Preparation: Sugar and eggs are stirred well, then chocolate, cocoanut, cinnamon, lastly flour and baking powder added. Grease the pans with a bacon rind. Put little heaps of the batter on and bake in a slow oven. No. 9—WALNUT MACAROONS. ½ lb. of ground walnuts ½ lb. of sugar 3 whites of eggs ½ tsp. of vanilla Preparation: The whites of eggs are beaten to a stiff froth, sugar is mixed in and stirred ½ hour, then walnuts and vanilla are added. Rinse the pans with cold water, place little heaps of the mixture on and bake in a medium oven. No. 10—FLAWNS. ½ lb. of butter 3 eggs ½ lb. of sugar 1 lb. of flour 1 tsp. of baking powder For Sprinkling. Sugar, almonds and cinnamon Preparation: The butter is stirred to a cream with sugar and the eggs, then work in flour and baking powder. Roll out the dough to the thickness of a knife, cut out designs, sprinkle with sugar, blanched and cut or ground almonds and cinnamon and bake in medium hot oven. The butter must be washed to take out the salt. No. 11—ALMOND PUFFS. 3 whites of eggs ½ lb. of sugar 1 grated lemon rind ½ lb. blanched almonds, cut in long strips 2 tsps. of corn starch Preparation: The whites of eggs are beaten to a froth and stirred ½ hour with the sugar, grated lemon rind, almonds and corn starch. Rinse the pans with cold water, put on small heaps of the mixture and bake in medium oven. No. 12—ALMOND STRAWS No. 1. 6 eggs 1 lb. of sugar. ¾ lb. blanched, grated almonds 1 grated lemon rind Preparation: Eggs, sugar, almonds and lemon rind are mixed well and stirred until the dough rolls from the spoon with which you stir it. The bread board is floured, the dough rolled out to ½ inch thickness and cut into strips 3 inches long and 2 inches wide. Leave them on the board over night, turn them in the morning and leave them 6 hours longer, then bake in a medium hot oven to a golden yellow color. No; 13—VANILLA STRAWS. ½ lb. of butter ½ lb. of sugar 5 eggs 1½ tbsps. of vanilla ½ tsp. of baking powder ½ lb. of flour Preparation: The butter is washed to take out the salt, creamed and mixed with sugar, eggs and vanilla. Add the baking powder mixed with the flour. Roll out the dough on a well-floured board to ¼ inch thickness, cut out oblong strips and bake them in buttered pans to a dark yellow color. No. 14—ANISE COOKIES. 1 lb. of sugar 4 large eggs Butter, the size of a nut 1 level tsp. of ammonium 1½ lbs. of flour Anise to taste Preparation: Sugar, eggs, butter, anise and ammonium dissolved in a little milk are mixed well and stirred ¼ hour, then gradually add the flour. Roll out the dough on a floured board, cut out designs, leave them on the board for 24 hours and bake to a yellow color. No. 15—VANILLA FLAWNS. 4 eggs ½ lb. of sugar 1 tbsp. of vanilla ½ lb. of flour