BE MODERN COOK ELECTRICALLY )

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2 BE MODERN COOK ELECTRICALLY )

3 Christmas 954 Home Service Bureau Suggestions for Making and Decorating Christmas Cookies, Breads, Fruit Cakes and Plum Puddings **** ** ** AHHMMHMMMMM^Jt************************J 4 A. GENERAL DIRECTIONS FOR CHRISTMAS BAKING. Read entire recipe first.. Assemble all ingredients. 3. Have ingredients room temperature for best results. 4. Sift and powdered sugar once before measuring. 5. Use standard measuring cups and spoons. Level all measurements. TABLES OF WEIGHTS AND MEASURE Ingredients Butter Flour All Purpose Cake Fruit Coconut Currants Dates, pitted Raisins Nuts, shelled Almonds Peanuts Pecans Walnuts Sugar Brown Granulated Powdered ounce chocolate. ounce chocolate. Weight pound pound pound pound pound pound pound pound pound pound pound pound pound pound MEASUREMENTS.,,. 3..V 3 '/ APPROXIMATE Approximate Measure cups 4 4/ 6 /3 % '/ % 4 4 3/4 3'/ tablespoo n cup CUD cups cups cups cups cups cups cups cups cups cups cups cups cups square or tablespoons, grated cup cocoa and tablespoon butter B. FRUIT CAKES. If any substitutions of fruits or nuts are made in a recipe be sure to use same number of pounds or cups of fruit and nuts as called for in original recipe.. For variety of shapes, cakes may be baked in round, square, oblong or individual pans, or ring molds. Grease and line pans with heavy waxed paper. 3. In an electric oven, fruit cakes may be decorated with glazed fruits, angelique (candied rhubarb) and nuts before baking. 4. Bake fruit cakes according to Time Chart or use cake tester to determine length of baking period. 5. When cakes are baked and still slightly warm, remove from pans and take off waxed paper. Let cool over night. Melted apricot jam or other fruit cake glazes may be brushed over cake to improve appearance. 6. To store fruit cakes, wrap well in cellophane, aluminum foil or waxed paper and store in air tight containers. Cakes may be unwrapped and brandy poured over them occasionally, to improve the flavor. C. COOKIES. A pastry set, consisting of a canvas and rolling pin cover, is convenient for rolling cookies and handling soft doughs.. Best results are obtained with aluminum cooky sheets. Shallow pans are preferable to deep pans. 3. Cookies may be decorated with colored sugars, cinnamon, candies, silver balls, candied fruits, angelique, colored coconut, raisins and nuts. Decorate cookies as soon as they are frosted with butter or powdered sugar frosting. 4. Crisp, rich cookies are best stored in cardboard boxes lined with waxed paper. Other cookies keep better in covered tins or crockery jars.

4 Over Fruit Cakes and Breads TIME CHART FOR BAKING FRUIT CAKES pound fruit cakes - pound fruit cakes - pound fruit cakes - pound fruit cakes - pound fruit cakes about about about about about minutes minutes minutes minutes minutes per per per per per pound pound pound pound pound "Time varies with type, size and shape of pan and number of cakes in oven at one time. LIGHT FRUIT CAKE cups butter 3 cups sugar 6 eggs cup light syrup 7 cups all purpose teaspoons soda cups buttermilk pound raisins pound currants pound figs, finely cut pound candied orange peel, finely cut pound candied cherries, cut in rings pound candied pineapple, cut in small pieces pound citron, finely cut pound chopped Brazil nuts pound chopped pecans pound chopped filberts pound candied lemon peel, finely cut pound pitted dates, cut in pieces. Have ingredients room temperature.. Line greased pans with waxed paper. Allow paper to extend inch above all sides of pan. Grease paper. 3. Cream butter well. Add sugar gradually. 4. Add eggs one at a time. Beat well after the addition of each. Add syrup. 5. Sift half the with soda. Alternately add dry ingredients and buttermilk. 6. Dredge fruits and nuts with remainder of. Add to above mixture. Mix well. 7. Spoon into pans. 8. Bake at 75 degrees. See Time Chart. 9. Makes about pounds. WHITE FRUIT CAKE 3 i cups sugar teaspoon lemon extract cups all purpose teaspoons baking powder cup milk pound white raisins pound figs, cut in small pieces 4 pound citron, finely cut pound candied cherries, cut in small pieces pound candied pineapple, cut in small pieces pound chopped blanched almonds 7 egg whites. Have ingredients room temperature.. Line greased pans with waxed paper. Allow paper to extend inch above all sides of pan. Grease paper. 3. Cream butter well. Add sugar gradually. Add flavoring. 4. Sift half of with baking powder. Alternately add dry ingredients and milk. 5. Dredge fruit and nuts with remainder of. Add to above mixture. 6. Beat egg whites until stiff. Fold carefully Into batter. 7. Spoon into pans. 8. Bake at 75 degrees. See Time Chart. 9. Makes 5 3 /t pounds. Note: This is a rich, moist cake. If decorated before baking use small thin slices of fruit to prevent sinking into batter. I cup sugar eggs cup molasses cup sour milk 5 '.4 cup grape juice cups all purpose teaspoon mace teaspoon cinnamon teaspoon cloves teaspoon allspice teaspoon nutmeg teaspoon soda DARK FRUIT CAKE. Have ingredients room temperature. pound citron, finely cut pound pitted dates, cut in small pieces pound candied orange peel, cut in small pieces pound candied cherries, cut in small pieces pounds seeded raisins pound currants or seedless raisins '/» pound blanched almonds, cut in small pieces. Line greased pan with waxed paper. Allow paper to extend inch above all sides of pan. Grease paper. 3. Cream butter well. Add sugar gradually. 4. Add eggs one at a time. Beat well after the addition of each. Add molasses, sour milk and grape juice. 5. Dredge fruit and nuts with part of. 6. Sift remainder of, spices, and soda together. Combine with first mixture. Add ed fruit and mix well. 7. Spoon into pans. 8. Bake at 75 degrees. See Time Chart. 9. Makes about 7 pounds. cup sugar 6 egg yolks V* teaspoon nutmeg V* teaspoon allspice teaspoon cinnamon ounce unsweetened chocolate, melted V* cups all purpose Vx cup grape juice V* cup brandy cup grape jelly SOUTHERN FRUIT CAKE. Have ingredients room temperature. 6 egg whites pounds seeded raisins pound citron, cut in pieces pound candied cherries, cut in halves pound candied pineapple, cut in pieces pound whole pecans pound blanched almonds, grated or finely chopped. Line greased pans with waxed paper. Allow paper to extend inch above all sides of pan. Grease paper. 3. Cream butter well. Add sugar gradually. 4. Add egg yolks one at a time. Beat well after the addition of each. 5. Add spices and melted chocolate. 6. Alternately add, grape juice, brandy and jelly. 7. Beat egg whites until stiff but not dry. Fold into creamed mixture. 8. Add fruit and nuts. 9. Spoon into pans. 0. Bake at 50 degrees. See Time Chart.. Makes about 8 pounds.

5 Fruit Cakes and Bread (Continued) BRANDIED FRUIT CAKE cup sugar 6 eggs cups all purpose I teaspoon baking powder teaspoon cloves teaspoon allspice Rind of lemon, grated Juice of lemon Rind of orange, grated Juice of ' orange cup walnuts, broken pound white raisins Vl pound seedless raisins. Have ingredients room temperature. pound dates, cut in small pieces 4 pound citron, cut in small pieces pound candied cherries, cut in halves Va pound candied orange peel, cut in small pieces!'s pound candied lemon peel. cut in small pieces pound candied pineapple. cut in small pieces 4 cup brandy (poured over cakes when baked). Line greased loaf pans with waxed paper. Allow paper to extend inch above all sides of pan. Grease paper. 3. Cream butter well. Add sugar gradually. 4. Add eggs one at a time. Beat well after the addition of each. 5. Sift, salt, baking powder, cloves and allspice together. 6. Alternately add mixture and fruit juices. 7. Add fruit and nuts. Blend thoroughly. 8. Spoon into pans. 9. Bake at 50 degrees. See Time Chart. 0. While warm, pour brandy over cakes. I. Makes two pound loaves. CHRISTMAS FRUIT CAKE Vl pound butter cups sugar teaspoon almond extract Grated rind of lemon 0 egg whites or 6 whole eggs '/j cups all purpose teaspoon nutmeg cup brandy cup blanched almonds, split. Have ingredients room temperature. 4 ounces candied pineapple, cut in pieces 4 ounces candied cherries, cut in halves 4 ounces citron, cut in small pieces ounce candied orange peel, chopped ounce candied lemon peel, chopped pound white raisins. Line greased pans with waxed paper. Allow paper to extend inch above all sides of pan. Grease paper. 3. Cream butter well. Add sugar gradually. Add almond extract and lemon rind. Cream well. 4. Add eggs one at a time. Beat well after the addition of each. 5. Sift dry ingredients together. Alternately add dry ingredients and brandy. 6. Add almonds and fruit. Blend well. 7. Spoon into pans. 8. Bake at 50 degrees. See Time Chart. 9. Makes about 5 pounds. 3 cups sugar 4 egg yolks 3 tablespoons cream V'4 cups cake teaspoons baking powder GERMAN HOLIDAY CAKE. Have ingredients room temperature.. Cream butter well. Add sugar gradually. tablespoons lemon juice V* cup light wine or brandy tablespoon grated lemon rind cup finely chopped blanched almonds 4 egg whites 3. Add egg yolks one at a time. Beat well after the addition of each. 4. Blend in cream. 5. Sift, salt and baking powder together three times. 6. Alternately add sifted dry ingredients, lemon juice and brandy. Blend. 7. Add lemon rind and almonds. Blend well. 8. Beat egg whites until stiff but not dry. Fold into creamed mixture. 9. Pour into well greased and ed tube cake pan. Pan should be about % full. 0. Bake at 350 degrees about hour and 5 minutes.. Sprinkle with powdered sugar or frost with Butter Icing.. Serve in thin slices. % pound butter cup brown sugar cup white sugar 6 eggs milk cup black coffee cup brandy cup molasses 5 cups all purpose teaspoon baking powder teaspoon soda teaspoon cloves teaspoon mace teaspoon nutmeg teaspoon cinnamon 8 teaspoon ginger pound figs pound seedless white raisins GRANDMA'S FRUIT CAKE. Have ingredients room temperature. pound seedless dark raisins pound currants % pound pitted dates, cut in small pieces 3 A pound candieo pineapple, cut in small pieces % pound candied cherries, cut in halves Vl pound angelique (candied rhubarb), cut in small pieces li pound citron, cut in small pieces 4 pound candied orange peel, cut in small pieces V* pound candied lemon peel, cut in small pieces 4 pound chopped walnuts ',4 pound chopped pecans 4 pound chopped blanched almonds. Line greased pans with waxed paper. Allow paper to extend inch above all sides of pan. Grease paper. 3. Cream butter well. Add brown and white sugar gradually. Cream well. 4. Add eggs one at a time. Beat well after the addition of each. 5. Add buttermilk, coffee, brandy and molasses. Blend. 6. Sift, salt, baking powder, soda and spices together. Add to creamed mixture. 7. Add fruit and nuts. Blend. 8. Spoon into lined pans. 9. Bake at 50 degrees. See Time Chart. 0. Makes about pounds.

6 Fruit Cakes and Bread (Continued) 5 '/4 V* 3 I. VERY BEST FRUIT CAKE cup sugar cup honey eggs cups all purpose teaspoon baking powder teaspoon allspice teaspoon nutmeg teaspoon cloves cup orange or grape juice cup all purpose ounces candied lemon 3 "4 V* u VA Have ingredients room temperature. peel, shredded ounces candied orange peel, shredded pound candied cherries, halved pound pitted dates, cut in pieces pound seeded raisins pound citron, finely cut pound candied pineapple, cut in pieces pound pecans, broken pound walnuts, broken. Line greased loaf pans with waxed paper. Allow paper to extend inch above all sides of pan. Grease paper. 3. Cream butter well. Add sugar gradually. Add honey and eggs. Beat well after the addition of each. 4. Sift dry ingredients. Alternately add dry ingredients and fruit juice. 5. Add fruit and nuts that have been dredged with VA cup. Blend well. 6. Spoon into pans. 7. Bake at 50 degrees. See Time Chart. 8. Makes about 5 pounds. 9. Store in covered container in cool place. MRS. HIBBARD'S FRUIT CAKE cups butter cups sugar eggs 4 cups all purpose teaspoon nutmeg teaspoons cinnamon VA cup brandy or light wine. Have ingredients room temperature. pounds seeded raisins pounds currants pound citron, finely cut 8 slices candied pineapple, cut in small pieces cups candied cherries, cut in small pieces 4 cups chopped mixed nuts. Line greased pans with waxed paper. Allow poper to extend inch above all sides of pan. Grease paper. 3. Cream butter well. Add sugar gradually. Cream until smooth. 4. Add eggs one ot a time. Beat well after the addition of each. 5. Sift 3 cups with spices. Alternately add dry ingredients and brandy. 6. Dredge fruit and nuts with remainder of. 7. Add ed fruit and nuts. Mix well. 8. Spoon into pans. 9. Bake at 75 degrees. See Time Chart. I 0. Makes pounds. P/ \V 3 6 VA Z.. tend 3. well. 4. each ture. 7. over cups butter cups brown sugar eggs cup light molasses cups all purpose teaspoon cream of tartar teaspoon soda teaspoon nutmeg teaspoons allspice teaspoons cinnamon teaspoons cloves cups light wine pound seeded raisins pound seedless raisins pound white raisins pound pitted dates, cut in pieces pound figs, cut in pieces WINE FRUITCAKE VA ' Have ingredients room temperature. pound citron, cut in pieces pound candied orange peel, cut in small pieces pound candied lemon peel, cut in small pieces pound candied red cherries, cut in halves pound candied green cherries, cut in halves pound candied white pineapple, cut in pieces pound candied green pineapple, cut in pieces pound candied red pineapple, cut in pieces pound walnuts, coarsely chopped pound pecans, coarsely chopped Line greased pans with waxed paper. Allow paper to ex- inch above all sides of pan. Grease paper. Cream butter well. Add brown sugar gradually. Cream Add eggs one at a time. Beat well after the addition of Add molasses. Sift dry ingredients together. Alternately add dry ingredients and wine to creamed mix- Stir in fruit and nuts. If desired, the wine may be poured fruit and allowed to stand over night. Spoon into lined pans. Bake at 50 degrees. See Time Chart. Makes about 3 pounds. 4 TREASURE CHEST FRUIT CAKE V cups brown sugar 3 eggs cups all purpose teaspoon baking powder teaspoon soda teaspoon nutmeg teaspoon mace teaspoon cinnamon teaspoon cloves VA cup light molasses VA cup sour milk tablespoons grape juice or wine Rind of lemon, grated Juice of lemon. Have ingredients room temperature. pound currants pound raisins pound dates, cut in pieces VA pound blanched almonds, finely cut VA pound walnuts, broken VA pound citron, finely cut pound candied cherries, sliced or halved VA pound candied pineapple, cut in pieces tablespoons candied orange peel, finely cut 6 figs, finely cut. Line greased loaf pans or one greased ring mold with waxed paper. Allow paper to extend inch above all sides of pan. Grease paper. 3. Cream butter well. Add brown sugar. Blend. Add eggs one at a time. Beat well after the addition of each. 4. Sift, salt, baking powder, soda and spices together. Dredge fruits in VA cup of this mixture. 5. Combine molasses, sour milk, grape juice, lemon juice and lemon rind. 6. Alternately add dry and liquid ingredients. Add fruit and nuts. Blend well. 7. Spoon into pans. 8. Bake at 50 degrees. See Time Chart. 9. Makes one 6 pound ring or two 3 pound loaves. 0. Store in covered container in cool place.

