Beat the whites very stiff, add the fourth
tablespoonful of sugar, and drop like little islands over the top of the
custard, putting in the oven a few moments to brown.
One-half cupful chopped nuts may be sprinkled over the islands for a
change.
STEAMED FRUIT ROLL
Roll biscuit dough as in making biscuits, spread with jam or marmalade,
roll tightly like jelly roll and steam on a pie plate for about thirty
minutes. Place in the oven about ten minutes. Serve with sauce.
GINGER PUDDING
¼ lb. ginger snaps
½ cupful raisins
milk
2 eggs
1 teaspoonful butter
2 tablespoonfuls sugar
pinch of baking powder
Break the snaps in small pieces and soak in enough milk to just cover
them. Mix baking powder and sugar, and stir into beaten eggs, add
butter, raisins, mix all together and bake. Serve with sauce.
BAKED INDIAN PUDDING
½ cupful molasses
1 pint cold milk
½ teaspoonful salt
½ cupful yellow corn meal
1 quart boiling milk
Stir the meal, then salt, into the boiling milk, and when nearly cold,
add molasses and cold milk; bake slowly for three hours. Serve hot or
cold with sweetened cream.
POTATO PUDDING
¾ cupful sugar
½ cupful chopped nuts
¾ cupful potatoes
1 tablespoonful melted butter
1 tablespoonful lemon juice
4 eggs
To the stiffly beaten whites add sugar, lemon and beaten yolks, and the
other ingredients. Mix thoroughly. Steam two hours. Serve with hard
sauce.
TAPIOCA PUDDING
⅓ cupful tapioca
4 cupfuls scalded milk
1 cupful milk
¼ cupful corn meal
¾ cupful molasses
3 tablespoonfuls butter
1½ teaspoonfuls salt
Soak tapioca two or three hours in water to cover it. Pour the scalded
milk over corn meal, add molasses, softened butter and salt. Cook this
mixture about twenty minutes in double boiler, drain water from tapioca,
stir tapioca into the cooked mixture and pour into a buttered baking
dish. Then pour the cold milk over this, being careful not to stir. Bake
about one and one-half hours in a slow oven. Serve with sugar and cream.
VARIOUS SAUCES
BRANDY SAUCE No. 1
¼ cupful butter
1 cupful sugar
½ cupful milk
2 tablespoonfuls brandy
2 eggs
Cream butter and sugar, beat constantly and add gradually the brandy,
beaten yolks, and milk. Cook in a double boiler till thickened, then
stir in the stiffly beaten whites.
BRANDY SAUCE No. 2
½ cupful butter
1 cupful sugar
⅓ cupful hot water
1 tablespoonful brandy
1 egg
Cream sugar and butter, add beaten yolk, beating constantly while adding
very gradually the hot water. Then add brandy and then the stiffly
beaten whites.
BRANDY SAUCE No. 3
1 cupful sugar
¼ cupful hot milk
whites of 2 eggs
1 teaspoonful brandy
To the stiffly beaten whites, add gradually the sugar, then milk,
beating well at same time. Flavor and mix ingredients in a dish set in
another dish of hot, not boiling water.
One-half teaspoonful of any preferred flavoring may be substituted for
brandy.
CREAM SAUCE
1 cupful cream
⅓ cupful sugar
½ teaspoonful flavoring
pinch of salt
To the stiffly beaten cream add sugar, salt and flavoring.
EASY SAUCE
⅓ cupful butter
1 cupful sugar
3 tablespoonfuls wine
3 eggs
Cream butter and sugar, add beaten yolks, and flavor. Then beat in the
stiffly beaten whites. One-half teaspoonful flavoring may be substituted
for wine.
HARD SAUCE No. 1
½ cupful butter
1 cupful powdered sugar
3 tablespoonfuls cream
2 tablespoonfuls sherry wine
Cream butter and sugar, adding slowly, beating constantly, the cream,
till the mixture is light. Add wine or one-half teaspoonful any
preferred flavoring.
HARD SAUCE No. 2
½ cupful butter
1 cupful sugar
white of 1 egg
½ cupful whipped cream
½ teaspoonful flavoring
To the creamed butter and sugar add the stiffly beaten white and cream
alternately. Flavor.
HOT SAUCE
1 tablespoonful melted butter
1 tablespoonful flour
1 cupful tart fruit juice
sugar to taste
Smooth butter and flour and add juice and sugar. Cook till thickened.
