Shallowford cookery

Roll dough about 8 inches in diameter. It will look like a pancake. Let rise for one hour more. Place empty cookie sheet into oven. Turn oven to broil. Place dough on opposite side it was resting on upon hot cookie sheet. Place pan approximately 7% inches from broiler. Broil on one side and then on other side. When you remove from oven, wrap in a cloth until it cools, then store in plastic bags. Good for a pizza dough. ae Sugar Plums 14 1b. dried fruit 1 egg white (prunes, dates, figs, % cup water (cold) apricots) 1 teaspoon vanilla 1 box 1 teaspoon cream of Dixie Crystal Sugar tartar % cup softened margarine % cup chopped candied % cup chopped candied cherries pineapple 4 cup flaked coconut Beat egg white, % cup cold water, vanilla and cream of tartar until frothy. Add sugar gradually while beating. Work butter in with hands, then fruits and coconut. Cover and store in refrigerator for several days. Steam fruit until slightly soft and remove pits. Fill center with fruit candy mix. Garnish with pieces of candied fruit and nuts. Lemonade Combine in saucepan: 1 cup water 1 cup sugar Rind of 2 lemons, cut into pieces Stir over low heat until sugar is dissolved Boil about 7 minutes. Cool. Add 1 cup Minute Maid frozen lemon juice or 5 to 6 lemons and 4 cups ice water. Pour over ice in pitcher or tall glasses. Clarified Butter 3 pounds butter Put in heavy pot and cook over low heat until foam on top turns light brown and sediment goes to bottom and also turns light brown. Strain through clean cloth while still hot. May be kept for months in the refrigerator or on pantry shelf. 2 1/3 cups of clarified butter equals One pound. Grabe 2% pounds clarified butter 1 pound pecans, 3% pounds flour chopped 1 box super fine sugar 4 tablespoons 1/2 box confectioners orange blossom sugar water Whip butter in electric mixer and add fine sugar and beat until the butter is white and light, approximately 30 minutes. Add orange water and flour and work until it is hard enough to roll. Add pecans. Using 1 tablespoonful of dough roll into balls. Bake on ungreased cookie sheet one inch apart in preheated oven at 350 degrees for thirty minutes. Do not let them brown. If oven is too hot, bake at 325. When done take out of oven and sprinkle with confectioners sugar. Cool before removing from pan. Baklawa (Tissue Paper Dough) 1 pound pastry dough Syrup: 1 pound clarified butter, 1 lemon melted 5 cups sugar 1 pound pecans 2% cups water If dough is frozen, remove from freezer 3 to 4 hours before using. Spread dough flat and cover with a slightly dampened cloth, always keeping unused sheets covered to prevent drying. Melt butter. Taking one sheet at the time, butter lightly and repeat until 4 sheets have been used. Sprinkle 4% cup finely chopped pecans over entire sheet. Start at narrow end and roll as you would for a jelly roll. Butter roll lightly and set aside. Repeat until all dough is used. Cut each roll into eight slices. Use remaining butter on top of cookies. Place slices in buttered pan in the way they were cut. This prevents nuts from dropping out. Bake in 250 degrees oven for two hours or more until cookies are golden brown. While cookies are baking, make syrup of sugar and water. Let cook to 224 degrees, add lemon juice and cook to 226 degrees. Let cool. Pour cold syrup over cookies as soon as they are removed from the oven. While cookies are hot place rack not touching and cover with a table cloth over it and keep covered until the next day. Golden Glaze Pecan Pastry 2 lbs. clarified butter 2 lbs. shelled and Beeps. (12 cups) pre- chopped pecans sifted flour 1 cup sugar 1 pt. sweet milk