7 OLD FASHIONED CHRISTMAS STOLLEN I ' cups milk cup sugar teaspoons salt 3,4 ounce yeast cake tablespoon sugar whole eggs egg yolks 3 cups all purpose. Scald milk. Fruit Cakes and Bread (Continued) teaspoon ground cardamom seed cup raisins cup citron, finely cut cup sliced candied cherries About % cups all purpose. Add sugar, salt and butter. Cool to lukewarm. 3. Mix yeast with tablespoon sugar until liquid. Add to lukewarm milk. 4. Add whole eggs and egg yolks. 5. Add 3 cups and beat well. Cover. 6. Let rise until doubled in bulk (About hours). 7. Add cardamom seed, raisins, citron, cherries and enough until dough pulls from side of bowl and is no longer sticky. 8. Knead on lightly ed surface. 9. Place in slightly greased bowl. Cover. Let rise until doubled in bulk. 0. Divide dough into thirds.. Roll each piece on ed canvas into oval shape. Spread with melted butter. Press down center, fold over lengthwise.. Place in shallow greased baking pans or on greased cooky sheets. Brush with melted butter. 3. Let rise until doubled in bulk (About 45 minutes). 4. Bake at 350 degrees about 30 minutes. 5. While warm, frost with powdered sugar icing. Decorate with cherries, citron and blanched almonds. 6. Makes 3 stollens. Total time about 3 hours. I 4 M.. tend ually. 5. each cups sifted all purpose teaspoon baking powder tablespoon grated fresh lemon rind tablespoons lemon juice cup sugar eggs cup water or fruit juice GOLD FRUIT CAKE Have ingredients room temperature. cup halved candied cherries cup diced citron cup finely diced candied orange peel cup finely diced candied lemon peel cups white seedless raisins cup coarsely chopped unblanched almonds Line greased pans with waxed paper. Allow paper to ex- inch above all sides of pans. Grease paper. Sift, baking powder and salt together. Cream butter with lemon rind and juice. Add sugar grad- Cream well or until light and fluffy. Add eggs one at a time. Beat well after the addition of Alternately add dry ingredients and water or fruit juice. Add fruit and almonds. Spoon batter into lined pans. Bake at 300 degrees about Makes about 4 pounds. hours. 5 NO-BAKE FRUIT CAKE 3 4 cup milk I pound marshmallows pound graham crackers, 4 crushed pound seedless raisins cup candied cherries cup citron cup candied pineapple cups walnuts or pecans Candied cherries and pineapple for decoration Sherry wine. Scald milk at a low heat. Add marshmallows. Stir constantly and cook until smooth. Remove from heat.. Mix graham cracker crumbs, raisins, candied fruits and nuts. 3. Add marshmallow mixture. Blend well. 4. Pour into an aluminum foil lined 8 x 8 x inch glass baking dish or a -quart casserole. Press firmly into dish. 5. Decorate top with pieces of candied cherries and pineapple. 6. Let age at least one month. Sprinkle sherry over cake about twice a week while aging. 7. Makes fruit cake. ( ounce) yeast cakes VA cup lukewarm water milk teaspoon soda teaspoons salt V 3 cup sugar V* cup melted butter CHRISTMAS CROWN (Yeast bread) About 4 cups all purpose eggs beaten Almond Filling Powdered Sugar Icing Grated almonds Candied red cherries Citron or angelique. Soften yeast in lukewarm water.. Warm buttermilk (do not scald). Add soda, salt, sugar and butter. 3. Add about cup. Beat until smooth. 4. Add beaten eggs and yeast mixture. Blend. 5. Gradually add remaining to make a stiff dough. 6. Turn out on ed surface. Knead until smooth and satiny. 7. Place in greased bowl. Cover. Let rise until doubled in bulk. 8. Prepare Almond Filling. Almond Filling 3 tablespoons butter cup soft almond paste cup powdered sugar egg white, unbeaten Va 9. Cream butter. Add sugar and salt. 0. Blend in almond paste until mixture is smooth.. Add unbeaten egg white to creamed mixture. Beat well.. Turn out dough onto ed canvas. Divide dough into two equal portions. 3. Roll each portion into a x 4 inch rectangle about inch thick. 4. Spread half the filling on each rectangle. Starting at wide edge, roll as for jelly roll. 5. Cut into -inch slices. Arrange slices, cut side down in layers in well greased large tube pans or 8-cup ring molds. 6. Let rise until doubled in bulk. 7. Bake at 350 degrees 5 to 35 minutes depending on size of ring. Remove from pan while warm. 8. Frost with Powdered Sugar Icing. Decorate with grated almonds, cherries, citron or angelique. 9. Makes large rings. POWDERED SUGAR ICING cups powdered sugar teaspoon vanilla Enough cream to make a V* teaspoon almond extract thick paste. Combine all ingredients.

8 «Fruit Cakes and Bread (Continued) NEW ORLEANS FRUIT CAKE cup sugar cup all purpose teaspoon baking powder 4 eggs. Have ingredients room temperature. pounds pitted dates, quartered pound pecan halves pound candied cherries, cut in halves teaspoons vanilla. Line a greased 9 x 5 x 3 inch loaf pan with waxed paper. Allow paper to extend inch above all sides of pan. Grease paper. 3. Sift dry ingredients together. 4. Place dates, nuts and cherries in a large bowl. Sift dry ingredients over fruit and nuts. Mix well. 5. Beat eggs until foamy; add vanilla. Stir into fruit mixture. 6. Spoon into lined pan. 7. Bake at 300 degrees hour and 45 minutes. 8. Makes 4 pounds. cup milk Vt cup sugar teaspoons salt ( ounce) yeast cakes 4 cup lukewarm water CHRISTMAS TREES (Yeast Bread) Basic Dough teaspoon grated lemon rind cups all purpose eggs, well beaten About 3 4 cups all purpose Softened butter. Scald milk; add butter, sugar and salt. Cool to lukewarm.. Soften yeast in lukewarm water; add to milk mixture. 3. Add lemon rind and cups of to yeast mixture; beat until smooth. 4. Add eggs, beat thoroughly. 5. Add remaining, to make a soft dough. 6. Turn out on ed surface. Knead until smooth and satiny. 7. Place in lightly greased bowl. Brush top with melted shortening. Cover. RICH CHRISTMAS STOLLEN cup milk ( ounce) yeast cakes teaspoon sugar (half lard may be used). Scald milk. Cool to lukewarm. 4 cups all purpose cup sugar 3 egg yolks ',4 teaspoon nutmeg. Mix yeast with teaspoon sugar until liquid. Add to lukewarm milk. 3. Add part of. Beat until smooth. 4. Cream butter and sugar. Add to above mixture with egg yolks, salt, nutmeg and remainder of. 5. Knead until smooth and elastic, using about cup on canvas. 6. Place in greased bowl in warm place to rise until doubled in bulk (about hours). 7. When doubled in bulk, divide into thirds. Roll each piece on ed canvas into a triangle inch thick. Brush with melted butter and cover with Filling. Filling pound pitted dates, cut in pieces cup chopped walnuts cup maraschino cherries, cut in small pieces slice candied pineapple, cut in small pieces 8. Let rise in warm place until doubled in bulk (about hours). 9. Divide into 4 parts. Use V* recipe for each tree. Cinnamon-Roll Christmas Tree (for one tree) 0. Roll one portion of dough into a rectangle 5 x 3 x inches. Brush with softened butter. Sprinkle with Sugar mixture:! 3 cup sugar teaspoon cinnamon. Roll as for jelly roll. Cut into 7 slices. Cinnamon-. On a greased cooky sheet, use the tip of your finger to trace a triangular outline of a tree 8 inches tall and 6 inches wide at the base. 3. Arrange rolls with cut side down in form of the tree, starting with one roll at the top. Just below this, place two slices, over-lapping slightly; then a row of three slices; four slices and finally five slices. 8. Roll dough like jelly roll starting at wide end. Shape into a crescent. 9. Place on greased cooky sheet. 0. Let rise until light (about hours).. Bake at 350 degrees about 30 to 35 minutes.. Frost with powdered sugar icing. Decorate with cherries, angelique or citron. 3. Makes 3 stollens. Total time about 4 hours Cover and let rise until doubled in bulk (about 45 minutes). 4. Use the two end slices for the trunk. 6. Bake at 350 degrees 0 to 5 minutes. 7. Frost with powdered sugar frosting and decorate with candied cherries and citron. 8. Total time about 3 hours.

9 Plum Puddings '.4 pound ground suet pound brown sugar egg, well beaten V* teaspoon soda cup milk tablespoon brandy teaspoon baking powder % cups all purpose HOLIDAY PUDDING pound currants pound raisins '.4 pound candied lemon peel, cut in small pieces /4 pound candied orange peel, cut in small pieces VA pound citron, cut in small pieces. Have ingredients room temperature.. Combine suet and brown sugar. Blend. Add well beaten egg. 3. Add soda to milk. Add brandy. 4. Sift baking powder, salt and together. 5. Combine fruit and dry ingredients. 6. Add liquid and dry ingredients alternately to creamed mixture. 7. Spoon into well greased 6 cup mold. (Pudding can be decorated by placing candied cherries and citron in the mold before pouring in the batter.) Cover. 8. Steam 3 hours. 9. Reheat before serving. Serve with Brandy Sauce. Brandy Sauce 3 cup sugar Va teaspoons all purpose cup water tablespoons butter I/4 teaspoon nutmeg tablespoons brandy 0. Mix sugar,, nutmeg and salt in a sauce pan.. A d d water and butter. Cook until clear and the consistency of syrup. Add brandy.. Serve hot over pudding. 3. Serves 0 to. Weighs 4 pounds. ENGLISH PLUM PUDDING pound dry bread crumbs pound candied orange pound chopped suet peel, finely cut pound all purpose ounces citron, finely cut teaspoon allspice teaspoon nutmeg ounces blanched almonds, finely cut pound currants teaspoon cinnamon '; pound raisins teaspoon ginger cups brown sugar pound apples, finely cut ', 3 cup molasses Grated rind of lemon Juice of lemon 4 eggs. Have ingredients room temperature.. Mix bread crumbs and chopped suet. Add other dry ingredients. Mix well. 3. Combine lemon rind, juice and chopped apples. 4. Add fruit, nuts, sugar, molasses and the unbeaten eggs. 5. Blend all ingredients thoroughly. 6. Spoon into well greased mold. Cover tightly. 7. Steam about 4 hours. 8. Reheat before serving. Unmold onto large platter. Pour hot sauce over pudding. Sauce s cup sugar Va teaspoons all purpose cup water tablespoons butter I4 teaspoon nutmeg tablespoons wine 9. Mix sugar,, nutmeg and salt in a sauce pan. 0. Add water and butter. Cook until clear and the consistency of syrup. Add wine.. Serve hot over the plum pudding. Decorate with a few sprigs of holly.. Serves 0 to. Note: A 6 cup mold is just right for this pudding. If there is no cover for the mold, heavy waxed paper or aluminum foil, tied tightly over the mold may be used. A heavy tin can, such as a coffee or baking powder can, may be used in place of a mold. cups sifted all purpose teaspoon baking powder teaspoon soda cup white sugar cup brown sugar SWEDISH COOKIES cup raw quick cooking oatmeal eggs ',4 cup milk teaspoon vanilla cups coconut, coarsely chopped. Sift, baking powder, soda, salt, white sugar and brown sugar into a mixing bowl. Add oatmeal.. Cut in butter until mixture is the consistency of com meal. 3. Beat eggs. Add milk and vanilla. Add this mixture to dry ingredients. Blend. 4. Fold in coconut. 5. Drop from teaspoon about two inches apart onto greased cooky sheets. 6. Bake at 350 degrees about minutes. 7. Makes about 9 dozen inch cookies. Drop Cookies 7. CHOCOLATE COCONUT CRISPIES cups all purpose teaspoon soda \ cups brown sugar eggs. Sift, soda and salt together. squares unsweetened chocolate, melted cup chopped nuts cup shredded coconut Pecan halves. Cream butter. Add sugar gradually. Cream well. 3. Add eggs one at a time. Beat well after the addition of each. 4. Add melted chocolate. 5. Add dry ingredients, nuts and coconut. Blend well. 6. Drop from teaspoon onto greased cooky sheets. 7. Place a pecan half on each cooky. 8. Bake at 350 degrees 8 to 0 minutes. 9. Makes about dozen cookies.

10 9 THE ELECTRIC COMPANY HOME SERVICE BUREAU 4 l % V* I.. each CHOCOLATE CHUNK COOKIES '4 cup granulated sugar cup brown sugar V* eggs teaspoon vanilla Drop Cookies (Continued) cups all purpose teaspoon soda pound semi-sweet chocolate Cream butter. Add sugar gradually. Beat well. Add eggs one at a time. Beat well after the addition of Add vanilla. Sift, soda and salt together. Add to above mixture. Fold in chocolate which has been cut in chunks. Drop from teaspoon onto greased cooky sheets. Bake at 350 degrees about minutes. Makes about 8 dozen. BACHELOR BUTTONS 3 A ' 4 cup brown sugar '/» egg teaspoon vanilla cups all purpose teaspoon soda. Cream butter. Add sugar gradually.. Add egg and vanilla. Cream well. cup chopped moist coconut cup chopped Brazil nuts cup chopped candied cherries 3. Add sifted dry ingredients, coconut, nuts and cherries. Blend. 4. Drop from teaspoon onto greased cooky sheets. 5. Bake at 375 degrees about 0 minutes. 6. Makes about 9 dozen small cookies. 'A I CHOCOLATE RUM MOUNDS cups all purpose teaspoon soda cup brown sugar egg Sift with soda and salt. squares unsweetened chocolate, melted tablespoons rum cup milk cup toasted slivered almonds Cream butter. Add sugar gradually. Cream well. Add egg. Beat until fluffy. Add chocolate and rum. Alternately add dry ingredients and milk. Add almonds. Drop from teaspoon onto greased cooky sheets. Bake at 375 degrees 8 to 0 minutes. When cool, frost with Chocolate Rum Frosting. Makes about 9 dozen cookies. square unsweetened chocolate tablespoon butter cups powdered sugar Chocolate Rum Frosting Melt chocolate and butter together. Vs tablespoons cream tablespoon rum. Combine all ingredients. Beat until smooth and of spreading consistency. 8 cup seedless raisins 3 4 cup water teaspoon soda cups powdered sugar eggs, beaten FROSTED MAPLE COOKIES % t V cups sifted all purpose teaspoons maple flavoring. Cook raisins in water until enough liquid remains to measure Vl cup. Add soda.. Cream butter and sugar. 3. Add eggs one at a time. Beat well after the addition of each 4. Add sifted and salt. Blend. 5. Add maple flavoring and raisin mixture. 6. Drop from teaspoon onto greased cooky sheets. 7. Bake at 350 degrees to 5 minutes. 8. When cool, frost with Maple Cream Frosting. Maple Cream Frosting 4 tablespoons cream 3 4 cups powdered sugar teaspoon maple flavoring 9. Cream butter. Add sugar gradually. Mix well. Add cream and flavoring. Cream well. 0. Spread on top of cookies.. Makes about 6 dozen inch cookies. cup sugar eggs cups raw quick cooking oatmeal cups al purpose OATMEAL COOKIES teaspoon soda teaspoon cinnamon Vt cup sour milk cup raisins cup chopped nuts. Cream butter. Add sugar gradually. Add eggs. Beat well.. Add oatmeal. 3. Sift with soda and cinnamon. Alternately add dry ingredients and milk. 4. Add raisins and nuts. 5. Drop from teaspoon onto greased cooky sheets. 6. Bake at 400 degrees about 5 minutes. 7. Makes about 4 dozen medium sized cookies. M 3 /4 3 '/z CHOCOLATE SURPRISE COOKIES cup light brown sugar cup granulated sugar eggs cups all purpose cup chopped dates teaspoon soda tablespoons warm water cup broken walnuts pound milk chocolate, cut in chunks. Cream butter. Add sugar gradually. Beat until light and fluffy.. Add eggs one at a time. Beat well after the addition of each. 3. Add alternately to creamed mixture with dates that hove been combined with soda and warm water. 4. Fold in walnuts and chunks of chocolate. 5. Drop from teaspoon onto greased cooky sheets. 6. Bake at 350 degrees about 5 minutes. 7. Makes about 8 dozen.

11 Drop Cookies (Continued) cup seedless raisins cup water cup sugar whole egg plus egg yolk cups all purpose teaspoon baking powder l 3 l'/z 3'/4 I. until RAISIN COOKIES teaspoon soda» teaspoon cinnamon Vs teaspoon nutmeg ' 3 teaspoon allspice cup chopped nuts teaspoon vanilla. Cook roisins and water for 5 minutes. Cool. Do not drain.. Cream butter, add sugar gradually. Cream well. 3. Add egg and egg yolk. Beat until fluffy. 4. Add sifted dry ingredients and undrained raisins. 5. Add nuts and flavoring. 6. Drop from teaspoon onto greased cooky sheets. 7. Bake at 400 degrees about to 5 minutes. 8. Makes about 5 dozen.. each CURRANT-RAISIN DROPS cups sugar eggs tablespoons water cups all purpose teaspoon soda 'A teaspoon cinnamon cup raisins, chopped cup currants cup walnuts, chopped Cream butter. Add sugar gradually. Continue light and fluffy. creaming Add eggs one at a time. Beat well after the addition of Add water. Beat thoroughly. Sift dry ingredients together. Add to creamed mixture. Add raisins, currants and walnuts. Mix well. Drop from teaspoon onto greased cooky sheets. Bake at 350 degrees about 5 minutes. Makes about 7 dozen inch cookies. SELF-FROSTING ANISE DROPS 5 * cups all purpose teaspoon double acting baking powder tablespoon anise seed. Have ingredients room temperature. 3 eggs cup and tablespoons granulated sugar. Sift. Measure and sift again with baking powder. 3. Break eggs into large bowl of electric mixer. Add sugar. 4. Beat eggs and sugar on medium speed of mixer (No. 5) for 30 minutes. 5. Turn to lowest speed. Add. Blend. Continue beating for 3 minutes. 6. Add anise seed. 7. Drop from teaspoon onto greased and ed cooky sheets. 8. Let stand overnight to dry. Cooky should be firm and dry to the touch. 9. Bake at 35 degrees about minutes. 0. Makes about 8 dozen inch cookies. 9 DAINTY ORANGE DROP COOKIES cup sugar eggs Grated rind of orange cups all purpose teaspoon baking powder Juice of orange cups corn flakes cup dates, chopped cup nuts, chopped. Cream butter. Add sugar gradually. Add eggs and orange rind. Beat well.. Sift and baking powder together. Add to creamed mixture with orange juice. 3. Add corn flakes, dates and nuts. '. l 4. Drop from teaspoon onto greased cooky sheets. 5. Bake at 375 degrees about minutes. 6. Makes about 4 dozen. BLACK WALNUT TREATS cup light brown sugar egg teaspoon vanilla cups all purpose "z V teaspoon soda cup chopped black walnuts. Cream butter. Add sugar gradually. Cream until light and fluffy.. Add egg and vanilla. Beat well. 3. Sift, soda and salt together. Add to creamed mixture. Add walnuts. 4. Drop from teaspoon onto greased cooky sheets. 5. Bake at 375 degrees about 0 minutes. 6. Makes about 5 dozen inch cookies. TOASTED ALMOND KISSES egg whites cup sugar cup almonds, toasted and finely chopped teaspoon cinnamon teaspoon grated lemon rind. Beat egg whites until they hold a soft peak.. Add sugar gradually. Beat constantly until very stiff. 3. Fold in finely chopped almonds, cinnamon and grated lemon rind. 4. Drop from teaspoon onto greased cooky sheets. 5. Bake at 300 degrees about 5 minutes. 6. Makes about 5 dozen. OVERNIGHT OATMEAL COOKIES 4 cups raw quick cooking oatmeal cup salad oil 3 eggs cups brown sugar teaspoon vanilla cup chopped nuts cup chopped dates cup raisins. Mix oatmeal and salad oil together. Let stand overnight.. Beat eggs. Add brown sugar, salt and vanilla. 3. Add nuts, dates and raisins. 4. Drop from teaspoon onto ungreased ed cooky sheets. 5. Bake at 350 degrees about to 5 minutes. 6. Makes about 7 dozen.

