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Show a a a a i & a a a a STSffTf m ?-:-VX'-V:'.''W.vX.'.' sV.WV .w.-V.'r.'.-AWA'.-.V.-.s .v.' -.- . IjV 1 tot a wMA y ASH WCTV' i . I iv... i VOi 7 V Keep your Cookie Jars Filledl (Set Recipes Below) Delicious Cookies MOUTH WATERING while they bake, mouth-melting when you taste them, that's the way we like our cookies! Remember, too, you should always have them on hand if you want to keep the family happy or for on-the-spot entertaining. entertain-ing. With youngsters raiding the cookie jar, it's sometimes hard to keep it filled, so bake in large quan-j quan-j tity. If you re- Ji serve cookies Jj 'or entertaining, lw i 'if 'make two or three JYJLV3 ties and pack li VI l them ,n tnose at" A y7 tractive tins, be- t w e e n layers of waxed paper, and serve right from the tin. They'll be pretty enough. Walnut Dreams (Makes about 36 squares) First Layer: H cup butter or shortening M cup confectioners' sugar cup sifted cake flour Cream butter until fluffy; add sugar and flour and mix until thoroughly blended. Pat mixture into in-to a baking pan, about 12"x8"xl". Bake in a moderate (375) oven until un-til golden brown. While still warm, top with the following: Second Layer: 2 eggs, well beaten VA cups brown sugar 1 cup moist shredded coconut 1 cup chopped black walnuts I tablespoons pineapple marmalade mar-malade t tablespoons flour 1 teaspoon vanilla Mix these ingredients In order given. Top first layer and bake In a moderate (375) oven until golden brown, 20-25 minutes. Remove from oven, let cool slightly, then frost with Third Layer: 1 cup confectioners' sugar 1 teaspoon butter Vt teaspoon grated orange rind cup finely chopped black walnuts wal-nuts Orange Juice Blend together sugar, butter, orange rind and enough juice to spread easily. Cover layer two, then sprinkle with walnuts. Press wal-nutt wal-nutt into Icing pV Iight,y' Cut lnt0 i5WN Do you like """-fH ifl chewy, butter- it ll scoten brownlesT s I 1 i Hcre't the easy VVWJ r c P e which r-y-.rt- maket them: CHILDREN will particularly like these rich, peanut butter cookies which go well with anything: . 'Peanut Butter Cookies (Makes 5 doien) M cup shortening 1 cup granulated sugar 1 cup brown sugar 2 cups peanut butter 2 eggs, well beaten 2 teaspoons soda In Vi cup boiling water 2!4 cups sifted flour Cream shortening; add the sugars. Add peanut butter and blend well. Add eggs, then flour alternately with water. Form Into balls and LYNN 8AYS: Handy Tips Make Homework Easy Use only spinach leaves If you like to have your spinach tree from strings. After cooking spinach, use kitchen scissors to mince It fine, then fold the vegetable Into thick white sauce and teaton with a dath of nutmeg. ' Another dcllciout roll consists of tmnll rolls of dough dipped In melted butter or fat then tossed In a sugar-cinnamon mixture before baking. s LYNN CHAMBER'S MENU Boiled, Sliced Tongue Creamed Potatoes Buttered Spinach Carrot-Pineapple Salad Rolls Beverage Stewed or Canned Fruit Cookies Recipe Given flatten on an ungreased cookie sheet with the tines of a fork, making a cross design. Bake in a moderate (375) oven for 10-12 minutes. If desired, these may also be shaped with a cookie press. 'Butterscotch Brownies (Makes 16) H cup butter or shortening H cup dark corn syrup K cup brown sugar 1 egg 94 cup flour V cup chopped pecans or walnuts wal-nuts Cream together butter and sugar; add corn syrup, well-beaten egg. Fold In flour and nuts. Pour Into a square pan and bake in a moderate (350) oven for 20-25 minutes. Cut in squares. Dust with confectioners' sugar if desired. These icebox 2j Pf cookies are good Vfcv with gla" ot f&Lv, fif miUc or dlsn ot CyZAKti Ice cream and ,J0 simply wonderful for parties or desserts: des-serts: Butterscotch Icebox Cookies (Makes 5-6 doten) 1 cup batter 2 cups brown sugar H teaspoon soda teaspoon salt SH cops flour 1 cup chopped nutmeata Cream the butter and sugar. Add toda to eggs; mix with butter and sugar. Add salt flour and nutmeats. Work into a roll. Wrap in waxed paper and let stand In refrigerator overnight or until needed. Slice thin. Bake in a moderately hot (400) oven for 10-12 minutes or until un-til golden brown. Tuttl-Fruttl Cookies (Makes 5 dosen) 94 cop chopped maraschino cherries cap chopped candled pine apple 2 tablespoons chopped candied orange peel IK cop sifted cake flour 1 teaspoon baking powder teaspoon salt teaspoon cinnamon K teaspoon cloves 94 cup batter or shortening H cap brown sugar, firmly packed 2 eggs, unbeaten 94 cup chopped walnuts V4 cup milk Combine cherries, pineapple and orange peel. Let stand In a tightly covered Jar for 24 hours. Sift flour, add baking powder, salt and tpicet. Sift together three timet. Cream butter, add tugar and cream until light. Add eggs, one at a time, beating thoroughly after each addition. addi-tion. Add fruit and nutt. Fold In flour alternately with milk. Mix thoroughly. Drop from a teaspoon on a lightly greased baking sheet and bake In a hot (400) oven for 10 minutes. Dry the leavet from your ttalkt of celery, store In o glass jar, then use to flavor soups, stews and stuffings stuf-fings for meat and fish. Salmon, tuna, lobster, crsbmeai and shrimp need only tome chopped celery and mayonnaite for a delightful de-lightful talad. You, can round out the talad plate with tllced tomatoes, toma-toes, black olives, potato chlpt, tllced hard-cooked eggt or deviled tm. Ground cardamon teed (Wet yeatt rolls and tweet breeds a delicious, de-licious, unusual flavor. |