PUDDING SAUCE No. 1
1½ cupfuls water
½ cupful sugar
butter size of walnut
2 tablespoonfuls flour
½ tablespoonful lemon flavoring
Measure the water into a small stew pan, smoothing the flour into a
little of it in a cup. Boil the water in stew pan; when it starts
boiling, dip some into the cup with the moistened flour, stirring
rapidly. Pour from the cup into the pan, adding sugar and butter,
stirring constantly till thick enough; then remove from fire, add
flavoring and serve hot.
PUDDING SAUCE No. 2
½ cupful sugar
1 egg
3 tablespoonfuls hot milk
½ teaspoonful flavoring
Beat the beaten yolk with the sugar, add milk, beaten whites and flavor.
ABOUT MILK
TO TEST MILK
Put a bright steel knitting needle in the milk and if on withdrawing it,
the milk runs off slowly, it is pure; if it runs quickly, the milk has
been diluted with water.
Milk absorbs all strong odors, and should never be placed near them.
A pinch of soda added to a quart of milk before putting it on to boil,
will prevent curdling.
When milk boils over, sprinkle salt on it to prevent the smell.
Usually when milk or foodstuffs burn on the kettle, if it is instantly
set in a dish of cold water, the contents of the kettle may be removed
without tasting burned.
When you wish to scald or boil milk, rinse the dish with cold water,
pour the milk in immediately and it will not stick to the dish.
Sour milk is best when it sours quickly. If it is too thick, beat until
light with an egg beater.
CREAM AND WHIPPED CREAM
EMERGENCY CREAM
½ cupful cold milk
1 cupful hot milk
whites of 2 eggs
1 tablespoonful butter
1 tablespoonful sugar
1 teaspoonful corn starch
To the stiffly beaten whites add sugar and corn starch, beat constantly
and add gradually the cold milk. Heat a cupful of milk to boiling point,
melting the butter in it, beating in the first mixture. When thickened
like cream, remove from fire, strain, and set on ice.
This will not “whip” but is for use in place of plain cream on fruits,
puddings, etc.
WHIPPED CREAM
Scald cream and set on ice till very cold, before whipping.
When cream will not whip, add white of an egg.
Dissolve a little gelatine in two teaspoonfuls of water and whip in with
cream to prevent whipped cream becoming watery, after standing some
time.
Always have cream as cold as possible, before whipping.
DELICATE CREAM
1 grated apple
white of 1 egg
⅓ cupful sugar
½ teaspoonful flavoring
Add apple and sugar to the stiffly beaten white, and flavor.
Use as a change from whipped cream on desserts.
DESSERTS
APPLE SNOW
2 cupfuls stewed apples
1 cupful sugar
whites of 3 eggs
¼ cupful chopped candied lemon peel
¼ cupful chopped raisins
Mix the stiffly beaten whites with the other ingredients, and serve with
fresh sponge or white cake.
BANANA WHIP
6 bananas
whites of 2 eggs
¼ cupful sugar
½ teaspoonful vanilla flavoring
Crush bananas through a colander, beat in sugar, add flavoring, and stir
in very lightly the stiffly beaten whites.
Turn into six sherbet glasses, place a bit of pineapple or other fruit
on top with a spoonful of whipped cream. Serve very cold.
BANANA CREAM No. 1
6 bananas
1 cupful milk
½ cupful sugar
1 dessertspoonful corn starch
1 teaspoonful vanilla flavoring
1 egg
Slice bananas very thin and sprinkle with half the sugar. Put one-half
the milk in double boiler and when at boiling point, add beaten yolk,
one-half the sugar, and corn starch smoothed in remaining one-half of
milk, stirring as it boils about a minute. Add well beaten white,
flavor, and remove from fire. Do not pour over fruit till cream is cold.
Other fruits may be substituted for bananas.
BANANA CREAM No. 2
6 bananas
3 eggs
milk
2 tablespoonfuls butter
3 tablespoonfuls sugar
1 teaspoonful vanilla flavoring
Peel the bananas, mash, add enough milk to make a creamy mixture. Cream
butter and sugar, add well beaten yolks, bananas, and stiffly beaten
whites. Flavor, pour into moulds and bake about thirty minutes.
CRANBERRY WHIP
1 cupful cranberry sauce
white of 1 egg
¼ cupful sugar
¼ cupful chopped nuts
To the stiffly beaten white, beat in the sugar and sauce alternately,
beating till very fluffy, then adding nuts.
FANCY CREAM
1 cupful milk
½ cupful chopped marshmallows
½ cupful chopped dates
½ cupful chopped nuts
1 dessertspoonful gelatine
¼ cupful sugar
½ teaspoonful vanilla flavoring
Heat the milk in double boiler, dissolve gelatine in it. Stir in
marshmallows, dates, nuts and sugar, till mixture is smooth. Remove from
fire, flavor, pour in mould or into small dishes and set on ice to cool.
