Shallowford cookery

Mix butter and flour as you do for pie dough. When it is worked to crumbly stage, add milk Slowly and mix. If dry, add small amount of milk. Let this rest 1 hour. Now mix nuts with Sugar in separate bowl. Roll % tablespoon of dough very thin. Put approximately } teaspoon chopped nuts on one side of dough and roll like a cigar. Repeat until all dough is used. Bake On ungreased cookie sheet at 350 degrees 35-40 minutes or until light brown. Makes 150-200. Glaze: 3. tablespoons orange 3 cups water blossom water (may 6 cups sugar be omitted) Cook syrup until it becomes stringy when held up on a spoon. Almost soft boil stage. Turn heat to simmer and dip cookies quickly, drain on a rack and remove to wax paper to cool. Glaze on cookies will crystallize. If glaze in pan crystalizes, add a small amount of water and recook to stringy stage. Cookies may be made one day and glazed the next. Pecan Tarts Dough: 2 1/2 lbs. flour 1 cup milk 1% lbs. butter * cake yeast (dis- 1 tablespoon baking solved in small powder amount of water) *% teaspoon soda Syrup: 2 cups pecans 1 teaspoon cinnamon 4 cups sugar % teaspoon cloves 2 cups water 30 Zwieback 1 lemon Make syrup with water and sugar. Cook to 223 degrees, add lemon and cook to 226. Grind Zwieback and add to syrup. Add spices and nuts. Let cool. If syrup is thin add more Zwieback. Cream butter, add flour, soda and baking powder alternately with warm milk. (Add yeast to milk.) Press dough into tart pans and fill with Zwieback mixture. Bake at 350 degrees for 15 minutes. Apricot Balls 1% cup (6 oz.) dried 1% cup moist canned apricots ground coconut, shredded 2/3 cups (% can or 7% oz.) 4 lemon Eagle brand sweetened condensed milk In large sized mixing bowl blend together apricots and coconut. Stir in condensed milk and lemon. Shape in small balls and roll in coconut. (If not able to grind apricots, put in a blender with the condensed milk.) Baked Custard With Pastry Filo Dough quarts milk 3 tablespoon corn- /4 cup cream of wheat starch eges slightly beaten cup cold water teaspoon vanilla 1 pound butter 1 cup sugar Crust: 1 pound butter to spread on dough 1 pound of filo or pastry dough Bring milk to boiling stage and gradually add cream of wheat. Continue stirring and cooking until mixture starts to thicken. Slowly add the milk mixture to beaten eggs, then add the cornstarch mixture, (cornstarch and water), the sugar and butter. Blend well, transfer mixture into Saucepan and heat until boiling point is reached, stirring constantly. Cook for a few minutes until mixture thickens. Set aside. This mixture may be made the day before. Preparethree 9 inch pie pans using half of filo dough for the bottom of pans, spreading melted butter between each layer, pour in the milk mixture, use the balance of the filo for the top, again spreading every layer with melted butter. Turn the lapping ends of crust inward to make a roll and crust around the edge. Make sure this is well buttered. Bake in 350 degree oven for 1 hour. These may be frozen uncooked and baked as needed. Syrup: The syrup should be cool when poured over the hot custard as soon as it comes from the oven. To make the syrup: 3/4 cups sugar 1 teaspoon lemon 6 tablespoons water juice Boil sugar and water to 224 degrees, add lemon juice and cook 226 degrees, take off fire and cool. Chocolate Walnut Cookies 24 Ritz crackers (put through blender or meat grinder) 1 cup chopped walnuts 1 teaspoon vanilla 1 cup sugar extract 3 egg whites, beaten Mix crushed crackers, sugar and nuts together. Add to beaten egg whites. Add vanilla. Bake 25 to 30 minutes in 350 degree oven. Take out when done and mix with a fork while hot. Roll in balls, a teaspoonful at a time, while warm. Let cool and ice. Roll in more walnuts which