Natchez recipes

One cup shortening, one cup sugar, one and one-half teaspoons vanilla, two eggs, beaten, two and one-half cups flour, one teaspoon baking powder, one-half teaspoon salt. Cream shortening and sugar, add eggs. Add flour, baking powder and salt. Put in cooky press and squeeze onto ungreased cookie sheet. Cook about ten minutes in a moderate oven. HEBREW COOKIES One pound butter creamed, one and one-fourth cups sugar, add slowly in creamed butter, three eggs, beaten until frosty, one cup coffee, wine or whiskey, one pound shelled pecans, flour enough for light dough, pinch salt. ,^Mix all together. Roll thin in desired shapes. Bake in moderate to slow oven. Turn out, dust with mixture of one-half cup powdered sugar and one teaspoon cinnamon. Mrs. Howard Peabody, Magnolia Vale ALMOND TARTS Stir yolks of twelve eggs with one-half pound of A. sugar for 45 minutes. Then add one-half pound finely ground almonds. ( Do not blanche almonds. ) Add whites of six eggs beaten to a stiff froth. Bake in a brisk oven 35 to 50 minutes. ’ Be sure eggs are fresh. BLACK WALNUT DATE DROPS One cup butter, two cups dark brown sugar, two eggs, one-third cup cream, one teaspoon vanilla, one-fourth teaspoon salt, two teaspoons cinnamon, one teaspoon cloves, one cup chopped dates, one cup black walnuts, four and one-half cups flour, one teaspoon soda. Cream butter and sugar, add eggs and cream, beat two minutes. Add rest of ingredients and chill dough. Drop portions onto greased cookie sheet. Bake 12 minutes in moderate oven. -CHEESE DISHES- CHEESE CROQUETTES Six tablespoons butter, two-thirds cup flour, one-half teaspoon salt, one and one-third cups milk, four egg yolks, two and two-thirds cup cheese. Melt butter and add flour, salt and some paprika if desired. Stir constantly and add milk. Continue stirring until it boils, add yolk of eggs, beaten, and cheese cut small. Let cool well. Shape into balls and roll in bread crumbs, then egg whites and bread crumbs again. Cook in deep fat. -CHEESE DISHES- CHEESE SOUFFLE Four eggs, one-fourth pound American cheese, four tablespoons flour, one cup milk, one-half teaspoon salt, three tablespoons butter, dash red pepper. Grate cheese, measure flour and salt. Put butter in sauce pan, add flour, salt and pepper and stir. Take from heat, gradually add milk. Cook, stirring over low heat until thick and smooth. Add cheese, melt over slow heat. Remove from fire. Beat egg yolks. Stir cheese sauce into yolks and blend. Fold cheese and egg mixture into beaten whites. Pour into one and one-half quart casserole. Place in center of preheated oven 300° for an hour and a quarter. If serving is delayed, souffle may continue baking 10 or 15 minutes longer. Serves five or six. CHEESE FONDUE One-eighth pound American cheese (rub through grater), four eggs, one cup hot milk, one-half cup stale bread crumbs, one-half teaspoon salt, one tablespoon butter. In hot milk break crumbs, salt and cheese. Add the yolks thoroughly beaten; into this mixture cut and fold the whites of th^ eggs beaten stiff. Pour into a buttered dish and cook 35 minutes in a moderate AMBROSIA