Part 3
Follow (KEY) recipe above—and spread cooled bars or squares before cutting with
MARIE’S CHOCOLATE ICING
Melt over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Blend in 1½ tbsp. warm water. Stir and beat in about 1 cup _sifted_ confectioners’ sugar (until icing will spread easily).
DAINTY TEA BROWNIES
_Picturesque ... very thin. A highlight of the silver teas at a Minneapolis church._
Follow (KEY) recipe above—_except_ chop nuts _finely_ and spread dough in _two_ well greased oblong pans (9 × 13 × 2″). Sprinkle with ¾ cup blanched and finely sliced green pistachio nuts. Bake 7 to 8 min. Cut immediately into squares or diamonds. Remove from pan while warm.
PLANTATION FRUIT BARS
_Little sugar and shortening ... but delicious. Sent to us by Mrs. Charles Willard of Chicago._
Mix together thoroughly ...
¼ cup soft shortening ½ cup sugar 1 egg ½ cup molasses
Stir in ...
½ cup milk
Sift together and stir in ...
2 cups _sifted_ GOLD MEDAL Flour 1½ tsp. baking powder ¼ tsp. soda ½ tsp. salt
Mix in ...
1 cup broken nuts 1 to 2 cups cut-up raisins or dates
Spread in greased oblong pan (9 × 13 × 2″). Bake. Cool slightly ... spread with Lemon Icing (_see below_) and cut into bars.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 25 to 30 min.
AMOUNT: 4 doz. 1″ × 2″ bars.
LEMON ICING (for Plantation Fruit Bars)
Gradually beat ½ cup _sifted_ confectioners’ sugar into 1 stiffly beaten egg white. Add dash of salt, ¼ tsp. lemon extract.
[Sidenote: Confection-like squares for special entertaining.]
DATE-AND-NUT SQUARES
_Chewy favorites with rich nutty flavor. Much like the Bishop’s Bread served to circuit-riding preachers in days of Early America._
Beat until foamy ...
2 eggs
Beat in ...
½ cup sugar ½ tsp. vanilla
Sift together and stir in ...
½ cup _sifted_ GOLD MEDAL Flour ½ tsp. baking powder ½ tsp. salt
Mix in ...
1 cup cut-up walnuts 2 cups finely cut-up dates
Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. Cut into squares while warm, cool, then remove from pan. If desired, dip in confectioners’ sugar.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 25 to 30 min.
AMOUNT: 16 2″ squares.
[Illustration: To sugar confection-like Date-and-Nut Squares (_above_) ... dip in confectioners’ sugar and shake.]
JEWELLED COOKIES
_Glowing with gems of spicy gumdrops (red and green for Christmas holidays)._
Beat until foamy ...
2 eggs
Beat in ...
1 cup sugar 1 tsp. vanilla
Sift together and stir in ...
1 cup _sifted_ GOLD MEDAL Flour ½ tsp. salt
Mix in ...
½ cup cut-up toasted blanched almonds ½ cup cut-up gumdrops (¼″)
Spread in well greased and floured 9″ square pan (9 × 9 × 2″). Sprinkle extra cut-up gumdrops (about ½ cup) over top of batter. Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan. (Crust will crack.)
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 30 to 35 min.
AMOUNT: 16 2″ squares.
★ WALNUT SQUARES
_Almost candy ... so rich and nutty._
Beat until foamy ...
1 egg
Beat in ...
1 cup brown sugar ½ tsp. vanilla
Sift together and stir in ...
½ cup _sifted_ GOLD MEDAL Flour ½ tsp. salt ⅛ tsp. soda
Mix in ...
1 cup cut-up walnuts
Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 25 to 30 min.
AMOUNT: 16 2″ squares.
TUTTI-FRUTTI SURPRISES
_Like moist fruit cake ... full of good things._
Beat until foamy ...
2 eggs
Gradually beat in ...
1 cup _sifted_ confectioners’ sugar
Stir in ...
3 tbsp. shortening, melted
Sift together and stir in ...
¾ cup _sifted_ GOLD MEDAL Flour 1½ tsp. baking powder 1 tsp. salt
Mix in ...
1 cup cut-up nuts 1 cup cut-up dates ¾ cup cut-up candied fruit
Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 30 to 35 min.
AMOUNT: 16 2″ squares.
