Eggs a la Duchesse.

Place a quarter of a pound of powdered sugar in a saucepan, adding
half a pint of water, a small piece of lemon peel, and a short stick
of cinnamon. Boil until the sugar is reduced to a syrup, then remove
the lemon peel and cinnamon, and add half a teaspoonful of
orange-flower water. Beat together, then strain twelve egg yolks with
a pint of milk or cream, add this to the syrup with a very little salt,
then transfer the whole to a silver baking-dish, place it on the hot
stove, and let cook for ten minutes, stirring briskly, and when it
forms a cream, squeeze in the juice of a fine, sound lemon ; remove
from the fire, lay the dish on another, and send to the table.

Eggs a la Polonaise.

Cut twelve hard-boiled eggs in halves, separate the whites from
the yolks, and pound the latter in a mortar, adding about one ounce
of butter, a pinch of salt, half a pinch of ground spice, a saltspoonful
of grated nutmeg, and five raw yolks ; when well blended, without
any lumps, strew half a tablespoonful of very fine chopped parsley
over, and add the whites of the five eggs well beaten. Garnish the
bottom of a baking-dish with this preparation, laying it in about a
finger thick ; also fill the whites with a part of it, making them have
the appearance of whole eggs. Arrange them tastefully on top, and
set the dish in the oven ; brown slightly for about five minutes, remove
it from the oven, lay the dish on top of another, wipe the sides
carefully, and serve immediately.

Eggs a Ilmptratrice.
Cook twelve eggs exactly as in No. 33, arranging six small slices
of pate-de-foie-gras, one on top of each egg, and serving very hot.
Eggs a la Suisse.
Fry twelve eggs as for No. 33 ; after cooking for two minutes,
cover with half a pint of hot tomato sauce, and add three cooked
sausages, cut in two, also a little grated cheese, then send to the
table.
Eggs a la Chipolata.
Prepare twelve eggs as for No. 33, and cover them with a pint of
hot Chipolata garnishing (No. 112), and serve very hot.
Eggs a rAlsacienne.
Fry twelve eggs as for No. 33, only putting them on a long dish.
Add one chopped onion to four ounces of finely minced calf's liver,
quickly toss them on a brisk fire for about eight minutes, then pour in
about six to eight drops of vinegar, a pinch of salt, and a little pepper
to season. Garnish both ends of the dish with this, then serve.
Eggs a tAurore.
Boil twelve eggs until hard, then let them cool ; shell them, and
separate the yolks from the whites, putting the former into a mortar,
adding one ounce of fresh butter, a pinch of salt, half a pinch of nutmeg,
the same of ground spice, and three raw egg yolks ; pound all
well together. Mince the whites, and put them in a sautoire with a
pint of well reduced bechamel (No. 108), cook without boiling, although
letting them attain a good consistency ; place them on the dish
used for serving, lay the pounded yolks on top, and garnish with
twelve square sippets of bread dipped in beaten egg, and put in the
oven to brown for about four minutes ; then serve.
Eggs a la Polonaise.
Cut twelve hard-boiled eggs in halves, separate the whites from
the yolks, and pound the latter in a mortar, adding about one ounce
of butter, a pinch of salt, half a pinch of ground spice, a saltspoonful
of grated nutmeg, and five raw yolks ; when well blended, without
any lumps, strew half a tablespoonful of very fine chopped parsley
over, and add the whites of the five eggs well beaten. Garnish the
bottom of a baking-dish with this preparation, laying it in about a
finger thick ; also fill the whites with a part of it, making them have
the appearance of whole eggs. Arrange them tastefully on top, and
set the dish in the oven ; brown slightly for about five minutes, remove
it from the oven, lay the dish on top of another, wipe the sides
carefully, and serve immediately.
Eggs a la Saiice Robert.
Peel two medium-sized onions, and remove the hearts, cut them in
slices (the hearts), and put them with a tablespoonful of butter in a
saucepan on a brisk fire, and brown them well. Moisten with a cupful
of lean broth, season with a pinch of salt and half a pinch of pepper,
cook, and let the sauce reduce for about ten minutes. When ready
to serve, cut eight hard-boiled eggs into slices, mix them in the preparation,
and let heat together without boiling for two minutes ; finish
with a teaspoonful of diluted mustard, and then serve.
Eggs a la Hyde.
Boil six fresh eggs for seven minutes, then lay them in cold
water for five minutes to cool them off ; shell them, and put
them on a plate. Hash fine half a small canful of mushrooms
with two branches of parsley and one medium-sized, sound
shallot. Put in a saucepan on the hot stove one ounce of good
butter, and when melted add the prepared mushrooms, and let cook
rather slowly for fifteen minutes, stirring it occasionally. Add half a
pint of Madeira sauce (No. 103), season with a pinch of salt and a
light pinch of pepper, then cook again slowly for ten minutes.
Strain the whole through a fine sieve into another saucepan,
and set it aside to keep warm ; cut the six hard-boiled eggs into
halves, remove the entire yolks, and mash them thoroughly in a bowl,
adding half an ounce of good, fresh butter and half a pint of sweet
cream. Season with a light pinch of salt, half a pinch of pepper, and
half a teaspoonful of grated nutmeg ; mix well together, and with this
fill the twelve pieces of egg-white. Lay them on a lightly buttered
dish, pour the sauce over, and put them in the oven for eight minutes
before sending to the table.

