Favorite recipes of Alexandria Ward

GINGER ORANGE CUP-CAKES 2/3 cup shortening 1 teaspoon cinnamon 2/3 cup sugar 1/8 teaspoon nutmeg 1 egg 1 teaspoon soda 2/3 cup molasses 1 1/2 teaspoons grated orange rind 1 cup sour milk 3 tablespoons chopped candied fruit 2 1/2 cups flour 1 tablespoon flour 1 teaspoon ginger 1 teaspoon lemon flavoring Cream shortening, add sugar and egg yolk beaten. Then add molasses and mix well. Add sour milk alternately with flour which has been sifted with spices and soda, then the ginger and flavoring and when blended fold in stiffly beaten egg whites. Pour into paper cups set in muffin tins and bake 20 minutes in moderate oven, 325° F. Ice well — with orange cream icing made by stirring into hot orange juice and cream enough powdered sugar to make a spreadable icing. 2 Frances Stonehocker SNOW FROSTING 1 egg white 3/4 cup sugar 1/4 teaspoon salt dash of salt 3 tablespoons water ‘. 1 teaspoon light corn syrup 1/2 teaspoon vanilla — Combine egg white, sugar, salt, water, corn syrup in top of double boiler. Beat with rotary beater or electric mixer about 1 minute, cook over rapidly boiling water, beating constantly with beater or at high speed of mixer until frosting will stand in peaks (4 minutes). Stir frosting up from bottom and sides of pan occasionally with rubber scrapper or spoon. Remove from boiling water, add vanilla and beat 1 minute or until thick enough to spread. Murle Green «143% OATMEAL COOKIES 1 cup shortening 1/4 cup sweet milk 1 cup sugar 1 teaspoon baking powder 2 eggs beaten 1/2 teaspoon soda 1 teaspoon cinnamon 1/4 teaspoon salt 2 cups oatmeal 1 cup chopped raisins 2 cups flour Cream shortening and sugar, then add the beaten eggs. Sift together flour, cinnamon, baking powder, soda, and salt, then add the oatmeal and combine with the first mixture. Add the raisins and milk (just enough to make a stiff dough). Drop on baking sheet about 1 inch apart. Bake in hot oven 375° F. for 12 - 15 minutes. Christella Naylor OATMEAL COOKIES 1 teaspoon baking powder 1/4 teaspoon soda 1 cup butter 2 teaspoons cinnamon 1 teaspoon nutmeg 3 cups oatmeal 2 cups raisins Add 1/4 cup sweet milk 1 cup chopped walnuts Cream butter and sugar. Add eggs, mix the rest of the dry ingredients, sprinkle over the raisins and nuts and combine the mixtures, adding only enough milk to make a stiff dough. Drop on a buttered ; tin, one inch apart. Bake in moderately hot oven, 350° F. Ruthe Neeley COCONUT CHEWS 1. Combine 3 cups (8 ounces) shredded coconut, 1/2 teaspoon salt, and 2 teaspoons vanilla with 1 can TEN-B-LOW. 2. Drop by teaspoonfuls onto a greased cookie sheet. 3. Bake in moderate oven 350° for about 15 - 20 minutes, or until golden brown. (Excellent macaroon type cookie) Crowthers tt Ass. OATMEAL CRISPIES 1 cup shortening 1 1/2 cups sifted flour 1 cup brown sugar 1 teaspoon salt 1 cup granulated sugar 1 teaspoon soda 2 eggs well beaten 3 cups quick cooking oatmeal 1 teaspoon vanilla 1/2 cup chopped walnuts Cream sugar and shortening. Add eggs and vanilla and beat well. Add flour, salt, soda, oatmeal and nuts. Mix well. Form in long rolls; chill thoroughly. Slice 1/4 inch thick; bake on ungreased cooky sheet in moderate oven (350°) for ten minutes. Makes five dozen. Carol Stout CHOCOLATE CHIP OATMEAL COOKIES 1 cup melted shortening 5 tablespoons canned milk 1 1/2 cups sugar 1 teaspoon vanilla 2 beaten eggs 1/2 cup raisins 2 cups all purpose flour 1/2 cup chopped nuts 1 teaspoon soda 2 cups oatmeal 1 teaspoon salt 1 package semi-sweet 1 teaspoon cinnamon chocolate chips 1/8 teaspoon nutmeg Add sugar to shortening, then add beaten eggs. Sift dry ingredients