[Sidenote: Deliciously rich two-layer cookies.]
TOFFEE-NUT BARS ( (KEY) Recipe)
_Almond-coconut topping on melt-in-the-mouth crust._
BOTTOM LAYER
Mix together thoroughly ...
½ cup soft shortening (half butter) ½ cup brown sugar
Stir in ...
1 cup _sifted_ GOLD MEDAL Flour
Press and flatten with hand to cover bottom of ungreased oblong pan (9 × 13 × 2″). Bake 10 min. Then spread with
TEMPERATURE: 350° (mod. oven).
TIME: Bake 10 min.
ALMOND-COCONUT TOPPING
Beat well ...
2 eggs
Stir in ...
1 cup brown sugar 1 tsp. vanilla
Mix together and stir in ...
2 tbsp. GOLD MEDAL Flour 1 tsp. baking powder ½ tsp. salt
Mix in ...
1 cup moist shredded coconut 1 cup cut-up almonds (or other nuts)
Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 25 min.
AMOUNT: About 2½ doz. 1″ × 3″ bars.
[Illustration: Spread almond-coconut topping on bottom layer.]
COCONUT-LEMON BARS
Follow (KEY) recipe above for Bottom Layer. Bake 10 min. Let stand a few minutes before spreading with
COCONUT-LEMON TOPPING
Beat well ...
2 eggs
Stir in ...
1 cup brown sugar 2 tbsp. lemon juice 1 tsp. grated lemon rind ½ tsp. salt
Mix in ...
1 cup moist shredded coconut 1 cup cut-up walnuts ½ cup cut-up raisins
Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.
★ JELL-MERINGUE-FILBERT BARS
_Jeannette Campbell of our Staff goes into rhapsodies about these luscious bars._
Follow (KEY) recipe above for Bottom Layer—_except_ use _sifted_ confectioners’ sugar in place of brown, and stir 2 egg yolks into the sugar and shortening mixture. Bake. Spread with ½ to ¾ cup softened jelly (currant, raspberry, or grape), then with
MERINGUE-FILBERT TOPPING
Beat until stiff ...
2 egg whites
Beat in gradually ...
½ cup sugar ¼ tsp. cinnamon
Fold in ...
1 cup ground filberts (unblanched)
Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.
[Illustration: The fluffy meringue-filbert topping is piled on top of softened jelly spread over the crust.]
[Sidenote: Fruit fillings between nut-rich crumb crusts.]
FILLED BAR COOKIES ( (KEY) Recipe)
First, prepare desired filling (_see below_), and cool.
FOR CRUST
Mix together thoroughly ...
¾ cup soft shortening (part butter) 1 cup brown sugar
Sift together and stir in ...
1¾ cups _sifted_ GOLD MEDAL Flour ½ tsp. soda 1 tsp. salt
Stir in ...
1½ cups rolled oats
Mix thoroughly. Place one half of this crumb mixture in greased and floured oblong pan (9 × 13 × 2″). Press and flatten with hands to cover bottom of pan. Spread with cooled filling. Cover with remaining crumb mixture ... patting lightly. Bake until lightly browned. While warm, cut into bars and remove from pan.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 25 to 30 min.
AMOUNT: About 2½ doz. 1½″ × 2″ bars.
DATE BARS (Matrimonial Cake)
_These cookies won the first prize at the famous Minnesota State Fair one year ... for Mrs. C. Arlt of St. Paul._
Follow (KEY) recipe above, using:
DATE FILLING
Mix together in saucepan ...
3 cups cut-up dates ¼ cup sugar 1½ cups water
Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool.
[Illustration: Date Bars ... perfect pals for good hot coffee or tea]
PRUNE-ORANGE BARS
Follow (KEY) recipe above using
PRUNE-ORANGE FILLING
Mix together in saucepan ...
3 cups cut-up cooked prunes (drained) ½ cup sugar ½ cup orange juice 2 tbsp. lemon juice 2 tbsp. grated orange rind
Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool.
DATE-APRICOT BARS
Follow (KEY) recipe above using
DATE-APRICOT FILLING
Mix together in saucepan ...
1 cup cut-up dates 2 cups mashed, cooked, dried apricots (drained) ½ cup sugar 2 tbsp. of the apricot juice
Cook over low heat, stirring constantly, until thickened (about 5 min.). Cool.
