Metropolitan cook book

2 squares chocolate, 1 €up boiling water 1 tablespoon cornstarch melted f cup syrup or sugar mixed with 1 tablespoon cold water Add the boiling water to the sugar or syrup, then add gradually to the melted chocolate, stirring all the time while adding. Heat to boiling point, add the cornstarch mixture and boil 5 minutes. Flavor with vanilla and serve hot or cold. FRUIT SAUCE I tablespoon cornstarch | cup sugar or syrup Chopped fruit or chopped mixed with 1 table- 1^ cups boiling water fruit and nuts spoon cold water 2 tablespoons lemon juice Add the cornstarch mixture to the sugar or syrup and then the boiling water and boil 5 minutes; add the lemon juice, cool, and add the chopped fruit. BANANA FILLING I cup banana pulp ^ cup sugar Juice \ lemon 1 tablespoon butter Cook and stir until thickened. COOKIES PEANUT COOKIES 2 tablespoons fat 1 teaspoon baking- 2 J tablespoons milk i cup sugar powder I cup chopped peanuts 1 egg, well-beaten | teaspoon salt I teaspoon lemon juice I cup flour Cream the fat, add sugar gradually, add well-beaten egg. Mix and sift baking-powder, salt and flour; add to first mixture. Then add milk, peanuts and lemon juice. Drop from tip of a spoon on an unbuttered sheet 1 inch apart. Place i peanut on top of each. Bake 12 to 15 minutes in a slow oven. This makes 24 cookies. CHOCOLATE. DROP COOKIES I cup fat 11 cup flour (may be 2 squares melted choc- 1 cup light brown sugar part buckwheat) olate 1 well-beaten egg | teaspoon soda 1 cup chopped nuts I cup milk 1 teaspoon vanilla Cream the fat, add the brown sugar gradually, then the well-beaten egg, milk and the flour mixed and sifted with the soda. Stir in the melted chocolate, chopped nuts and vanilla. Drop mixture by spoonfuls onto a well-buttered pan. FRUIT COOKIES i cup fat 1 tablespoon hot water 1 teaspoon cinnamon I cup sugar U cups flour i to 1 cup chopped nuts 1 egg I teaspoon salt | cup raisins I teaspoon soda Cream the fat, add sugar gradually, and eggs, well beaten. Add soda dissolved in water, | flour mixed and sifted with salt and cinnamon. Then add nut meat, fruit and remaining flour. Drop by spoonfuls onto a greased tin, 1 inch apart, and bake in a moderately hot oven. OATMEAL COOKIES 1 cup fat 2 cups oatmeal 1 teaspoon cinnamon 1 cup sugar 2 cups flour I teaspoon salt 2 beaten eggs 1 teaspoon soda 1 cup raisins I cup milk Cream the fat, add the sugar gradually and work until creamy. Add the well-beaten eggs, milk and oatmeal, the flour, soda, cinnamon and salt mixed and sifted, and the raisins. Drop by teaspoonfuls onto a buttered pan. Bake. FILLED COOKIES Roll cookie dough Into rectangular shape, sprinkle with spices or spread with fruit or fruit nut mixture. Fold, roll again and cut out and bake. PASTRY 61 PASTRY Pastry, if it is to be served at all, should be light, tender and flaky. It is then more easily digested. Winter wheat flour, called pastry flour, should be used as it makes the pastry more tender than bread flour. Less shortening is required when pastry flour is used. The lightness of the pastry depends upon the amount of air enclosed and its expansion in baking. The flakiness depends upon the number of layers of shortening and paste formed by folding and rolling. GENERAL DIRECTIONS Use butter substitutes for the fat.