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Show Bake Cookies Now To Have Them Ready For Holiday Time I s . -- - A LYNN CHAMBERS' MENUS Stuffed Baked Potatoes with Creamed Ham Asparagus Salad Glazed Carrots Pineapple Cole Slaw Biscuits Beverage Sponge Cake Custard teaspoon soda 34 teaspoon salt H cup nuts, chopped 1 cup chocolate pieces Cream shortening and honey together. to-gether. Add unbeaten egg and vanilla va-nilla -and beat un- , wu, ..... til light and fluffy. ,-?i(,; : Mix and sift flour, ' y soda and salt. -- --r '. j Add to the first ' ! mixture. Stir in f j nuts and choco- ,,tpwvhr2o late pieces. Drop E3aS&sKi.-v from teaspoon on a greased cookie sheet. Bake in a moderately hot (375-degree) oven 10 to 12 minutes. Using only a small amount of sweetening, cookies in the following two recipes take on extra sweetness because of the molasses that is used in them. Both contain dried fruits to make them moist: Prone Cookies. (Makes 5 dozen cookies) H cup shortening cop sugar i cup molasses 2 eggs IV, cups sifted flour teaspoon baking soda Vi teaspoon salt Yi teaspoon cinnamon 1 cup cooked prunes, pitted and cut In small pieces 1 teaspoon vanilla Cream shortening and sugar, add molasses and eggs, one at a time. Sift flour with baking soda, salt and cinnamon. cin-namon. Add to creamed mixture. Beat thoroughly. Add prunes and vanilla. Mix well. Drop by teaspoon-fuls teaspoon-fuls on a greased baking sheet. Bake in a pre-heated (375-degree) oven for 12 minutes. Molasses Raisin-Nut Bars. 'A cup shortening H cup sugar 1 egg cup molasses 2 cups sifted flour - teaspoon salt Yi teaspoon soda VA teaspoons baking powder cup sweet milk 1 cup chopped nuts 1 cup chopped raisins or dates Cream shortening, add sugar and beat until light. Add egg, beat well, then add molasses. Sift flour with dry Ingredients and add alternately with milk to first mixture. Add chopped nuts and fruit. Spread thinly thin-ly in a greased shallow pan. Bake 15 to 20 minutes in a moderate (350-degree) (350-degree) oven. Cut in bars. Bake holiday cookies before Christmas Christ-mas and store them in wax paper lined tins to keep them fresh and moist. A raw, unpeeled apple will prevent them from drying out. Sugar-Shy Cookies Good cookies are always In season, sea-son, but particularly so at Christmas time. This year, tVE of course, we are JFlS still working un- --3iA. der difficulties be- &'MP cause sugar is fU-:i; not easy to ob- -jvfeVV tain. But that ya-jty-needn't put a ' crimp in the Yuletide cookie jar. Corn syrups, honey and unrationed chocolate are all on hand to help with the Christmas baking. You will find the recipes for these substitutes so good that they're here to stay even when we have plenty of sugar. Cookies made for Christmas are usually prepared ahead of time to save work as the big celebration approaches. ap-proaches. It's a smart idea to take precautions with them to keep them fresh and moist. First of all, use nuts and dried fruits whenever possible pos-sible as these ingredients add moisture. mois-ture. Second, pack them in waxed paper lined tins with a raw apple. Then they won't dry out. Incidentally, when using honey or corn syrup in cookies, grease the baking pans 1 thoroughly to prevent sticking. Melted fat brushed on the tins usually solves the problem neatly. neat-ly. Here are two types of cookies, neither nei-ther of which requires any sugar at all. One uses corn syrup for sweetening sweet-ening and the other, honey: Fudge Nut Squares. (Makes 16 2-inch squares) 1 cup chocolate pieces 2 tablespoons shortening 2 eggs, beaten Vi cup corn syrup J Yi teaspoon vanilla 1 cup cake flour, sifted teaspoon baking powder Ys teaspoon salt cup nuts, chopped Melt chocolate and shortening over hot water. Beat eggs thorough- YjO 'y- corn tf'ffijfi svruP an0 vanilla Wtff - i and beat until (SbA Ught and fluffy. .rJy, Stir in melted f' V( shortening, which KfTSi) have been slight-tv5-Vvl f j 'y cooled. Mix J&MP1 an(j sift flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Pour into a greased, 8-inch square pan. Bake in a moderately hot (375-degree) oven for 25 to 30 minutes. Honey Drops. (Makes 4 dozen cookies) ii cup shortening Vi cup honey 1 egg, unbeaten 'A teaspoon vanilla 1'4 cups sifted all-purpose flour LYNN SAYS Taste Tips: When all the meat has been sliced off the roast, whittle off the pieces from the bones, grind them and mix them with mayonnaise or salad dressing dress-ing for sandwiches. The bone from a roast may be simmered with onion, celery, carrots, car-rots, bay leaf and parsley. This stock is excellent for casseroles, sauces, or as a gravy base. To prevent the broiler from becoming be-coming dry, fit it with a wire rack, and then the fat will drip into the pan. It is easy to pour off, and the broiler pan is easily washed. , When serving veal, complement the flavor with sausage, spiced (ruits or pickles. Never press meat loaf or hamburgers ham-burgers into tight loaves or patties. pat-ties. When loosely shaped, the meat will be more tender. Frankfurters will have extra appeal if wrapped in biscuit dough, baked and served with mustard white sauce. Everyday brownies will take on a festive touch if they are simply iced with powdered sugar frosting. The cookies should be well cooled before they are spread with icing. Busy cooks know that bar shaped cookies save preparation time. These molasses flavored fruit bars are just the thing for holiday time. Molasses Fruit Bars. (Makes about 3 dozen bars) H cup sugar M cup shortening 1 egg cup molasses 1 cups sifted flour V, teaspoon salt M teaspoon soda lii teaspoons baking powder l'A cups whole wheat flakes Vi cup milk 1 cup chopped seedless raisins Beat together sugar and shortening. shorten-ing. Add egg and blend well. Sift flour with salt, soda and baking powder. pow-der. Crush whole wheat flakes into fine crumbs and mix with flour. Add to egg mixture alternately with milk. Fold in raisins. Spread batter bat-ter Vi inch thick in a greased baking bak-ing pan. Bake in a moderate (350-degree) (350-degree) oven. Pear Schooner Dessert. (Serves 6) 6 pear halves 6 cupcakes Raspberry preserves Whipped cream Cut each pear half in half. Split cupcakes and lay a piece of pear on each half in dessert dish. Pour a spoonful raspberry preserves in center cen-ter of pears and top with a spoonful of whipped cream just before serving. serv-ing. Released by Western Newsoaper Union. |