★ HAZELNUT BARS
_Crusty, macaroony._
_Old-time German party cookies that keep beautifully._
Beat in top of double boiler until stiff ...
2 large egg whites
Beat in gradually ...
1 cup sugar
Fold in ...
1 tbsp. GOLD MEDAL Flour
Cook over boiling water 3 min., stirring constantly. Remove from over hot water.
Blend in ...
1 tsp. vanilla 1½ cups coarsely ground unblanched filberts (_hazelnuts_)
Spread dough smoothly ¼″ thick in ungreased paper-lined oblong pan (9 × 13 × 2″). With fingers, pat top gently with warm water. Bake until top looks dull. While warm, cut into bars 1½″ × 2″. Cool slightly, then turn paper over (bars and all). Dampen entire surface with cold water. When water penetrates paper, bars are easily removed. If desired, place two bars together with a butter icing between (_see Burnt Butter Icing, p. 18_).
TEMPERATURE: 350° (mod. oven).
TIME: Bake 15 to 20 min.
AMOUNT: 32 single bars, 1½″ × 2″.
=ROLLED= COOKIES
[Sidenote: Pat ’em, and roll ’em and sugar for tea.]
HOW TO MAKE ROLLED COOKIES (preliminary steps on pp. 14-15)
[Illustration: =1= To prevent “sticking,” slip a canvas cover over board, and stockinet over rolling pin. Rub flour into the covers.]
[Illustration: =2= Roll lightly, small amount dough at a time ... keeping the rest chilled. Roll very thin for crisp cookies.]
[Illustration: =3= Cut as many cookies from each rolling as possible. Dip cooky cutter in flour, then shake it and cut.]
=Short cut=: instead of rolling it, drop dough and flatten with glass. See page 40.
★ SUGAR COOKIES ( (KEY) Recipe)
_Crispy, thin, flavorful._
Mix together thoroughly ...
1½ cup soft shortening (half butter) ¾ cup sugar 1 egg
Stir in ...
1 tbsp. milk or cream 1 tsp. flavoring (vanilla or lemon or a combination of the two)
Sift together and stir in ...
1¼ cups _sifted_ GOLD MEDAL Flour ¼ tsp. baking powder ¼ tsp. salt
Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on lightly greased baking sheet, and sprinkle with sugar. Bake until delicately browned.
TEMPERATURE: 425° (hot oven).
TIME: Bake 5 to 7 min.
AMOUNT: About 5 doz. 2½″ cookies.
LEMON SUGAR COOKIES
Follow (KEY) recipe above—_except_ in place of vanilla, use 2 tsp. grated lemon rind and 1 tsp. lemon juice.
NUT SUGAR COOKIES
Follow (KEY) recipe above—and mix into the dough 1 cup finely chopped nuts.
★ RICH SUGAR COOKIES
_Extra tender ... a flavor favorite!_
Follow (KEY) recipe above—_except_ use ½ cup sugar in place of ¾ cup. Use 1 tsp. cream of tartar and ½ tsp. soda in place of the baking powder.
CARAWAY COOKIES
Follow (KEY) recipe above—_except_ omit vanilla, sift ½ tsp. nutmeg with the dry ingredients, and mix 1 tsp. caraway seeds into the dough.
CHOCOLATE PINWHEELS
_Fascinating whirls of dark and light ... an unusual taste delight._
Follow (KEY) recipe above or recipe for Rich Sugar Cookies. Divide dough into 2 equal parts. Into 1 part, blend 1 sq. unsweetened chocolate (1 oz.), melted and cooled. Chill. Roll out white dough 9″ × 12″. Roll out chocolate dough same size and lay on top of white dough. Roll the double layer of dough gently until ³⁄₁₆″ thick. Roll up tightly, beginning at wide side, into a roll 12″ long and 2″ in diameter. Chill. Slice ⅛″ thick. Place slices a little apart on lightly greased baking sheet. Bake.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 5 doz. 2″ cookies.
[Sidenote: Merrily we roll the dough ... for parties.]
BUTTER COOKIES ( (KEY) Recipe)
_Crisp, with the true buttery flavor, but not sweet._
Mix together thoroughly ...
1 cup soft butter ½ cup sugar 1 egg
Stir in ...
3 tsp. flavoring (vanilla, lemon, etc.)