Eggs & la Tzirque.

Cook twelve eggs the same as for No. 33, and pour over them
six chicken livers, tossed gently but rapidly in a saucepan on a brisk
fire with one ounce of butter for three minutes, and then with a spoon
remove all the butter from the saucepan. Season with a pinch of salt,
and half a pinch of white pepper, adding half a glass of good Madeira
wine. Reduce it to one half, then add one gill of hot Madeira
sauce (No. 103), heat up a little, and then pour the sauce over
the eggs and serve.
40

Eggs & la Meyerbeer.

Butter a silver dish and break into it twelve fresh eggs ; or, if desired,
use six small silver dishes, breaking two eggs into each one ;
then cook them on the stove for two minutes. Cut six mutton kidneys
in halves, broil or stew them according to taste, then add them
to the eggs, and serve with half a pint of hot Perigueux sauce (No.
no) thrown over.

Eggs a la Reine.

Prepare twelve eggs as for No. 33, cook them for two minutes.
Make a garnishing of one ounce of cooked chicken-breast, one finely
shred, medium-sized truffle, and six minced mushrooms. Moisten
with half a pint of good Allemande sauce (No. in), heat it up well,
but do not let it boil ; then pour over the eggs and serve immediately.
39

Eggs with Melted Cheese.

Grate two ounces of Parmesan cheese on a dish ; set it on a slow
fire, adding half a glassful of white wine, a pinch of chopped parsley, a
pinch of chopped chives, half a pinch of pepper, and a saltspoonful of
grated nutmeg, also two ounces of good butter. Stir thoroughly while
cooking, and as the cheese melts, break in twelve eggs ; cook for
five minutes longer, then surround the dish with heart-shaped crofitons
(No. 102) set it on another dish, and serve very hot.

Eggs en Panade.

Cut out twelve round pieces of bread-crumbs, each one measuring
two inches in diameter, and place them in a pie-plate, spreading a
little butter over each ; brown them in the hot oven for one minute.
Break twelve eggs in a bowl, add one pinch of chopped parsley, half
a pinch of chives, two tablespoonfuls of thick, sweet cream, one ounce
of butter, a pinch of salt, and a very little white pepper. Beat sharply
all together for four minutes. Add the twelve pieces of browned
bread to the beaten eggs ; mix them well together. Place in a fryingpan
on the hot range one ounce of clarified butter, heat thoroughly,
then fry one egged bread at a time for one and a half minutes on each
side. Dress, with the aid of a cake-turner on a hot dish with a folded
napkin ; keep in a warm place. Repeat the same process with the
others, and serve.
37

Eggs a la Paysanne.

