Shallowford cookery

have been coarsely chopped. Icing: 4 squares unsweetened % cup hot water chocolate 1 egg, unbeaten 3 cups unsifted confec- 6 tablespoons tioners sugar softened butter Melt chocolate, remove from heat. Mix in sugar and water, beat in egg. Add butter, a table- spoonful at a time, beating well after each addition. These are very good eaten while frozen. 36 Coconut Delights 2 beaten eggs 1 cup dates-chopped ls cup sugar 1 cup pecans-chopped 1 teaspoon baking 1 large package of powder angel flake teaspoon salt coconut 1 % ey ecupep lain! flour Beat eggs and sugar together, add salt, baking powder and flour, then add nuts and dates. Spread thin in a greased flour pan (12 x 14 or Somme Bake 3/5 oven about 20 minutes or until light brown. Mix immediately with a fork when it comes out of the oven. Let it cool slightly and roll into small balls. When cool, roll balls into icing and then into coconut. Icing: 1 box confectioners 6 tablespoons sugar softened butter % cup hot water 1 teaspoon vanilla 1 egg unbeaten extract Mix sugar and water, beat in egg. Add butter, a tablespoon at a time, beating well after each addition. Add vanilla. Sif Cream Puffs Heat to rolling boiling point in saucepan: 1 cup water *% cup butter Stir in all at once: 1 cup flour (pre-sifted kind) Stir vigorously over low heat until mixture leaves the pan and forms into a ball (about 1 minute). Remove from heat. Beat in one at a time: 4 eggs Beat mixture until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake until dry in 400 degree oven 45 to 50 minutes. Allow to cool slowly. Makes 8 large puffs or 16 smaller ones. Filling: 2 boxes instant vanilla jello pudding 2 cups cold milk 2 8 oz. sour cream Mix all together and beat until smooth. Open cream puffs and stuff with filling. Frost with favorite chocolate icing. Top with cherry. 38 Mama's Fruit Cake 1 pound flour *% pound green pine- 1 pound butter apple 1 pound sugar * pound almonds 12. Weegs 1 pound pecans 2 pounds white raisins 2 tablespoons white % pound citron | karo % pound lemons 1 teaspoon vanilla % pound oranges 1 teaspoon lemon * pound white cherries 1 teaspoon salt * pound red cherries 1 teaspoon baking -% pound green cherries powder % pound white pineapple 1 small glass of % pound red pineapple whiskey Sprinkle fruit with flour. Cream butter and sugar then add eggs one at a time. Sift flour, salt, baking powder and add to eggs and extracts and then mix to fruit. Line pans with double thickness of brown paper and grease. Put in cold oven at 225 degrees for two hours and raise to 250 until done. Makes approx. I2 1bSe Strawberry Jello Dessert 1 pkg. frozen strawberries 1 cup pecans 1 pkg. strawberry jello 1 cup miniature 1 cup boiling water marshmallows lemon “ae Dissolve jello in boiling water. Add frozen strawberries and all other ingredients. When set serve with vanilla ice cream in layers in parfait glasses. (Serves 8-12) 39 72 V Jam Cake 1 Box Duncan Hines Yellow Cake Mix 4 eggs cup cooking oil 1 cup water box vanilla instant pudding re we Beat all together for 2 minutes. Pour into two long 13% x 15% pans. Bake at 350 degrees for about 15 minutes or until done. Filling: 1 jar apricot jam le jar raspberry jam (35¢ size) 2 cartons sour cream and 1 cup nuts (mixed together) (Use part of apricot and almost all of black ras- pberry jam) Icing: 5 tablespoons flour 1 cup sugar 1 cup milk 1 teaspoon vanilla 1 cup butter or margarine Cook flour and milk over heat until very thick. Let it get completely cold. Beat butter and sugar until very fluffy. Add cold fitour mixture and vanilla. Beat until it is like whipping cream. Putting Cake Together: Cut cakes in half to make four layers. First layer: spread black raspberry jam and then spread 1/3 of sour cream mixture on top.