Show pa k plan on baking holiday sweets well in advance X 4 peanut bars are easy to make and easy to serve they are ideal for snack fare for the youngsters as well as family get during the holidays it wont won t be long now before the holidays are with us and that means the children will be home with their constant demands on the cookie jar it means too there will be plenty of enter perhaps not of the blab orate variety but evenings in front of the cozy warmth of the fireplace when there should be a simple cookie or cake to serve wise cooks will plan to do a lot of their holiday baking early some of the cookies and confections can be made early and they will taste so much the better for it then too most women like to make such things as pud ding and fruit cakes before the hou holl days so as to relieve the strain on the kitchen later on if you re making fruit cake or pud ding chop the fruits the day before and prepare your molds then the making of the recipe will be easy and there Is less chance for error english plum pudding pound butter I 1 pound light brown sugar 5 eggs I 1 pint milk 1 pound fine bread crumbs I 1 glass grape juice 1 pounds raisins floured 2 pounds currants vt pound citron I 1 ground nutmeg cream the butter and sugar add beaten eggs milk bread crumbs grape luice juice raisins currants fine ly sliced citron and spice steam in a buttered mold for five hours have you ever made your fruit cake in little fluted paper ca cases f tor or ases individual servings it a really rea y I 1 very ve ry easy and saves on baking time small fruit cakes dark 1 cups butter 2 cups dark brown sugar 8 eggs beaten light SH 3 cups flour I 1 teaspoon each of cloves allspice and cinnamon 1 pounds raisins VA 1 pounds currants ya pound citron sliced thin cup melted grape or currant jelly cream butter add sugar and cream until light beat the eggs until frothy and add to the butter and sugar sift the flour and spices over the cut up raisins a currants and cit ron ran and mix well beat into the oth er mixture add the melted jelly fill small paper cases and bake in a slow oven for about 30 minutes small fruit cakes light pound butter I 1 pound sugar 12 eggs 1 scant pound flour ito 1 to 1 pounds grated coconut 1 pound citron sliced fine I 1 pound blanched sliced almonds 1 pound raisins cut fine 1 pound candied pineapple sliced fine ya pound candied cherries sliced fine cup orange juice teaspoon mace proceed as in recipe above both children and adults like peanuts and there a nothing better or easier than to include them in a bar type of cookie made delicious with brown sugar LYNN SAYS flavor tricks improve simple dishes scramble eggs with some tomato soup from a can it a different and very delicious when you make that chocolate pudding the children will like it even more it if you pour a little of the pudding in the cup add a layer of crushed peppermint candy a lay er of pudding a candy layer and then more pudding LYNN CHAMBERS MENU cream of tomato soup baked veal baked potatoes green peas with celery rolls apple banana and raisin salad frozen custard peanut bars recipe given peanut bars makes 21 bars vt cup shortening I 1 cup brown sugar 2 eggs 1 cups sifted flour ya teaspoon salt I 1 teaspoon baking powder cup light cream 1 teaspoon vanilla I 1 C cup up peanuts 2 teaspoons confectioners confection ers sugar cream shortening until fluffy gradually add brown sugar thor hughly beat in eggs sift flour salt and baking aa powder together I 1 and add to short I 1 ening mixtures mixture alternately with cream stir ln in A vanilla and pea IV nuts bake in a as moderate oven ovena degrees in a square glass cake dish for 30 min utes remove from the oven and sprinkle the top with confectioners sugar crumb cake 2 cups flour aa 1 cups sugar 2 teaspoons baking powder ja teaspoon salt cup butter or margarine 2 eggs well beaten cup milk teaspoon cinnamon H cup nuts chopped sift dry ingredients together cut in butter reserve one cup of mix ture to remaining mixture add combined eggs and milk beat well pour into greased pan about 7 by 11 inches cover top with reserved mixture sprinkle with cinnamon and nuts bake in a moderate oven degrees tor for 35 minutes brazil nut and fruit sweets makes 36 balls bails 1 cup brazil nuts cup raisins cup apricots vi cup pitted dates va cup coconut put enough of the brazil nut nutt through food chopper to measure cup reserve to roll mixture in im put remaining nuts through chopper with raisins apricots dates and coconut mix until well blended form into one inch balls roll in remaining cup of nuts do your holiday baking early by planning to make plum pudding now steam it in a mold m 0 id and then store it in a tightly covered tin until ready to use almond crisps cup butter I 1 cup light brown sugar I 1 well beaten egg I 1 cup flour 1 teaspoon cream of tartar va cup blanched coarsely chopped almonds cream the butter and sugar until light add egg sift together the dry ingredients into this mix the nuts beat all together drop from the end of a spoon onto a greased bak ing sheet and bake in a slow oven degrees to a light brown vanilla wafers cup butter cup sugar folks yolks of 2 eggs I 1 cup flour I 1 teaspoon vanilla teaspoon salt cream butter and sugar together add egg yolks and cream again gradually stir in the sifted flour vanilla and salt drop from the end of a spoon onto a greased pan in small rounds about an inch apart and bake in a moderate de cle gree oven until delicately browned released by feature features making cheese souffle add glam our by baking it in par boiled halves of green pepper when you cream salmon dont forget that a speck of curry does wonderful things to it bay leaf and a bit of cloves added to tongue while it cooks are flavor tips you don t want to overlook ever tried luscious devil devils s food cake with whipped cream flavored with crushed peppermint candy bake in a loaf or square pan and top with the cream saves time |