DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Julie M. Clagett cookbook, June 1, 1886

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Page 68

pour into a butter pan, & check off into squares while soft -
Cocoanut Drops.
1 lb dessicated cocoanut, 1/2 lb sugar powdered white of 1 egg - work all together with the hands & rolled in little balls, bake on buttered tins.
Hickory-nut Macarones
To hickory nuts pounded fine, add mixed ground allspice & nutmeg, make a frosting as for cake, stir in the nuts & spices, making only stiff enough to handle easily, flour the hands, & make into balls the size of a nutmeg, lay on tins well buttered, giving room to spread. bake in a quick oven, use washed butter for greasing tins, lard or salt butter gives an unpleasant taste. 
Hoarhound Candy
Boil 2 oz dried hoarhound in 1 1/2 pts water, for about half an hour, strain & add 3 1/2 lbs brown sugar, boil over a hot fire until sufficiently hard, pour out in flat well greased tins; & mark when cool enough;

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pour into a butter pan, & check off into squares while soft - Cocoanut Drops. 1 lb dessicated cocoanut, 1/2 lb sugar powdered white of 1 egg - work all together with the hands & rolled in little balls, bake on buttered tins. Hickory-nut Macarones To hickory nuts pounded fine, add mixed ground allspice & nutmeg, make a frosting as for cake, stir in the nuts & spices, making only stiff enough to handle easily, flour the hands, & make into balls the size of a nutmeg, lay on tins well buttered, giving room to spread. bake in a quick oven, use washed butter for greasing tins, lard or salt butter gives an unpleasant taste. Hoarhound Candy Boil 2 oz dried hoarhound in 1 1/2 pts water, for about half an hour, strain & add 3 1/2 lbs brown sugar, boil over a hot fire until sufficiently hard, pour out in flat well greased tins; & mark when cool enough;