A lady of good taste

Cream the butter and add the sugar, mixing until light and fluffy. Add the beaten eggs and the mixed and sifted dry ingredients. Put the seeds in a heavy skillet and let them become a light brown in a moderate oven and watch them so they do not brown or burn. Add them to the batter with the vanilla. Drop by teaspoonfuls 2 inches apart on a greased cookie sheet and bake 8 to 10 minutes at 325 degrees. After they have cooled a little remove with a spatula. Chocolate Fingers 1% cake Baker’s chocolate 2 cups powdered vanilla 1 can condensed'milk wafers (sweetened) few grains salt 1 teaspoon vanilla 1 cup nuts, chopped powdered sugar Melt the chocolate in the top of the double boiler and let it become stiff then add the sweetened condensed milk and cook until it is very thick. Add the powdered wafers, the vanilla, salt and nuts. Stir so it is well mixed then press flat into a buttered pan 34 inch thick. Leave overnight or all day. Cut in finger-size strips and roll in powdered sugar. (Katy Norflect) Pecan Slices 1 cup flour 2 tablespoons flour lf cup butter l4 teaspoon baking powder 2 eggs, beaten 1g teaspoon salt 114 cups brown sugar lf cup grated coconut 1 cup pecans, chopped 1 teaspoon vanilla 114 cups confectioners’ sugar lemon juice Cut the butter into the flour with a pastry cutter and blend to a smooth paste and spread it in a g x 12-inch pan. Bake it at 350 degrees for 12 minutes. Remove it from the oven and spread with the following mixture. Mix the beaten eggs and brown sugar together and add the coconut, nuts, flour, baking powder, salt (sifted together), and vanilla. Spread this on the crust and bake at 350 degrees for 25 minutes. Remove from the oven and when it is cool spread with the confectioners’ sugar mixed to a spreading consistency with lemon juice. (From “Joy of Cooking”) »s } ne de af i! Ny z>, pe i ale i oat * Vi I ie hae i ayy CT Sant eae’ ty var iY j My . ! : i \ a aft FA uy f ; } ' ; ‘ 7 > J a ‘4 | y ; A es) ein \ i Ny iM i mr Wy ai ie? _ ay yi : ‘ PAL . uy L ; j Lae ; : / ‘ by isla } Pay Die is PL ate PM et day : je nt + vy \ wth ee tO LAY) tne he ; ' j pe ie va ah a Me ey art oi ' #4 ; ya , i aN ; : ihe ey iv) i r, on re. Ka y Sith rH oi, iy ae } i j' i Bhs ie ait j ; Oi . aia’ i vu J mi : it 5 Pain Yen Hi nye Henval Ho Vas tN, iA We kG Co a ry CAD aie , an; A iw aN au ta { i . ; J i i a nie ed é | FAK oy, mas bag re ae id ¢ ” oe Buia i Aes ona Bh iia " se nye iY We ke est aly wh i H F a Tis if Hs Kis ae vot tu vi Ni Bas nieo ara hay | AVA AM f hy ] ri bi ie i yy ( [7 ee nie eS i NY ” Bint: | didi 0) : eths ly ee if aim, ieee oe We | F, re i Ptah ven lie re oh we li “ 7 ple 4 , 1 A sis ll : yi! i yy. i NEP tng Sit pe he Ada A | iy: i ry han v ; Ie Rik: (ie Py hant fuer en pa RAW ad A ah Lea ais ao ae ES OT td ee A aA a Ui : i. th aa PIES Butterscotch Pie 2 cups brown sugar prebaked pie crust 2 tablespoons flour meringue: 14 cup butter 2 egg whites, beaten 21% cups boiling water 4, tablespoons sugar yolks 2 eggs, beaten 1 teaspoon vanilla 1 teaspoon vanilla Mix the brown sugar with the flour and add the butter. Pour over this mixture the boiling water and stir until it is well blended. Add the egg yolks and cook mixture until thick stirring continuously. Let cool. Add the vanilla and pour into the baked crust. Make a meringue by beating the egg whites until stiff, then adding the sugar and vanilla and beating again. Cover with meringue and put in a 375-degree oven to brown. Apple Dumplings 6 cups apples, chopped or hard sauce: sliced 1 cup brown sugar sugar, cinnamon and clove 4 cup sweet butter bits of butter 1% teaspoon nutmeg pie pastry heavy cream brandy (optional)