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Cookies, Cakes, and Doughnuts: McIlhenny

Nun's Gems. 1 cupful sugar, 1 cupful butter, 5 eggs, teaspoonful cinnamon, 1 teaspoonful McIlhenny's Mexican Vanilla, Grated rind 1 lemon, cupfuls flour, 1 teaspoonful Calumet baking powder, 1 cupful grated cocoanut.

Cream the butter and sugar, mix the beaten yolks of eggs, and add the lemon, cinnamon, and vanilla. Sift the flour and baking powder, mix with the batter, then fold in the cocoanut, and the whites of eggs whipped to a stiff froth. Bake half an hour in gem pans; when cool, dip each cake in white or chocolate frosting.

Macaroons. 1½ cupfuls almond paste, Whites 2 eggs, 1 cupful powdered sugar.

Mix the paste and sugar, then stir in the whites of eggs, which have been beaten stiff. Work with a spoon until the mixture is thoroughly blended, drop small teaspoonful paste into a pan which has been lined with buttered paper, put half a peanut in the center of each, and bake in a moderate oven until delicately brown. Lift the pan from the oven, take out the paper with the macaroons, lay for a minute on a damp towel, then with a palette knife you can slip each one off.