The Warrenton cook book

Beat eggs, add sugar, flour, vanilla, and melted chocolate. Fold in nuts. Bake 20 minutes at 325°. Cut in squares and take out of pan while hot. CHOCOLATE FUDGE 2 -C. sugar : Butter size of egg 3 squares chocoiate (oz. 1 t. vanilla squares) i c. nuts 1 c. milk Mix sugar and milk and place that with unmelted chocolate over medium flame. As soon as chocolate melts and mixes, turn flame to very low heat. Stir almost constantly until it boils, but only occasionally later. When candy forms soft ball in water, remove from stove and Stir in vanilla. Add butter and set aside to cool, until it reaches room temperature, then stir until creamy. Fold in nuts and dip small pieces onto waxed paper. For further creaminess, place candy in airtight container while still warm. For best results use heavy aluminum pot. —Mrs. J. E. CHEVES CANDIED GRAPEFRUIT PEEL Peel from 3 medium sized grapefruit cut into thin strips; add enough cold water to cover strips of peel. Cover the pan and bring to boiling point. Boil 5 minutes. Drain and repeat 3 times. Add 2 cups sugar and i cup water and drained peel. Bring to boil and boil gently over low heat until syrup is thick and almost all absorbed by the peel, Stirring occasionally. Drain peel on soft paper. Roll in sugar while still hot. —Mrs. J. C. LEAGUE OATMEAL TOLL HOUSE COOKIES 34-¢. Shortening . ies t..1 t. Soda 34 c. brown sugar 1 T. hot water 34, c. white sugar 1¾ c. flour 2 eggs 2 c. oatmeal 1 t. vanilla 1 c. nuts 1 t. salt 1 c. chocolate chips Cream shortening and sugars. Add eggs and beat well. Add soda in hot water. Then add salt, flour, oatmeal, nuts, vanilla, and chocolate chips. Drop by spoonsful on cooky sheet. Mash down with fork dipped in cold water. Bake in 375° oven until brown. Makes about 5 dozen cookies. —Mrs. LEONARD S. DANIEL CHOCOLATE PECAN COOKIES ¾ c. butter 2 c. flour ¾ c. sugar 2 t. baking powder ege 4 T. cocoa Y c. milk 1 c. pecans Cream butter and sugar together, add egg well beaten. Sift flour with dry ingredients and add chopped nuts. Combine alternately with milk to first mixture. Drop by spoonfuls on well greased shallow pan. Bake about 12 minutes at temperature 350°.u —Mrs. A. A. WILLIAMS TEA CAKES 4 eggs 2½ c. sugar Flavoring—lemon, vanilla, 1½ c. butter nutmeg 1 t. baking powder—heaped Flour to mix—about 1 qt. I t. soda—level Cream butter and sugar, add eggs, one at a time, beating well. Add flour, baking powder, soda and salt after they have been sifted together. Use only part of flour for this because it may not take quite a quart of flour. Use flour enough needed to make dough stiff enough to 4 roll. Roll and cut. Bake in oven heated as for biscuits. 450° about 10-12 minutes. —MIss EpNA ALLEN IcE Box CooKIEs 2 c. brown sugar 3¾ c. flour 2 eggs 3 t. baking powder 1 c. shortening 1% c. chopped nuts 2 t. vanilla t. salt Mix and sift flour, salt and baking powder. Cream shortening and sugar and beat eggs with vanilla and add to sugar mixture. Add nuts and flour and mix well. Shape dough into rolls about two inches in diameter. Wrap in waxed paper and let chill in ice box for four or five hours or overnight. Cut in slices about % inch thick and bake 10 minutes in a moderate hot oven, about 350°. —Mrs. C .V. WHITFORD Nutty Fingers 1 c. butter 2 c. sifted flour 4 T. powdered sugar 1 c. chopped nuts 1 t. vanilla Cream butter, add sugar and continue to beat until light. Add vanilla; add sifted flour and mix well; fold in the chopped nuts. Shape into small balls on an ungreased baking sheet. Bake in a moderate oven (350° F.) 15 to 18 minutes. Roll in confectioners sugar while hot. —MRs. WILEY KEARSE PEANUT Burrer Cooxktrs % c. shortening 1 egg ½ c. peanut butter 2 ¢. flour % c. brown sugar 34 t. soda 34 c. dark karo Y t. baking powder i, t. salt