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Show and continue creaming-. Add eggi to creamed mixture. Add sifted dry ingredients and mix well. Chill Roll into small balls. Place on un-greased un-greased cookie sheet and flatten each ball with fork tines. Bake in a moderate oven (375 degrees F.) for 12 minutes. Yield: 4 doz. cookies. Suggestions For Summer Lunches Broiled Bacon- Peanut Butter Sandwiches 6 slices bacon, finely diced. 6 slices bread , 1 cup peanut butter Toast bread on one side. Spread peanut butter on other side. Place diced bacon on peanut butter, allowing 1 slice bacon for each sandwich. Broil until bacon is lightly crisped. Yield: 6 sandwiches. sand-wiches. Mayonnaise Vearl Loaf 3 cups diced cooked veal 3 tablespoons gelatin 3 tablespoons water 1 Vi cups hot veal stock cup diced celery cup sliced olives 1 cup cooked peas 3 hard-cooked eggs, diced i 2 tablespoons capers . 1 cup mayonnaise Trim veal of any fat and cartilage. car-tilage. Soak gelatin in water and dissolve in meat stock. ( Cool. Add remaining ingredients to diced veal. When gelatin mixture begin to congeal, combine with meat mixture and pour into loaf pan or 9-inch ring mold. Place in refrigerator refriger-ator and allow to stand until very firm. Yield: 8 to 10 servings. Peanut Crunch Cookies 1V2 cups sifted enriched flour- teaspoon soda y2 teaspoon baking powder teaspoon salt cup lard cup peanut butter crunch y2 cup granulated sugar cup brown sugar 1 egg, beaten Sift together flour, soda, baking powder and salt. Cream fat and peanut butter crunch. Add sugars |