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Show . Q GRANDMA'S CRISSCROSS COOKIES " to prepare: 20 ion. Vi 1 lji . H teaspoon Vt teaspoon Vi teaspoon V4 teaspoon Yi teaspoon M baking salt ground ground ground cup butter to bake: 8-- 10 min. toda cinnamon cloves 2. Cream butter and vanilla extract together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add a mixture of the egg and milk in thirds, beating thoroughly after each addition. 3. Mixing only until blended after each addition, add dry ingredients in thirds to creamed mixture. Mix in the chopped fruit Chill until dough is easy to handle. Shape dough into rolls about lVz in. in diameter. Wrap each roll in waxed paper. Chill several hours or overnight 4. Remove rolls from refrigerator as needed. Cut -- in. slices. 'Transfer slices IVi in. into apart to cookie sheets. lightly greased 5. Bake at 400F 8 to 10 min..Remove cookies to cooling racks. About 8 doz. cookies nutmeg teaspoon vanilla extract cup firmly packed brown sugar 1 egg, well beaten 1 Vi teaspoons milk Va cup (about 2 ot.) finely chopped dried figs ... Vi cup (about 1H or.) finely chopped dark seedless raisins 2 tablespoons (about 1 ot.) finely chopped candied citron Vi 1 1. Sift first six ingredients together. ;N to bake: : 40 min. 3 cups sifted flour cup sugar OASIS COOKIES 25 min. oipi tiffed floor i M I cup butter to prepare: .1 :- -3 eag yolks cvp orange juice cup strawberry or apricot am 1. Sift flour and sugar together. Cut m butter with a pastry blender or two knives until pieces are the size of small peas. 2. Beat egg yolks until thick and lemon colored. Blend egg yolks into flour mixture. Mix in the orange juice. Chill 2 to 3 hrs. 3. Pat three-fourtof the dough evenly over bottom of 15xlOxMn. baking pan. Spread jam evenly over dough. Roll out remaining dough V in. thick. Cut into strips in. wide and 4 to 5 in. With roll and stretch hands, long. dough into long pencil-thi- n strips. Cut toTdesire lengths. Place over strips dougforming a crisscross pattern. 4. Bake at 30GF 40 min. Remove pan to cooling rack; cool completely. Cut into 2xl-ir- i strips. About S doz. cookies hs jam-cover- ed 't-ll: .V FUDGE IN 5 MINUTES... yours with today's Carnation -- the milk you can use like cream -- with V2 the fat calories r u -- V. Can't fail! No beating! No eoftball test, no candy thermometer needed! Ordinary milk - 4 '' 1 milk you can use . like cream. Carnation's own method of evaporation slowly removes only water, at low temperature. This gives Carnation the consistency of golden country fas fat calories -- and at cream, with the cost of cream! V - y CARNATION "CAN'T FAIL" FUDGE (Mtlus about 2 poundt) , V 9 mm t - J I r ff Mix cup undiluted CAtMA- - MOM CVATOtA1X9 ' UU(,1 oiqw ngmr, V4 teaspoon salt in saucepan over low heat. Heat to boiling; 000k 6 min. utea, stirring constantly. Re-move from beat. Add 1 cups 18 medium) diced marah- - Contented ttf. Vows" - Ssi KiiHTtf fci' Wi'-!- " mallows, 1V4 cupa lAKCX'S OIOCOLATI CHtM or CA3- AMCL CKtPS, 1 teaspoon va- - cup chopped nuts. minutes (until marsh. mallows melt) . Four into but- tend square pan. Cool; cut in squares. nilla, Stir 14 1-- 2 mW'' |