Recipes from our hearth

COR ee Bring all to a boil and cook siowly for 10 minutes stirring slowly. Remove from stove and add 2 cups Rice Krispies and 1 cup nuts. Make small balls and roll in coconut. Store in can. Mrs. K. R. Pfaff ETTA'S WHITE COOKIES 2 Tbsps. crisco 1/4 tsp. baking powder 2 sticks butter 1/2. tsp. .ea.e 2 sticks margarine 2 Tbsps. vanilla (Blue Bonnet) 2 Tbsps. orange 1 box powdered sugar 1 Tbsp. lemon 1 cup white sugar 9 or 10 cups flour, 7 large eggs sifted once 1 Tbsp. soda Mix dough by hand on the day you intend to roll. Dough will work better if chilled in freezer or refrigerator before rolling. Bake at 325 degrees to 350 degrees for 15 minutes or until lightly brown on a slightly greased cookie sheet. Cut, before placing on cookie sheets with your favor- ite cookie cutters. Mrs. Henry Crotts 114 COOKIES EXTRA GOOD COOKIES Beat 4 egg whites stiff, adding 1 cup granulated sugar gradually. Add 1 teaspoon vanilla. Add 1 cup chopped pecans and 4 cups frosted corn flakes. Drop by heaping teaspoonsfuls on a lightly greased cookie sheet, and bake 1 hour at 225 degrees. Keep in tight tin can. Makes 5 dozen. Mrs. Roger A. Snyder SUGAR COOKIES 1 ¢ cups white sugar yl) Zatspwvanit La 3/4 cup butter, melted D2 cepesalt 1 egg 1 tsp. soda 1/2 cup buttermilk Mix above ingredients with just enough flour to make stiff dough. Roll out and cut. Bake at 300 degrees for about 10 minutes. MrseeCraDs Jones MOLASSES COOKIES 1 cup Grandma molasses 1 tsp. soda, desolved 1 cup shortening in the water 1 cup sugar 1 Tbsp. cinnamon 1/2 cup water 1 Tbsp. ginger 1/4 tsp. salt 1 Tbsp. cloves Mix above ingredients with just enough flour to make stiff dough. Roll out and cut. Bake at 300 degrees for about 10 minutes. Mrs. C. D. Jones 115 COOKTES FRUIT BALLS 1/2 1b. candied cherries 1/2 1b. candied pineapple 1/2 1b. shelled pecans 1/2 1b. miniature marshmallows 1/2 stick margarine 1/2 box graham cracker crumbs coconut Melt marshmallows and margarine. Pour over fruit and nuts; mix in graham cracker crumbs. Make into balls and roll in coconut. This makes 25 to 30 balls. Mrs. William M. Chniel FRUIT CAKE COOKIES 1 cup butter or margarine 2 tsp. baking powder 2 cups light brown sugar 1 tsp. salt 1/2 cup buttermilk 2 cups nuts 1 tsp. soda dissolved in 1 ib. mixed fruit buttermilk 4 cups flour Cream butter and sugar. Add eggs. Mix dry ingredients and add alternately with milk. Add nuts and fruit last. Drop by teaspoons on greased cookie sheet. Bake at 350 degrees for about 10 to 12 minutes. Ila Brewer HOLLY COOKIES 1/3 cup butter or margarine 1 tsp. green food 16 large marshmallows coloring | l tsp. vanilla 2 1/2 cups whole corn red cinnamon candy flakes 116 COOKIES HOLLY COOKIES (Continued) (DO NOT REFRIGERATE) Melt butter and marshmallows in top of double boiler. Blend in food coloring and vanilla. Place corn flakes in large bowl. Pour mixture over corn flakes and mix lightly with fork. Drop size desired on wax paper and sprinkle with cinnamon candy. Allow to set. Margaret Harrison LACE COOKIES 1 cup margarine 2 cups oatmeal 2 cups brown sugar (sifted) 1 tsp. vanilla Cream margarine and sugar. Add oatmeal and vanilla and mix well. Drop 1/2 teaspoon on ungreased baking sheet. Leave room between cookies because they spread. Bake at 325 degrees about 10 minutes. Cool on pan before removing. Makes about 100. Miss Jane Snyder Margaret Harrison M & M COOKIES 1/2 cup corn oil margarine 1 cup sifted flour 1/2 cup granulated sugar 3/4 tsp. salt 1/4 cup brown sugar 1/2 tsp. soda 1 egg 1 cup M & M's candy 1 tsp. vanilla