Put half a pint of cream into a dish, on the fire, and when it boils,
break in twelve fresh eggs, season with a pinch of salt and twelve
whole peppers ; let cook for two minutes, and then set it in the oven
for three minutes, so that the eggs get a good golden color, taking
care that they do not harden. Remove from the oven, place the dish
on another, and serve.
34

Eggs a la Rdgence.

Shred an ounce and a half of salt pork into fine pieces (ham will
answer the same purpose), also one onion cut into small squares, and
six medium-sized mushrooms, all of equal size ; moisten with a spoonful
of good gravy, and cook for five minutes. When done, reduce
with a tablespoonful of mushroom essence (liquor). Break twelve
fresh eggs in a dish, with an ounce of melted butter on the bottom,
and set it in a moderate oven for five minutes ; pour the garnishing
over, drip off the fat, wipe the sides of the dish, and add six drops of
strong tarragon-vinegar. Remove from the oven, place the dish on
another, and serve.
33

Eggs au Parmesan.

Beat twelve eggs in a saucepan, with two tablespoonfuls of grated
Parmesan cheese, a pinch of pepper, but no salt ; stir them well with
a whip, and make of this six small omelets, as for No. 46. As soon
as they are sufficiently firm, lay them on a dish. Besprinkle the tops
with a little grated Parmesan cheese, roll, and trim them nicely,
sprinkle more cheese over the tops, wipe off the sides of the dish, and
put them in a hot oven for five minutes. Remove from the oven,
pour around the omelets one gill of hot Madeira sauce (No. 103), and
serve very hot.

Eggs a la Bonne Femme.

Slice two large, sound onions, and fry them in two ounces of
butter, in a saucepan, stirring frequently, so that they do not burn ;
when done, dredge in a good pinch of flour, moistening with half a
pint of cream or milk, and season with a pinch of salt, half a pinch of
pepper, and a saltspoonful of nutmeg. Break six eggs, froth th'e
whites, mix the yolks with the onions, and afterward the beaten whites,
stirring well. Lay two pieces of white paper on the bottom of a baking-
tin, butter them thoroughly, lay the eggs on top, and set it in the
oven for about fifteen minutes. When done, turn them on to a hot
dish, remove the papers, add two tablespoonfuls of Espagnole sauce
(No. 105) to the eggs and serve.
33

Eggs with Livers.

Remove the gall carefully from abouta pint of chicken livers, wash
them well, drain, and slice them into small pieces. Place them in a
sautoire with one ounce of butter; range the pan on the hot stove,
then season with one pinch of salt and half a pinch of pepper ; toss
the contents gently for two minutes ; then add a pinch of chopped
parsley, one pinch of chervil, and three well-minced mushrooms, and
moisten with half a pint of Madeira sauce (No. 103); and let cook for
five minutes ; make an omelet of twelve eggs, as for No. 46, and
when ready to finish, pour the livers in the centre, reserving two tablespoonfuls
of it for further action ; close the sides up carefully,
cook two seconds longer, then gently turn it on a hot dish, and, with
a spoon, pour all the sauce around the omelet. Dress the livers that
were reserved, at both ends of the omelet, equally divided, and serve.

Eggs with Truffles.

Peel three medium-sized, sound truffles. Cut them into thin
slices, place in a saucepan with a glassful of Madeira wine; reduce to
one-half on a moderate fire. Season with one pinch of salt and the
third of a pinch of white pepper; add one gill of bechamel sauce (No.
108); let come to a boil. Prepare twelve heart-shaped croutons (No.
102); dip the thin parts first into the sauce half an inch in depth, then
into fresh, finely chopped-up parsley up to the same depth. Gently
dress (arrange) them on the hot serving-dish in star-shape, so that the
decorated ends of the croutons will just reach up to the edge^of the
dish equally all around. Prepare twelve poached eggs exactly the
same as in No. i; dress an egg on each crouton. Gently pour the
above prepared sauce right in the centre of the dish, being careful not
to pour any over the eggs. Evenly slice one good- sized, sound truffle
into twelve equal slices; dip them in a little hot broth for two seconds;
lay one slice on top of each egg, and serve immediately.