12 Drop Cookies (Continued) SOUR CREAM DROPS cups sifted all purpose teaspoon soda P/ %. Sift, soda and salt together. cups brown sugar eggs teaspoon vanilla cup cultured sour cream cup chopped nuts. Cream butter. Add brown sugar gradually. Cream well. 3. Add eggs one at a time. Beat well after the addition of each. Add vanilla. 4. Add sifted dry ingredients and sour cream. Blend well. 5. Fold in chopped nuts. 6. Drop from teaspoon onto greased cooky sheets. 7. Bake at 350 degrees about to 5 minutes. 8. While hot, frost with Browned Butter Frosting. 9. Makes about 6 dozen. Browned Butter Frosting V3 teaspoons hot water cups powdered sugar teaspoon vanilla 0. Brown butter in saucepan.. Gradually add powdered sugar, stirring constantly.. Add hot water. Beat until smooth. Add vanilla. % cups all purpose teaspoons baking powder CARROT COOKIES 4 cup sugar cup cooked, mashed carrots ' teaspoon vanilla Sift three times with baking powder and salt. Cream butter. Add sugar gradually. Cream well. Add mashed carrots. Blend. Add vanilla. Add sifted dry ingredients. Blend. Drop from teaspoon onto greased cooky sheets. Bake at 350 degrees about 5 minutes. Frost with Orange Frosting while warm. Orange Frosting ' teaspoons grated orange ' tablespoons butter rind Powdered sugar tablespoons orange juice 8. Combine orange rind, orange juice and butter. 9. Add enough powdered sugar to make frostinq of spreading consistency. 0. Spread on warm cookies.. Makes about 6 dozen. cups all purpose teaspoon soda teaspoon cloves teaspoon cinnamon teaspoon nutmeg FRESH APPLE COOKIES % ft cups brown sugar egg cup milk cup finely chopped unpeeled apple cup chopped raisins cup chopped nuts. Sift, soda, salt, and spices together.. Cream butter. Add sugar gradually. Cream well. 3. Add egg. Beat until fluffy. 4. Alternately add sifted dry ingredients and milk. 5. Add fruit and nuts. 6. Drop from teaspoon onto greased cooky sheets. 7. Bake at 375 degrees 0 to minutes. 8. Frost with Vanilla Icing while hot. 9. Makes about 3 dozen. Vanilla Icing cups powdered sugar 3 tablespoons hot cream tablespoon soft butter Dash of salt teaspoon vanilla. Combine all ingredients. Beat until smooth. ft V4 I I CHOCOLATE NUT DROPS cup sugar eggs pound sweet chocolate. grated cups all purpose pound unblanched almonds, grated (3 cups) Cream butter. Add sugar gradually. Add eggs. Beat we Add salt, grated chocolate, and nuts. Blend. Drop from teaspoon onto greased cooky sheets. Bake at 35 degrees 5 to 0 minutes. Makes about dozen inch cookies. cup brown sugar egg squares unsweetened chocolate, melted cup sour milk CHOCOLATE DROPS teaspoon soda cups all purpose cup nuts or raisins Whole pecans or almonds for topping. Cream butter. Add sugar gradually. Add egg. Beat well. Add melted chocolate.. Add sour milk alternately with sifted dry ingredients. 3. Add nuts or raisins. 4. Drop from teaspoon, about one inch apart, onto greased cooky sheets. Place an almond or pecan on top of each. 5. Bake at 375 degrees about minutes. 6. Makes about 4 dozen. V* BACHELOR COOKIES % cup vegetable shortening cup brown sugar egg teaspoon vanilla cups cake teaspoon soda teaspoons baking powder cup chopped pecans. Cream butter and shortening Add brown sugar gradually. Cream until light and fluffy.. Add egg. Beat well. Add vanilla. 3. Add sifted dry ingredients. Blend lightly. Add pecans. 4. Drop from teaspoon onto greased cooky sheets. 5. Bake at 375 degrees about 0 minutes. 6. Makes about 5 dozen inch cookies. 3'/z 0 CRISP PEANUT COOKIES I teaspoon soda cups light brown sugar teaspoon cream of tartar eggs V* cups cake cup ground peanuts Cream butter. Add sugar gradually. Beat well.. Add eggs one at a time. Beat well after the addition of each 3. Sift dry ingredients together. Combine with ground pea nuts. Add to creamed mixture. 4. Drop from teaspoon onto greased cooky sheets. 5. Bake at 375 degrees 8 to 0 minutes. 6. Makes about 4 dozen -inch cookies.

13 Drop Cookies (Continued) l v 4 4 CHYLONG GINGER COOKIES cups and tablespoon all purpose teaspoon soda teaspoon cloves teaspoon ginger teaspoon mace. Sift, soda and spices together.. Cream butter. Add sugar gradually. 3. Add syrup. Cream mixture well. 4. Add eggs, one at a time. Beat well each. 5. Add dry ingredients and candied ginger. ' 3 A cup sugar tablespoons dark syrup eggs cup candied ginger, finely cut 6. Drop from teaspoon onto greased cooky sheets 7. Bake at 400 degrees about 8 to 0 minutes. 8. Makes about 4 dozen. OATMEAL COCONUT COOKIES cup sifted all purpose teaspoon soda teaspoon cream of tartar ' cup sugar after the addition of egg teaspoon vanilla I cup raw quick cooking oatmeal '/4 cup coconut. Sift, soda, cream of tartar and salt together.. Cream butter. Add sugar gradually. Cream well. 3. Add egg and vanilla. Beat well. 4. Add dry ingredients, oatmeal and coconut. Blend. 5. Drop from teaspoon onto greased cooky sheets. 6. Bake at 350 degrees about 0 minutes. 7. Makes 8 dozen inch cookies. S tablespoons butter cup brown sugar 3 eggs tablespoons molasses cup nuts, broken cup chopped dates SPICE DROPS. Cream butter. Add sugar gradually. cups all purpose teaspoon cloves teaspoon cinnamon teaspoon soda V4. Add eggs. Beat well. Add molasses, nuts, dates and sifted with spices, soda and salt. 3. Drop from teaspoon onto greased cooky sheets. 4. Bake at 35 degrees about 5 minutes. 5. Makes about 4 dozen. cups all purpose teaspoon allspice teaspoon cinnamon teaspoon soda cups sugar ROCKS 3 eggs cups dates, cut in small pieces I cups walnuts, broken in small pieces. Sift with allspice, cinnamon and soda.. Cream butter. Add sugar gradually. Add eggs. Beat well Add dry ingredients, dates and nuts. 3. Drop from teaspoon onto greased cooky sheets. 4. Bake at 400 degrees about to 5 minutes. 5. Makes abcul 4 dozen. cups brown sugar 3 eggs 3 cups all purpose teaspoon cinnamon teaspoon cloves DATE DROP COOKIES. Cream butter. Add sugar. Cream well. V* teaspoon soda teaspoons baking powder cups dates, cut in small pieces. Add eggs one at a time. Beat well after the addition of each. 3. Sift, cinnamon, cloves, salt, soda and baking powder together. Add to creamed mixture. 4. Add dates. 5. Drop from teaspoon onto greased cooky sheets. 6. Bake at 375 degrees about to 5 minutes. 7. Makes dozen I inch cookies. BUTTERSCOTCH COOKIES cups all purpose I cups brown sugar teaspoons baking powder eggs V* teaspoon vanilla cup chopped nuts. Cream butter. Add sugar gradually. Cream well.. Add eggs one at a time. Beat well after the addition of each. Add vanilla. 3. Sift, baking powder and salt together. Add nuts. 4. Add dry ingredients to creamed mixture. 5. Drop a level teaspoonful of dough onto greased cooky sheets. Cookies spread. 6. Bake at 400 degrees 8 to 0 minutes. 7. Makes about 9 dozen -inch cookies. egg whites V4 cup sugar teaspoon vanilla CHOCOLATE COCOROONS (6 ounce) package semisweet chocolate bits, melted and cooled cups coconut. Beat egg whites until foamy. Add salt. Continue beating until soft peaks are formed. l. Gradually add sugar. Continue beating until very stiff. 3. Fold in vanilla and cooled chocolate. 4. Add coconut. Blend thoroughly. 5. Drop from teaspoon onto lightly greased cooky sheets. 6. Bake at 300 degrees 0 to 5 minutes. 7. Makes about 5 dozen. CHRISTMAS CRISPS cups brown sugar (firmly packed) eggs cup grated nuts teaspoon vanilla cups and 3 tablespoons all purpose teaspoon soda. Cream butter. Add brown sugar gradually. Cream well.. Add eggs one at a time. Beat well after the addition of each. Add vanilla. 3. Sift and soda together. Add to creamed mixture. 4. Fold in grated nuts. 5. Drop from level teaspoon onto greased cooky sheets. 6. Bake at 350 degrees about minutes. 7. Makes about 9 dozen.

14 4 THE ELECTRIC COMPANY HOME SERVICE BUREAU Drop Cookies (Continued) % cup brown sugar egg cup all purpose teaspoon cinnamon NORWEGIAN COOKIES teaspoon nutmeg teaspoon cloves teaspoon soda 3 cup seedless raisins cup chopped walnuts. Cream butter. Add sugar and egg. Beat until fluffy.. Sift, spices and soda together. Add to creamed mixture. 3. Add raisins and walnuts. 4. Drop from teaspoon, inches apart, onto greased cooky sheets. 5. Bake at 350 degrees about minutes. 6. Makes 5 dozen inch cookies. pound almond paste cup less tablespoon sugar ALMOND MACAROONS 3 egg whites cup powdered sugar. Break almond paste in small pieces and mix with fingers. Add granulated sugar gradually.. Add 3 egg whites. Beat thoroughly. When well blended, stir in powdered sugar. 3. Drop from teaspoon onto cooky sheets covered with wrapping paper or shape with pastry tube. 4. Bake at 350 degrees about 5 minutes or until golden brown. 5. Remove from oven. Invert paper. If macaroons stick, dampen inverted paper with a cloth wrung from cold water. 6. Makes about dozen. CANDIED CHERRY MACAROONS cup sweetened condensed milk cups shredded coconut. Mix all ingredients. teaspoon almond extract cup candied cherries, cut in quarters. Drop from teaspoon, about one inch apart, onto greased cooky sheets. 3. Bake at 350 degrees about 0 minutes or until a delicate brown. 4. Makes about dozen. DATE KISSES egg whites 3 A cup chopped dates 4 cup chopped pecans % cup sugar teaspoon vanilla. Beat egg whites and salt until they hold a peak.. Gradually add sugar, beating constantly. 3. Fold in chopped dates, nuts and vanilla. 4. Drop from teaspoon about an inch apart onto well greased cooky sheets. 5. Bake at 50 degrees about 45 minutes. 6. Makes about 4 dozen. cup sugar 5 tablespoons water egg whites COCONUT KISSES pound coconut. Boil sugar and water to soft ball stage (36 degrees).. Beat egg whites until stiff. While still beating, slowly add hot syrup. 3. Add coconut and salt. 4. Drop from teaspoon onto well greased cooky sheets. 5. Bake at 50 degrees about 45 minutes. Remove from sheet immediately. 6. Makes about 4 dozen. \ 3 A cup light brown sugar egg tablespoon brandy cups cake teaspoon baking NESSELRODE COOKIES VA l teaspoon soda cup mixed glazed fruit, finely cut (pineapple, citron, cherries) cup broken walnuts. powder. Cream butter. Add brown sugar gradually. Cream well.. Add egg and brandy. Beat well. 3. Sift, baking powder, soda and salt together. Combine with fruit and nuts. Add to creamed mixture. 4. Drop from teaspoon about -inch apart onto well greased cooky sheets. 5. Bake at 350 degrees about 5 to 8 minutes. 6. Makes about 8 dozen inch cookies. cup brown sugar egg 3 4 cups all purpose teaspoon baking soda ',4 milk FROSTED FRUIT DROPS 3 4 cup candied cherries, cut in halves cup dates, cut in small pieces 3 /4 cup pecans, broken into small pieces. Cream butter. Add sugar gradually. Beat thoroughly.. Add egg. Cream until light and fluffy. 3. Sift, baking soda and salt together. 4. Alternately add sifted dry ingredients and buttermilk. 5. Add cherries, dates and pecans. Blend. 6. Drop from teaspoon onto greased cooky sheets. 7. Bake at 375 degrees 0 to minutes. 8. Makes about 8 dozen. 9. Frost with Browned Butter Frosting if desired. Browned Butter Frosting tablespoons butter tablespoon hot water cups powdered sugar VA cup cream 0. Brown butter in heavy saucepan.. Gradually add powdered sugar, stirring constantly.. Add hot water and cream as needed. Beat until smooth. Frost cookies quickly. 3. May be thinned with more cream if necessary.

15 SWEDISH GINGER COOKIES cup dark corn syrup teaspoon cloves Vl cup sugar Vl teaspoon cinnamon, melted teaspoon soda 6 tablespoons cream tablespoons cream teaspoon ginger 3 cups all purpose. Boil syrup one minute. Cool slightly.. Add sugar, melted butter, cream and spices. 3. Dissolve soda in cream. Add to above mixture with. 4. Refrigerate overnight. 5. Roll on ed canvas to Va inch thickness. Cut into desired shapes. (Are easy to decorate). 6. Place on greased cooky sheets. 7. Bake at 350 degrees about 0 to 5 minutes depending upon size and thickness of cooky. 8. Makes 4 to 5 dozen. cup powdered sugar cups all purpose SCOTCH SHORTBREAD 'A teaspoon baking powder V4. Cream butter. Add sugar gradually. Cream until light and fluffy.. Sift, baking powder and salt together. Add to creamed mixture. Blend until smooth. 3. Turn out onto ed surface. Roll or pat dough to VA inch thickness. 4. Cut with a cooky cutter. 5. Place on ungreased cooky sheets. 6. Bake at 350 degrees about 5 minutes. 7. Cookies may be decorated with small pieces of candied cherries and citron. 8. Makes about 5 dozen inch cookies. 3 teaspoon soda 3 /4 cup cocoa cup sugar CHOCOLATE MINT WAFERS egg cups all purpose teaspoon baking powder VA cup milk. Cream butter. Add salt, soda and cocoa. Blend thoroughly.. Add sugar. Cream well. Add egg. Beat well. 3. Sift and baking powder together. Add alternately with milk to creamed mixture. Place dough in refrigerator to chill. 4. Roll thin on ed canvas and cut with a inch cooky cutter. 5. Place on greased cooky sheets. 6. Bake at 350 degrees about 8 to 0 minutes. 7. Put cookies together with Mint Filling. Mint Filling VA cup cream Va ',4 teaspoon peppermint cups sifted powdered extract sugar 8. Blend all ingredients together thoroughly. 9. Mokes about 5 dozen double cookies. Rolled Cookies 3 cups brown sugar eggs cup molasses 3 cups all purpose teaspoons soda DUTCH FRUIT COOKIES teaspoon nutmeg Vl teaspoon cinnamon cup raisins, cut in pieces cup chopped black walnuts cup cream '3 cup sugar. Cream butter. Add brown sugar gradually. Cream well.. Add eggs one at a time. Beat well after the addition of each. 3. Add molasses and blend well. 4. Sift, soda, salt and spices together several times. Add to creamed mixture. 5. Fold in raisins and black walnuts. Chill several hours or overnight. 6. Roll out on well ed surface to VA inch in thickness. 7. Cut with 3-inch cooky cutter. 8. Place at least one inch apart on greased cooky sheets. 9. Brush each cooky with cream. Then sprinkle with sugar. 0. Bake at 400 degrees 0 to minutes.. Makes about 6 dozen large cookies. WHITE SUGAR COOKIES 3 cups all purpose cup sugar teaspoon soda 3 eggs teaspoons cream of tartar teaspoon vanilla teaspoon nutmeg. Sift, soda and cream of tartar together.. Cream butter. Gradually add sugar. 3. Add eggs one at a time. Beat well after the addition of each. Add vanilla and nutmeg. 4. Add dry ingredients. Blend well. Dough is soft. 5. Chill dough in refrigerator several hours. 6. Roll thin on well ed canvas. Cut with cooky cutter. 7. Place on ungreased cooky sheets. 8. Bake at 45 degrees about 8 minutes. 9. Makes 6V dozen, '/ inch cookies. ' cup sugar egg yolk teaspoons vanilla cups sifted all purpose STAR-BRIGHT COOKIES Vl teaspoon baking powder VA 3 tablespoons milk teaspoon peppermint extract 4 drops red food coloring. Cream butter. Add sugar gradually. Cream well.. Add egg yolk and vanilla. Blend. 3. Sift, baking powder and salt together. 4. Alternately add dry ingredients and milk. Blend. 5. Divide dough into thirds. To one third of the dough add the peppermint extract and red coloring. Mix well. Chill all dough thoroughly. 6. Roll white dough Vs inch thick on ed canvas. Cut with inch cooky cutter. Place on greased cooky sheets. 7. Roll pink dough Va inch thick on ed canvas. Cut with small star shaped cutter. Place a star in center of each round cooky. 8. Bake at 375 degrees about 8 to 0 minutes. 9. Makes about 5 dozen inch cookies.

