Cook book (Relief Society, Houston, 1963)

1 cup pecans 1/2 tsp, salt 2 cups flour Mix the ingredients as written in order- -Roll in small egg shaped balls--Bake on ungreased sheet in 350° oven--When done, shake in sack with powdered sugar (best while very hot) . RAISIN CHIPS Colleen Isfeld 1 cup shortening 1 cup brown sugar 1 tsp. salt 2 1/3 cup flour 1 1/2 cup bleached raisins Mix as usual — Bake on lower rack of oven for 7 minutes at 375°--Always use bleached raisins for this recipe . JUMBO RAISIN DROP COOKIES Maxine Ellis 2 cups raisins and 1 cup water- -Boil, cool, add: 1 cup .Spry, 2 cups sugar, 1 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 3 eggs, 1 tsp. soda, 1 tsp. vanilla, 4 cups flour, 1 cup nuts, 1/4 tsp. allspice. Add Spry, sugar to raisin mixture-- Mix well — Add all other ingredients-Bake about 15 minutes at 400° — Makes 6 or 7 dozen. 1 cup white sugar 2 eggs 1 tsp. vanilla 1 pkg, choc, chips FUNNY CAKE 1 1/4 c0 sifted cake flour 1 tsp. baking powder 1/2 tsp. salt 3/4 c. sugar 1/4 cup shortening 1/2 cup milk 1 tsp. vanilla 1 unbeaten egg 3 Ibspo chopped nuts or coconut 1 9-in. unbaked pastry shell. Set oven at 350°--Sift flour once before measuring— Then measure into sifter the flour, baking powder, salt and sugar— Place shortening in bowl-- Sift in the dry ingredients— Add milk and vanilla— Mix until all the flour is dampened— Beat two minutes on low speed with electric beater— Add egg and beat one minute longer— Pour batter into unbaked pastry shell— Now ma ke following sauce and pour this slowly over the batter* 1 sq. unsweetened chocolate 1/2 cup water 2/3 cup sugar Place chocolate and water in saucepan and stir until chocolate melts— Add sugar-- Stir while bringing to boil--Remove from heat and add: 1/4 cup butter, 1 tsp. vanilla— Stir well before pouring over cake batter- -Sprinkle nuts or coconut on top-- Bake 35-40 minutes until browned — When done, the sauce will be down next to the pie crust and the cake will be on top— (Loaded with calories) Note: If you don't have cake flour on hand, sift flour, then remove two Tbsp. per cup. OLD FASHIONED OATMEAL COOKIES Joan Gray 1 cup flour 1 tsp. soda 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 1/2 c. soft shortening 2 cups oats uncooked 1/2 c. brown sugar 1/4 c. granulated sugar 1 egg 2 Tbsp. milk 1 c. raisins or choc. chips Sift together flour, soda, salt and spices into bowl- -Add shortening, sugar, egg and milk-- Beat until smooth, about 2 minutes-- Fold in raisins and oats-- Drop from tsp. onto greased cookie sheet--Bake in moderate oven (375°) 12 to 15 minutes--Makes 3 1/2 dozen cookies . ! CHOCOLATE CHIP COOKIES One Bowl Recipe Joan Gray 1 cup & 2 Tbsp. sifted flour 1/2 c. shortening 1/2 tsp. soda (Use butter for a 1/2 tsp. salt thin, rich cookie 1/2 c. granulated sugar or veg. oil for 1/4 cup firmly packed brown sugar thicker one) 1 egg 1/2 cup nuts, 1 cup choc, chips Blend all ingred, — Mix batter until smooth and well blended (1 min.)--Add nuts and choc. chips--Drop by tsp. onto an ungreased baking sheet--Place cookies about 2 in. apart — Bake in mod. oven (375°) for 10-12 minutes. CREAM PUFFS Mildred Cox 1/2 cup shortening 1 cup flour 1 cup water 1/2 tsp0 salt 4 eggs