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Show I- v "I- - I X . f A, .-ai cT J Keep your Cookie Jars Filled! (See Recipes Below) 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) cup butter or shortening H cup dark corn syrup Ys cup brown sugar 1 egg cnp flour cap 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 Ajj Xij cookies are good &c wlth a glass of gp5flj)ice cream and 41 simply wonderful for parties or desserts: des-serts: Butterscotch Icebox Cookies (Makes 5-6 dozen) 1 cup butter Z cups brown sugar 2 eggs H teaspoon soda Y teaspoon salt SH cups flour 1 cup chopped nutmeats Cream the butter and sugar. Add soda 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. Tutti-Frotti Cookies 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- . .. tity. If you re- (VZj serve cookies fttijv for entertaining, VVrW "A I make two or three j2&T( t-tCj of your best varie-! varie-! jM'iSi ties and pack ' vv ' i. I tnem those at-VA at-VA yJ tractive tins, be-2 be-2 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: cup butter or shortening H 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 coconnt 1 cup chopped black walnuts 2 tablespoons pineapple mar malade 2 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 bntter Yi 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-g'Sk wal-g'Sk nuts into icing lightly. Cut into Tp squares. fv'Ji Do you like 1 FewY butter- f T"ll scotch brownies? s I J jjjj Here's the easy JU2 recipe which makes them: CHILDREN will particularly like these rich, peanut butter cookies which go well with anything: Peanut Butter Cookies (Makes 5 dozen) Yi cup shortening 1 cup granulated sugar 1 cup brown sugar 2 cups peanut butter 2 eggs, well beaten 2 teaspoons soda in ', cup boiling water 2Vi 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 (Makes 5 dozen) cup chopped maraschino cherries 4 cup chopped candied pineapple pine-apple 2 tablespoons chopped candied orange peel 1 cup sifted cake flour 1 teaspoon baking powder Yt teaspoon salt teaspoon cinnamon teaspoon cloves cup butter or shortening H cup brown sugar, firmly packed 2 eggs, unbeaten cnp chopped walnuts Ya 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 spices. Sift together three times. Cream butter, add sugar and cream until light. Add eggs, one at a time, beating thoroughly after each addition. addi-tion. Add fruit and nuts. 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. LYNN SAYS: Handy Tips Make Homework Easy Use only spinach leaves if you like to have your spinach free from strings. After cooking spinach, use kitchen scissors to mince it fine, then fold the vegetable into thick white sauce and season with a dash of nutmeg. Another delicious roll consists of small rolls of dough dipped in melted butter or fat, then tossed in a sugar-cinnamon mixture before baking. a Dry the leaves from your italks of celery, store m a glass jar, then use to flavor soups, stews and stuffings stuf-fings for meat and fish. Salmon, tuna, lobster, crabmeai and shrimp need only some chopped celery and mayonnaise for a delightful de-lightful salad. You can round out the salad plate with sliced tomatoes, toma-toes, black olives, potato chips, sliced hard-cooked eggs or deviled eggs. Ground cardamon seed gives yeast rolls and sweet breads a delicious, de-licious, unusual flavor. |