20 Bulletin of the University of Texas 



cup of raisins. Roll nuts and raisins in flour and add to batter. 

 Bake slowly. 



CHOCOLATE NUT WAFERS. 



Mix in order given one cup sugar, two squares of chocolate, 

 one-half cup melted butter, yolks and whites of two eggs beaten 

 separately then together, one-half cup flour. Spread very 

 thinly over cooking sheet and sprinkle on it one cup coarsely 

 choped nut meats. Bake not too brown. Cut in oblongs and 

 remove. 



NUT KISSES. 



Beat dry the whites of three eggs. Add two cups (scant) of 

 granulated sugar, one-half pound almonds and one-half pound 

 dates. Cut dates and almonds into small pieces. Fold in 

 whites of eggs and drop on fine cracker crumbs in buttered 

 pan. Bake in a slow oven. 



BUTTERNUT FRUIT CAKE. 



2 c. flour 2 tbsp. molasses 



1 c. brown sugar Butter the size of a large egg 



1 c. sour cream 2 eggs, well beaten 



1 c. chopped raisins 1 tsp. soda 



1 c. chopped butternuts 1 tsp. (each) cinnamon, 

 % lb. citron, cut very fine cloves and nutmeg. 



Cream the butter and sugar, add molasses, eggs, cinnamon, 

 cloves, nutmeg and fruit and stir well. Sift the soda with the 

 flour and stir flour and sour cream into the cake. Bake in a 

 loaf in a moderate oven. 