16 CHRISTMAS STARS 3 A (or half butter, teaspoon vanilla half vegetable shortening) cup sugar cups all purpose. Cream butter. Add sugar gradually. Add vanilla and salt. Cream well.. Stir in. Work with finger tips until dough holds together. 3. Roll a small amount at a time on ed canvas. 4. Cut with small star shaped cutter. 5. Place on lightly greased cooky sheets. 6. Bake at 375 degrees about minutes. 7. Makes about 5 dozen. BUTTER COOKIES WITH MACAROON TOPS I cup sugar 4 egg yolks egg whites Rolled Cookies (Continued) 3 cups all purpose teaspoon baking powder Grated rind of lemon. Cream butter. Add sugar gradually. Add yolks and whites of eggs one at a time. Beat well after the addition of each.. Add, baking powder, grated lemon rind and salt. 3. Roll thin and cut with small round cutter. 4. Place on greased cooky sheets. 5. Top with Meringue. Meringue egg whites, stiffly beaten VA teaspoon cinnamon cup sugar» pound unblanched almonds, grated cups) ( 6. Beat egg whites until stiff. Add sugar gradually. Beat well. 7. Fold in grated nuts, cinnamon and salt. 8. Put small amount on top of each cooky. 9. Bake at 350 degrees about 0 to minutes. 0. Makes about 8 dozen. LEMON SNAPS % teaspoon lemon rind cup sugar 4 cups all purpose whole egg teaspoon baking powder egg yolk V* tablespoons lemon juice. Cream butter. Add sugar gradually. Blend well.. Add egg ond egg yolk, lemon juice and rind. Beat until light and fluffy. 3. Sift, baking powder and salt together. Add to creamed mixture and mix thoroughly. 4. Place in refrigerator to chill. 5. When chilled, roll thin and cut with a round cutter. I Work with small portion of dough at a time.) 6. Place on greased cooky sheets. 7. To make crackled surface brush each cooky with cold water before baking. 8. Bake at 375 degrees about to 5 minutes. 9. Makes about 7 dozen. 3 tablespoons finely chopped citron 3 tablespoons finely chopped candied orange peel 3 tablespoons finely chopped candied lemon peel ' 3 cup finely chopped blanched almonds V% teaspoon grated lemon rind LECHERLES 3 teaspoons cinnamon teaspoon cloves cup and 3 tablespoons powdered sugar eggs, beaten % cup strained honey teaspoons soda teaspoons hot water tablespoon orange juice cups all purpose. Put citron, candied peel and almonds through food chopper. Add grated lemon rind, spices and powdered sugar.. Add beaten eggs. Mix well. 3. Bring honey to boiling point. Cool. 4. Moisten soda in hot water. Add to fruit mixture with cooled honey and orange juice. 5. Add sifted. Combine. 6. Refrigerate overnight. 7. Roll small part of dough at a time on ed convas about la inch thick. (Dough is quite soft.) 8. Cut into '/xl inch rectangular strips. 9. Place on greased cooky sheets. 0. Bake at 350 degrees about 5 minutes.. Cool and frost with Fluffy Lemon Frosting. egg whites ' s cups powdered sugar Fluffy Lemon Frosting 3 tablespoons lemon juice tablespoon grated lemon rind. Beat egg whites and salt until they hold a soft peak. 3. Add powdered sugar and lemon juice alternately. Beat well Fold in grated lemon rind. Spread on top of cookies. 5. Makes about 7 dozen cups sifted all purpose 4 cup granulated sugar egg yolks, unbeaten BERLINER KRANZ. Sift and salt together. 4 hard cooked egg yolks, sieved cup light cream teaspoon vanilla teaspoon almond extract egg white, unbeaten Colored sugar, candied fruit for decoration. Cream butter. Add sugar gradually. Cream well. 3. Add unbeaten and cooked egg yolks. Beat until very light and fluffy. 4. Alternately add cream and dry ingredients. Add vanilla and almond extracts. Mix well. Chill several hours. 5. Roll 4 inch thick on ed surface. Cut with doughnut cutter. 6. Place on ungreased cooky sheets. Brush lightly with egg white. 7. Sprinkle with colored sugar or decorate with small pieces of candied cherries, citron or angelique. 8. Bake at 375 degrees 6 to 8 minutes. 9. Makes dozen.

17 Rolled Cookies (Continued) cups light corn syrup Vl teaspoon soda LEBKUCHEN 4 cup lard cups all purpose. Heat corn syrup, soda and lard together. When hot add enough to thicken (about cups).. Cover. Keep in cool place for several days. Allow to soften 4' cups all purpose cups sugar (or enough to make stiff 4 teaspoon soda dough) teaspoons baking powder ' 3 cup chopped almonds teaspoon cinnamon cup chopped citron! 8 teaspoon cloves eggs 4 teaspoons salt cup sour cream 3. Cream butter. Add sugar gradually. Combine with first mixture. 4. Sift soda, baking powder, spices, salt and cups of together. 5. Flour almonds and citron with some of the remaining. 6. Add well beaten eggs and sour cream alternately with dry ingredients to creamed mixture. 7. Add citron, almonds and remaining. 8. Let stand a day or two in a cool place. (Allow dough to soften at room temperature before rolling.) 9. Roll to about % inch thickness. Cut in large oblong pieces about x3 inches. 0. Place on greased cooky sheets. Decorate with blanched almonds.. Bake at 350 degrees about 5 to 0 minutes or until delicately browned.. Makes about 6 dozen. (May be cut with small cutters if desired.) '3 cups all purpose cup sugar ' 4 DUSEN CONFECTO cup unblanched almonds, grated Vl teaspoons vanilla cup currant or raspberry jelly About cup sugar. Sift, sugar and salt together. Place in mixing bowl.. Cut in butter with dough blender until mixture resembles coarse meal. 3. Add almonds and vanilla. 4. Work mixture with fingers until a ball of dough is formed. 5. Roll very thin on lightly ed canvas. Cut with very small cooky cutter. 6. Place on lightly greased cooky sheets. 7. Bake at 350 degrees 8 to 0 minutes. 8. While cookies are still hot, spread bottom of one cooky with jelly. Place another cooky on top (sandwich fashion). 9. Roll in granulated sugar while warm. 0. Makes 6 to 7 dozen Vj inch cookies. 5 BUTTERED RUM COOKIES cup powdered sugar teaspoon almond extract tablespoons rum 4 cup finely grated almonds cups sifted all purpose. Cream butter. Add sugar gradually. Cream well. Add almond extract and rum.. Add almonds, and salt. Blend. Chill dough about hour. 3. Roll a small portion of dough about ]'a inch thick on ed canvas. 4. Cut with small cooky cutter. 5. Place on greased cooky sheets. 6. Bake at 375 degrees 8 to 0 minutes. 7. When cool, spread bottom of half the cookies with Rum Frosting. Put another cooky on top, sandwich fashion. Rum Frosting 4 teaspoon rum cups powdered sugar Cream 8. Cream butter. Add sugar gradually. Cream well. Add rum and enough cream to make frosting of spreading consistency. 9. Makes about 4 dozen sandwich cookies. I cup sugar ',4 cups unblanched almonds, grated MONDCHENS cup all purpose t grated lemon rind '4. Cream butter. Add sugar gradually. Cream well.. Add remaining ingredients. Knead lightly. 3. Roll about VA inch thick. Cut with crescent cutter. 4. Place on greased cooky sheets. 5. Bake at 400 degrees about 0 to minutes. Ice while hot. Icing cups powdered sugar About tablespoons hot water teaspoon vanilla 6. Combine ingredients to make an icing that spreads easily. 7. Makes about 3 dozen. cup soft butter DELICIOUS SUGAR COOKIES cup powdered sugar cup all purpose teaspoon vanilla. Combine all ingredients with pastry blender.. Shape into a ball with hands. 3. Roll thin on ed canvas. Cut with 3-inch cooky cutter. 4. Place on greased cooky sheets. 5. Bake at 400 degrees about 0 minutes, depending on size of cookies. 6. Makes dozen 3-inch cookies.

18 Rolled Cookies (Continued) CRISS CROSS RASPBERRY COOKIES 3 teaspoons baking powder 3 cup sugar egg yolks tablespoons milk teaspoon vanilla Raspberry jam cups all purpose. Cream butter. Add sugar gradually. Beat well.. Add egg yolks one at a time. Beat well after the addition of each. Add vanilla. 3. Sift, baking powder and salt together. 4. Alternately add dry ingredients and milk. Blend. 5. Roll on ed canvas about Va inch thick. Cut with inch cooky cutter. 6. Place half of the circles on greased cooky sheets. 7. Place 'A teaspoon of jam in center of each cooky. 8. Make a criss cross cut in center of other cookies. Place on top of jam. Press edges firmly together with a fork. 9. Bake at 375 degrees about 8 to 0 minutes. 0. Makes about 7 dozen inch cookies. PIN WHEELS 3 A cups all purpose egg yolk teaspoons baking powder teaspoon vanilla teapoon salt 3 tablespoons milk 3 A square unsweetened 3 A cup sugar chocolate, melted. Sift with baking powder and salt.. Cream butter. Add sugar gradually. Cream well. 3. Add egg yolk and vanilla. Blend. 4. Add sifted dry ingredients and milk. 5. Divide dough into two equal portions. Add chocolate to one portion. 6. Refrigerate dough until firm and easy to handle. 7. Roll both portions VB inch thick on well ed canvas. 8. Place one on top of the other. Roll as for jelly roll. Wrap in waxed paper. 9. Refrigerate overnight. 0. Slice in Vs inch slices. Place on greased cooky sheets.. Bake at 375 degrees about 8 minutes.. Makes about 8 dozen inch cookies. cup sugar 3 cups all purpose teaspoon soda teaspoon nutmeg SOUR CREAM COOKIES egg, well beaten cup thick sour cream Sugar. Sift sugar,, salt, soda and nutmeg together.. Cut butter into dry ingredients with dough blender. 3. Add well beaten egg to sour cream. Add to butter mixture. Blend. 4. Chill several hours or overnight. 5. Roll thin on ed canvas. Cut with cooky cutter. 6. Sprinkle with sugar or decorate cookies. 7. Place on greased cooky sheets. 8. Bake at 450 degrees about 8 to 0 minutes, depending on thickness of cookies. 9. Makes about 6 dozen 3 inch cookies. CHOCOLATE PECAN WAFERS 3 squares unsweetened chocolate, melted teaspoon vanilja. Melt chocolate. Cool slightly. cup sugar eggs 3 4 cup all purpose 3 -i cup pecans, finely chopped. Cream butter. Add salt, vanilla and sugar. Blend well. 3. Add eggs. Beat until light and fluffy. 4. Add melted chocolate, and nuts. Mix well. 5. Place in refrigerator to chill thoroughly. 6. Roll thin on well ed canvas. Cut with small cooky cutter. 7. Place on greased cooky sheets. 8. Bake at 35 degrees 0 to minutes. 9. Makes about dozen 3/A inch cookies. 6 cup sugar cups oil purpose egg yolks Grated rind of lemons teaspoon lemon juice SWISS COOKIES egg yolks (coating for cookies) Sugar and cinnamon ( tablespoon cinnamon to cup sugar). Cream butter. Add sugar gradually. Cream well.. Add egg yolks, lemon juice ond rind, salt ond. Mix thoroughly and chill for several hours. 3. Roll to, inch thickness on a ed canvas. Cut with a cooky cutter. 4. Beat the remaining yolks slightly and brush over cookies. Sprinkle with sugar and cinnamon mixture. 5. Place on greased cooky sheets. 6. Bake at 400 degrees about 0 to 5 minutes or until golden brown. 7. Makes about 3 dozen. TRILBYS eggs cup brown sugar /3 cups all purpose cups raw quick cooking teaspoon soda oatmeal, ground V*. Cream butter. Add brown sugar gradually. Add eggs one at a time. Beat well after the addition of each.. Add ground oatmeal. 3. Add sifted dry ingredients. 4. Roll on slightly ed canvas. Cut into rounds about inches wide and VB inch thick. 5. Place on greased cooky sheets. 6. Bake at 350 degrees about minutes. 7. Put cookies together with date filling after they arc baked. Date Filling I cup white sugar pound pitted dates, finely cup water cut ( cups) 8. Cook all ingredients together until dates are soft and mixture is thick. 9. Makes about 5 dozen:

19 tablespoons butter cup powdered sugar egg teaspoon almond extract cup cake ALMOND MOONS VA Rolled Cookies (Continued) cup grated unblanched almonds (measure after grating). Cream butter. Add sugar gradually. Add egg and almond extract. Beat well.. Add, almonds and salt. 3. Roll thin on ed canvas. Cut with crescent cutter. 4. Place on greased cooky sheets. 5. Bake at 350 degrees about to 5 minutes. 6. Makes about 4 dozen. 4 cups all purpose cups sugar 4 teaspoons cinnamon 3 eggs, beaten SPECULATIUS (Crisp Christmas Cooky) teaspoons lemon rind teaspoons powdered ammonium carbonate egg white tablespoon water Va cup sugar. Sift, sugar, cinnamon and salt together.. Cut butter into dry ingredients with dough blender until mixture resembles coarse meal. 3. Add beaten eggs and grated lemon rind. Mix well. Chill dough overnight. 4. Remove dough from refrigerator. Let stand at room temperature about hour. Add ammonium carbonate. Knead until well blended. 5. Roll on ed canvas about Va inch thick. 6. Place on greased cooky sheets. 7. Combine egg white and water. Brush over top of cookies. Sprinkle with sugar. 8. Bake at 375 degrees 8 to 0 minutes. 9. Makes about 9 dozen 3 inch cookies. 3 cups all purpose teaspoon baking powder teaspoon soda teaspoons ginger GINGER DREAMS cup shortening cup sugar eggs cup molasses VA cup boiling water. Sift with baking powder, soda, salt and ginger. Cream shortening. Add sugar gradually. Cream well. 3. Add eggs. Beat until light and fluffy. Add molasses. 4. Add sifted dry ingredients and boiling water. 5. Chill dough until firm. 6. Roll out dough Va inch thick. Cut with round cooky cutter. 7. Place on greased cooky sheets. inch 8. Bake at 375 degrees 8 to 0 minutes. Cool. 9. To make the sandwich cookies, spread Ginger Creme Fill ing on half the cookies. Cover with remaining cookies. 0. Makes 6V dozen. Ginger Creme Filling VA teaspoon ginger cups powdered sugar teaspoon cinnamon VA cup milk GRETCHEN'S CINNAMON STARS 3 egg whites pound unblanched VA almonds, grated (3 cups pound powdered sugar Grated rind of lemon ( cups and table- teaspoon cinnamon spoons) Powdered sugar for rolling. Beat egg whites until frothy. Add salt and continue beating until stiff but not dry.. Add powdered sugar gradually. (Remove about cup of this mixture for topping before adding other ingredients.) 3. Add grated almonds, lemon rind and cinnamon Blend lightly. 4. Sprinkle a board sugar instead of. or canvas generously with powdered 5. Roll only a very small portion of dough at a time, difficult to handle. 6. Roll cutter. It is VA inch thick. Cut with small star shaped cooky 7. Place on well greased cooky sheets. Frost with topping. 8. Bake at 300 degrees about 0 minutes. 9. Remove stars from cooky sheets immediately after taking from oven as they break easily. 0. Makes about 90. Store in covered tin box. V 3 cup sugar MISSION BELLS egg yolk tablespoons wine cups all purpose. Cream butter. Add sugar gradually. Cream until light and fluffy.. Add salt, egg yolk and wine. 3. Add. Blend well. Chill dough several hours. 4. Roll on ed surface to Va inch thickness. 5. Cut with small bell shaped cutter. 6. Place on ungreased cooky sheets. 7. Bake at 375 degrees about 8 minutes or until lightly browned. VA 3. well. 8. When cold decorate with green frosting and red candies. 9. Makes 8 to 9 dozen small cookies. cup boiling water cup brown sugar cup molasses cups all purpose Pour water over GINGERBREAD MEN butter.. Add dry ingredients sifted together. teaspoon soda tablespoon ginger teaspoon nutmeg Va teaspoon cloves Add sugar and molasses. 3. Chill thoroughly and roll. Cut with gingerbread cutter. 4. Place on greased cooky sheets.. Cream butter. Add sugar, salt, ginger, cinnamon and 5. Bake at 375 degrees about 0 minutes. milk. Mix until smooth and of spreading consistency. 6. Makes about 4 dozen depending upon size of cutter. 7 Mix

