The Waterbury Democrat., 1936-12-12
Latest Styles
rTH1 TABLE-
 Food 
By Mrs. Mary E. Dague
By NEA Service

household catches the CnrlStHnh excitement. And of course, big sis4 ter can hardly wait to take her turn at the oven baking few delicacieS for chosen friends. Cakes and cook ies make perfect gifts, especially when turned out with thought to the season.
 Lebkuchen or German
 Christmas Cookies
 Two eggs, 1-2 ID. light brown sugar, cup flour, 1-2 teaspoon cinnamon, 1-4 teaspoon ground cloves, ounce citron, IA ounce candied orange peel, ? ounces al- monds. (
 Beat the egg until light. Add sugar a little at time and beat the mixture thoroughly. The al- monds, balnched, must be cut fine. The citron and lemon peel must be cut into thin strips. Mix flour, cinnamon, cloves, nuts, citron and lemon peel. Combine with the egg and sugar mixture. Use shal- low oblong baking pans. Grease carefully, then line with wax pa- per. Pour in Lebkuchen batter. Bake in moderate oven (375 de- grees F) for about 25 minutes. While still warm cut into squares or oblongs. When cool, wrap them | fin snow scene paper and tic with strips of green raffia.
 Spiced Christmas Trees and Santa Claus Cookies Three-quarters cup butter, Ia cup brown sugar, 2 eggs. l tea spoon soda, 4 cups four, 9 ounces dry mince meat and 1-2 cup water boiled together until almost dry. or the equivalent of prepared moist or homemade mince meat. Cream butter, then cream togeth- CT with brown sugar. Beat eggs well and add. Add soda and the mincemeat. Sift in enough flour to make 8 stiff dough which can be rolled. Roll into 1-8 inch thickness on slightly fioured board Cut with special Christmas cookie cutters into Christmas tree and Santa Claus shapes. Bake on greased cookie sheet in hot oven (400 degrees F.) for about 10 min- utes. Cool, and use white or col- ored boiled frosting to put eyes, hats, buttons on Santa Claus and ornaments and outline on Christi mas trees.
 Here's a gift to eat which the very young youngsters can either make themselves or help make with little guidance.
 Turkish Orange Squares (50 one-inch squares) Two packages orange gelatin dcs- scrt, 2-3 cup boiling water, cups lsugar, 1-2 cup cold water, 1-2 cup tchopped almonds, 1-2 cup chopped dates, 1-4 cup chopped candied red cherries. powdered sugar.
 Add boiling water to the quick setting gelatin. Allow to stand IS minutes. In meantime, boil to- gbether cold water and sugar with out stirring until syrup spins & thread. Remove at once from fire. Slowly add this hot syrup to the gelatin, stirring well. Add nuts and lent. Remember, this is the Christi mas season. Pour into oblong shall low mold which has first been rinsed in cold water. Chill in refrig- orator over night. Unmold on board dusted with granulated sugar and finely chopped nuts. Cut into cubes with very sharp knife. Roll each cube in powdered sugar and allow to dry thoroughly. Pack in hand- some cardboard box, lined with wax paper. Do not wrap pieces separate | lV htIt nile IIn 1ika hrirks
 Chocolate Spinning Wheels @ 1-2 dozen)
 One and one-half cups sifted flour. 2-3 teaspoon baking pow der, 1-8 teaspoon salt, 1-2 cup but ter, 1-2 cup sugar, egg yolk, 3 tablespoons milk, square un- sweetened. chocolate.
 Sift flour once, measure. Add baking powder and salt. Sift again.. Cream butter thoroughly, add sugar little at time, and cream together until fluffy. Add unbeaten egg yolk and beat well. Add four. alternately with milk, mixing well after each addition. Divide dough into 2 parts. To one part add the chocolate which has been melted. Blend in well. Chill until firm enough to roll. Roll each half the chocolate and the \plain. into a rectangular sheet 1-2 inch thick. Lay the chocolate sheet on top of the plain sheet. Then roll up the double sheet as for jelly roll. Chill over night until firm enough to slice. Cut in 1-8 inch slices. Bake on upgreased baking sheet in hot oven (400 degree F.) for about