. Our candy recipes . cup Almonds, blanched and Almonds, blanched and chopped, J4 cup chopped, 2 tablespoons Beat the egg whites until stiff. Gradually fold in thesugar, syrup, flour, and chopped, popped corn. Drop on a slightly buttered baking sheet or invertedpan, forming biscuits about one and three-fourthsinches in diameter. Sprinkle the tops of the biscuitswith chopped, blanched almonds. Bake in a moderate oven (350° F.) for fifteen minutes. Remove from baking sheet while still warm, becausethese cookies become very brittle when cold. Yield (large recipe): thirty biscuits. Dusky Maidens.
. Our candy recipes . cup Almonds, blanched and Almonds, blanched and chopped, J4 cup chopped, 2 tablespoons Beat the egg whites until stiff. Gradually fold in thesugar, syrup, flour, and chopped, popped corn. Drop on a slightly buttered baking sheet or invertedpan, forming biscuits about one and three-fourthsinches in diameter. Sprinkle the tops of the biscuitswith chopped, blanched almonds. Bake in a moderate oven (350° F.) for fifteen minutes. Remove from baking sheet while still warm, becausethese cookies become very brittle when cold. Yield (large recipe): thirty biscuits. Dusky Maidens. — Make cornlets following direc-tions given above. Do not sprinkle the tops of thecookies with almonds, as a smooth surface is the cookies have been removed from the panand have become cool, draw faces on them with meltedchocolate, using a tooth pick or a small brush. A great deal of ingenuity can be exercised in thedrawing of these faces, and the decorated cookies areappropriate for childrens CHAPTER XVIII Decorative Sweets for the Candy Box Every once in a while we want to pack a box ofcandy for a gift or a sale, or arrange a dish of assortedsweets for a party, and we long to have our work com-pare favorably with that of the confectioner. Usuallyour standard of quality is high but the homemadecandies lack the professional touch which lends colorarid life to the box. This touch can be given without unusual or expensiveingredients — just by using imagination, patience, andtime. The box acqu res distinction and charm bycareful packing and by the addition of out-of-the-ordinary accessories, decorated or tinted candies,stuffed fruits with centers of contrasting colors, andbrightly wrapped bonbons. Most of these decorative sweets do not require newrecipes — merely adaptations of those already given. Chocolate Accessories. — Melt dipping chocolateand prepare it for use, according to directions given(page 159). Pour from the tip of a teaspoon, formings
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