Sift together and stir in ...
3 cups _sifted_ GOLD MEDAL Flour ½ tsp. baking powder almond or pecan halves
Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on ungreased baking sheet. Press blanched almond or pecan half into top of each cooky. If glazed cooky is desired, brush mixture of 1 egg yolk and 2 tbsp. water over top of cookies before baking. Bake until they are delicately browned.
TEMPERATURE: 425° (hot oven).
TIME: Bake 5 to 7 min.
AMOUNT: About 7 doz. 2″ cookies.
COOKIES FOR PARTIES
_Delightful for all sorts of special occasions._
Follow (KEY) recipe for Sugar Cookies on above, or (KEY) recipe for Butter Cookies above. Cut and decorate cookies for special occasions as follows:
HEART COOKIES
_For special Valentines._
[Illustration]
Cut with heart-shaped cutter. Brush lightly with a little beaten egg white. Then sprinkle with red sugar. Bake.
Cut round cookies. Place a tiny red candy heart in center of each. Bake.
Cut dough with two heart-shaped cutters, one smaller than the other. Lay a smaller heart on each of the larger ones and bake each pair as _one_ cooky. When baked, ice the smaller heart with red or pink icing.
[Illustration]
CHERRY AND HATCHET COOKIES
_For George Washington’s Birthday._
Cut small round cherries from red candied cherries and stick them on baked cookies in sprays of three, with little stems and leaves of green citron.
Cut cookies with hatchet-shaped cooky cutter. Or stick little candy hatchets on cookies.
PLACE CARDS OR FAVORS
_For children’s parties._
Roll dough ⅛″ thick. Cut into 2″ × 3″ oblong shapes. Bake. When cookies are cool, write names on them with melted chocolate or colored icing.
[Illustration]
FLOWER COOKIES
_For Easter, spring and summer parties._
[Illustration]
Color dough pink or yellow. Cut cookies with little scalloped cutters, for petal effect. Brush with egg white and sprinkle with pink or yellow sugar before baking. Bits of candied orange peel or yellow gum drops may be used for yellow centers.
Make flower and rosette shapes by forcing the dough through a cooky press.
DECORATING ICING
Into 1 cup _sifted_ confectioners’ sugar, stir just enough water (about 1 tbsp.) to make icing easy to force through pastry tube—yet hold its shape. Tint if desired with a few drops of food coloring. (Pile into pastry tube and squeeze.)
COOKIES WITH FACES
_For Hallowe’en._
[Illustration]
Follow recipe for soft molasses cookies such as Gingies on page 34. Tint the Decorating Icing (_above_) orange. Then force it through a pastry tube or paper cornucopia to make faces with eyes, nose, mouth, and hair.
[Sidenote: Little taste-tempters in fascinating shapes.]
FILLED COOKIES ( (KEY) Recipe)
_Tender, creamy white turnovers hold luscious fillings._
Mix together thoroughly ...
½ cup soft shortening 1 cup sugar 2 eggs
Stir in ...
2 tbsp. thick cream 1 tsp. vanilla
Sift together and stir in ...
2½ cups _sifted_ GOLD MEDAL Flour ¼ tsp. soda ½ tsp. salt
Chill dough. Roll very thin (¹⁄₁₆″). Cut 3″ rounds or squares. Place on lightly greased baking sheet. Place a rounded teaspoonful of desired cooled filling (_below_) on each. Fold over like a turnover, pressing edges together with floured tines of a fork or tip of finger. Bake until delicately browned.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 6 doz. 3″ cookies.
FILLED COOKIES IN FANCY SHAPES
[Illustration]
Follow (KEY) recipe above—but cut dough with scalloped round cooky cutter or with heart, diamond, or 2½″ cutter of any desired shape, cutting 2 alike for each filled cooky. To give a decorative effect, cut the center out of the top cooky with a tiny cutter of heart, star, or scalloped round shape. Place the bottom pieces on lightly greased baking sheet. Spread desired filling (_see below_) on each ... covering up to edge. Place on the top pieces. Press edges together.
AMOUNT: 4 doz. 2½″ filled cookies.
[Illustration: Spread filling almost to the edges ... when making filled cookies. To keep the filling in, press edges of filled cookies together with the fingers or with floured tines of a fork.]
