Quaker recipes

Mix dry ingredients. Add lard and butter, creaming. Add grape juice and molasses. Stir, mix well, and knead until a dough is formed. Knead until dough is slick when you rub it. It is better to roll the cookies after the dough has been made a few days (keep 3-4 days in cool place). Roll on a cloth-covered, floured board—may be rolled very thin. Bake at 300° or slightly less for 8-10 minutes. Store in air tight container. Mrs. PLEZ A. TRANSOU, Winston-Salem 68 COOKIES COCONUT DREAM SQUARES 1 cup flour % cup butter ¥4 cup brown sugar, packed Combine flour and sugar, cut in butter until mixture is consistency of. course meal. Pat firmly into ungreased 9x12 pan and bake at 350° for 15 minutes. 2 eggs 2 teaspoon baking powder 1 cup brown sugar 1 teaspoon vanilla ¥Y cup flour 142 cups shredded coconut 1 cup chopped nut meats Beat eggs until light. Add sugar gradually, beating constantly with rotary beater until light and fluffy. Sift flour and baking powder together and fold into egg mixture. Add vanilla, nuts, and coconut and mix well. Spread on top of the warm baked mixture in pan and return to oven for 20 minutes or until browned. Makes 2 dozen bars 11% inches. FAYE HAYES (Mrs. Clarence) (Catherine Parsons beats the eggs separately in the second part of this recipe, uses | cup coconut and 1 cup chopped salted Spanish peanuts for variation. ) DATE PINWHEELS 14 pound pitted dates, finely 14 teaspoon soda chopped 4 teaspoon salt Y cup sugar 1% cup shortening Y cup water Y. cup brown sugar, firmly 4 cup chopped black walnuts packed Yg teaspoon salt Y cup white sugar 2 cups flour 1 egg well beaten Cook together the dates, sugar, and water for 5 minutes. Add nuts and salt. Cool mixture while preparing cookie dough. Sift together flour, soda and salt. Cream shortening and sugar thoroughly. Add beaten egg, add sifted dry ingredients. Chill dough slightly. Roll into a rectangle %4 inch thick, spread date mixture over sheet of dough and roll like jelly rolf. Wrap in wax paper and chill, preferably over night. Slice %4 inch thick with sharp knife. Bake in moderate oven 375° for 8 to 10 minutes or until lightly browned. Yield, 60 cookies. STELLA Hiatt (Mrs. J. Wade) THE QUAKER CooK BOOK DATE BARS 1 cup sugar 1 cup dates 3 eggs 1 cup flour 1 cup chopped walnuts 1 teaspoon baking powder Beat eggs until very light, add sugar gradually, beating until light. Add flour, baking powder, dates, nuts. Stir carefully. Bake in shallow pans in moderate oven. Mrs. Davip J. WHITE DATE SQUARES 1 cup sugar 1 7-ounce package dates, cut 2 eggs Y2 cup pecans 1 cup flour Y2 teaspoon vanilla 1 teaspoon baking powder Powdered sugar Beat eggs, add sugar, flour, baking powder, dates, nuts, vanilla. Pour into two 7x7 square pans that have been greased and floured. Bake at 350° for 25 to 30 minutes. Cut into squares while hot. Remove from pans, sprinkle with powdered sugar. Yield: 18 to 24 squares. These keep well. EVELYN M. THOMPSON (Mrs. Blake) OATMEAL COOKIES (Refrigerafor) 3 cups oatmeal 1 cup butter or margarine 1 cup brown sugar melted ¥Y2 cup boiling water 1 teaspoon soda ¥2 teaspoon salt Y2 cup nuts 1 cup flour 1 teaspoon vanilla Mix the oatmeal with the brown sugar, salt and flour. Add melted butter and mix well. Dissolve the soda in the boiling water and add to mixture. Add chopped nuts and vanilla. Form the dough into a roll (or two rolls for the full recipe) in waxed paper and chill thoroughly. Fach roll should be approximately 12 inches long and 11% inches in diameter. When ready to bake, quickly slice the roll as thinly as possible and place each cookie on an ungreased cookie sheet. Bake at 375° for 5 to 10 minutes. FLORINE OLIVE (Mrs. Howard) 70 COOKIES VANILLA ROLLED COOKIES