Mrs. Weatherly’s unusual chocolate cookies, made with sweet butter
and glued together with currant jelly, comefroman old German recipe.
Crisp Chocolate Cookies
9 oz. Confectioner’s Sugar
9 oz. Sweet Butter
4 oz. Grated Sweet Chocolate
2 Egg Yolks — Unbeaten
9 oz. Flour
Chill dough. Roll out thinly,
cut with small cutters (2 inches
in diameter) bake 10 or 12 min-
utes at 400°, and put two together
with current jelly while warm. Use
as little flour as possible in rolling
out.
Mrs. Ralph Weatherly
Wyoming
How about that left over turkey?
There’s always turkey pie, turkey
salad, turkey a la king and turkey
chow mein. But we like this one!
Turkey Corn Pudding
2 cups diced turkey
3 eggs, beaten
3 cups milk
2 tbsps. flour
salt
pepper
2 cups canned or home frozen
whole kernel corn.
Place turkey in the bottom of a
greased casserole. Beat eggs, add
milk and flour, pepper and salt. If
you like, you can add mustard,
minced onion or green pepper. We
don’t like it.
Pour above mixture over the tur-
key and bake at 325° until a silver
knive inserted in center does not
stick (about one hour).
And say, the corn pudding, with-
out the turkey, makes a side dish
for any of the above!
And for a cheese fondue to com-
plement your cold turkey supper,
try this one. It never fails!
Cheese Fondue
1% - cups soft stale bread crumbs
Ys - cup butter
% - cup milk
1 - cup grated cheese
3 - eggs
5 - teaspoon salt
Vs - teaspoon pepper
Cook crumbs and milk together
stirring constantly until hot and
smooth. Add butter, cheese, salt
and pepper and cook until cheese
is melted. Beat egg yolks and
whites separately, the yolks until
they are thick and lemon color,
the whites, until stiff and dry. Un-
less the eggs are beaten exactly as
directed, the fondue will not be a
success. Mis the yolks with cheese
mixture and fold in whites.
Turn in a buttered baking dish
and bake in a moderate oven for
25 or 30 minutes. When the fondue
is firm to the touch, it is done.
This recipe was taken from a
cook book put out by the Woman’s
Guild of First Presbyterian Church,
Wilkes-Barre, inthe Roaring Twen-
ties — when Mom’s really knew how
to cook — not to open cans!
Mrs. Percy Brown
And in the same cook book was
this lovely holiday dessert madeby
Mrs. Arthur Dungey of Dallas.
Apricot Upside
Down Cake
3 - eggs beaten
1 - cup sugar
8 - tablespoons fruit juice
1% - cups flour
1 - teaspoon baking powder
1 - teaspoon vanilla.
Melt in a skillet, 1/4 cup butter
and 1 cup brown sugar. Lay slices
of apricots or pineapple on this,
then pour batter over top. Bake in
a slow oven and serve with whipped
cream.
Mrs. Arthur Dungey
Holiday season.
We probably could find all the recipes we really need in a good cook
book or household magazine. But how much more fun it is to get
some special ones from friends, and to share ours with them! The
Post has asked some of its friends for recipes especially suited to the
Mrs. Moore, the Post’s East Dallas correspondent, makes a rich but
simple pastry which can be filled with nuts or jelly. And doesn’t her
second recipe sound like fun, just from the name?
Cream Cheese Pastry
Pastry
2 Ib. Cream Cheese
2 Ib. Butter or Oleo
% Ib. (2 cups) flour
Mix and roll like pie dough. Cut
into squares (about 2 inches) fold
two opposite corners over filling.
Pinch together — other two ends
will be open.
Filling
1 cup ground nuts
2 cup granulated sugar
1 egg white stiffly beaten
Fold nuts and sugar into beaten
egg white.
Other filling suggestions: jam or
jelly, poppy seed or prune filling.
Bake 15-20 minutes at 425°.