20 3 ' cups cake teaspoon soda 3 A cup sugar eggs CHECKERBOARD WAFERS Refrigerator Cookies teaspoon vanilla cup crisp rice cereal, crushed fine squares unsweetened chocolate, melted tablespoons sugar. Sift, soda and salt together.. Cream butter. Add sugar gradually. Cream well. 3. Add eggs one at a time. Beat well after the addition of each. Add vanilla. 4. Add sifted dry ingredients and rice cereal. Mix thoroughly. 5. Divide dough in half. 6. Combine melted chocolate and tablespoons sugar. Add to of dough. 7. Shape each portion of dough into x x inch bars. Wrap in waxed paper. Refrigerate until firm. 8. Cut bars lengthwise into xx inch bars. 9. Place four bars of alternating color together to form square cooky with a checkerboard design. 0. Refrigerate overnight.. Slice thin.. Place on greased cooky sheets. 3. Bake at 375 degrees 8 to 0 minutes. 4. Makes I dozen -inch cookies. CARTWHEEL COOKIES Dough cups all purpose cup brown sugar teaspoon soda cup granulated sugar egg. Sift, soda and salt together.. Cream butter. Add brown sugar and granulated sugar gradually. Cream well. 3. Add egg. Beat until fluffy. 4. Add dry ingredients. Mix thoroughly. 5. Chill several hours. Chocolate Fruit Filling cups very finely cut dates package semi-sweet tablespoons sugar chocolate bits '.'3 cup water V* cup finely chopped nuts 6. Place dates, sugar and water in a saucepan. 7. Cook about 5 minutes or until thick. Stir constantly. Remove from range. 8. Add chocolate and nuts. Stir until chocolate is melted. Cool. 9. Divide chilled dough in half. 0. Roll dough on ed canvas into a rectangle 8x x V's inch thick.. Spread half of filling over dough.. Roll lengthwise as for jelly roll. 3. Repeat with remaining dough and filling. 4. Wrap rolls in waxed paper. Refrigerate overnight. 5. Slice into Vs inch slices. 6. Place on greased cooky sheets. 7. Bake at 350 degrees 8 to 0 minutes. 8. Makes about 6 dozen. 8 FROZEN COCONUT COOKIES eggs cup brown sugar cup white sugar cup melted butter teaspoon lemon extract teaspoons baking powder cups all purpose cups finely chopped shredded coconut. Beat eggs slightly. Add sugar, shortening and lemon extract. Beat well.. Sift dry ingredients. Add to the first mixture. 3. Add coconut and mix thoroughly. 4. Pack into greased bread pan. Place in refrigerator overnight. 5. Remove from pan and slice. 6. Place on greased cooky sheets. 7. Bake at 400 degrees about 0 to minutes. 8. Makes about 3 dozen. AGNES' SCOTCH OATMEAL COOKIES cup other shortening I cup white sugar cup dark brown sugar teaspoons vanilla eggs cups all purpose. Cream butter and shortening together. teaspoon soda 3 cups raw quick cooking oatmeal, ground cup finely chopped walnuts. Gradually add white and brown sugar. Blend well. 3. Add vanilla. 4. Add eggs one at a time. Beat well after the addition of each. 5. Sift, measure and sift three times with soda and salt 6. Turn mixer to low speed. Add sifted dry ingredients. 7. Fold in oatmeal and chopped nuts. 8. Shape into rolls about inches in diameter. Chill overnight. 9. Cut in slices about inch thick. 0. Place on greased cooky sheets. I. Bake at 350 degrees about minutes.. Makes about 9 dozen V inch cookies. cup lard cup granulated sugar cup brown sugar 3 eggs 4 cups all purpose REFRIGERATOR COOKIES teaspoons cinnamon ' pound almonds or walnuts, finely chopped ( cups) teaspoon soda tablespoon hot water. Cream butter and lard. Add sugar gradually. Cream thoroughly.. Add eggs one at a time. Beat well after the addition of each. 3. Sift and cinnamon together. Dredge nuts with part of it. 4. Mix soda with hot water. 5. Add, soda mixture and ed nuts to creamed butter. 6. Pack in deep pan lined with waxed paper. Chill in refrigerator overnight. 7. Cut in thin slices. Cut cookies into small squares or rectangles if slices are too large. 8. Place on greased cooky sheets. 9. Bake at 375 degrees about 8 to 0 minutes. 0. Makes about 6 dozen.

21 Refrigerator Cookies (Continued) FRUIT FILLED REFRIGERATOR COOKIES cups brown sugar 3 eggs 4 cups all purpose teaspoon cinnamon teaspoon soda 3 A. Cream butter. Add sugar gradually. Cream well.. Add eggs one ot a time. Beat well offer the addition of each. 3. Sift with cinnamon, soda and salt. Add to creamed mixture. 4. Divide dough in half. Roll each half V4 inch thick. 5. Cover rolled dough with filling. Filling cup pitted dates, cut in ' cup water small pieces cup nuts, finely cut cup sugar 6. Cook dates, sugar and water until dates are soft. Add nuts and cool. 7. Roll like jelly roll. 8. Chill in refrigerator overnight. 9. Slice thin. 0. Place on greased cooky sheets.. Bake at 375 degrees about 0 to minutes.. Makes about 4 dozen. 3 cups all purpose 3 4 teaspoon soda 3 /t cups sugar egg WHIRLIGIGS. Sift, salt and soda together. teaspoons vanilla 3 tablespoons water squares unsweetened chocolate, melted Hot milk. Cream butter. Add sugar gradually. Cream well. 3. Add egg and vanilla. Beat well. 4. Add sifted dry ingredients and water. Blend. 5. Divide dough in half. Add melted chocolate to V' of the dough. 6. Shape each piece of dough into rolls about VA inches in diameter and inches long. 7. Refrigerate several hours until firm. 8. Cut rolls in half lengthwise. Brush cut surface with hot milk. 9. Place a chocolate half of roll onto a yellow half roll. Press together firmly. Refrigerate. 0. Again cut rolls in half lengthwise. Brush cut surface with hot milk.. Turn one-half of roll end for end so that a chocolate portion is touching a yellow portion. There will now be four quarters of alternating color.. Refrigerate several hours. 3. Cut in thin slices. 4. Place on greased cooky sheets. 5. Bake at 35 degrees 8 to 0 minutes. 6. Makes 8 dozen -inch cookies. 9 RUM REFRIGERATOR COOKIES cups and 6 tablespoons cup sugar all purpose egg teaspoon ground cardamom tablespoon rum cup almonds, finely Grated rind of lemon chopped teaspoon baking powder cup citron, finely chopped. Cream butter. Add sugar gradually. Cream well.. Add egg. Beat until fluffy. 3. Add rum, lemon rind and sifted dry ingredients. 4. Fold in almonds and citron. 5. Shape into inch rolls. Wrap in waxed paper. Refrigerate until firm. 6. Cut in thin slices. 7. Place on ungreased cooky sheets. 8. Bake at 350 degrees about 0 minutes. 9. Makes about 5 dozen. ',4 V4 cup lard cup granulated sugar cup brown sugar, tightly packed egg drop anise oil ALMOND STICKS teaspoon soda 4 teaspoon cinnamon cup unblanched almonds, grated egg yolk, beaten (coating for cookies) cups all purpose tablespoon water teaspoon baking powder. Cream butter and lard together.. Add granulated and brown sugar gradually. Cream well. 3. Add egg. Beat well. Add anise oil. 4. Sift, baking powder, soda, salt and cinnamon together. 5. Add dry ingredients and grated nuts. Blend. 6. Pack into a greased waxed paper lined 7x x V inch pan. 7. Refrigerate overnight. 8. Cut into thin strips. 9. Place on ungreased cooky sheets. Brush with beaten egg yolk which has had tablespoon water added. 0. Bake at 350 degrees about 0 minutes.. Makes about 3 to 4 dozen. RUM KISSES egg whites cup pecans, grated cups sifted powdered sugar cup walnuts, grated. Beat egg whites until stiff.. Add powdered sugar gradually. Beat well. 3. Fold in grated nuts. 4. Refrigerate about an hour. Shape into rolls about inch in diameter. Refrigerate overnight. 5. Cut into VA inch slices. 6. Place on greased cooky sheets. 7. Bake at 350 degrees about 0 minutes. 8. Frost while warm with: cups sifted powdered sugar Frosting 9. Blend to spreading consistency 0. Makes about 4 dozen. About 3 tablespoons rum

22 Refrigerator Cookies (Continued) CHOCOLATE JIMMY COOKIES cups all purpose teaspoon soda z cup powdered sugar, firmly packed teaspoon vanilla cup raw quick cooking oatmeal Chocolate Jimmies. Sift, soda and salt together.. Cream butter. Add sugar gradually. Cream well. 3. Add dry ingredients, vanilla and oatmeal. Blend. 4. Divide dough into 3 equal portions. Shape each portion into a roll inches in diameter. 5. Roll shaped dough in Chocolate Jimmies until well covered. 6. Refrigerate several hours or over night. 7. Slice VA inch thick. 8. Place on greased cooky sheets. 9. Bake at 35 degrees about 6 minutes. 0. Makes 9 dozen cookies. BUTTERSCOTCH SNAPS cup light brown sugar I egg teaspoon vanilla cups all purpose teaspoons baking powder teaspoon ginger cup finely chopped walnuts. Cream butter. Add brown sugar. Cream until light and fluffy.. Add egg and vanilla. Blend. 3. Sift, salt, baking powder and ginger together. Add to creamed mixture. 4. Add chopped walnuts. Chill about one hour. 5. Shape into rolls about two inches in diameter. Chill until firm enough to slice thin. 6. Place on lightly greased cooky sheets. 7. Bake at 375 degrees about 0 minutes. 8. Makes about 6V dozen inch cookies. SCOTCH SCONES 3 tablespoons brown sugar I Powdered sugar cups all purpose. Place brown sugar in cup measure and fill cup with powdered sugar.. Cream butter. Add sugar gradually. Cream well. 3. Add and mix well. 4. Form into rolls about 5 or 6 inches long. Place in refrigerator overnight. Slice thin. 5. Place on greased cooky sheets. 6. Bake at 400 degrees about 0 to minutes. 7. Makes about 4 dozen. BLACK WALNUT SLICES cups all purpose Vs teaspoon cream of tartar Va teaspoon soda cup brown sugar egg teaspoon vanilla tablespoons cream cup dates, finely cut cup black walnuts, finely chopped. Sift, salt, cream of tartar and soda together.. Cream butter. Add sugar gradually. Beat until fluffy. 3. Add egg. Beat well. Add vanilla. 4. Add sifted dry ingredients alternately with cream. 5. Fold in dates and nuts. 6. Shape into inch rolls. Wrap in waxed paper and refrigerate several hours or until firm. 7. Cut in thin slices. 8. Place on greased cooky sheets. 9. Bake at 375 degrees about 0 to minutes. 0. Makes about 5 dozen. cup sugar teaspoon almond extract LEOPOLD SCHNITTEN I cup sifted all purpose teaspoon cinnamon teaspoon allspice Squares and Strips VA pound grated almonds ( cups) tablespoons sugar VA teaspoon cinnamon. Cream butter. Add sugar gradually. Cream well. Add almond extract.. Sift, cinnamon, allspice and salt together. Add to creamed mixture. 3. Add almonds. Blend well. 4. Press dough into greased 7x x inch pan. 5. Bake at 350 degrees 5 to 30 minutes. 6. Mix sugar and cinnamon. Sprinkle over top. Cut into bars while warm. 7. Makes about 4 dozen small bars. 0 JELLY MERINGUE FILBERT BARS Bottom Layer teaspoon vanilla cup powdered sugar,i cups all purpose egg yolk cup jelly. Cream butter. Add sugar, egg yolk, vanilla and. Blend thoroughly.. Press firmly into an ungreased 9x 3x inch pan. 3. Bake at 375 degrees about 5 minutes. 4. When slightly cooled, spread jelly over entire surface. Top Layer egg VA teaspoon cinnamon cup sugar cup filberts, grated 5. Beat egg until light and fluffy. 6. Add sugar, cinnamon and grated nuts. Mix thoroughly. 7. Spread this mixture as evenly as possible over jelly on bottom layer. 8. Bake at 35 degrees about 5 minutes. Let cool. Cut into bars. 9. Makes about 36.

23 Squares and Strips (Continued) cup brown sugar TOFFEE NUT BARS Bottom Layer cup all purpose. Cream butter. Add brown sugar gradually. Blend thoroughly.. Add. Mix well. 3. Press firmly into an ungreased 7x lxl inch pan. 4. Bake at 350 degrees about 0 minutes. Let cool slightly. Top Layer eggs teaspoon baking powder cup brown sugar teaspoon vanilla cup coconut tablespoons all purpose cup unblanched almonds, chopped 5. Beat eggs until light. Add brown sugar and vanilla. Blend 6. Sift, baking powder and salt together, creamed mixture. Mix until smooth. 7. Add coconut and chopped nuts. 8. Spread evenly over slightly cooled bottom layer. 9. Bake at 350 degrees about 35 minutes. 0. When cool cut into bars. I. Makes about 4. PINEAPPLE DIAMONDS Filling cup crushed pineapple cups sugar. Cook on low heat until thick as jam. Cool. Pastry 3 cups all purpose 4 3 A cup milk 3 tablespoons sugar cup grated nuts Stir into. Mix, salt, sugar, and butter together until mixture looks like coarse meal. Add milk. 3. Divide dough into two parts. Roll thin and line an ungreased 0x5 inch flat pan with half the dough. 4. Spread filling evenly over dough. Sprinkle with grated nuts. 5. Roll out other half of dough. Pierce with fork and place over filling. 6. Bake at 350 degrees about 30 to 35 minutes. 7. Cut into diamond shapes while warm. 8. Makes about 4 dozen. squares unsweetened chocolate eggs cup sugar WALNUT BROWNIES teaspoon vanilla 3 A cup all purpose VA teaspoon baking powder 3 A cup broken walnuts. Melt butter and chocolate over low heat. Cool.. Blend eggs, sugar and vanilla. 3. Sift, salt and baking powder together. Add to egg mixture. Stir to blend. 4. Add nuts and cooled chocolate mixture. Stir to blend. 5. Pour into greased 7x lxl inch pan. 6. Bake at 350 degrees about 5 minutes. 7. Cut in squares. 8. Makes dozen. JANET'S CHOCOLATE STRIPS ounces unsweetened cup sugar chocolate teaspoon vanilla cup all purpose eggs cup grated pecans l.melt chocolate and butter together. Cool slightly.. Beat eggs until light and fluffy using high speed of electric mixer. Add sugar gradually. Beat well. Add vanilla. 3. Fold in cooled chocolate mixture and. 4. Pour into a greased 9x 3x inch pan. Sprinkle with grated pecans. 5. Bake at 35 degrees about 30 minutes. 6. Cut while warm into one inch strips. Cool in pan. 7. Makes about 4 dozen. cup soft butter WALNUT SLICES Bottom Layer cup all purpose. Blend soft butter and.. Press firmly into a greased 9x9x inch pan. 3. Bake at 350 degrees about 5 minutes. cups brown sugar Top tablespoons all purpose 4 teaspoon baking powder Layer eggs, slightly beaten teaspoons vanilla cup broken walnuts cup coconut cup grated hazelnuts V3 cup powdered sugar unbeaten egg white HAZELNUT SLICES Stiff raspberry or strawberry jam. Combine grated nuts, sugar and egg white. Mix well.. Form into a long strip (4 inches long by inches wide) on a greased cooky sheet. 3. Make a depression the length of the strip and fill with jam. 4. Bake at 350 degrees about 5 to 0 minutes. 5. When cool, cut into half inch slices and remove from sheet. 6. Makes about Combine brown sugar,, baking powder and salt. 5. Add remaining ingredients. Blend. 6. Spread evenly over baked bottom layer. 7. Bake at 350 degrees about 5 minutes. 8. When cold, spread with Orange Frosting. Orange Frosting cups powdered sugar tablespoons orange juice tablespoons melted butter teaspoons lemon juice 9. Blend ingredients. 0. Spread evenly over top layer,. Cut into slices.. Makes 3.