May be served with whipped cream, jelly or any preferred addition.
MARSHMALLOW CREAM No. 1
1 cupful cream
¾ cupful chopped marshmallows
1 cupful grated nuts
½ teaspoonful flavoring
Cut marshmallows in small pieces with scissors. To the stiffly whipped
cream add flavoring and pour over marshmallows in six sherbet glasses.
Sprinkle nuts over top, and serve very cold.
MARSHMALLOW CREAM No. 2
1 cupful milk
½ teaspoonful flavoring
¾ cupful marshmallows, cut in small pieces
Heat the marshmallows in milk till melted to a cream. Add flavoring and
serve cold in any preferred style.
MARSHMALLOW CUPS
Fill sherbet cups with a layer of chopped marshmallows, walnuts, and
pineapple. Place on top whipped cream and a couple of small pieces of
preserved ginger.
ORANGE CREAM
6 oranges
¼ cupful sugar
¼ cupful butter
1 dessertspoonful corn starch
3 eggs
Wash and cut oranges in half, remove juice with a lemon reamer, saving
the skins. Smooth corn starch into the beaten yolks, add juice and cook
with butter and sugar, in double boiler, till the mixture thickens. Then
stir in very lightly the stiffly beaten whites and remove at once from
fire. Cut the orange skins in scallops, with scissors, around the top,
the inside scraped dry and brushed with melted butter, with sugar
sprinkled over it. Pour each skin half full of cream and set in the oven
for a few minutes to become firm.
PRUNE WHIP
1 cupful prunes
whites of 3 eggs
Stew prunes, put through colander, add stiffly beaten whites, bake in a
buttered dish fifteen or twenty minutes. Serve cold with whipped cream.
SPANISH CREAM
¼ box gelatine
2 cupfuls milk
1 cupful sugar
2 eggs
½ teaspoonful flavoring
Dissolve gelatine in enough cold water to soften it, add it to milk at
boiling point, stirring constantly. Then add well beaten yolks and
sugar. Remove from fire and add well beaten whites and flavoring. Serve
cold with whipped cream or any preferred sauce.
Cook in double boiler.
FRUITS
BAKED APPLES No. 1
2 quarts sliced apples
½ cupful sugar
¼ teaspoonful soda
⅛ teaspoonful cloves
⅛ teaspoonful cinnamon
Peel and slice apples that are rather tart, and put the two quarts in an
earthen baking dish, stone jar or bean pot; mix all the other
ingredients thoroughly, adding a little at a time to the apples in the
dish, shaking the dish frequently to mix the contents. Bake slowly for
five or six hours.
BAKED APPLES No. 2
Wash and core apples, fill the centers with preserves or marmalade,
sprinkle with sugar, and bake. Serve cold with whipped cream, or with
plain cream with a little flavoring to suit the apple filling.
Baked apples are good filled with raisins, dates and figs.
BAKED PRUNES
Soak dried prunes in cold water all night. Next morning (when baking
bread is a good time), put them in an earthen baking dish or bean pot,
cover with water, add sugar to taste, and let bake several hours.
APPLE SAUCE
Peel and cut in small slices as many tart apples as required. Just cover
with cold water and when it boils, add sugar to suit the taste, and boil
till sufficiently tender.
A few chopped dates may be added.
Or some finely chopped fresh lemon peel.
Or a little cinnamon.
Serving apple sauce with whipped cream and a few chopped walnuts is
good.
FRIED APPLES
Peel and slice (not too thinly) tart apples. Dip in cold water, then in
sugar, then place carefully in a wire basket and plunge into hot olive
oil to fry till tender. Drain on brown paper, lay again in sugar, and
arrange in any preferred style on a hot plate.
Nice to serve with Nut Roast.
CRANBERRY MOULD
To one quart of washed cranberries add one and one-half cupfuls water
and simmer till the skins burst. Strain through a colander and boil
again, adding, as soon as it boils, one cupful sugar. Simmer slowly till
thick, and stir often.
CRANBERRY SAUCE
Wash one quart cranberries and simmer in one pint of water in a covered
dish till the skins burst. Then add two cupfuls sugar and boil twenty
minutes without the cover. Add a pinch of soda, but do not stir.
STUFFED DATES
Cut open dates lengthwise and remove seed. Fill the place of the seed
with a nut meat and roll in powdered sugar.
CREAM DATES
12 dates
whites of 2 eggs
cold water
powdered sugar
½ teaspoonful flavoring
Remove seeds from dates. Measure an equal amount of water to the whites,
beat whites stiffly, and add to the water with enough sugar to form a
thick paste. Flavor, and fill in the date centers.
