The Wilson cook book

Peanut Butter Cookies 13%, cup shortening (not butter) % cup peanut butter 1%4 cup white sugar 1 cup flour % cup brown sugar 1 teaspoon soda 1 egg 4% cup chopped salted peanuts Cream shortening and add sugar. Add egg and beat. Then add peanut butter. Mix and add flour sifted with soda, and last the salted peanuts. Form into balls size of walnut and flatten with dinner fork. Bake in moderate oven. Tennessee Marbles 1 stick butter 1 teaspoon vanilla 1% tablespoons sugar Nuts, apple jelly and powdered 1%, cups flour (Swans Down) sugar Cream butter, add sugar, then flour and vanilla and work well. Pinch off dough size of large marble; roll in hands until round. Make depression in center and fill with nut meat. Bake in moderate oven until light brown. Add bit of apple jelly on top of nut meat and sprinkle with powdered sugar. Makes 50 small cookies. Chocolate Nut Roll 1 package Royal chocolate lg teaspoon salt pudding % teaspoon vanilla 34 cup condensed milk 1 cup nuts, chopped Mix Royal Chocolate Pudding with condensed milk and salt. Cook 20 minutes in double boiler, stirring occasionally, or until thick. Remove from fire; add vanilla and nuts. Mix well and let stand until cool and stiff. Take out of pan onto waxed paper and knead lightly with hands greased with butter. Form into roll 114%, inches in diameter. Cover with waxed paper and place in refrigerator for several hours to harden. Cut in slices 4% inch thick. Makes 38 slices. Mes. R. P. DEw. Almond Crests 1 stick butter 1% cups flour ¥ cup sugar 1 teaspoon cinnamon 22 cup shaved almonds 1 cup XXXX sugar 4 teaspoon salt Cream shortening and sugar, add almonds and salt. Work in flour. Roll on floured board and make into rolls about size of pencil. Chill dough thoroughly and cut in 2 1/2 inch lengths. Shape like crescents and bake on slightly greased cooky sheet. Mrs. Geo. MITCHELL. Russian Rocks 1% cups brown sugar 2% cups flour 3 eggs 1 cup nuts 1 cup butter 1 cup raisins 1 teaspoon soda (scant) 1 teaspoon cloves (McCormick’s) % teaspoon salt 1 teaspoon cinnamon 1% teaspoon nutmeg 14 teaspoon vanilla Cream butter and sugar; add beaten eggs. Then dry ingredients sifted together. Add nuts and raisins; drop by teaspoons on greased cooky sheets and bake. Ice Box Cookies 4 lb. butter 2 cups flour 1 cup brown sugar 1 cup black walnuts 1 egg 1 teaspoon vanilla Mix in usual manner; form into rolls; wrap in waxed paper and place in refrigerator for several hours (overnight is best). Slice thin and bake on greased cooky sheet. Butterscotch Cookies 2 cups brown sugar 144 teaspoon soda 1% cup shortening 1 teaspoon salt 2 eggs (well beaten) 1 teaspoon vanilla 3 cups flour 1 teaspoon cream of tartar 1 cup cocoanut Cream shortening and sugar. Add eggs and flavoring. Mix well. Sift flour, salt, soda and cream of tartar together. Add to first mixture. Then add cocoanut and mix well. Form into rolls 2 inches in diameter. Wrap in waxed paper and chill overnight. Cut in thin slices, place on slightly oiled baking sheet and bake 10 minutes at 420° F. Makes 100 cookies. Mrs. Roy CHAMPION. Drop Date Cookies 1 cup Crisco 3 eggs 3 cups flour 1 teaspoon cinnamon (Mc- 1 teaspoon cloves Cormick’s) 2 teaspoons baking powder % teaspoon soda 1% cup chopped nuts 1 package dates % cup brown sugar Drop by teaspoonfuls on cookie sheet, and bake at 400° for ten minutes, Makes sixty cookies. Mrs. Tom PETTUS. Pecan Lace Cookies