Eggs with Tarragon.

Blanch for one minute in a sautoire a quarter of a bunch of tarragon-
leaves, drain, and chop them up very fine. Break twelve eggs
into a bowl, add the tarragon, season with a pinch of salt and half a
pinch of pepper, and beat well for four minutes; meanwhile adding
half a cupful of sweet cream. Then make an omelet, as for No. 46,
and royit on a hot serving-dish. Prepare a little roux with flour and
butter (No. 109), moisten with half a pint of strong broth and a glassful
of white wine; skim off any fat that may accumulate on top, and
let it cook slowly for ten minutes. Strain through a fine sieve and
pour it around the omelet; then serve.

Eggs with Fresh Mushrooms

Peel, wash, and drain a quarter of a pound of fine, fresh mushrooms.
Place them in a saucepan, with a tablespoonful of very good
butter. Season with half a pinch of salt and a third of a pinch of
white pepper, squeezing in first two drops of lemon juice. Cover the
saucepan, and cook for ten minutes on a moderate fire. Add a quarter
of a glassful of good Madeira wine; reduce to one-half, which will
take two minutes; add now a gill of b6chamel sauce (No. 108), and
let come to a boil again. Prepare twelve fresh-poached eggs, as in
No. i; pour the sauce on a hot serving-dish, keeping the mushrooms
in the saucepan. Neatly lay the eggs over the sauce around
the dish, and dress the mushrooms right in the centre, and serve very
hot.

Eggs with Celery.

Boil for fifteen minutes, in a quart of white broth (No. 101 ), two
heads of well-washed and neatly pared, sound celery. Remove it
from the broth; then cut it up in one-inch-length pieces, and return
it to the pan with the broth in which it was first boiled, leaving it on
the hot stove. Season with one pinch of salt and the third of a pinch
of white pepper. Reduce to three-quarters (which will require ten
minutes). Add a gill of hot bechamel sauce (No. 108), let come to
a boil. Poach twelve fresh eggs exactly as in No. i, neatly arrange
them on a hot dish, crown-like. Pour the celery sauce right in the
centre, and serve very hot.

Eggs en Filets.

Mix in a dish that may be put in the oven (a silver one by preference)
twelve raw egg yolks, with a spoonful of brandy and a pinch of
salt. Cook them for five minutes in a hot oven, then let them cool;
cut the preparation into twelve thin fillets or slices, and steep each
one in a light pancake batter. Fry them in very hot fat for about
two minutes, then lift up with a skimmer, lay them on a napkin to
drain, and serve on a folded napkin laid on a hot dish and garnished
with fried parsley.
24

Eggs a la Finoise.

Pour a pint of good tomato sauce into a saucepan on the hot
stove, add two cut-up, peeled, sweet peppers, fry for two minutes in
a tablespoonful of butter, a teaspoonful of chopped chives, and
reduce it gradually to about half the quantity, which will take ten
minutes. Poach six very fresh eggs, as for No. i, pare their edges
neatly. Place six freshly prepared hot toasts on a warm serving-dish,
arrange the eggs carefully on top, and pour the above sauce over
all, then send them to the table at once.

Eggs au Miroir.

Lightly butter a silver dish large enough to hold twelve eggs, one
beside another; carefully break into it twelve eggs, taking care to
keep the yolks intact. Evenly sprinkle over them half a pinch of
salt. Cook for one minute on a hot stove; then place them in the
oven for one and a half minutes. Take out, and place the dish on
another, and serve.
26

Eggs a la Vanderbilt.