24 Squares and Strips (Continued) RASPBERRY FILLED SQUARES Vs cups all purpose 'i teaspoon soda cup brown sugar cup raw quick cooking oatmeal. Sift, soda and salt together. cup coarsely chopped walnuts cup melted butter V* cup chopped raisins cup raspberry jam. Add brown sugar, oatmeal and walnuts. Combine. 3. Add melted butter. Blend. 4. Press half of mixture into a greased 7x x inch pan. 5. Cover with combined raisins and jam. Top with remaining mixture. 6. Bake at 375 degrees about 30 minutes. 7. When cold cut into squares. 8. Mokes about 30. cup sugar eggs V* cup milk 3 A cup all purpose CHOCOLATE DEVILS 4 squares unsweetened chocolate, melted teaspoon vanilla cup nuts, broken. Cream butter. Add sugar gradually. Cream well. Add eggs one at a time. Beat well.. Add dry ingredients and milk alternately. 3. Add melted chocolate, vanilla and broken nut meats and mix well. 4. Pour into greased 7x x inch pan. 5. Bake at 350 degrees about 5 minutes. 6. Cut into inch strips while warm. 7. Makes about 40. FUDGE SQUARES squares unsweetened chocolate 'A cup light corn syrup % cup sugar V*. Melt chocolate and butter over low heat.. Add remaining ingredients. Blend. teaspoons vanilla cups raw quick cooking oatmeal cup chopped nuts 3. Pack firmly into greased 8x8x inch pan. Sprinkle a few nuts on top if desired. 4. Bake at 375 degrees about 30 minutes. 5. Cool. Remove from pan. Cut in squares. Wrap in waxed paper. Store in refrigerator. 6. Makes about 6. CINNAMON NUT SQUARES cup light brown sugar egg yolk cups all purpose teaspoon cinnamon egg white cup chopped pecans. Cream butter. Add sugar gradually. Cream well.. Add egg yolk and beat well. 3. Sift and cinnamon together. Add to above mixture 4. Put into greased 7x x inch pan. 5. Beat egg white slightly with fork. Spread over dough in pan and cover with chopped pecans. 6. Bake at 300 degrees about 45 to 50 minutes. Cut into squares while hot. 7. Makes about 3 dozen. CORN FLAKE DREAM BARS CHOCOLATE DREAM BARS First Part cup all purpose cup brown sugar l.mix and brown sugar. Cut in butter with dough blender or two knives, as you would for pie crust.. Pat mixture into buttered shallow jelly roll pan (0x5). 3. Bake at 350 degrees about minutes or until slightly brown. l V* cup brown sugar tablespoons all purpose teaspoon baking powder 4. Mix in order given. Second Part (6 ounce) packages chocolate bits eggs, slightly beaten teaspoon vanilla 5. Pour and spread evenly over baked crust. 6. Bake at 350 degrees 0 to 5 minutes. Cool. Cut squares or bars. 7. Makes about 48. V4 cup light brown sugar Bottom Layer cup all purpose. Cream butter. Add brown sugar gradually. Cream well. Add.. Press into well greased 9x 3x inch pan. 3. Bake at 350 degrees about 5 minutes. eggs cup light brown sugar teaspoon vanilla -» Top Layer cup corn flakes cup moist coconut cup broken walnuts 4. Beat eggs. Add sugar. Continue beating until light and fluffy. 5. Fold in remaining ingredients. 6. Spread on top of baked crust. 7. Bake at 350 degrees about 0 to 5 minutes. 8. Cut into strips or squares while warm. 9. Makes about 4 dozen.

25 I DATE BARS cup all purpose small pieces teaspoon baking powder cup chopped nuts ', 3 eggs pound pitted dates, cut in cup sugar. Sift, baking powder and salt together.. Add dates and nuts. Mix well. 3. Beat eggs until light. Add sugar gradually. Mix well. 4. Add remaining ingredients. Blend thoroughly. 5. Pour into a greased 9x9x inch pan. 6. Bake at 350 degrees about 35 minutes. 7. Cut into bars while warm. Roll in powdered sugar if desired. 8. Makes about 4. CALIFORNIA DREAM BARS First Port cup brown sugar cup melted butter cup all purpose. Mix ingredients and line bottom and sides of on unqreased 7x lxl inch pan. Press firmly.. Boke at 375 degrees about 5 minutes. Second Part eggs tablespoons all purpose cup brown sugar I cup pecans, broken into teaspoon baking powder small pieces cup coconut 3. Beat eggs until light. Add remaining ingredients. Mix thoroughly. 4. Spread over baked crust. Return to oven. 5. Bake at 375 degrees about 5 minutes longer. 6. When cold cut into strips, squares or bars. 7. Makes about 30. cup brown sugar egg yolk teaspoon vanilla TOFFEE SQUARES Squares and Strips (Continued) cups all purpose pound sweet chocolate cup chopped nuts. Cream butter. Add sugar gradually. Beat well.. Add egg yolk and vanilla. Blend. 3. Add and salt. Blend to moisten. 4. Spread in a rectangle about 0x5 inches on a greased cooky sheet, or in a greased 0x5 inch pan. 5. Bake at 350 degrees about 0 minutes. 6. While slightly warm, spread with melted chocolate. Sprinkle with chopped nuts. 7. Cut into small squares. 8. Makes about 6 to 7 dozen. 3 cups all purpose teaspoon soda cups raw quick cooking oatmeal SHERRY DATE STRIPS Pastry cups light brown sugar cup soft butter. Sift, soda and salt together. Combine with oatmeal and brown sugar.. Blend soft butter into dry ingredients with pastry blender. 3. Divide dough into halves. Firmly press of dough into a greased 9x 3x inch pan. 4. Spread with filling. Filling pound pitted dates, 4 teaspoon nutmeg ground '/» cup light brown sugar /6 teaspoon black pepper cup Sherry wine cup blanched almonds 5. Blend ground dates, brown sugar, wine, nutmeg, salt and black pepper. 6. Cook, stirring frequently, until slightly thick. Cool slightly. 7. Toast almonds under broiler until browned. Chop. Add to filling. 8. Spread filling on unbaked pastry. 9. Sprinkle remaining pastry on top of filling. Press flat. 0. Bake at 350 degrees about 30 minutes.. Cool slightly. Cut into narrow strips.. Makes about 5 dozen. I cup light brown sugar egg yolk BUTTERSCOTCH TREATS teaspoon vanilla cups all purpose V*. Cream butter. Gradually add sugar. Beat well.. Add egg yolk and vanilla. Blend. 3. Add and salt. Blend to moisten. 4. Spread into a greased 0 x 5 x inch pan. 5. Bake at 350 degrees about 0 minutes. 6. While slightly warm, spread with Butterscotch Frosting. Butterscotch Frosting ' powdered sugar cup cream teaspoon vanilla cup light brown sugar cup chopped nuts About V cups sifted. Place butter, cream and brown sugar in saucepan.. Bring to the boiling point at a high heat. Boil rapidly for minute. 3. Remove from heat. Gradually add powdered sugar. Beat constantly until mixture loses its gloss and is of spreading consistency. 4. Blend in vanilla. Stir until smooth. 5. Quickly frost top of Butterscotch Treats. Sprinkle with chopped nuts. 6. Cut into squares or strips. Makes 5 to 6 dozen small cookies.

26 Squares and Strips (Continued) FROSTED ALMOND STRIPS '4 cup sugar egg yolk tablespoon water cups all purpose teaspoon cream of tartar ' z teaspoon soda 4 teaspoon vanilla egg white % cup powdered sugar cup finely chopped, blanched almonds. Cream butter. Add sugar gradually. Cream well.. Combine egg yolk and water; add to butter mixture. Mix well. 3. Sift, cream of tartar, soda and salt together. 4. Add to creamed mixture. Blend thoroughly. Chill dough about 30 minutes. 5. Roll into a rectangle about Va inch thick. 6. Beat egg white until it holds a soft peak. Add powdered sugar and vanilla. Continue beating until mixture resembles a thin frosting. 7. Spread over entire surface of dough. Sprinkle with chopped almonds. 8. Cut into strips inch wide and 3 inches long. 9. Carefully place strips on lightly greased cooky sheets. 0. Bake at 350 degrees about 0 minutes or until very light brown. I, Makes about 3 dozen. FILBERT BARS Bottom Layer cup sifted all purpose 4 3 tablespoons brown sugar. Combine, brown sugar and salt.. Cut in butter with dough blender until the mixture resembles coarse meal. 3. Press mixture firmly on bottom of greased 7x x inch pan. 4. Bake at 350 degrees about 5 minutes. Remove from oven and add Filbert Filling. Filbert Filling eggs teaspoon vanilla % cup light brown sugar V4 cup dark corn syrup % cup chopped filbert nut tablespoons melted butter meats 5. Beat eggs slightly. Add remaining ingredients. Mix well. 6. Spread on top of baked crust. 7. Bake at 350 degrees about 35 minutes longer. 8. Cool. Cut into squares or bars. 9. Makes about 8 bars. OATMEAL DATE SQUARES 3 A cups raw quick cooking teaspoon soda oatmeal cups all purpose % cup light brown sugar. Mix dry ingredients and work in butter thoroughly.. Pack half of mixture in the bottom of a greased 8x8x inch pan. 3. Cover with Date Filling. Date Filling 3 A pound dates, cut in pieces cup water cup sugar tablespoons lemon juice ' cup nuts, chopped 4. Boil dates, sugar, salt and water until thick. Remove from range. Cool and add lemon juice and nuts. 5. Add remaining crumb mixture, pressing it down well. 6. Bake at 375 degrees about 40 minutes. Cut in squares. 7. Makes about cup honey cups sugar tablespoons water cup chopped nuts '4 cup chopped citron '4 cup chopped candied orange peel teaspoons cinnamon teaspoon cloves *-* LAURA'S LEBKUCHEN teaspoon cardamom 3 4 cups sifted all purpose teaspoon soda teaspoon powdered ammonium carbonate eggs 4 cup orange juice. Place the honey, sugar and water in saucepan. Bring to a boil. Cool.. Combine nuts, citron, orange peel, spices,, soda, ammonium carbonate and salt. Mix well. 3. Beat eggs until light. Add orange juice and honey mixture. Add dry ingredients. Mix well. Cover. 4. Store in refrigerator several days. 5. Spread dough in a greased 5V' x IOV inch pan. 6. Bake at 350 degrees 30 to 35 minutes. 7. Glaze while hot with Lebkuchen Glaze. Lebkuchen Glaze cup powdered sugar tablespoons hot water teaspoon vanilla 8. Combine all ingredients. Spread over lebkuchen. 9. Cut into x4 inch squares. Wrap in cellophane or transparent waxed paper. Store in tightly covered container. These lebkuchen improve with age. 0. Makes 0 cookies. Miscellaneous DATE CHEWS (7'4 ounce) package egg, slightly beaten pitted dates cup brown sugar, firmly cup walnuts packed cup moist coconut cup moist coconut. Grind dates and walnuts in food chopper using medium blade. Add cup coconut.. Combine egg and brown sugar. Blend in dates, walnuts and coconut. 3. Shape into inch long fingers, using about one tablespoon of mixture. 4. Roll in cup coconut. Place on greased cooky sheets. 5. Bake at 350 degrees about 0 minutes. 6. Makes dozen. 4 cup sugar egg, beaten '4 cup cream SPRUCE BAKELS teaspoon vanilla ' 4 teaspoon baking powder % cups all purpose. Cream butter. Add sugar gradually. Cream well.. Add beaten egg, cream and vanilla. Blend. 3. Add sifted dry ingredients. Mix well. 4. Put through a cooky press onto ungreased cooky sheets. Use flat wide design. Make cookies about 3 inches long. 5. Bake at 375 degrees about 8 minutes. 6. Makes 8 dozen.

27 Miscellaneous (Continued) SWEDISH LACE COOKIES cup sugar 3 tablespoons all purpose. Cream butter. Add sugar gradually.. Alternately add and milk. tablespoons milk cup blanched almonds, very finely chopped 3. Add almonds. 4. Place in saucepan. Heat to boiling point, stirring constantly. Remove from heat. 5. Drop a level tablespoonful of batter onto greased cooky sheets. Space about 5 inches apart. 6. Bake at 350 degrees about 8 minutes or until well browned. The cooky spreads, and is lacy thin. 7. Remove from oven. Let stand about minute on cooky sheet until they can be removed with spatula. They will still be very hot. 8. Roll into cornucopias. 9. Makes about 0 cookies. BUTTERSCOTCH FILLED WAFERS V* teaspoon baking powder cup light brown sugar V* egg egg white teaspoon maple flavoring VA cup grated pecans teaspoon vanilla V* cups sifted all purpose. Cream butter. Add sugar gradually. Cream well.. Add egg. Beat well. Add flavorings. 3. Sift, baking powder and salt together. Add to creamed mixture. Blend. Knead gently until dough is smooth. Chill dough. 4. Roll a small portion of dough at a time on ed canvas to about Vs inch thickness. 5. Cut with inch round cooky cutter. 6. Place on greased cooky sheets. 7. Brush half the wafers with slightly beaten egg white. Sprinkle with grated pecans. 8. Bake at 375 degrees 8 to 0 minutes or until delicately browned. Remove at once. 9. When cool, spread flat side of plain wafers with Toasted Nut Filling. Top with wafers with pecans on top. Toasted Nut Filling cup pecans tablespoons butter cup light brown sugar egg yolk tablespoons hot water teaspoons vanilla 0. Place pecans in shallow pan., Toast in oven at 35 degrees about 0 minutes. Grate nuts.. Combine brown sugar, hot water, butter and egg yolk in small saucepan or double boiler. Cook at a low heat until mixture thickens. Cool. 3. Add vanilla and grated pecans. 4. Spread between cookies. 5. Makes about A dozen inch cookies. FROSTING FOR DECORATING COOKIES egg white cup powdered sugar, Beat egg white until it holds a soft peak.. Add sugar gradually. Continue beating until sugar is dissolved and frosting stands in stiff peaks. 3. Frosting becomes very hard when dry. 5 CHRISTMAS PFEFFERNUESSE cup melted butter cup sugar eggs teaspoon grated lemon rind teaspoon anise oil cups sifted all purpose teaspoons cinnamon teaspoon cloves teaspoon soda cup finely chopped citron cups finely chopped blanched almonds Powdered sugar. Combine melted butter, sugar and eggs. Blend well.. Add lemon rind and anise oil. 3. Sift, cinnamon, cloves and soda together. Add to butter mixture. Blend. 4. Add citron and almonds. 5. Shape into small balls using about teaspoonful of dough. 6. Place on greased cooky sheets. 7. Bake at 350 degrees to 4 minutes. 8. Coat with powdered sugar. 9. Makes about dozen cookies. CINNAMON NUT COOKIES cup vegetable shortening cup chopped nuts teaspoon vanilla cups sifted all purpose teaspoon cold water teaspoon cinnamon cup powdered sugar '/3 cup powdered sugar. Cut shortening and butter into and salt until mixture resembles coarse meal.. Add powdered sugar. Mix well. 3. Add nuts, vanilla and water. Mix well. 4. Form into balls inch in diameter. 5. Place on ungreased cooky sheets. 6. Bake at 350 degrees 5 to 0 minutes. 7. Combine cinnamon and cup powdered sugar. 8. When cookies are cool roll them in cinnamon mixture. 9. Makes about 5 dozen cookies. SPRITTS COOKIES cups all purpose cup and tablespoon egg sugar teaspoon vanilla 3 4 teaspoon almond extract. Sift, sugar and salt together.. Cream butter well. 3. Add unbeaten egg, sifted dry ingredients and flavorings. Blend well. 4. Knead dough in hands until it is soft and pliable. 5. Press dough through cooky press onto ungreased cooky sheets. 6. Decorate cookies with colored sugar. 7. Bake at 450 degrees about 8 minutes. 8. Makes 6 dozen.

