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Show EH. JW' WWI Ht ,JW H ill .11 JUL !irJW"".WM. nPl 0 $ tujuin Cfmkht , Plan Your Christmas Goodies Now (See Recipes Below.) Holiday Sweets CHRISTMAS ia the time when the larder Is constantly raided and homemakers i have to plan more than enough to take care of snack ideas the family comes up with at a moment's mo-ment's notice. Christmas is a time when good- ies are in demand. de-mand. Have sev- LYNN CHAMBERS' MENU Baked Ham and Sweet Potatoes Waldorf Salad Hot Rolls Succotash Beverage Pineapple Chiffon Pie 1 egg, separated I cups flour 1 teaspoon cinnamon 4 cupa pecans, chopped Cream butter and sugar; beat in egg yolk, then flour sifted with cinnamon; cin-namon; blend in pecans. Spread thin on a buttered flat tin. Beat egg white stiff and spread on top. Bake In a hot (373-degree) oven for eight to 10 minutes, then cut In squares while still warm. Maple Creams 1 cop maple sugar 1 cup light brown sugar cup water H teaspoon almond extract Walnut meats Cook the sugars and water to the soft ball stage (240-degrees) ; add almond extract. Cool to lukewarm, then beat until creamy but firm. Knead until smooth, form into small balls and press a walnut meat into each ball. Chocolate Taffy 1 enp brown sugar M cup com syrup cup water 1 cup molasses 14 teaspoon salt t tablespoons batter 4 ounces chocolate, melted 1 tablespoon vanilla Combine first she ingredients. Cook slowly, stirring constantly un- eral Jars or tins of cookies ready If you want to keep the sweet tooth satisfied. With the gala recipes I'm giving you today, everyone is certain cer-tain to be satisfied! It isn't enough just to have several sev-eral kinds of delectable cookies on hand. You'll need candies, too, and probably some festive popcorn balls to place on the tree. THE FIRST of the recipes In this parade of holiday sweets is a chewy type that keeps well and Is extra good eating. Make one recipe or two, but I guarantee that tven that won't be enough as soon as the word gets around how really good Party Chews are: Party Chews (Makes 40 1H-Inch squares) tt cup batter or sabstitute cap brown sugar 1 cap sifted floor I eggs 1 eup brown sugar 1 teaspoon vanilla H teaspoon salt 1 cap shredded coconut 1 enp oven-popped rice cereal 1 cap chopped nut meats til mixture boils. Cook to (290-de-grees) the soft-crack soft-crack stage. Pour into a buttered pan and then I pour chocolate ' over candy and as edges cool, fold in toward thw rantar AAA Blend butter and sugar thoroughly. thorough-ly. Add flour and mix. Press mixture mix-ture on bottom of a shallow baking pan (9 x 11 inches). Bake in a moderate (350-degree) oven about 19 minutes or until a delicate brown. Beat eggs well. Add sugar gradually and continue beating until mixture Is light and fluffy. Add flavoring, salt and coconut. Blend in rice cereal and nut meats. Mix well and spread on baked crust. Bake in a moderate oven about 29 minutes. Remove from oven and cut into squares while warm. Pecan Molasses Brownies vanilla and continue folding until cool enough to pull. Pull until cold and cut into pieces. HERE IS a cookie which is very much like the praline for which the South is so famous. Ji cup flour (4 cup plus 2 tablespoons) ta-blespoons) teaspoon salt 1 cup pecan meats H cup butter H cap powdered sugar H cup pure dark molasses 1 egg Sift flour, measure and sift twice with salt. Lightly mix in broken Brazil Nat Patties (Makes 36 patties 1-lnches In diameter) di-ameter) 2V4 cops sugar cop milk 2 tablespoons batter Y cups coarsely chopped Bracll nuts 1 teaspoon vanilla Place two cups sugar and the milk in a saucepan. Have over low heat and stir until sugar is dissolved. dis-solved. While sugar syrup is cooking cook-ing place remainder of sugar In a heavy saucepan and stir constantly J over low heat until a light brown syrup Is formed. Add to sugar syrup slowly and cook to 238 degrees or when a soft ball is formed when some of the syrup is dropped in cold water. Remove from heat; add butter and beat until mixture thickens and begins to lose its gloss; add Brazil nuts and vanilla. Drop from tablespoon on heavy waxed paper. If candy gets too firm, add a tablespoon table-spoon of .water and place over heat, mixing until candy melts, then continue con-tinue dropping from spoon. Released by WNU Features. pecan meats, reserving re-serving a few whole ones for decoration. Cream butter and sugar thoroughly. thorough-ly. Blend in molasses mo-lasses and well-beaten well-beaten egg. Add dry ingredients and mix welL Place dough Into a square pan (eight-inch) and arrange pecans on top of dough. Bake in a moderate (350-degree) oven for 20 minutes. Cut into small squares. Pecan Cakes (Makes 24 2-inch squares) 1 oup batter 1 cap sugar If you have beverage glass trays, paint these red, green or white to ' freshen them. Place jelly glasses on these. Wrap the whole thing in cellophane and tie with gay ribbons. rib-bons. Any white box can be decorated with stickers and stars to make a fine container for any food present. pres-ent. Trays of fruit are beautiful to receive. re-ceive. Use assorted fruit, grapes, nuts, glasses of preserves or Jelly, a few small packages of cookies and make your own gift LYNN SAYS: Here are Short Ideas, Long on Taste Appeal Mushroom soup is a good braising liquid to use for veal steaks. When the steaks are tender, thicken the liquid and serve as gravy. Have you ever tried cooking short ribs with tomato pulp, green pepper and a bit of garlic? The flavor's worth itl , If you have any small baskets left, these are excellent containers for popcorn balls, cookies or Jellies and preserves. ' j |