Kankakee Valley Post, Volume 9, Number 40, DeMotte, Jasper County, 24 August 1939 — Household News [ARTICLE+ILLUSTRATION]

Household News

by Eleanor Howe

Cookies in the Cupboard What cookies do folks like best to eat? A cookie that’s rich, and spicy and sweet? A soft, thick cookie with fruity flavor, Or the thin, crisp wafer the ted drinkers savor? A chocolate cookie that’s moist and rich, Or ja tasty tidbit with nutmeats, whicji May be flavored with honey, molasses or spice? Any kind of a cookie is pretty nice! There are as many varieties of Cbokies as there are occasions for

servin g them. And what satisfymorsels they are for the school lunch box, for afternoon tear or for a family meal at home. You’ll find among the

tested cookie recipes below one for any such occasion ranging from dainty tea cookies to thick, soft, molasses cookies for an after-school or bedtime snack. They’re all grand recipes for the Girl Scout cookie sale ytju may be planning, or for the next meeting of the church guild. Soft Molasses Cookies. (Makes about 7 dozen cookies.) 1 cup shortening / 1 cup sugar 2 eggs Ml cup New" Orleans n. ts 2 teaspoons soda # 1 cup buttermilk 6 cups flour m 1 teaspoon baking powdci 1 teaspoon cinnamon Ml teaspoon ginger Cream shortening, and add sugar gradually. Beat in the eggs and molasses. Dissolve the soda in the buttermilk. Sift flour, baking powder and spices together and add to the first mixture alternately with the buttermilk. Drop from teaspoon onto a greased baking sheet. Dip the bottom of a tumbler in cold water, and press down gently on each cookie.. Sprinkle with sugar. IfiykuM in a hot oven (425 degrees) for -ffbout 8 minutes.

Even on Sunday evenings hungry families demand good food. It’s simple enough to provide a meal that is temptingly different With suggestions such as those Eleanor Hqwe will give you in her column next week. Be sure to look for her article “Sunday Night Suppers”!

Butterscotch Brownies. (Makes 2 dozen small cookies ) 4 tablespoons butter 1 cup brown sugar t egg (slightly beaten) 3 4 cup flour 1 teaspoon baking powder *2 teaspoon vanilla U cup nut meats (cut fine) MoM die butter in a small sauce-

pan Aad sugar slowly, and cook for 2 minutes. R e m o v e from flame, and add remaining ingredients. Mix well. Pour into shallow greased pan and bake in a slow

oven (300 degrees Fahrenheit) for about 18 minutes. Cut in squares. Chocolate Applesauce Cookies. (Makes 3 dozen cookies.) *■2 cup shortening 1 cup sugar cups flour l® teaspoon soda teaspoon salt 2 teaspoons cinnamon teaspoon cloves J (z teaspoon ginger 4 teaspoons cocoa I*4 cups applesauce (unsweetened) Cream shortening, add sugar and beat well. Sift together the flour, soda, salt, spices, and cocoa and aao alternately with the applesauce. Beat thoroughly. Drop by teaspoon-

fuls on greased cookie sheet and bake in a moderate oven (350 degrees Fahrenheit) for approximately 15 minutes. Orange Ice Box Cookies. (Makes 5 dozen* cookies V 1 cup shortening y -> cup brown sugar 1 2 cup white sugar 1 egg 2. tablespoons oral ;< 1 tablespoon orange rind (grated) 2-4 cups general purpose flour l 4 teaspoon salt ’4 teaspoon soda 1 2 cup pecan nut meats (broken) Cream shortening and add sugars slowly, while beating constantly. Add egg (well beaten), orange juice and orange rind. Mix and sift flour, salt, and soda together and add to the creamed mixture, together with the broken nut meats. Form in rolls in wax paper and chill overnight in refrigerator. Slice thin, place on greased baking sheet and bake in moderately hot oven (375 degrees) 12-15 minutes. Grandmother’s Sugar Cookies. (Makes 5 dozen cookies.) 1 2 cup shortening 1 cup sugar 1 egg, and 1 egg yolk l 2 cup sour cream *2 teaspoon vanilla extra < ' 1 2 teaspoon lemon extract 3 cups flour 1 teaspoon baking powder* r 2 teaspoon salt v 2 teaspoon soda 1 teaspoon nutmeg Cream shortening, and add sugar gradually. Add the egg and beat until fluffy. Combine sour cream with flavoring extracts, and add to the creamed mixture alternately with tlie sifted dry ingredients. Chill for about *2 hour. Roll out and cut. Place on greased cookie sheet. Brush tops of cookies with unbeaten egg white and sprinkle generously with sugar. Bake in a moderately hot oven (425 degrees) for about 8 minutes. Pineapple Cream Tarts. PART.I—Tart Cases. >2 cup butter v 2 nip granulated sugar Leg*: yoifr (beater'. l teaspoon lemon. extract 1 3 4 cups cake flour Cream butter thoroughly and add sugar slowly while beating con-

stantly. Add the beaten egg yolk and lemon, extract. Then add the flour. Divide dough into 12 even pieces. Then lay one piece at a time in the left

palm; press with the right hand until dough is large enough to (it a muffin tin. Then fit each piece into the muffin tin and prick well with a fork. Bake approximately 20 minutes in a hot oven. Fill with Pineapple Filling. PART ll—Pineapple Cream Filling 3 tablespoons cornstarch 3 tablespoons sugar 1 1 teaspoon salt 1 whole egg (well beaten) I*4 cups milk (scalded) 1 teaspoon lemon extract 1 No. 2 can shredded pineapple 1 cup whipping cream (whipped) Mix cornstarch, sugar and salt. Add the egg (well beaten) and mix thoroughly. Pour on the milk (scalded). Return to a double boiler and cook until thick. Remove from flame, add lemon extract, and allow to cool. Fill, tart shells and just before serving place one spoonful of crushed pineapple (drained) on top of the cream filling.

MANY VARIETIES OF COOKIES (See Recipes Below)