The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

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Doughnuts, Crullers, Etc (Much cocoanut as will make it)

much cocoanut as will make it as thick as can be easily stirred with a spoon. Drop on greased paper and bake.

MACAROONS-One-half pound of sweet almonds; one-half pound of powdered sugar; the whites of two eggs. Blanch the almonds and pound them to a paste; add to them the sugar and the eggs after they have been beaten to a stiff froth; work the whole together with the back of a spoon, then roll the mixture in your hands into balls about the size of a nutmeg; lay them on a paper at least an inch apart. Bake them in a slow oven, a light brown.

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