The Wilson cook book

Sift before measuring 3/4 cup cake flour. Resift with 1 teaspoon baking powder, add few grains salt. Work with fork two tablespoons butter into two cups light brown sugar. Mix in one well-beaten egg, add flour mixture alternately with % cup Pet Milk, and 1 teaspoon vanilla. Fold in two cups broken pecans. Drop by half teaspoons on greased cooky sheet. Bake ten minutes at 275° until golden brown. Makes about seven dozen. Brown Sugar Cookies 3/4 cup butter 3 cups flour 2 cups brown sugar 1 teaspoon cinnamon (Mc- 2 eges Cormick’s ) 2 tablespoons milk 1 teaspoon nutmeg 1 teaspoon soda 1 cup chopped nuts 2 teaspoons baking powder 1 cup raisins Cream butter and sugar. Add beaten eggs, flour and milk alternated, and other ingredients. Piace about 1% teaspoonful of mixture on greased cooky sheet and bake in moderate oven. ALICE BARNES HARRISS. Fudge Cakes 1% cup shortening % cup flour 1 cup sugar 1 cup nuts 2 eggs 2 squares unsweetened chocolate ‘1 teaspoon salt 1 teaspoon vanilla Cream shortening and sugar together, add beaten eggs, salt, and flour. Then add nuts, melted chocolate, and vanilla and mix well. Spread evenly in greased shallow pan, having mixture %4,inches deep. Bake in oven 350 degrees. Twenty to twenty-five minutes. While hot cut in squares. Mrs. R. B. CHEATHAM. Nut and Fruit Kisses 3 egg whites 1 cup raisins or dates 14 lb. powdered sugar 1 can shredded cocoanut (dry) 14 lb. nuts, cut small Beat egg whites stiff and set over hot water, then add sugar little at time, beating until stiff. Add other ingredients. Bake on buttered tin in moderate oven until light brown. Unbaked Fudge Squares 2 squares chocolate (Baker’s) 144 cups condensed milk 2 cups vanilla wafers, crushed 1 cup pecans Melt chocolate in double boiler, add milk, stir until thick. Add crumbs and pecans. Spread mixture into buttered pans. Chill 6 to 8 hours. Cut in squares. Makes 1 dozen. Date Sticks 1 cup nuts 1%4 teaspoon Royal baking 1 1/4 cups sugar powder 2 eges 1 cup dates Pinch salt : 1 cup flour 2 tablespoons water Bake 15 to 20 minutes. While still hot, cut in strips and roll in powdered sugar. THE WILSON Cook Book 85 Pecan Sticks 4 eges 1 teaspoon Royal baking powder 3 cups flour 4% cup butter 2 cups sugar 1% cup water 4 lb. pecans Separate eggs—beat yolks thoroughly, add sugar, butter and nuts and stifiy beaten egg whites. Sift together several times baking powder and sugar and add to mixture. Flavor with vanilla. Bake in finger pans. While hot dust with pulverized sugar. Nut Bars 4 eggs 14% cups flour 2°cups brown sugar 14% teaspoons Royal baking 1 cup pecan meats powder 2 teaspoons vanilla Separate eggs, beat yolks and sugar together. Beat whites stiff and mix with yolks. Put in double boiler and cook until thick. Set aside until cool and then mix in nuts and baking powder, flour and vanilla. Bake in moderate oven twenty-five minutes. Cut in strips when cool and roll in powdered sugar. Almond Cookie 1% cups flour (Swans Down) % teaspoon baking powder % cup sugar 1 egg 1 tablespoon cinnamon 1 cup shortening 14 tablespoon cardamon 144 cup toasted almonds To flour add sugar and spices, beaten eggs, softened butter. Add almonds. Chill dough till firm. Shape into balls size of hickory nut; flatten out and brush tops with yolk of egg and tablespoon of water mixed together. Cook in moderate oven. Meringue Kisses 4 egg whites 1 teaspoon vanilla 1 cup granulated sugar Pinch of salt