Place one ounce of good butter on a silver dish, set it on" the hot
stove, and break in twelve fresh eggs, being careful not to disturb the
yolks; season with a light pinch of salt and the third of a pinch of
pepper; then let cook slowly for four minutes. Pour over the eggs a
pint of hot Vanderbilt garnishing as for the omelet (No. 67), and
serve immediately.

Eggs a la Provenfale.

Pour two tablespoonfuls of oil into a small frying-pan, and set it
on the fire. When well heated, break one egg into a bowl, season
with a pinch of salt and half a pinch of pepper (divided up for the
twelve eggs), then drop it into the oil; baste the egg with a spoon,
turn it over, and when a good color on both sides, drain it on a wire
sieve. Cook the twelve eggs separately (each one will take two minutes),
then pare them nicely, and serve crown-shaped on a dish, putting
a niece of fried b/ead between every other one. Pour over half
a pint of reduced Espagnole (No. 105), to which has been added the
zest of a lemon, and six sliced mushrooms, and serve very hot.

Eggs au Grafin.

Knead well together in a bowl, one tablespoonful of bread-crumbs,
two ounces of butter, three chopped anchovies, a pinch of parsley, a
pinch of chervil, one chopped shallot, three raw egg yolks, a good
pinch of salt, half a pinch of white pepper, and a pinch of grated nutmeg.
When ready, put these ingredients into a silver baking-dish (by
preference) with one ounce of butter at the bottom. Place it on a
slow fire for two minutes, then break over it six eggs, which will
be plenty; cook for five minutes in the hot oven, remove, lay the
dish on top of another, and serve immediately.

Eggs a la Tripe.

Fry two medium-sized, sound, sliced onions in a frying-pan with
two ounces of butter, but do not brown them; mix in half a spoonful
of flour, and a large cupful of sweet cream; season with a pinch of
salt, half a pinch of white pepper, and the third of a pinch of grated
nutmeg. Cook for eight minutes, stirring constantly with the spatula;
then add twelve sliced, hard-boiled eggs, and heat together thoroughly
for two minutes without letting it boil again; pour on a hot
dish and serve.

Hard Rock Cafe® Bar-B-Que Beans

Hard Rock Cafe® Bar-B-Que Beans
If you love baked beans you'll go nuts over this clone recipe from
the world's first theme restaurant chain. It's real easy to make
too, since you just pour all of the ingredients into a covered
casserole dish, stir, and bake for an hour and a half. The only
element that may give you pause is the pulled pork from last week's
recipe. It's an effortless addition if you've got some of that
pork on hand. If not, just leave that ingredient out. Or you could
add some cooked bacon to the mix. Either way the beans will still
come out awesome as a nosh-worthy side dish or snack.
2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (from last week's recipe)
1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole
dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons
of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30
minutes. After removing the beans from the oven, let the beans
cool for 5 to 10 minutes before serving.
Serves 6 to 8 as a side dish.
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Hard Rock Cafe® Cole Slaw

If you want the authentic Hard Rock Cafe Pig Sandwich experience,
you just have to serve your clone of that pulled-pork sandwich
with this creamy, delicious cole slaw on the side. Even if you
don't whip up the sandwich, you'll want to dive into a batch of
this secret slaw. It's just too easy to make, and Who Wants to
be a Millionaire? isn't on tonight. But be sure to let the stuff
hibernate in the fridge for a day or two after you toss it.
That's the only way to get the flavors up to dancing the perfect
tastebud mambo.
1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot
1. Combine all ingredients except the cabbage and carrots in a
large bowl and blend until smooth with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors
fully develop after 24 to 48 hours.
Serves 6 to 8 as a side dish.