Snicker Doodles
1 cup shortening
1% cups granulated sugar
2 eggs
Mix above ingredients together.
Sift the following ingredients to-
gether and add to above mixture.
2% cups sifted flour
2 tsp. cream of tartar
1 tsp. baking soda
V2 tsp. salt
Chill dough 1 hour or so. Roll
into balls, size of walnuts; roll into
mixture of 2 tblsps. granulated
sugar and 2 tsp. cinnamon. Place
about 2 inches apart on ungreased
cooky sheet. Bake 8-10 minutes —
400°. A drop of yellow, red, or
green cake coloring makes a
variety of pretty cookies.
Miss Gilbert’s chocolate drop
cookie recipe came from an aunt,
who got it from a friend, an ex-
ample of the way good recipes
travel.
Chocolate Cookies
2 cups sugar
1 cup cocoa
1 cup shortening
1 egg
1 cup sour milk
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon salt
1 teaspoon cloves
3 cups flour
Sift sugar and cocoa together,
cream in shortening, add egg and
milk, stirring well. Sift soda, salt
and cloves with flour. Add vanilla
and beat. Drop by teaspoonfulls
on greased pan. Bake about 10
minutes at 375°.
Can be made as rolled cookies
by adding more flour.
Delicious with wintergreen flavor-
ed icing.
Catherine Gilbert
Mt. Zion
Nutty Suggestions
Holiday baking often calls for
nuts, and the U. S. Department of
Agriculture has practical sug-
gestions for their purchase and
storage.
It is usually more economical to
buy nuts in the shell, and it takes
about two pounds to produce one
pound of shelled nutmeats, al-
though this can vary with the type,
condition and size of nut. Shelled
whole kernels are usually more
expensive than small pieces of nuts.
Air, heat and moisture can turn
the oil in nuts rancid, so store un-
roasted nuts in the refrigerator or
freezer. Nature’s own packaging
keeps unshelled nuts fresh longer;
put nutmeats in tightly-sealed cans
or moisture-proof wrappings.
Since large pieces stay fresh long-
er, don’t grind or chop nutmeats
until ready to use.
Makes about three dozen.
Mrs. Frederick makes an un-
usual holiday treat, home made
lollipops. She usually makes them
in small muffin pans, filling each
about half full. Christmas molds
can be used instead.
Christmas Lollipops
2 cups sugar
1 cup boiling water
V4 tsp. cream of tartar
2 tsp. vinegar
Combine and boil until hard
crack stage is reached. Add 1 tea-
spoon of flavoring and coloring
desired. Pour into greased molds,
insert stick. As candy starts to
harden, push stick in more firmly.
This makes 6 to 8 lollipops.
Mrs. William Frederick
Shavertown
Pumpkin Pudding
Love pumpkin pie but counting
calories? Bake the filling as a pud-
ding in a buttered casserole, using
no crust. Of course, you may eat
twice as much!
The Good Old Days
If you served a boar’s head
decked in garlands and a por-
ridge of dried plums for Christ-
mas dinner, how would your
guests react?
In English homes of the
1800’s, they would have
cheered.
Traditional holiday feasts
that now feature crisp and
tender fowl and pudding rich
as a sugar plum have a rather
unappetizing heritage.
That’s because cooks of
Christmas past didn’t have re-
frigerator-freezers to keep
foods fresh or the wizardry of
electric cooking controls to
cook meals to perfection.
In the olden days of merrie
England, a housewife chose
her holiday main course from
the carcasses of hogs and oxen
that hung outside butchers’
stalls. She cooked poultry,
meat and fish all together over
an open fire, turning and bast-
ing them endlessly, and roast-
ing herself in the process.
Her plum pudding, which re-
sembled thick soup, had to
cook ten hours, during which
time each member of the fam-
ily was allowed to stir it once
and make a Christmas wish.
And the customary giblet
pies were baked in heavy pas-
try shells which would be con-
sidered almost inedible today.
