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SWEETS, COOKIES AND BuNS 
Apricot Sweets 
1 cup raw dried apricots 1 tablespoon lemon juice 
1 cup dried coconut 4 tablespoons confectioner’s 
1 teaspoon orange rind sugar 
1 teaspoon lemon rind 1 teaspoon anise seeds 
Grind apricots and coconut through the food chopper. Add 
fruit juice, rind, and sugar. Mix well and form into small balls. 
Roll in granulated sugar. 
Coconut Kisses 
1 can condensed milk 1 teaspoon crushed caraway 
12 oz. shredded coconut seeds 
1 teaspoon vanilla 
Into the condensed milk stir coconut; add flavoring and seeds. 
Drop by teaspoonfuls two inches apart on a baking sheet, and bake 
in a slow oven (325° F.) for 12 to 15 minutes or until brown. 
Candied Mint Leaves 
Wash any kind of mint leaves very thoroughly. Dip in egg 
white, which has been broken slightly, but not foamy, with a fork. 
Strip off any excess egg with the thumb and forefinger. Dredge 
each leaf through a bowl of granulated sugar. Shake off all excess 
sugar and place on a wire rack to dry in the sun. When sufficiently 
dry store in boxes. 
Cardamom Cookies 
V cup shortening 1, teaspoon salt 
1, cup sugar 3 tablespoons milk 
1 egg yolk 1% teaspoon crushed cardamom 
14% cups sifted flour seeds 
1 teaspoon baking powder 
Cream the shortening. Add sugar slowly and cream well. Add 
egg yolks and again beat well. Sift dry ingredients and mix with 
cardamom seeds. Add alternately with milk to first mixture, 
