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Show HOMEMADE GIFTS ARE WELCOMED If you have any inclination at all for whipping up sweet things, why not try this year letting Santa San-ta come from the kitchen. There will be no pushing through crowds and no expensive, decisions to make. A nice jar of cookies has been suggested as a welcome gift especially es-pecially when it is attractively wrapped with fluffy Christmas ribbon. A holiday cake in a pretty pret-ty wrapping or jar of marmalade will be appreciated and will endure long after the Christmas decorations decora-tions are stored away. For those who have the inclination, inclina-tion, the following recipes have been submitted: Christmas Gift Cookies (Makes 4 Dozen) 2 cups sifted all-purpose flour 2 teaspoons baking powder teaspoon salt cup shortening cup sugar 1 cup light com syrup 1 egg, beaten iy2 teaspoons vanilla extract cup seedless raisins y2 cup semisweet chocolate pieces. Sift together flour, baking powder pow-der and salt. Cream together shortening and sugar. Gradually add corn syrup, beating constantly. constant-ly. Add egg and vanilla extract. Gradually add dry ingredients. Add raisins and chocolate pieces. Drop by teaspoons on greased baking bak-ing sheet. Bake in moderately hot oven, 375 degrees F., for 12 minutes. Divinity Squares (Makes 1 pound) 1 cup firmly packed brown sugar 1 cup sugar cup dark corn syrup 2 egg whites Yi teaspoon salt 1 teaspoon vanilla extract 1 cup chopped nutmeats cup chopped maraschino cherries. Combine brown sugar, sugar and dark corn syrup. Bring to boiling point, stirring constantly. Boil rapidly, stiring constantly toward to-ward end of cooking until a small quantity, when dropped Into cold water, froms a very hard ball. Beat egg whites stiff. Gradually Gradual-ly add syrup, beating constantly, until mixture holds its shape. Add nut meats and cherries. Pour into greased pan 8x8x2. Cut in squares. Christmas Gift Fruitcake 2 cups sifted all-purpose flour teaspoon salt 1 teaspoon nutmeg 1 teaspoon cloves 1 teaspoon allspice lYi teaspoon cinnamon 3 teaspoons baking powder 2-3 cup sugar 2-3 cup shortening 1 cup cooked or canned cranberry cranber-ry sauce 1 teaspoon baking soda 2 tablespoons cold water iy2 cups seedless raisins 2-3 cup milk 1 cups chopped dates 2-3 cup chopped citron. Sift together flour, salt, spices and baking powder. Cream together to-gether shortening and sugar. Mash cranberry sauce and add. Dissolve Dis-solve baking soda in cold water and add. Add milk alternately with sifted dry ingredients. Add raisins, rais-ins, currants, dates and citron. Pour into greased oven - proof containers (the containers in which you are going to box the fruitcakes fruit-cakes as presents. Bake in slow oven, 300 deg. F. The length of the baking time depends upon the size of the container. Cool and cover with waxed paper. Store in uncovered container. Decorate just before giving. Orange Marmalade (Makes 1 six-ounce glass) 3 large oranges 2 large lemons Water Light corn syrup Sugar. Peel oranges and lemons. Slice peel paper-thin. Cut pulp into pieces. Measure peel and pulp separately. sep-arately. Measure twice as much water as peel and pulp combined (about 13 cups). Add all the water wa-ter to the peel only. Bring to a boil. Cook uncovered for 15 minutes. |