Irene Moore -- East Dallas
Mrs. Saffian’s Potdto Latkes are
the traditional specialty for
Chanuka. Sherecommends serving
them with apple sauce.
Potato Latkes
2 cups grated raw potatoes
1 medium onion
2 eggs
Y% tsp. baking powder
1% tsp. salt
dash of pepper
Ys cup matzo meal (cracker crumbs)
oil
Pare vegetables and grate or put
through a meat grinder using the
fine blade. Add eggs, baking pow-
der, salt, pepper and matzo meal.
Drop by tablespoons into hot oil.
Fry until browned, turnand brown
other side. Drain on absorbent
paper.
Mrs. Harold Saffian
New Goss Manor
Mrs. Clause’s fruit cake is moist,
dark and delicious. The recipe is
large enough to make four loaf
cakes.
Fruit Cake
1 cup butter
1 cup brown sugar
1 cup white sugar
5 eggs
1 cup cooking molasses
Ys cup wine
2Y% cups flour
% cup applesauce
2 tsp. baking soda
1 tsp. cinnamon
V2 tsp. nutmeg
Ys tsp. cloves
In one bowl combine:
1 1b. dates
11b. figs
1 1b. currants
2 lbs. seedless raisins
% Ib. walnut meats
1 1b. mixed candied peel
2 cups flour, stirred into mixture
In second bowl: Cream butterand
sugars, add well-beaten eggs and
stir. Add molasses, wineand apple-
sauce. Sift together flour, spices and
soda and add last. Stir into fruit
mixture. Bake in four loaf pans 212
hours at 250°.
Mrs. John Clause
Shavertown
Mrs. Gilbert’s contribution makes a truly satisfactory supply of that
unbeatable holiday favorite, molasses cookies.
Old Fashioned Molasses Cookies
Before you start mixing these
cookies, be SURE you have a big
enough bowl for the job. An or-
dinary mixing bowl won’t hold a
full batch. Use a large kettle or
dishpan instead.
3 cups dark molasses
1 cup sugar
2 cups melted shortening
1 cup hot, strong coffee, or hot
water
2 teaspoons ginger
2 teaspoons cinnamon
%, teaspoon cloves
1 teaspoon salt
3 heaping teaspoons soda
Mix the first four ingredients to-
gether. Sift spices, salt and soda
with 4 cups of flour and add. Add
more flour until just stiff enough to
roll and cut. Bake in a moderate
oven. Makes DOZENS of cart-
wheels or animals, which keep well
and are excellent ‘“‘dunkers”.
For less festive occasions, make
the dough stiffer, divide into four
parts, making each about a foot
long by three inches thick, roll in
wax paper and freeze. Slice and
bake as needed. These are quite
crisp.
Mrs. Charles Gilbert
Mt. Zion
One of the most traditional of
Thanksgiving desseris i= pumpkin
pie. Aunt Millie’s recipe comes from
her mother and uses canned
pumpkin, more uniform and quick-
er to prepare than cutting it up
yourself.
Pumpkin Pie
For a nine inch pie:
3 eggs, stir with fork, do not beat
Y2 cup sugar
Mix above ingredients, then add
1 cup pumpkin
2 cups milk
pinch of salt
Put in pie shell, sprinkle top with
cinnamon. Bake at 400 degrees
for 10 to 15 minutes, then lower
heat to 350° and bake until done.
Test with silver knife.
Aunt Millie Smith
By the way, did you ever have
Indian pudding with your Thanks-
giving dinner? Grandpa always
did!
Indian Pudding
1 quart milk
Ya cup corn meal
2 cup molasses
Ya cup granulated sugar
2 tablespoons butter
(not margerine, in those days,
God forbid)
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
Scald milk in double boiler. Stir
in meal slowly. Cook twenty min-
utes. Add rest of ingredients; bake
in greased !2 quart casserole un-
covered at 275° for three hours.
Stir once after one and a half
hours. Serve warm or cold with
vanilla ice cream, hard sauce or
cream.