Quaker recipes

1 teaspoon salt 4¥% cups whole wheat flour 3 eggs ¥Y2 pound chopped nut meats Cream butter and sugar. Add eggs and blend well. Add flour, soda and spices, making a rather stiff dough. Lastly add nuts. Drop by spoonful on lightly greased cookie sheet. Bake at 375° for 15 minutes. WALNUT-DATE COOKIE (Slices) 144 cups brown sugar 1 cup chopped walnut meats 1 egg 2 cups sifted flour ½ teaspoon vanilla Y2 cup cold shortening Date Dressing Moisten 4% pound pitted dates with juice of one orange. Place over slow heat until blended. Then stir in one tablespoon butter, one tablespoon honey. Blanched almond for each cookie, about % pound. Beat 11% cups brown sugar and egg together. Flavor. Stir in nuts and flour. Knead in shortening. Form into rolls 1% inches in diameter. Put into refrigerator after wrapping in wax paper. Allow 7 or 8 hours before cutting into thin slices. Spread with date mixture, place a blanched almond in center of each. Bake at 350° until light brown, 12 to 15 minutes. Quite professional looking—good too! TEA CAKES *3 cup shortening 3 cup buttermilk 1 heaping cup brown sugar 14 teaspoon soda 1 egg 1% cups flour Cream shortening, sugar and egg, then add buttermilk in which the soda has been dissolved. Add flour and roll thin and cut in shapes. Bake in hot oven. rai Desserts AMBROSIA 36 oranges 2 cans coconut 1 grapefruit 2 cans crushed pineapple 1 lemon, juice only 1 jar Maraschino cherries Spoon pulp from oranges and grapefruit; free from membrane. Add lemon juice, coconut and crushed pineapple. Cherries may be chopped and added or used as garnish. This delightful summertime dessert may be stored in the freezer and used as desired. TRIFLE Sponge cake Coconut biscuits (macaroons) Raspberry jam Cold custard Raspberry jelly Whipped cream Spread four pieces of sponge cake with jam and place in bottom of glass dish. Break up macaroons and sprinkle over. Pour over jelly and set in cool place to set. Then pour over custard and before using, cover with whipped cream and decorate with angelica and jelly or cherries. This is a pretty party dish and may have coins or small silver trinkets put in. It is nicely flavored by soaking the cake with pineapple juice, then cutting pineapple into small pieces and putting with cake and macaroons before covering with jelly. Egg Custard for Trifle 2 eggs 1 pint milk 1 ounce sugar Boil milk and sugar, beat eggs and add gradually. Stir until it thickens. EDITH FIDLER (Mrs. Norman) APPLE CRUNCH 6 large apples Y4 cup shortening 14 cup granulated sugar 1 cup brown sugar 1 teaspoon nutmeg or 1 cup flour cinnamon Peel and slice apples. Arrange in greased baking dish. Sprinkle with granulated sugar and cinnamon. Combine brown sugar, shortening and flour until it resembles coarse meal. Spread over mixture. Bake 1 hour at 325°. Top with ice cream and serve warm. PLAIN CUSTARD 1 pint milk 3 eggs separated 1 box granulated gelatin 344 cup sugar 1 cup cold water Soak gelatin in cold water, scald milk in double boiler, add soaked gelatin and stir well, then add egg yolks well mixed with sugar. Cook about two minutes longer, stirring constantly. When cool, add well beaten whites of eggs and 1 teaspoon vanilla. Chill thoroughly before serving. Mrs. BERTHA SHEETS CREAMED SWEET POTATOES IN ORANGE CUP 6 large sweet potatoes, boiled Pinch salt 1 cup sugar 1 teaspoon ginger 2 whole eggs, well beaten ¥4 cup pecans or black wal- 14 cup raisins nuts, broken Y cup coconut 8 oranges Y% cup milk Maraschino cherries Y cup butter