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

While this is baking, combine brown sugar, nut meats, coconut, flour, salt and baking powder. Mix ‘with well-beaten eggs, add vanilla. Spread over the partly- baked mixture and bake in a | moderate oven (350 F) for 35 to. 40 minutes or until thoroughly ‘ene set. Cut in squares or finger | strips while hot. | : | The recipes fore Butter Nut Drops, Jaconny Cookies week, if ‘cookie and a candy. It’s and | salt together, add cold water and |, | drop by % teaspoon an and Meringucs: Ris be Biven nexty ing, and commence | little ata time, beating « con: sta sprinkle. a cornstarch. pastry tube, press meringu ture onto paper, forming sm cone-shaped mounds. Top glazed cherry. Bake in 2 oven for 10 to 12 minutes, ther turn heat completely off and al- low meringues to sey in, ov until cold. ; SPARKLING CHRISTMAS | ‘COOKIES . % cup shortening % cup sugar % teaspoon vanilla 1 egg, separated _2 tablespoons top milk ‘1% cups pastry flour 34 cup chopped nut meats Cream shortening, add su cream together until light. E fluffy. Add flavoring; beat in e yolk. Sift flour; measure; ac alternately with milk to crean mixture to form stiff dough dough between palms of ha form small balls about 1 inch Bake in 400 F oven 10 to 12 ae makes 3 dozen cookies. CHOCOLATE NUT | This is a cross luscious mouthful that w: Pr OV ‘to be a favorite, <a _ 8 one-oz. squares unsweet chocolate | 1 teaspoon vanilla extra 1 can of sweetened conde milk (not evaporated) — ‘ % cup chopped walnut — walnut halves. . Melt chocolate over h add milk; stir until well add flavoring. Add waln m to well greased cook Place walnut half o on a ook ae 4 5 ae eet Be sasure into smal vakewarm water, 1 tsp. -granu- ated sugar; stir until sugar is dis- olved. Sprihkle with 1 envelope ‘leischman: Tt ate Fast Rising ry Yeast. stand 10 min., ‘HEN stir well. Cream Wye piorioning gradually blend ad 4c. granulated « ‘sugar. Gradually gee in 2 well-beaten eggs. Stir in 4 c. milk and yeast mixture. Stir 1 1 c. once-sifted bread flour; eat until smooth (mixture may }urdle). Cover and set in warm | lace, free from draught. Let rise hour. Stir in 1 tsp. salt, % c. bee and dried seedless raisins, '@ c. chopped walnuts, “a Cc. /hopped mixed candie , eut-up candied che: ic ba Ae once-sifted bea ‘nead lightly but thor ni 2 orm into a smooth ball. : 1 out > fit a greased 8-inch round 5 pan vad fit into pan. Grease ~ Sop. over and let rise until doubj * t bulk. Bake in moderate o 50°, about 1 hour. When lost is, old, frost with Plain Icing. ‘lain Icing: Combine 3% c. sifted | ing sugar, 114 tbs. milk, 44 tap. pene: beat until amoggle., Rae) until sugar is dissolved. Sprinkle with 1 envelope Fleischmann’s Royal Fast Rising Dry Yeast. Let stand 10 min., tsp. salt, 3 t shortening; cool to ukewarm. Add to yeast mixture and stir in 1 well-beaten egg. Stir in tc: omce-sifted | bread flour; beat until smooth. Work in 2% c. once-sifted oread flour. Knead until smooth and lastic; ‘place in greased bowl and rush’ ‘top with melted butter or short- ning. Cover and set in warm place, ree from_ draught. Let rise until ressed down), % c. liquid honey, 3 | os. butter or margarine, melted; divide -venly. into 24 greased large muffin ans; drop 3 pecan halves into each an. Punch down dough and divide | nooth balls. Roll each piece into an | ugh, Brush with melted butte jg ar ie, Sprinkle with a mixture of pee: brown > sugar (lightly pressed own), 14 c. chopped -pecans. Begin- : ng at a 12” edge, roll up each piece | osely, like a jelly roll. Cut into OL - uffin pans. Grease tops. Cover and ) fee eo panies to Bale, Bakein | y hot oven, 375°, about 20 : tps , or reheated. THEN stir well. Scald % ce. milk and stir in 14 = ‘granulated sugar, 4% ‘oubled in bulk. While dough isrising, — | ombine 4g ce. brown sugar hghtly