STUFFED FIGS
Steam figs until soft. When cool, cut lengthwise and insert one-half of
a marshmallow and a walnut meat.
GRAPE FRUIT
Prepare the night before, by cutting in halves, loosening the juice by
jabbing with a fork. Remove seeds, put over the center as much sugar as
it will absorb. Add a few maraschino cherries, or a little wine if
desired. To be eaten with an orange spoon and served for breakfast,
luncheon or as a dinner salad.
Very artistic dishes may be made by cutting the grape fruit skins in
pretty designs.
LEMONS
Keep lemons in a vessel filled with water, changing the water twice each
week.
When lemons have become hard, cover them with boiling water in a covered
dish, allowing them to remain two hours.
Lemons may be kept fresh for months by placing them on a flat surface
and inverting a glass jar or tumbler over each lemon.
DRIED PEACH SAUCE
Remove the skins by letting peaches stand a few moments in hot water.
Boil and sweeten to taste.
The skins may also be easily removed after soaking all night in cold
water.
STUFFED PRUNES
Wash dried prunes, soak about three hours in cold water, drain, place in
enough cold water to cover and boil ten or fifteen minutes, when pits
may be removed. Then proceed as in directions for Stuffed Dates.
DOUGHNUTS
1 cupful sugar
1 cupful sour milk
⅓ cupful butter
4 cupfuls flour
2 eggs
½ teaspoonful soda
1 teaspoonful salt
½ grated nutmeg
Cream sugar and softened butter, add beaten eggs, half the flour, soda
dissolved in a little water, spice, salt, and flour enough to form a
soft dough. Turn on the moulding board and work in more flour if
necessary to have mixture roll out one-half inch in thickness. Take
one-half the entire mixture to roll at a time, cut with a doughnut
cutter and fry in hot cooking oil. This makes fifty doughnuts.
A tablespoonful of molasses added to this recipe is good.
BAKING POWDER DOUGHNUTS
1 cupful sugar
1 cupful milk
½ cupful butter
4 cupfuls flour
2 eggs
2 teaspoonfuls baking powder
1 teaspoonful salt
1 teaspoonful vanilla flavoring
Cream sugar and softened butter, add beaten eggs, half the flour,
flavoring, salt and more flour with baking powder sifted in. Stir in all
the flour possible, turn on a moulding board, working in only enough
flour to make the mixture roll into a soft one-half inch dough. Then
proceed as in Doughnuts.
AS TO BAKING CAKES
Slamming the oven door will often cause a cake to become heavy.
A little flour sprinkled over buttered paper in cake tins prevents cakes
sticking.
When creaming butter and sugar for cake, if the butter is pressed
through a perforated potato masher, it is done very easily and
satisfactorily.
Stale cake may be freshened by immersing quickly in cold milk and
placing immediately in the oven for a few moments.
A wooden toothpick is good for testing cakes in the oven. If the wood
comes out perfectly dry, the cake is done.
Raisins should be washed a day before using, placed in a wire basket and
plunged quickly in a dish of boiling water. Spread on a platter or towel
and dry.
Flavoring can be sprinkled over the cake dough after it is in the pan,
in case of the flavoring being forgotten till then.
Stirring in lightly is usually the same as “folding” in. If a pan of
water is placed in the oven your cake will never burn.
A piece of paper placed across the top of a pan of cake when first set
in the oven, will prevent it from rising unevenly.
To remove a cake inclined to stick to the pan after baking, set the tin
immediately on a thick cloth wrung from hot water and after five
minutes, the cake can be turned out without breaking.
Chopped nut meats may be added to almost any cake, for a change.
Pour one-half the batter to fruit cake into the pan before adding the
fruit, stirring fruit into the batter left in the mixing bowl, then
pouring the mixture over that already in the pan, and fruit will not all
sink to the bottom.
A cake without butter must be baked in a quick oven. Fruit cakes and
most dark cakes should bake slowly.
If sour milk is used in baking, use one-half teaspoonful of soda to each
cupful. If sweet milk is used, baking powder is the usual accompaniment,
and should be one and a half teaspoonfuls baking powder to each cupful
of flour.
ORNAMENTING CAKES
Crystallized mint leaves and violets and candied fruits can be formed
into most artistic decorations for cakes. To fasten candles on cakes,
push a hot hat pin or knitting needle in the bottom of candle, remove
and put a wooden toothpick in while wax is soft. After the wax hardens
around the pick the candle may be easily placed in position on the cake.
CAKES OF MANY KINDS
ANGEL CAKE
1 cupful sugar
¾ cupful flour
whites of 8 eggs
1 teaspoonful cream of tartar
1 teaspoonful almond flavoring
pinch of salt