Evening star., 1943-11-22
SEVERAL SUGGESTIONS.

Sc 4IkSSAh 0oN1JG9 4OINO.
(Thanks to Mrs. A. E. L., Arlington. J
These are recipes for using egg
yolks asked for by one lady.
Brazil Nut Cookies: a cup short
ening, y cup granulated sugar,
2 egg yolks, 6 tablespoons ground
Brazil nut meats, Il teaspoon grated
lemon rind, "a teaspoon salt, l cup
sifted all purpose flour, 3 table
spoons canned pineapple juice, n
cup thinly sliced Brazil nut meats.
Cream shortening, add sugar, eggs,
work until light. Add ground nut
meats, lemon rind, -four and salt
alternately with pineapple juice.
Drop by teaspoonfuls onto creased
cookie sheet and springle with sliced
nuts. Bake 10 minutes in 400 ad-
grees. Makes "a cookies.
Yellow Cup Cakes: " cup short
ening, y cup granulated sugar, 6
egg yolks, IL cups sifted cake -four,
2 teaspoons baking powder, Il tea
spoon salt, " teaspoon lemon ex-
tract. II cup bottled milk or Y cup
evaporated milk and y cup water.
Bake in muffin pans 20 to 80 min
utes in 375 degrees. Makes 2 dozen
cup cakes.
Gold Cake: 2 cups sifted cake
flour, 3 teaspoons baking powder,
Y teaspoon salt, u cup shortening,
cup granulated sugar, 3 egg yolks,
y cup bottled milk or 6 tablespoons
evaporated milk and tablespoons
water. u teaspoon orange extract.
Sift -four 3 times with baking
powder and salt. Work shortening
until fluffy, gradually add sugar.
Add egg yolks, which have been
beaten until very thick and lemon
colored. Beat we'll with a spoon.
Add flour mixture gradually, beating
smooth after each addition. Stir in
extract. Bake in 2 creased and
Toured 8-inch layer cake pans, Is
to 80 minutes at 375 degrees. Fill
and frost with an icing.
Mayonnaise: One egg or 2 egg
yolks, teaspoon dry mustard, tea
spoon salt, teaspoon powdered su-
gar, dash cayenne pepper and papri-
ka, Ia cups cold salad or olive oil,
2 tablespoons vinegar or lemon juice.
Put egg yolks in bowl, add mustard,
salt, sugar, pepper and paprika.
Beat thoroughly by hand or electric
beater at high speed. Add oil / ia
blespoon at a time, beating after
each addition until n cup oil has
been added and dressing is thick.
Then add remaining oil in larger
quantities and last vinegar or lemon
juice. Beat well again. Makes 2
cups.
Those are my sentiments, too, Mr..
]. w. C! Give us ideas how to use
meat extenders or their substitutes.
Whoever can buy pound of butter
to use in one recipe and have ration
points for anything else is better
management than 1 can do!
Will some one tell me how to keep
my spoon bread from falling or is
that the way it always does?
Light Fruit Cake: Three cups su-
gar, IL cups butter, eggs, ~ cups
sour cream, q pound seeded raisins,
Y pOullu Cul idIltS, l-dSpOOllS SOOd,
"a pound Of citron, u pound figs,
spice to taste,
Flour to make quite thick to keep
fruit from settling to the bottom
Beat eggs well, add sugar and but
ter. beat until smooth. This makes
. large cake and can be divided
Dissolve soda in warm water, add to
cream. Dredge all fruit with flour
and add last. Bake hour in mod
crate oven.
Date Bars: One pound dates, cut
hne: l cup nuts, chopped; eggs,
I cup sugar, cup flour, teaspoon
baking powder, tablespoon milk,
u teaspoon vanilla, pinch of salt.
Bake In moderate oven, cut in strips
while hot, then roll in powdered
sugar. Keep in well-covered con-
tainer to keep from becoming hard.