Great American Cookies® White Chunk Macadamia

Great American Cookies® White Chunk Macadamia
When Arthur Karp shared his grandmother's favorite chocolate
chip cookie recipe with Michael Coles, the business partners knew they had a hit on their hands. They opened their first
Great American Cookies store in 1977 in The Perimeter Mall
in Atlanta, Georgia. Now with more than 350 stores in the chain,
these cookies have quickly become a favorite, just begging to
be cloned. The chain bakes the cookies in convection ovens at
the low temperature of 280 degrees for around 16 to 17 minutes.
But since most of us don't have convection ovens and may have
a hard time getting the oven temperature to this odd setting,
we have made some adjustments. Just be sure, when you remove
the cookies from the oven, that they appear undercooked and
only slightly browned around the edges. This will give the
cookies the perfect chewy texture when they cool.
1/2 cup butter (1 stick), softened
1 cup brown sugar
1/2 cup coconut flakes, finely minced
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces solid white chocolate, cut into chunks
1 cup macadamia nuts, chopped
1. Cream together the butter and sugar in a large bowl with
a mixer on high speed.
2. Add the coconut, egg, milk, and vanilla and mix well.
3. In another bowl combine the flour, baking soda, baking powder,
and salt.
4. Add the dry mixture to the wet mixture and mix until dough
forms. Mix in the white chocolate and macadamia nuts.
5. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.
6. Measure out about 2 1/2 tablespoons of the dough and form a
ball. Drop each ball of dough onto an ungreased cookie sheet
about 3 inches apart and bake for 12 to 14 minutes. Do not overbake!
Cookies should come out of the oven appearing slightly browned,
yet undercooked. When cooled the cookies will be soft and chewy
like the original.
Makes 16 to 18 cookies.
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Hard Rock Cafe Baked Potato Soup

Hard Rock Cafe Baked Potato Soup
8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced
Chop bacon; reserve. Cook onions in remaining drippings
over medium high heat until transparent, about 3 minutes.
Add flour, stirring to prevent lumps; cook for 3-5 minutes,
until mixture just begins to turn golden. Add chicken stock
grdually, whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon,
parsley, garlic, basil, salt, pepper sauce and plack pepper.
Simmer for 10 minutes; do not allow to boil. Add grated cheese
and green onions, heat until cheese melts smoothly. Garnish
each serving as desired with chopped bacon, grated cheese and
chopped parsley.
Makes 8 Servings.
 
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Hard Roack Cafe Orange Freeze

Hard Rock Cafe Orange Freeze

Here's a quick recipe for the dessert drink served at Hard Rock
Cafes all over the world. With only a few ingredients you can make this one super-quick in the blender. Great on a hot day.
And it's easy to double or quadruple to serve more.
2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint
1. Put the sherbet, juice, and milk in a blender and blend for
15 seconds or just until the sherbet is smooth. You may have
to stop the blender and stir the sherbet up a bit to help it combine.
2. Pour the orange freeze into a tall, chilled glass. Place a
sprig of fresh spearmint in the top and serve immediately.
Serves 1 as a dessert or beverage.
 
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GrandMa's® Peanut Butter Big Cookies

When these cookies are cool, be sure to seal them up
real super duper tight in something like Tupperware or
a Ziploc bag. That's the way to keep these puppies moist
and chewy like the original GrandMa's Big Cookies. In fact,
the real product claims to be the only national cookie brand
that guarantees the freshness of the product or double your
money back. That's very big of the current manufacturer,
Frito-Lay, which purchased the GrandMa's Cookies brand from
General Mills back in 1980.
1/2 cup vegetable shortening
1/2 cup Peter Pan peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1. Preheat oven to 275 degrees.
2. Beat shortening, peanut butter, brown sugar, egg, vanilla,
and salt together in large bowl until smooth.
3. In a separate bowl combine the flour and baking soda. Slowly
add the dry mixture to the wet mixture while beating.
4. Roll 3 tablespoon-size portions of the dough into a ball in
your hands and press to 1/2-inch flat on an ungreased baking
sheet. Bake for 18 to 20 minutes. Be careful not to overcook,
or the cookies will not be chewy and you may negatively impact
the full enjoyment potential of the product.
Makes 14 to 16 cookies.
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