Girl's home manual of cookery, home management, home nursing and laundry

he 7a JC» % oy cornstarch, Flinded ¢ ei; ¢ fas J ¢ tov (tp. Lerrew pol & hep . Aormenenes par Pa Sey, ae tp tip Ont ban MIE Ss be ‘FRUIT-TOP COFFEE. CAKE 2 cups flour 1 teaspoon salt . 1 tablespoon baking powder | % cup sugar 1-3 cup shortening 1 well-beaten egg 1-3 cup milk 1-3 cup peach syrup, ee Sliced peaches, well drained. Sift flour, salt, baking powder ‘and sugar. Cut in shortening until mixture resembles’ coarse crumbs, Combine egg, milk and peach syrup; add to flour mixture; stir until just mixed. Spread in greased 8-inch square cake pan. Sprinkle with Crunchy 1 | Topping. Bake in moderate oven. 350 F 45 minutes. ‘Arrange peaches in design; slip in oven. to heat through. For: Crunchy ‘Topping crush two cups corn flakes or other cereal flakes; add M% eup sugar, one teaspoon cin- -namon and two tablespoon melted butter or substitute. FRUITY LOAF CAKE I had a request for this a short time ago. 1-3 cup shortening 1 cup brown or granulated sugar 1% cups raisins 1% cups water 2 cups énriched flour Y% teaspoon salt 2 teaspoons baking powder % teaspoon scda ' 1 teaspcon cinnamon % teaspoon cloves 1/8 teaspoon nutmeg ¥, teaspoon mace 1 teaspoon vanilla extract 34 cup chopped walnut meats. Combine — shortening, sugar, raisins and water; cock three rmninutes, cool. Add sifted dry ingredients; mix thoroughly, Add vanilla and nut meats. Pour into waxed-paper-lined 4 3-4x8 3-4- inch loaf pan. Bake in a moderate oven, 350 F., one hour. Keeps well. SCOTCH SHORTBREAD (Brown Sugar) Y% Ib. butter ¥% cup closely packed light brown sugar 2 cups sifted all-purpose flour Cream butter well, add sugar and cream together with: .the ands, Gradually add flour and mix well. Place on baking board and knead for 20 minutes. The secret of good shortbread lies in che kneading. Shape either.-in sound cakes or in finger lengths and bake in slow oven (275 F) Mor the first half hour; then inorease heat to 300 F for last half iour., Shortbread is improved by chilling before baking. To make | shortbread cookies, mold dough ~ nto neat rolls, wrap in waxed aper. Chill well, slice and bake . +5 to 30 minutes in 350° x oven. GINGER COOKIES % cup butter 1 cup brown sugar eee 1 scant teaspoon soda 1 teaspoon cream of tartar 2 cups flour 1 teaspoon ginger 1 teaspoon vanilla - Sift flour, cream of tartar,-soda and ginger with flour, four or | five times. Cream butter and su- | gar; add well-beaten egg and dry _ingredients. Form into balls and press down with fork. Bake at '350 F for 15 minutes. 'BUTTERSCOTCH OAT BARS 3 cups rolled oats »1 cup brown sugar 34 cup shortening or margarine (part butter) Pinch salt Combine rolled oats, brown su- 'gar and salt. Pour over them the ‘melted butter and blend well. .Pack into shallow baking pan, ' about 1-3 inch deep. Bake in / moderate oven (350 EF) for. 15 ‘minutes. Cut into squares immediately. Allow to stand in pan until hard and _crisp. | MOCK FRUITS 1% lb. blanched almonds, chopped fine 1% Ib. brazil nus, ground 1 cup fine cocoanut % lb. glazed cherries 2 or 3 round candied pineapple 1. egg white, slightly beaten Jelly powders | Blend fruits well in large bowl. ‘Beat egg whites slightly and add to fruit mixture. One teaspoon ‘sherry may also be added if desired. Carefully mold fruit mixture into variety shapes resemb- ‘ling whole fruits. Roll each in FORE se alee flavored jelly pow- ' der. Use small clove for bléssom 'end of crabapple; use bit of cit- -ron or angelica for stems, etc. {POPCORN FACES ~~ |. Form popcorn balls with your