POINSETTIAS
_A smart new favorite for the holidays._
Follow (KEY) recipe above—and roll chilled dough ⅛″ thick. Cut in 3″ squares. Place on lightly greased baking sheet. Cut with sharp knife from corners of each square almost to center (making 4 triangular sections in each square). In center, place 1 teaspoonful cooled Prune Filling (_below_). Pick up corresponding corner of each triangular section, and fold over center filling. Press gently in center to hold 4 points together.
(_See diagrams below._)
AMOUNT: About 5 doz. poinsettia cookies.
[Illustration]
FIG BARS
_Plump with fruity filling._
Follow (KEY) recipe above—and roll one half of dough ⅛″ thick. Cut into 4 long strips (3½″ × 12″). Spread ⅓ to ½ cup Fig Filling (_below_) on each strip lengthwise, covering only ½ of strip except for a ¼″ edge. Lift this edge up and stick it to filling. Quickly flop the uncovered half of strip over the filling, folding it under at edge. Seal the 2 edges together securely. With sharp knife, cut into bars 2″ long. Place 1″ apart on lightly greased baking sheet.
AMOUNT: 2 doz. 2″ bars.
[Sidenote: Luscious fruity fillings ... to suit every taste.]
[Illustration: Filled cooky favorites.]
RAISIN, FIG, _AND_ DATE FILLING
Mix together in saucepan ...
½ cup raisins, finely cut up ½ cup figs, finely cut up ½ cup dates, finely cut up ½ cup sugar ½ cup water 2 tbsp. lemon juice
Cook slowly, stirring constantly, until thickened (about 5 min.). Cool.
AMOUNT: Filling for 4 doz. filled cookies.
RAISIN, FIG, _OR_ DATE FILLING
In recipe above for Raisin, Fig, _and_ Date Filling, use 1½ cups raisins, _or_ figs, _or_ dates ... in place of the combination of the three.
PINEAPPLE FILLING
Mix together in saucepan ...
1 cup sugar 4 tbsp. GOLD MEDAL Flour
Stir in ...
1½ cups well drained crushed pineapple (no. 2 can) 4 tbsp. lemon juice 3 tbsp. butter ¼ tsp. nutmeg ¾ cup pineapple juice
Cook slowly, stirring constantly, until thickened (5 to 10 min.). Cool.
AMOUNT: Filling for 4 doz. filled cookies.
[Illustration: Clean sticky fruits from your food grinder quickly and easily by running a few small pieces of dry bread through it.]
PRUNE FILLING
Mix together in saucepan ...
1⅓ cups mashed cooked prunes (2 cups uncooked) ½ cup sugar 2 tbsp. lemon juice
Cook slowly, stirring constantly, until thickened (about 4 min.).
AMOUNT: Fills 5 doz. Poinsettias (p. 32).
★ HIS MOTHER’S OATMEAL COOKIES
_Crispy, nutty-flavored cookies ... sandwiched together with jelly or jam._
_Nora M. Young of Cleveland, Ohio, won a prize in the “plain cooky class” on these. Wonderful for lunch box and cooky jar._
[Illustration]
Mix together ...
2 cups _sifted_ GOLD MEDAL Flour ½ tsp. salt 3 cups rolled oats
Cut in until mixture is well blended ...
1 cup shortening (part butter)
Stir in ...
1 tsp. soda dissolved in ⅓ cup milk (sweet or sour) 1½ cups brown sugar
Chill dough. Roll out ⅛″ thick. Cut into desired shapes. Place on ungreased baking sheet. Bake until lightly browned. When cool, and just before serving, put together in pairs with jelly or jam between.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 4 doz. 2½″ double cookies.
[Sidenote: Old-time goodies every home should know.]
★ GINGIES ( (KEY) Recipe)
_Soft and puffy ... true old-fashioned ginger cookies._
_A happy tradition at the famous Girard College, Philadelphia, Pennsylvania. The boys hoard them ... old grads long for them._
Mix together thoroughly ...
⅓ cup soft shortening 1 cup brown sugar 1½ cups black molasses
Stir in ...
½ cup cold water
Sift together and stir in ...
6 cups _sifted_ GOLD MEDAL Flour 1 tsp. salt 1 tsp. allspice 1 tsp. ginger 1 tsp. cloves 1 tsp. cinnamon
Stir in ...
