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Show .; Quick Pickup . . . Cookies and Milk (See Recipes Below) Fill the Cookie Jar Sometimes I think the cookie jar is the favorite piece of equipment Sin the American home especially especial-ly in the kitchen. At least it's the most popular, and that's not just among the youngsters young-sters for many a time the oldsters I make the path to the cookie jar just ' as often as the children. If there are cookies in the house, then it's the kind of a house that spells "Welcome Home," for cook ies are not just delightful to have, they often take the edge off hunger when it's most necessary after school, or after a meal to give it the finishing touch. - j Cookies aren't hard to make. I They last longer than cakes. They take less ingredients, and they go much further. Keep a list of favorites favor-ites on hand that will keep the cookie jar filled no matter how popular popu-lar that jar is! Save Used Fats! Oatmeal and peanut--butter have long been popular ingredients in cookies, but here they are together guaranteed to be doubly popular: Oatmeal-Peanut Butter Cookies. (Makes 4 dozen) cup peanut butter 3 tablespoons shortening . cup brown sugar cup granulated sugar cup siftcd-all-purposc flour Vx teaspoon salt 2 teaspoons baking powder '3 cup water 114 cups oatmeal Cream peanut butler and shortening; shorten-ing; add sugars gradually, creaming cream-ing entire mix- fC. y ture. Stir in sifted dry ingredients - Jk" . J ) 1 and water. Add ' I the uncooked oat- srn f meaL Chill dough. 1 k Roll dough thin I P?) on lightly floured J $SL board and cut jliy with cookie cut- V W ter. Dough may also be rolled and V J chilled and sliced CJ V inch thick. Bake on a greased baking sheet in moderate (350-de-gree) oven for 10 to 12 minutes. If partified cookies are desired, frost with powdered sugar icing when baked and decorate with candied can-died cherries and nuts. Save Used Fats! Hermit Bars. H cup butter or substitute 1 cup brown sugar 2 eggs, well beaten li cup milk or coffee 1 cup baking molasses or sorghum 4 cups sifted cake flour 1 teaspoon salt hi teaspoon soda 2 teaspoons baking powder Lynn Chambers' Point-Saving Menu Pan-broiled Ham Slices Parsleyed Potatoes Fresh Asparagus Endive Salad French Dressing Whole Wheat Rolls Orange Whip Cornflake Cookies Recipe Given 1 teaspoon cinnamon 1 teaspoon each, ginger, cloves 1 cup nuts, chopped 2 cups raisins Mix butter and sugar together. Add well-beaten eggs, milk or cof fee, molasses and about 1 cup of flour. Beat well. Mix and sift remaining re-maining flour, salt, soda, baking powder and spices and add to first I mixture. Add chopped nuts and raisins. rai-sins. Grease pans and line with waxed paper. Spread cookie mixture mix-ture evenly in pans and bake in a moderate (350-degree) oven until firm. Cut into squares while warm and remove from pans while still warm. Save Used Fats! A cornflake cookie with orange flavoring will really enchant the family: Cornflake Refrigerator Cookies. (Makes 5 dozen) i cup shortening 't cup sugar 2 teaspoons grated orange rind 2 cups cornflakes 1 cups sifted flour 2 teaspoons baking powder Vt teaspoon salt Vs cup milk Blend shortening and sugar together. to-gether. Add orange rind. Crush cornflakes into x. fine crumbs. Sift flour, baking pow- jvTvYl der and salt to-gether. to-gether. Mix with 3-s crumbs. Add to jy first mixture al- Jjif ternately with the M-cpfrA milk. Shape the tW(W dough into rolls TT&T about IVi inches (fS? in diameter. Wrap in wax paper and chill until firm. Slice and bake on ungreascd baking sheets in moderately mod-erately hot oven (425 degrees) about 12 minutes. Orange Refrigerator Cookies. (Makes 6 dozen) 1 cup butter or substitute Vi cups brown sugar 1 egg, well beaten 1 tablespoon grated orange rind 2 tablespoons orange juice A teaspoon lemon extract 2 cups sifted flour i teaspoon salt li teaspoon baking soda teaspoon baking powder 1 cup chopped nuts 1 cup wheat germ or wheat bran Cream together butter and sugar. Add egg. orange rind and juice, and lemon extract. Sift together flour, baking soda and baking powder and salt Add nuts and wheat germ or bran. Add this to creamed mixture. Stir until well mixed. Shape into long rolls. Wrap in wax paper. Place in refrigerator to chill. When ready to bake, slice thin, and bake in a moderate (375-degree) oven for about 10 minutes until golden brown. Remove from pan. CooL Save Used Fats! Economy Brownies. 1 cup sugar 2 tablespoons shortening 2 squares melted chocolate & cup milk 1 egg 1 teaspoon vanilla 1 teaspoon baking powder sifted in 1 cup flour 1 cup nuts, chopped fine Mix in order given, bake in a greased shallow pan In a moderate oven (350 degrees) for 20 to 25 minutes. min-utes. Cut In squares and cool. Get the most from your meat! Gel your meat roasting chart from Miss Lynn Chambers by writing to her in cure of Western Newspaper Union, 210 South Desplaines Street, Chicago 6, IP-I'lease IP-I'lease tend a stamped, self -addressed cn i elope for your reply. Released by Western Newspaper Union. |