Evening star., 1948-12-08
Readers Clearing House
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MORE COOKIE RECIPES.
(Fron Mrs. H. A. S., Front Royal J
For Christmas cookies that keep
well and are simple to make, others
may like these. Butterscotch ice box
cookies: Cream 2 cups brown sugar
l cup shortening, add 2 eggs, mix
well, sift l teaspoon soda and II
teaspoon salt with cups flour. Add
to mixture with l cup nut meat,
ground fine. Make two rolls and
chill thoroughly, then slice thin and
bake.
Michigan Rocks: One pound dates,
cut and mix with rounded table,
spoon of flour. pound English wal
nuts cut into small pieces, Ia cups
brown sugar, cup shortening, l
teaspoon cinnamon, 2 eggs, u cup
boiling water, / teaspoon soda in
2h cups flour. Add dates and nuts
last and mix well. Drop from tea
spoon and spread out little with
back of spoon and bake.
From M. H., RiUerddle.)
Does any one have q recipe for
hard candy assorted flavors?
To the lady who wanted cookies
to be made in advance for Christ
mas, here are my favorites:
Springerle: Beat 4 eggs until light.
Stir in l pound 4x sugar and beat
well. Add tablespoon lemon rind
and AZ cups flour, sifted, with l
teaspoon baking powder. Chill until
easy to handle, then roll out to u
inch thickness on Toured board and
cut in fancy shapes. Grease cookie
sheets and sprinkle with anise seeds
purchased at grocery stores on spice
shelf. Arrange cookies on sheets
and leave exposed to air overnight.
Bake at $50 degrees 80 minutes or
until light brown. Store in covered
container 2 weeks before serving.
Makes about dozen.
Cinnamon Molasses Cookies: Melt
y cup shortening in large saucepan
over low heat. Let cool. Add y
cup molasses and eggs. Beat. Sift
together "a cups -four, 4 teaspoons
baking powder, n teaspoon salt, u
teaspoon soda and 2 teaspoons
cinnamon. Add alternately with u
cup milk. Add raisins or nuts if
desired. Drop by teaspoons on
creased sheet. Bake at 400 degrees
8 to 10 minutes. They will feel
moist when done but harden as they
cool. When cool. brush with egg
white and sprinkle with colored
sugar. To color sugar. put two tea
spoons sugar in two cups. Drop
drop of green color in one cup and
l drop Of red in other cup. Stir we'll.
Let dry, stirring every 2 minutes.
To hasten drying put over pilot light
on stove, or radiator heat will do.
Caraway Seed Cookies: Cream "a
cup shortening with / cup sugar.
Add l beaten egg. Mix and sift
cups flour, 2 teaspoons baking pow
der, " teaspoon salt and add alter
nately with u cup milk. Add III
tablespoons caraway seeds. Toss on
lightly Toured board. Roll " inch
thick and cut in shapes. Place on
creased baking sheet and bake until
brown in moderate oven $50 degrees.
\ ~
sTUFF1NGs FOR TURKEY.
from Mrs. M. D., Hyattsptlle.)
would like to answer the request
by Mrs. K. K. of Washington.
She asked for a Chestnut Dressing
for turkey. Maybe a Walnut stuffing
will serve the purpose One onion,
l bay leaf, l cup boiling water, u
pound dry bread. l teaspoon salt,
tablespoons fat. melted, giblets from
one fowl, 2 tablespoons poultry sea-
soning or sage, 2 cups chopped
walnuts.
Cook giblets, onion and bay leaf
in boiling water until tender. Re-
move bay leaf, drain giblets and
chop fine. Remove crusts from
bread and break into fine crumbs.
Combine all ingredients and toss to-
gether lightly. Moisten with biglet
stock. Will fill IL to IA pound
fowl.
Pineapple Nut Stuffing. -Four cups
dry bread, " inch cubes, " cup wal
nut meats, chopped fine, / can
pimiento, chopped. Dash cayenne, /
teaspoon paprika, IN teaspoons salt
q cup finely chopped celery, Y cup
pineapple wedges, u cup butter, 2
eggs. Combine bread, pineapple,
walnut meats, celery, pimiento and
seasonings. Melt butter, remove
from heat, stir in unbeaten eggs and
add to bread mixture. Toss lightly
Use as stufing for turkey, chicken
or duck.
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TO USE OLD BREAD.
From X. M. ", Washington.)
For M. E.: Panade: Soak between
2 and 3 quarts of bread, torn ir
bits, in little water or 3 hours
Crusts give specially good flavor
Pass through a colander, add butter
or margarine and reheat. At time
of serving add hot milk to produce
consistency of very heavy cream.
This is q soup served about once
Ia week in Qost French families.