2 tsp. soda dissolved in 3 tbsp. cold water
Chill dough. Roll out very thick (½″). Cut with 2½″ round cutter. Place far apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 15 to 18 min.
AMOUNT: 2⅔ doz. fat, puffy 2½″ cookies.
[Illustration]
FROSTED GINGIES
Follow (KEY) recipe above—and frost when cool with Simple White Icing (_recipe below_).
SIMPLE WHITE ICING
Blend together 1 cup _sifted_ confectioners’ sugar, ¼ tsp. salt, ½ tsp. vanilla, and enough milk or water to make easy to spread (about 1½ tbsp.). Part of icing may be colored by adding a drop or two of food coloring.
GINGERBREAD BOYS
_Make holidays gayer than ever._
Follow (KEY) recipe above—and mix in 1 more cup _sifted_ GOLD MEDAL Flour. Chill dough. Roll out very thick (½″). Grease cardboard gingerbread boy pattern, place on the dough, and cut around it with a sharp knife. Or use a gingerbread boy cutter. With a pancake turner, carefully transfer gingerbread boys to lightly greased baking sheet. Press raisins into dough for eyes, nose, mouth, and shoe and cuff buttons. Use bits of candied cherries or red gum drops for coat buttons; strips of citron for tie. Bake. Cool slightly, then carefully remove from baking sheet. With white icing, make outlines for collar, cuffs, belt, and shoes.
AMOUNT: About 12 Gingerbread Boys.
★ STONE JAR MOLASSES COOKIES
_Crisp and brown ... without a bit of sugar._
Heat to boiling point ...
1 cup molasses
Remove from heat
Stir ...
½ cup shortening 1 tsp. soda
Sift together and stir in ...
2¼ cups _sifted_ GOLD MEDAL Flour 1¾ tsp. baking powder 1 tsp. salt 1½ tsp. ginger
Chill dough. Roll out very thin (¹⁄₁₆″). Cut into desired shapes. Bake until, when touched lightly, no imprint remains. (Over-baking gives a bitter taste.)
TEMPERATURE: 350° (mod. oven).
TIME: Bake 5 to 7 min.
AMOUNT: About 6 doz. 2½″ cookies.
PATTERN FOR GINGER BREAD BOY
Trace on tissue paper. Then cut pattern from cardboard. Place greased pattern on dough. Cut around it with a sharp knife. Other cooky patterns can be made in same way.
[Illustration]
To make “dancing” Gingerbread boys ... bend the legs and arms into “action” positions when you place them on baking sheet (as shown in small figures above).
Packing cookies successfully for mailing
=1= Select heavy box, lined with waxed paper. Use plenty of filler (crushed wrapping or tissue paper, or unbuttered popcorn or Cheerios).
=2= Wrap each cooky separately ... in waxed paper. Or place cookies back-to-back in pairs ... then wrap each pair.
[Illustration]
=3= Pad bottom of box with filler. Fit wrapped cookies into box closely, in layers.
=4= Use filler between layers to prevent crushing of cookies.
[Illustration]
=5= Cover with paper doily, add card, and pad top with crushed paper. Pack tightly so contents will not shake around.
=6= Wrap box tightly with heavy paper and cord. Address plainly with permanent ink ... covering address with Scotch tape or colorless nail polish. Mark the box plainly: “PERISHABLE.”
[Illustration: Festive Christmas Cookies
★ 1 Sandbakelser
★ 2 Spritz Rosettes
★ 3 Merry Christmas Cookies, Trees, Stars, etc.
★ 4 Nurnberger
★ 5 Almond Crescents
★ 6 Lebkuchen
★ 7 Scotch Shortbread
★ 8 Berliner Kranser
★ 9 Finska Kakor
★ 10 Russian Tea Cakes]
[Sidenote: Gay shapes ... for holiday cheer.]
MERRY CHRISTMAS COOKIES ( (KEY) Recipe)
_Soft, cushiony cookies, dark or light._
DARK DOUGH.... _For animal shapes, toy shapes, and boy and girl figures._
Mix together thoroughly ...
⅓ cup soft shortening ⅓ cup brown sugar 1 egg ⅔ cup molasses
Sift together and stir in ...
2¾ cups _sifted_ GOLD MEDAL Flour 1 tsp. soda 1 tsp. salt 2 tsp. cinnamon 1 tsp. ginger