28 Miscellaneous (Continued) PRINCESS DELIGHTS cup vegetable shortening cups sifted all purpose cup granulated sugar teaspoons baking powder cup light brown sugar cup moist coconut, teaspoons vanilla coarsely chopped. Cream shortening and butter. Add granulated and brown sugar gradually. Cream well. Add vanilla.. Sift salt, and baking powder together. Add to creamed mixture. 3. Add coconut. Blend. 4. Shape into small balls using about level teaspoonful of dough. 5. Place on ungreased cooky sheets. 6. Bake at 35 degrees 0 to 5 minutes. 7. When cool, roll in Spiced Powdered Sugar. '/«8. 9. cup powdered sugar teaspoon nutmeg Spiced Powdered Sugar Combine all ingredients. Makes about I dozen cookies. V4 teaspoon cinnamon Dash of white pepper CHOCOLATE DIPPED CREAMS cup all purpose cup cornstarch cup powdered sugar Vs. Sift and cornstarch together. teaspoon vanilla Powdered sugar cup chocolate bits, melted Nuts, coconut, chocolate jimmies. Cream butter. Add sugar gradually. Cream well. Add vanilla and salt. 3. Add sifted dry ingredients. Refrigerate or 3 hours. 4. Shape into small balls, triangles, crescents and bars. 5. Place inches apart on greased cooky sheets. 6. Bake at 375 degrees 5 to 0 minutes. 7. Roll in powdered sugar while hot. Cool. 8. Dip part of each cooky in melted chocolate, then in chopped nuts, coconut or chocolate jimmies. 9. Allow chocolate to harden before storing. 0. Makes 6 dozen. TOASTED COCONUT COOKIES 3 cup sugar egg yolk teaspoon vanilla cup all purpose teaspoon baking powder Dash of salt cup coconut, chopped and toasted. Cream butter. Add sugar gradually. Cream well.. Add egg yolk and vanilla. Beat until light and fluffy. 3. Sift, baking powder and salt together. Add to creamed mixture. 4. Mix in the coconut. 5. Shape into balls about the size of a hickory nut (about one teaspoonful). 6. Place cookies on lightly greased cooky sheets about 4 inches apart. 7. Bake at 350 degrees about 0 minutes. 8. Makes about 5 dozen inch cookies. CHOCOLATE SNOWFLAKES cup all purpose cup sugar teaspoon baking powder eggs '4 teaspoon vanilla squares unsweetened cup nuts, finely chopped chocolate Powdered sugar '4. Sift. Measure and sift again with baking powder and salt.. Melt chocolate and butter over low heat. Stir in sugar. Transfer to small mixer bowl. 3. Add eggs one at a time. Beat well after the addition of each. Add vanilla. 4. Add and chopped nuts. Blend well. 5. Refrigerate 4 to 5 hours or until dough is firm enough to handle. 6. Roll into balls about % inch in diameter. Roll in powdered sugar. 7. Place inches apart on greased cooky sheets. 3. Bake at 400 degrees about 0 minutes. 9. Makes 6 dozen. THREE LEAF CLOVERS egg yolks cup sugar egg whites teaspoon vanilla Candied cherries, cut in V4 pound filberts, finely small pieces grated < cups) Citron, cut in thin strips '4 pound unblanched almonds, finely grated ( cups). Beat egg yolks until light. Add sugar and vanilla. Beat thoroughly.. Add grated nuts and salt. 3. Beat egg whites until stiff. Add to nut mixture. 4. Flour hands to prevent dough from sticking to fingers. 5. Form dough into balls using VA teaspoon of dough for each ball. 6. Place 3 balls together on greased cooky sheets. Place a piece of candied cherry in the center of each clover and use citron for the stem. 7. Bake at 300 degrees about to 5 minutes. Do not brown. 8. Makes about 7 dozen V inch clovers. 6 FATTIGMANDS BAKKELSE (Norwegian) whole eggs egg whites 6 tablespoons sugar 6 tablespoons cream V4 cup melted butter tablespoon brandy teaspoon ground cardamom seed 3 Va cups all purpose. Combine whole eggs and egg whites. Beat until light.. Add sugar, cream, butter, brandy, cardamom seed and salt. Mix well. 3. Add and mix thoroughly. 4. Place dough on a lightly ed board or canvas. Roll about V4 inch thick. 5. Cut into diamond shapes. Make lengthwise slit about inch long through the center of the cooky and pull one end of the diamond through the slit. 6. Fry in deep fat at 375 degrees until they are a delicate brown. 7. Drain on absorbent paper. 8. Sprinkle with powdered sugar. Cool. 9. Makes about 4 dozen.

29 Miscellaneous (Continued) BOURBON BALLS cup vanilla wafer crumbs cup bourbon cup finely chopped pecans \'i tablespoons white corn ) cup sifted powdered sugar syrup tablespoons cocoa Powdered sugar. Combine dry ingredients.. Blend bourbon and corn syrup. 3. Mix all ingredients. 4. Form into inch balls. Roll in sifted powdered sugar. 5. Chill. HAZELNUT PUFF BALLS 4 egg whites pound powdered sugar pound grated hazelnuts (3 cups) Rind of lemon, grated. Beat egg whites until they hold their shape.. Add sugar and continue beating for 5 minutes with electric mixer. Divide batter. Save half for icing. 3. Add grated nuts and lemon rind to other half of mixture. 4. Dip hands in powdered sugar and form small balls. 5. Place on greased cooky sheets. 6. Make a dent in the center of each ball and fill with icing. Allow to dry five minutes. 7. Bake at 35 degrees about 5 to 8 minutes or until icing is a delicate brown. 8. Makes about 30. WALNUT PYRAMIDS i V* cups sifted all purpose Va cup light brown sugar I egg VA teaspoon baking powder teaspoon maple flavoring '.'+ teaspoon vanilla. Cream butter. Add sugar gradually. Cream well.. Add egg. Beat well. Add flavorings. 3. Sift, baking powder and salt together. Add to creamed mixture. Blend. Knead gently until dough is smooth. Chill dough. 4. Roll a small portion of dough at a time on ed canvas to about Va inch thickness. 5. Cut cooky dough using a inch, inch and inch cutter, to have three different sizes. 6. Place on greased cooky sheets. 7. Bake at 375 degrees 8 to 0 minutes. Remove at once. 8. When cool, spread the bottom of middle sized cooky with Walnut Filling. Place on top of largest cooky. 9. Spread the bottom of the small cooky with filling. Place on top of second cooky. This will form a pyramid of three cookies. 0. Top with a small amount of filling and decorate with candied cherry, citron or angelique. Walnut Filling cup walnuts tablespoons butter cup light brown sugar egg yolk tablespoons hot water teaspoons vanilla. Place walnuts in shallow pan.. Toast in oven at 35 degrees about 0 minutes. Grate nuts. 3. Combine brown sugar, hot water, butter and egg yolk in small sauce pan or double boiler. Cook at a low heat until mixture thickens. Cool. 4. Add vanilla and grated walnuts. 5. Spread between cookies (Step 8). 6. Makes about 36 three-layer pyramids. 7 ALMOND TARTS egg, beaten cups all purpose tablespoons water. Cut butter into. Blend until the mixture is about the size of peas.. Combine egg and cold water. Add to butter and mixture. Stir with fork until just blended. Knead lightly. 3. Roll into rectangle, x5 inches. Fold into thirds. Roll out again. Repeat three times. 4. Roll about Va inch thick. Cut into circles inches in diameter. 5. Fit pastry rounds into -inch ungreased muffin pans. Fill % full of Almond Paste Filling. 8 ounces almond paste 3 4 cups powdered sugar egg white Almond Paste Filling 6. Mix almond paste and sugar together in a bowl until consistency of corn meal. 7. Beat egg white until foamy, add rose water and water. Continue beating to soft peak stage. Combine with almond paste mixture. 8. Bake at 45 degrees about 5 minutes. Reduce temperature to 350 degrees and bake 0 to minutes longer or until crust is light brown. 9. Makes about 3 dozen. teaspoon rose water tablespoons water RANGER MACAROONS teaspoon soda cup brown sugar cup white sugar cups cornflakes large eggs cups raw quick cooking teaspoon vanilla oatmeal cups all purpose cup coconut teaspoon baking powder cup chopped pecans. Cream butter. Add sugar gradually. Cream well.. Add eggs. Beat well after the addition of each. Add vanilla. 3. Sift, boking powder, soda and salt together. Combine all dry ingredients. 4. Add to creamed mixture. Blend well. 5. Form into small balls. 6. Place on greased cooky sheets. 7. Bake at 375 degrees to 4 minutes. 8. Makes about 6 dozen. cups all purpose cup sugar V4 pound unblanched DANISH ALMOND RINGS almonds, finely grated ( cups) 3 /i egg, beaten teaspoons vanilla. Sift, salt and sugar together. Add grated almonds. Mix well.. Cut in butter with dough blender. 3. Combine egg and vanilla. Add to dry ingredients. Knead lightly on ed surface. 4. Roll teaspoonful of dough on board with palms of hand to size of 4-inch pencil. 5. Form rings, crossing the ends. 6. Place on ungreased cooky sheets. 7. Bake at 350 degrees about 5 minutes. 8. Makes about 8V dozen.

30 Miscellaneous (Continued) I l'/4 P/4 WHOLE PEANUT COOKIES cup brown sugar egg cups all purpose teaspoons soda teaspoons baking cup crushed corn flakes (measure after crushing) '/4 cups raw quick cooking oatmeal cup whole salted powder peanuts (with skins) Cream butter. Add brown sugar gradually. Cream well. Add egg. Beat well. 3. Sift, soda and baking powder together. 4. Fold sifted dry ingredients into creamed mixture. 5. Add crushed corn flakes, oatmeal and salted peanuts. 6. Form into balls about the size of walnuts. 7. Place on greased cooky sheets. 8. Bake at 350 degrees about 5 minutes. 9. Makes about 4 dozen. PEANUT BUTTER COOKIES cup shortening (half lard, half butter) cup white sugar cup brown sugar cup peanut butter eggs cups all purpose teaspoons soda. Cream shortening. Add sugar and peanut butter. Cream. Add unbeaten eggs. Beat well. 3. Add, soda and salt sifted together. 4. Form into balls the size of a walnut. 5. Place on greased cooky sheets. Flatten with tines of fork. 6. Bake at 350 degrees about 5 minutes. 7. Makes about 4 dozen. i V4 I. BRAZIL NUT SHORTBREAD cup sugar cups all purpose cup Brazil nuts, sliced Pieces of Brazil nuts for decorating Cream butter. Add sugar gradually. Cream well.. Add, salt and sliced nuts. Mix thoroughly. 3. Form into balls about the size of a small walnut. 4. Place on greased cooky sheets. Flatten balls by pressing piece of Brazil nut into the top of each. 5. Bake at 300 degrees about 5 to 0 minutes. 6. Makes about 6 dozen. 6 egg whites pound powdered sugar FILBERT STICKS. Beat egg whites until stiff. Beat at a low speed of minutes. pound grated hazel nuts (6 cups)! i Add sugar, salt and nuts, the electric mixer about 5 3. Press dough through cooky press using star shaped cutter. Shape into sticks or circles. Dough is soft. 4. Place on greased cooky sheets. 5. Bake at 350 degrees about 5 minutes. 6. Makes 0 dozen 3 inch sticks. l VA cup brown sugar cups all purpose PECAN FINGERS tablespoon water teaspoon vanilla cups finely chopped pecans. Cream butter. Add sugar gradually. Cream well.. Add, salt, water and vanilla. 3. Add pecans. Blend. 4. Shape dough into date-like pieces. 5. Place on greased cooky sheets. 6. Bake at 350 degrees 8 to 0 minutes. 7. Makes about 5 dozen. BON BON COOKIES cup dates, ground!i cup walnuts, ground teaspoon vanilla egg whites Va cup sugar teaspoon vanilla Red and green food coloring. Combine finely ground dates, nuts and vanilla.. Form into balls using teaspoon of mixture. 3. Beat egg whites and salt until stiff, using high speed of electric mixer. 4. Add sugar gradually. Beat on high speed. Beat well. Add vanilla. 5. Divide meringue in half. Tint one portion green and the other pink. 6. Using two teaspoons, roll balls in meringue. Swirl top. / 3 7. Place on greased cooky sheets. 8. Bake at 50 degrees about 30 minutes. 9. Makes about 4 dozen. CHERRY LOG MACAROONS I egg white!'4 cup sugar 4 teaspoon lemon extract cup corn flakes cup chopped candied cherries 4 cup chopped pecans tablespoons coconut. Beat egg white and salt until very stiff. Add sugar gradually. Continue beating until the mixture forms a firm peak. Add lemon extract.. Combine corn flakes, cherries, pecans and coconut. Fold into egg white mixture. 3. Divide mixture into to 4 equal portions. Dip fingers into water and shape into bars. 4. Place on well greased cooky sheet. 5. Bake at 35 degrees about 5 minutes. 6. Makes about cookies. 8 MEXICAN WEDDING CAKES cup powdered sugar I teaspoon vanilla cups all purpose. Cream butter. Add powdered sugar gradually. Cream until smooth.. Add, salt and vanilla. (Mixture is stiff.) 3. Pinch off small pieces of dough. 4. Place on ungreased cooky sheets. 5. Bake at 400 degrees about minutes. 6. Roll cakes in powdered sugar immediately ofter removing from oven. 7. Makes about 4 dozen.

31 CREAM CHEESE COOKIES 3 cups all purpose egg Vs teaspoons grated lemon rind (3 ounce) package cream teaspoon lemon juice cheese Candied cherries cup sugar. Sift and salt together.. Cream butter. Add softened cream cheese. Blend well. Add sugar gradually. Cream well. 3. Add egg. Beat until fluffy. Add lemon rind and juice. 4. Fold in dry ingredients. 5. Press dough through cooky press onto greased cooky sheets. 6. Decorate with small piece of candied cherry. 7. Bake at 350 degrees 8 to 0 minutes. 8. Makes about dozen. cup granulated sugar eggs SANDBAKKELSE Miscellaneous (Continued) teaspoon almond extract teaspoon vanilla % cups all purpose. Cream butter. Add sugar gradually. Cream well.. Add eggs one at a time. Beat well after the addition of each. Add almond and vanilla flavorings and salt. 3. Stir in. (Dough is quite soft.) Shape into a ball. Refrigerate several hours. 4. Press about teaspoonful of dough into individual sandbakkel pan. Begin at the bottom of pan and work upward toward the top edge of pan. Trim around the edge of pan. 5. Use enough dough to form a very thin hollow shell. Dip fingers into if dough is sticky. 6. Place individual pans on a cooky sheet or in a large shallow pan. 7. Bake at 350 degrees about 0 minutes or until delicately browned. 8. To remove place pans upside down on cooling rack until the cookies have cooled slightly. If the cookies do not release from pan, loosen edge with a pointed knife and tap bottom of pan. 9. Makes about 4 dozen. '.'4 cup brown sugar egg yolk cup all purpose SCANDINAVIAN DROPS egg white 3 A cup chopped nuts Tart jelly. Cream butter. Add sugar gradually. Add egg yolk. Beat until light.. Blend in. Roll dough into small balls about one inch in diameter. 3. Slightly beat egg white with a fork. 4. Dip cookies in egg white. Roll in chopped nuts. 5. Place on greased cooky sheets, making a depression in the centers. 6. Bake at 300 degrees about 5 minutes. Remove from oven and press down centers again and continue baking for 30 to 35 minutes. 7. Cool slightly and fill center with jelly. Candied cherries, small pieces of candied apricot or prune may be used. 8. Makes about dozen. 9 cups butter cup sugar 3 egg yolks 4 cups all purpose egg white ALMOND RINGS cup finely chopped unblanched almonds cup sugar teaspoon cinnamon. Cream butter. Add sugar gradually. Blend in egg yolks.. Add and mix until well blended. 3. Flour hands and form small pieces of dough into rings. 4. Dip into slightly beaten egg white, then dip into chopped almonds mixed with sugar and cinnamon. 5. Place on greased cooky sheets. 6. Bake at 350 degrees about to 5 minutes. Remove from sheets immediately. 7. Makes about 8 dozen. GINGER SNAPS 3 A teaspoons soda cup sugar teaspoon cinnamon '4 cup molasses teaspoon cloves egg I teaspoon ginger cups all purpose 3 tablespoons sugar. Cream butter. Add sugar gradually. Add molasses. Cream well.. Add egg and beat well. 3. Sift, salt, soda, cinnamon, cloves and ginger together. 4. Add sifted dry ingredients and combine. 5. Form into balls about the size of a walnut. Dip in sugar. 6. Place on greased cooky sheets about inches apart. 7. Bake at 375 degrees about 0 minutes. 8. Makes about 4 dozen. 3 A cup brown sugar egg teaspoon vanilla 3 A teaspoon baking powder BUTTER BALLS cups all purpose cup sugar Small pieces of cherries, citron or angelique. Cream butter. Add sugar, egg and vanilla. Cream well.. Add sifted dry ingredients. 3. Pinch off pieces of dough the size of a marble. Dip in granulated sugar. Roll in palm of hand until round. Dip in sugar again. 4. Place two inches apart on greased cooky sheets. 5. Decorate with pieces of cherry, citron or angelique. 6. Bake at 400 degrees about 0 minutes or until light brown. 7. Makes about 6 dozen. AUNT MARTHA'S GINGER SNAPS cup sugar cup molasses 3 cups all purpose tablespoon ginger teaspoon soda '/». Cream butter. Add sugar gradually. Cream well. Add molasses.. Sift with ginger, soda and salt. Add to first mixture. 3. Form into balls the size of a small walnut. 4. Place on greased cooky sheets. Flatten with the back of a tablespoon. 5. Bake at 375 degrees about 0 minutes. 6. Makes about 6 dozen.

