Show META GIVEN MENUS Experiments On Baking Are Helpful Weve We've b been bee e e n c. c experimenting per with vanilla wafer baking techniques techniques tech tech- recently The cookie sheets were prepared in three different ways in an attempt to find a way to keep the cookies from spreading The results were Interesting and may be helpful to you Baking the wafers on an un- un greased but floured sheet was the most satisfactory for the cookies baked to a perfectly uniform uniform uniform uni uni- form color and thickness The thin dust of flour apparently served as a sort of insulation to hold the heat more uniformly and offered enough friction to prevent the cookies from spreading spreading spreading spread spread- ing out thin around the edge Baking the soft rich dough on greased cookie sheets resulted in wafers with that crisp brown edging which we didn't want The greased surface gave the dough a chance to spread immediately immediately immediately imme imme- when the sheet was first put into the hot oven and naturally naturally naturally nat nat- that thin outside edge browned more quickly than the thc rest of the cookie In using a cookie sheet that was first greased then floured the cookies didn't spread but seemed to brown all aU over more quickly than the others Dusting an cookie sheet with flour is easily done First sprinkle nl flour lightly over the sheet then tip it from side to side until the entire surface is covered with a ver very fine dusting dusting dusting dust dust- ing of the flour Vanilla Wafers 1 cups cake flour Jour 1 teaspoon baking powder IA rf teaspoon salt It 3 cup fortified margarine or shorten shorten- Ing at room temperature 1 cup sugar 2 teaspoons vanilla 1 l egg 14 J cup milk Sift flour measure and resift three times with baking powder and salt Cream softened margarine margarine margarine mar mar- garine until smooth then stir in sugar gradually and beat until light and fluffy Stir in vanilla add egg and beat hard Stir in flour mixture alternately with the milk in two or three portions portions portions por por- beginning and ending with flour Fit pastry tube into end of pastry bag add third one-third of or the cookie batter at a time and squeeze uniform portions size of half a dollar onto a floured cookie sheet Bake in a moderate oven degrees F. F for 10 to 12 minutes or until a light brown Remove cookies from sheet to cake rack to cool Makes six dozen cookies Banana Crescents Crescent With Lemon Sauce Make Malte up your favorite recipe for tor a double crust pie Roll pastry into oblong 10 by 15 in cut into six 5 in squares Peel three large 10 to 1 or six small 4 to 5 in bananas dip in juice of i lemon and place on squares If large bananas are used cut in half crosswise In a small bowl combine 16 1 teaspoon mace i j teaspoon grated lemon rind and 1 tablespoon sugar Sprinkle each banana with G f teaspoon of this mixture Roll each square like jelly roll starting starting starting start start- ing at one corner Shape into crescents pinching open ends together Place on cookie sheet Brush with white of ot 1 egg beaten with 2 tablespoons tablespoons tablespoons table table- spoons water Bake 15 to 20 minutes minutes minutes min min- utes in a hot oven degrees F. F Serve warm with lemon sauce Six servings Lemon Sauce Mix U cup granulated sugar and 2 tablespoons cornstarch in saucepan Add 14 1 cups boiling water Mix thoroughly Add 1 cup white corn syrup syrup and a a. pinch of salt and cook until mixture mixture mixture mix mix- ture is thick and clear stirring constantly Add 1 teaspoon grated lemon rind and 1 tablespoon tablespoon tablespoon table table- spoon butter and cook over low heat until well blended Two vo cups sauce For adequate nutrition milk used in daily cooking and served as a beverage should total one quart for each child and one pint for each adult l |