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Show o a o a o o a o fl" u o CV tVJ Save Your Sugar For Canning, but Bake Sweets, Too j,' 'ii,wwy . ajaojaagy If you need luscious chocolate couklei quickly, make these, which take to few minutes to bake and frost. Children adore them and your guests will five them an encore. The oldest of our rationed commodities com-modities is still with us even though the situation has eased to a certain extent. The sugar bowl is, perhaps, still not as full as we would like to have It, but we can still manage to have our sweets and still save enough for canning if we are watchful. watch-ful. The youngster will still come In peeking into the cookie jar, and we .arv st'U nave guests a-t wno like a bit of IJV a sweet as they tvjvy. ,e j spend an evening Iv5 wlvl ' conversation ir OOJSj I or games with us. z3E&$bJz. For these pur-"gcjegX pur-"gcjegX poses I have se-lected se-lected some recipes reci-pes which we will all find useful. For the cookie fans, here are some recipes which are bound to please: Molasses Cookies. (Makes 75) Vt cup shortening i cup molasses M cup brown sugar H cup thick sour milk 3 cups sifted flour V teaspoon salt 2 teaspoons baking soda 1 teaspoon ginger 2 teaspoons lemon extract Mix shortening which has been melted with molasses and sugar and stir until smooth. Add sour milk, then sifted flour with salt, soda and ginger. Add lemon extract Mix until smooth. Chill until firm. Roll dough on a lightly floured surface to Vt inch thickness and cut into assorted as-sorted shapes, as desired. Place on a greased baking sheet and bake in a moderate (350-degree) oven for 8 to 10 minutes. Roll thinner if crisp-er crisp-er cookies are desired. Chocolate Frosted Cookies. (Makes 3 doten) 154 cups sifted flour 154 teaspoons double-acting baking powder Vt teaspoon salt 3 squares unsweetened chocolate 4 tablespoons butter H cup sugar 1 egg, unbeaten cup milk 1 teaspoon vanilla Sift flour once, add baking powder and salt and sift again. Melt chocolate choco-late and butter over hot water; add sugar and mix well Add egg and beat thoroughly. Add flour and milk alternately and mix until smooth. Add vanilla. Drop from teaspoon on greased baking sheet and bake In a moderate (350-degree) oven for 7 minutes. When cold, spread with fudge frosting and place a half pecan pe-can in the center of each. Quick Fudge Frosting. I squares unsweetened chocolate 1 tablespoons butter 11 marshmallows, cut In pieces m cup water ( Oath of tail 2 cups sifted confectioners' sugar 1 teaspoon vanilla riace chocolate, butter, marsh-mallows, marsh-mallows, water and salt In saucepan. sauce-pan. Heat over low flame until v chocolate and SjT5 marshmallows 1 art melted and TT mixture is smooth y and well blended. Remove from fire and add remaining remain-ing Ingredients. Beat until ot right consistency to spread. Use on chocolate choc-olate frosted cookies or to cover top and sides of two tight-inch layer lay-er cakes. With just Vt cup ot sugar and the ust of a sugar subsUtute, you can satisfy the sweet tooth with no lest than 30 delectable cup cakes: LYNN CHAMBERS' MENU Vegetable Platter: Asparagus, Cauliflower Tomatoes and Corn Toasted English Muffins Deviled Eggs Molded Grapefruit Salad Beverage Strawberry Pie Recipe given. Plain Cup Cakes. (Makes 30) 2 cups sifted cake flour 2'i teaspoons baking powder V teaspoon salt cup shortening Vt cup granulated sugar Yi rup corn syrup 1 egg, unbeaten 9 tablespoons milk 1 teaspoon vanilla li teaspoon lemon extract Sift together flour, baking powder and salt. Cream shortening and sugar together until light and fluffy. Work In corn syrup and beat until light. Add y of flour mixture and blend in thoroughly. Add unbeaten egg and beat thoroughly. Add remaining re-maining flour and milk alternately, beating smooth after each addition. Blend in vanilla and lemon extract. Turn into greased and floured muffin muf-fin tins and bake in a moderately hot (375-degree) oven for 25 minutes or until done. Frost as desired. Sugarless Chocolate Icing. 2 squares unsweetened chocolate 1 can sweetened condensed milk 1 tablespoon water Dash of salt Vt teaspoon almond extract Melt chocolate In top of double boiler. Stir in gradually the condensed con-densed milk and cook 5 minutes over hot water. Stir until smooth. Remove Re-move from heat and add water, salt and almond extract. Cool and frost cup cakes. Strawberries are here in all their bright gayety and will add a delicious deli-cious sweet des-a sert to yourf" "I , menus for their LysJ extremely short season. Because I'JjTjl the berries are so II I iL-J m sweet, you canllJLg. 1 TM take it ratherjpSsOU55 ' easy on the sugar when sweetening them. In fact, many people find them so sweet that they use no extra ex-tra sweetening at all. Berries like strawberries, which are naturally sweet, need little extra ex-tra sugar. Plan to serve them In pies, tarts and aa shortcake as often as possible during their short season. 'Strawberry Pie. Prepare 1 baked 9-inch pie shell Just before serving, wash and hull 1 quart of fresh strawberries. Sweet-1 en lightly to taste and then fold into' pint of cream which has been! whipped. Spread In pie shell and serve. Or sweeten berries to taste and fill baked pie shell Top with whipped cream which has been garnished gar-nished with whole berries. Winter pears make tasty pies for jaded spring appetites. For something some-thing a little different, try this French Pear pie. French Pear Pie. 6 cups sliced fresh winter peart 1 tablespoons lemon Juice K cup corn syrup H cup sugar M teaspoon ginger 1 tablespoons flour One 9-lncb unbaked pastry shell Select pears which art firm but not hard. Peel, core, slice. Mix with lemon juice, corn syrup, sugar, ginger gin-ger and flour. Place In pastry-lined pie plate. Topping, tt cup shortening tt cup brown sugar 1 cup flour Cream together shortening and sugar. Mix in flour. Spread over, pears In pit shell Bake at 373 de grces for 43 minutes, or until pears are tender and topping Is brown. Ellht servings. Serve warm or cold. Released by Waattrn Newapaper Union. |