32 Miscellaneous (Continued) NEUSEN SCHTANGEL (Nut Strips) egg teaspoon nutmeg cup sugar i/ pound walnuts, grated teaspoon lemon juice (% cups). Beat egg until light. Add sugar gradually. Add lemon juice and nutmeg.. Stir walnuts into egg mixture. 3. Pat or roll on waxed paper into 3 long strips about inches wide and 'A inch thick. Cover each strip with topping. I egg white teaspoon lemon juice Topping 7 tablespoons sugar 4. Beat egg white until stiff but not dry; add lemon juice. 5. Gradually add sugar, continue beating until mixture stands in firm peaks. 6. Spread on strips of dough. 7. Cut into inch bars. 8. Place on greased cooky sheets. 9. Bake at 35 degrees about 5 minutes. 0. Makes about 6 dozen. cup sugar '.4 cups all purpose ALMOND CRESCENTS cup blanched almonds, silvered cup powdered sugar. Cream butter. Add sugar gradually. Cream until light and fluffy.. Add salt, and almonds. 3. Shape into crescents using about tablespoon of dough. 4. Place on greased cooky sheets. 5. Bake at 300 degrees for 8 to 0 minutes. 6. Roll crescents in powdered sugar while hot. 7. Makes about 7 dozen. 6 tablespoons butter tablespoons powdered sugar teaspoon vanilla I cup cake '/» CHOCOLATE SANDIES teaspoons cold water (6 ounce) package semi-sweet chocolate bits, coarsely chopped cup chopped nuts Powdered sugar. Cream butter. Add powdered sugar gradually. Cream well. Add vanilla.. Add sifted cake and salt. Add water. Mix well. 3. Add chopped chocolate and chopped nuts. Blend thoroughly. 4. Shape into balls the size of a large marble ( teaspoon dough.) 5. Place on greased cooky sheets. 6. Bake at 300 degrees about 30 minutes. 7. When cool, roll in powdered sugar. 8. Makes 4 dozen inch cookies A pound sweet milk chocolate, melted cup shredded moist coconut CHOCOLATE CRISPS 3 4 cup chopped pecans 3 cups rice crispies. Melt chocolate over hot water.. Pour melted chocolate over coconut, pecans and rice crispies. 3. Shape into small mounds. 4. Place in refrigerator or a cold place overnight. 5. Makes about 7 dozen. IV* cups all purpose teaspoon soda Vs % 3 4 cup white sugar % cup brown sugar egg BRAZIL COOKIES teaspoon vanilla cup moist coconut, coarsely chopped cup Brazil nuts, coarsely chopped Candied cherries. Sift, soda and salt together.. Cream butter. Add white and brown sugar gradually. Cream well. 3. Add egg and vanilla. Beat well. 4. Turn mixer to low speed. Add sifted dry ingredients, chopped coconut and Brazil nuts. 5. Shape into balls the size of a small walnut. Top with a piece of candied cherry. 6. Place on greased cooky sheets. 7. Bake at 375 degrees about minutes. 8. Makes about 8 dozen. MERINGUE FUDGE DROPS egg whites «/ > cup sugar Vs teaspoon cream of tartar V* teaspoon almond extract Vs. Beat egg whites at a high speed of the electric mixer until foamy.. Add cream of tartar and salt. Beat until egg whites form a soft peak. 3. Add sugar a tablespoon at a time. Continue beating until smooth and satiny. Add almond extract. Mix well. 4. Cover ungreased cooky sheets with brown paper. 5. Drop from teaspoon to form mounds about the size of a walnut. Press center with tip of spoon to form a small cup. 6. Bake at 50 degrees about 30 minutes. 7. Remove from brown paper. 8. Fill hollows with Fudge Filling. Fudge Filling '.4 tablespoons sugar cup chocolate bits tablespoons chopped egg yolks pistachio nuts 9. Melt butter and chocolate at a low heat. 0. Beat egg yolks slightly. Add sugar. Blend.. Combine egg and chocolate mixtures. Blend well.. Cook at a low heat about 3 minutes. Stir constantly. Remove from heat. 3. Continue stirring until mixture is smooth and cooled. 4. Fill meringues with about teaspoon of fudge mixture. 5. Sprinkle with pistachio nuts.

33 Miscellaneous (Continued) CHOCOLATE LOG COOKIES cup sifted powdered sugar cup granulated sugar egg yolks teaspoons vanilla 3 tablespoons cocoa tablespoons warm water cups all purpose. Cream butter. Add powdered sugar and granulated sugar gradually. Cream well.. Add egg yolks one at a time. Beat well after the addition of each. Add vanilla. 3. Dissolve cocoa in warm water and add to creamed mixture. 4. Add sifted and salt a little at a time and beat until mixture is smooth. 5. Using a star shape cutter, press the dough through a cooky press onto greased cooky sheets. Make cookies about inches long. 6. Bake at 350 degrees about 5 minutes. 7. Cool. Dip the ends of each cooky into Cocoa Frosting, then dip into colored walnuts. Cocoa Frosting 3 tablespoons butter tablespoons sifted cocoa cup sifted powdered tablespoons cold coffee sugar teaspoon vanilla. Cream butter. Add one half of the sugar gradually. Add sifted cocoa and beat well.. Add coffee and remaining sugar and vanilla. Beat until smooth. Colored Walnuts Green coloring tablespoons warm water cups finely chopped walnuts. Dilute green coloring in warm water.. Add to chopped walnuts and blend thoroughly. 3. Place in 350 degree oven about 8 minutes to dry. (See step 7.) 4. Makes about 0 dozen. CHOCOLATE ACORNS. Use teaspoon of Chocolate Log dough. Roll lightly in the palm of the hand to form a small cone similar to an acorn.. Bake at 350 degrees about 5 minutes. 3. Cool. Dip wide end of each cooky into Cocoa Frosting. Then dip into colored walnuts. eggs tablespoon sugar cup sifted all purpose SWEDISH ROSETTES I cup milk ',4 teaspoon vanilla Fat for deep fat frying. Beat eggs very slightly in small deep bowl. Add sugar and salt.. Alternately add and milk. Beat until smooth. Add vanilla. 3. Heat fat to 375 degrees. Put the rosette iron into saucepan of deep hot fat; when well heated remove from fat, dip into batter. Be careful, do not let the batter run over the top of the iron. 4. Return the iron to the fat, immersing it completely for 5 to 30 seconds or until crisp and brown. Let drip well. 5. Slip rosettes off iron. Drain on absorbent paper. 6. Sprinkle with powdered sugar. Store in tightly covered container. Will keep about weeks. Points to remember:. If rosettes drop from mold, fat is too hot.. If rosettes are soft when cooked, they have been cooked too quickly. 3. If rosettes have blisters, the eggs have been beaten too much. cup dark molasses cup all purpose DANDY SNAPS teaspoon ginger 3 4 cup sugar Vs. Heat molasses to boiling. Add butter. Cool slightly.. Sift, ginger, sugar and salt together. Add to molasses. 3. Drop by teaspoon, 3 inches apart, onto greased cooky sheets. 4. Bake at 350 degrees about 0 minutes. 5. Remove from cooky sheets as soon as they come from oven. Shape into rolls over handle of wooden spoon. Work quickly. 6. If cookies harden before being shaped, put back into oven for a few seconds to soften. 7. Makes 7 dozen. CHOCOLATE MELT-AWAYS ' 4 cups powdered sugar cup walnuts, grated teaspoon vanilla 9 ounces sweet milk '.4 cups all purpose chocolate, melted. Cream butter. Add powdered sugar gradually. Cream well. Add vanilla.. Sift and salt together. 3. Add sifted dry ingredients and grated walnuts. 4. Melt milk chocolate over hot water. Blend into above mixture. 5. Shape into balls. (Use teaspoonful of dough.) Place on greased cooky sheets. (Cookies spread during baking.) 6. Bake at 50 degrees about 40 minutes. 7. Makes about dozen. 3 w PISTACHIO DELIGHTS cup sugar teaspoon lemon extract teaspoon almond extract egg yolks tablespoons milk cups all purpose teaspoon baking powder ',3 cup chopped blanched almonds egg white About cups finely chopped pistachio nuts. Cream butter. Add sugar gradually. Cream well.. Add egg yolks one at a time. Beat well after the addition of each. Add flavorings and milk. 3. Sift, baking powder and salt together. Add almonds. Add to creamed mixture. 4. Shape into balls, using teaspoonful of dough. 5. Dip in egg white. Roll in chopped pistachio nuts. 6. Bake at 350 degrees about 5 minutes. 7. Makes about 8 dozen cookies.

34 A EMS Acorns, Chocolate 3 Agnes'Scotch Oatmeal Cookies 8 Almond Crescents 30 Almond Kisses, Toasted 9 Almond Macaroons _ Almond Moons 7 Almond Kings _ 9 Almond Rings, Danish 7 Almond Sticks 9 Almond Strips, Frosted 4 Almond Tarts 7 Anise Drops, Self-Frosting 9 Apple Cookies, Fresh 0 Aunt Martha's Ginger Snaps- 9 B Bachelor Buttons _ 8 Bachelor Cookies 0 Berliner Kranz _ 4 Black Walnut Slices Black Walnut Treats 9 Bon Bon Cookies _ 8 Bourbon Balls _ 7 Brazil Cookies _ 30 Brazil Nut Shortbread _ 8 Brownies, Walnut Butter Balls 9 Butter Cookies with Macaroon Tops _ 4 Buttered Rum Cookies 5 Butterscotch Cookies Butterscotch Filled Wafers... 5 Butterscotch Snaps 0 Butterscotch Treats 3 C California Dream Bars 3 Candied Cherry Macaroons... Carrot Cookies _ 0 Cartwheel Cookies 8 Checkerboard Wafers 8 Cherry Log Macaroons 8 Cherry Macaroons, Candied... Chocolate Acorns 3 Chocolate Chunk Cookies 8 Chocolate Coconut Crispies... 7 Chocolate Cocoroons Chocolate Crisps _ 30 Chocolate Devils Chocolate Dipped Creams 6 Chocolate Dream Bars Chocolate Drops _ 0 Chocolate Jimmy Cookies 0 Chocolate Log Cookies 3 Chocolate Melt-Aways 3 Chocolate Mint Wafers 3 Chocolate Nut Drops 0 Chocolate Pecan Wafers 6 Chocolate Rum Mounds 8 Chocolate Sandies 30 Chocolate Snowflakes 6 Chocolate Strips, Janet's Chocolate Surprise Cookies... 8 Christmas Crisps Christmas Pfeffernuesse _ 5 Christmas Stars 4 Chylong Ginger Cookies Cinnamon Nut Cookies 5 c INDEX Eac Cinnamon Nut Squares Cinnamon Stars, Gretchen's... 7 Coconut Cookies, Frozen 8 Coconut Cookies, Toasted 6 Coconut Crispies, Chocolate... 7 Coconut Kisses Coconut Oatmeal Cookies Cocoroons, Chocolate Corn Flake Dream Bars Cream Cheese Cookies 9 Creams, Chocolate Dipped 6 Crescents, Almond 30 Crisp Peanut Cookies 0 Crispies, Chocolate Coconut... 7 Crisps, Chocolate 30 Crisps, Christmas Criss Cross Raspberry Cookies 6 Currant-Raisin Drops 9 D Dainty Orange Drop Cookies- 9 Dandy Snaps 3 Danish Almond Rings 7 Date Bars 3 Date Chews 4 Date Drop Cookies Date Kisses Date Oatmeal Squares 4 Date Sherry Strips 3 Delicious Sugar Cookies 5 Dipped Chocolate Creams 6 Dream Bars, California 3 Dream Bars, Chocolate Dream Bars, Cornflake Dusen Confecto 5 Dutch Fruit Cookies 3 F Fattigmands Bakkelse (Norwegian) 6 Filbert Bars 4 Filbert Bars, Jelly Meringue.. 0 Filbert Sticks 8 Filled Butterscotch Wafers 5 Fresh Apple Cookies 0 Frosted Almond Strips 4 Frosted Fruit Drops _ Frosted Maple Cookies 8 Frosting for Decorating Cookies 5 Frozen Coconut Cookies 8 Fruit Cookies, Dutch 3 Fruit Drops, Frosted Fruit Filled Refrigerator Cookies - 9 Fudge Meringue Drops 30 Fudge Squares G Ginger Cookies, Chylong Ginger Cookies, Swedish 3 Ginger Dreams 7 Ginger Snaps 9 Ginger Snaps, Aunt Martha's 9 Gingerbread Men 7 Gretchen's Cinnamon Stars... 7 H Hazelnut Puff Balls 7 Hazelnut Slices J Janet's Chocolate Strips Jelly Meringue Filbert Bars... 0 K I'»Si- Kisses, Coconut Kisses, Date _ Kisses, Rum 9 Kisses, Toasted Almond 9 L Lace Cookies, Swedish 5 Laura's Ixbkuchen 4 Lebkuchen 5 Lecheries 4 Lemon Snaps 4 Leopold Schnitten 0 Log Cookies, Chocolate 3 M Macaroons, Almond Macaroons, Candied Cherry... Macaroons, Cherry Log 8 Macaroons, Ranger 7 Maple Cookies, Frosted 8 Meringue Fudge Drops 30 Mexican Wedding Cakes 8 Mint Chocolate Wafers 3 Mission Bells 7 Mondchens - 5 Mounds, Chocolate Rum 8 N Nesselrode Cookies Neusen Schtangel (Nut Strips) 30 Norwegian Cookies Norwegian Fattigmands Bakkelse _ 6 Nut Chocolate Drops 0 Nut Cinnamon Cookies 5 Nut Squares, Cinnamon Nut Strips (Neusen Schtangel) 30 O Oatmeal Coconut Cookies Oatmeal Cookies 8 Oatmeal Cookies, Agnes'Scotch 8 Oatmeal Cookies, Overnight.. 9 Oatmeal Date Squares 4 Orange Drop Cookies, Dainty 9 Overnight Oatmeal Cookies... 9 P Peanut Butter Cookies 8 Peanut Cookies, Crisp 0 Peanut Cookies, Whole 8 Pecan Fingers 8 Pecan Wafers, Chocolate 6 Pfeffernuesse, Christinas 5 Pin Wheels 6 Pineapple Diamonds Pistachio Delights 3 Princess Delights 6 Puff Balls, Hazelnut 7 Pyramids, Walnut 7 R Raisin Cookies _ 9 Raisin-Currant Drops 9 Ranger Macaroons 7 Raspberry Cookies, Criss Cross 6 Raspberry Filled Squares Refrigerator Cookies 8 Refrigerator Cookies, Fruit Filled 9 Refrigerator Cookies, Rum 9 Rocks Rosettes, Swedish 3 Rum Buttered Cookies. 5 Rum Kisses _ 9 Rum Mounds, Chocolate 8 Rum Refrigerator Cookies 9 S I'n go Sandbakkelse _ 9 Scandinavian Drops 9 Schnitten, Leopold 0 Scotch Oatmeal Cookies, Agnes' 8 Scotch Scones 0 Scotch Shortbread 3 Self-Frosting Anise Drops 9 Sherry Date Strips 3 Snowflakes, Chocolate 6 Sour Cream Cookies _ 6 Sour Cream Drops 0 Speculatius (Crisp Christmas Cooky) 7 Spice Drops _ Spritts Cookies _ 5 Spruce Bakels _ 4 Star-Bright Cookies 3 Stars, Christmas 4 Stars, Gretchen's Cinnamon... 7 Sugar Cookies, Delicious 5 Sugar Cookies, White 3 Surprise Cookies, Chocolate... 8 Swedish Cookies _ 7 Swedish Ginger Cookies 3 Swedish Lace Cookies 5 Swedish Rosettes _ 3 Swiss Cookies 6 T Tarts, Almond 7 Three Leaf Clovers 6 Toasted Almond Kisses 9 Toasted Coconut Cookies 6 Toffee Nut Bars Toffee Squares 3 Trilbys _ 6 w Walnut Brownies _ Walnut Pyramids 7 Walnut Slices Walnut Slices, Black 0 Walnut Treats, Black 9 Whirligigs 9 White Sugar Cookies 3 Whole Peanut Cookies _ 8 FRUIT CAKES Brandied Fruit Cake 3 Christmas Fruit Cake 3 Dark Fruit Cake Gold Fruit Cake 5 Grandma's Fruit Cake 3 Light Fruit Cake Mrs. Hibbard's Fruit Cake 4 New Orleans Fruit Cake 6 No-Bake Fruit Cake 5 Southern Fruit Cake Treasure Chest Fruit Cake 4 Very Best Fruit Cake 4 White Fruit Cake _ Wine Fruit Cake 4 CHRISTMAS BREADS Christmas Crown 5 Christmas Trees _ 6 German Holiday Cake 3 Old Fashioned Christmas Stollen 5 Rich Christmas Stollen 6 PLUM PUDDINGS English Plum Pudding 7 Holiday Pudding 7 0,54-69,700

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