Recipes from our hearth

l\Rueea WeRmats peti a! t a : su Loe ey Fe Epmums' renee [pare Th wt same: ar ani} oa “ay v9 EE en tae: mena ek te as 1V.0 @ Seinms \ Rae mye e417, @ spe 1 ' "6 2 V’ 7 4 Vara cee f « 3 we mae/ ai f , ss a . rt! PE ¥ t * ‘ ; braimiasnwei: wb. Oo wee & «i's F. N oh ‘a a aes a a is ° "2a Ke = eye oh a 7m oA . AS nie nn dois rer mri i Ah ‘ ae LS ie pie ak Ae ; "i ae . va *s pra ish Say aa Pe fa) th CS 1. oa ve At Me af CHERRY THUMBPRINTS 2/3 cup butter 1 1/2 cups sifted all- 1/3 cup granulated sugar purpose flour 2 eggs 3/4 cups finely chopped 1 tsp. vanilla walnuts miy2 tsp. salt 3/4 1b. candied cherries Cream together butter and sugar till fluffy. Add 2 egg yolks, vanilla, and salt; beat well. Gradually add flour, mixing well. Shape in 3/4 inch balls; dip in 2 slightly beaten egg whites, then roll in chopped walnuts. Place one inch apart on greased cookie sheet. Press down center of each with whole candied cherry. Bake at 350 degrees for 15 to 17 minutes. Cool slightly and remove from pans, cool on rack. Makes 3 dozen. Mrs. Barbara Davis CHOCOLATE CRISPIES 2 cups sifted flour 3/4 cup, sugar (all-purpose flour) 2 Tbsp. water 1/2 tsp. soda 1 tsp. vanilla 1/2 tsp. salt 2 oz. (2 squares) 1/2 cup shortening (soft) unsweetened chocolate 1 egg melted and cooled 1 cup Quick oats - uncooked Sift together flour, soda and salt into bowl. Add shortening, sugar, egg, water, vanilla and chocolate. Beat until smooth - about 2 minutes. Beat in oats. For ease in handling dough, chill about one hour. Roll out on board to 1/8 in. thickness. Cut. Place on ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool. Makes about 3 dozen. Mrs. Lynn Russell BOILED COOKIES 3 cups Quick Quaker Oatmeal 2 tsps. Vanilla 1/2 cup crunchy peanut butter 2 cups Sugar 1 stick margarine 1/2 cup milk 4 Tbsps. Cocoa Mix milk, sugar, margarine and cocoa in saucepan. Stir constantly until mixture comes to a rolling boil. Boil 1 1/2 minutes, remove from heat and add vanilla, peanut butter and oatmeal, stir until completely mixed and oats are coated. Drop by spoonfulls on wax paper and let cool. Children love these cookies. Mrs. Johnny Davis BUTTER CRISPIES 1 1/2 cups sifted flour 1/2 tsp. salt (all purpose) 1 cup granulated 2 tsps. baking powder sugar 3/4 cup soft butter 1 tsp. vanilla 4 egg yolks - unbeaten Candies cherries Cream together butter, sugar and salt. Add egg yolks, then flour and baking powder, and vanilla. Drop by teaspoons into 1 tablespoon cinnamon and 3/4 cup finely chopped nuts. Roll in this mixture and place on a cookie sheet. Press flat with the bottom of a glass dipped in granulated sugar. Place 1/2 cherry on top of each cookie and bake in 375 degrees for 8 minutes or until lightly brown. Mrs. Roger A. Snyder CHOCOLATE COOKIES WITH FILLING 1 cup sugar Filling: 6 Tbsps. Crisco 3/4 cup powdered 1 egg sugar 1 cup milk 1/2 cup oleo 1 tsp. vanilla 6 Tbsps. marshmallow 2 cups flour cream 5 Tbsps. cocoa 1 1/2 tsp. soda 1 tsp. salt Mix sugar, crisco, add egg. Stir in milk and vanilla. Sift dry ingredients and add. Drop by tablespoon full on teflon pan 2 to 3 inches apart. Makes 13 to 14 cookies. Bake at 400 degrees for 10 minutes. When cooled, mix filling, spread between cookies. They are almost like the chocolate cookies you buy. Miss Jacalyne Duggins KRISPIE COCONUT BALLS 2 Tbsps. butter 1 cup chopped dates 2 eggs, beaten 1/2 cup walnuts 1 cup white sugar Melt butter and add remaining ingredients. Cook 10 minutes. Stir constantly. Remove and add 2 cups Rice Krispies. Let cool 5 minutes. Shape in balls and roll in coconut. Mrs. W. J. Gibson DATE CHEWS cup sugar 1/2 stick butter 1 egg (beaten) oz. package dates (chopped)