Manuscript Cookbook 224

Chocolate Chip Oatmeal Cookies

1 C. firmly ground rolled oats	½ t. cinnamon
½ C. shortening	¼ t. cloves
⅔ C. sugar	½ t. baking soda
1 egg, well beaten	⅓ chopped walnuts
½ t. vanilla	1 7oz pkg. semisweet choc.
¾ C. flour

Put rolled oats thru food chopper, using fine knife, then measure 1 C. Cream shortening, add sugar gradually, add egg and beat light and fluffy. Add vanilla and flour spices and soda, sifted together. Stir in oats, walnuts and choc, cut in pea sized pieces. Mix thoroly and drop by teaspoon on baking sheet and bake in 350° for 15 min or until lightly browned. Make 3 doz.

Raisin Oatmeal Cookies substitute ½ C. raisins for choc

Double Decker Peanut Butter Fudge

2 C. sugar	1 sq. unsweetened choc.
2 Tb. white corn syrup
¼ t. salt	1 t. butter
¾ C. milk	3 Tb. peanut butter
1 t. vanilla

Combine first 4 ingred in a saucepan. Cook over medium heat stirring constantly until mixture boils. Cover tightly and cook 2 min Uncover and cook without stirring to 232° Remove. Put choc. and butter in saucepan and pour in ½ hot syrup without stirring. Cool both mixtures to lukewarm. To plain, add peanut butter and ½ t. vanilla. Beat until thick. Pour into butter 8¾x4¾ pan Add ½ t. vanilla to choc mixture. Beat until thick. Pour over 1st mixture Cool and cut into 22 sq. 1½"

[Bittersweet?] balls 1 7oz pkg. semisweet choc. ¾ C. evaporated milk ½ C. chopped walnuts ½ C. choc. decorettes Melt choc in top of double boiler. Stir in milk and cook stirring constantly, until very thick. Cool. Place in refrigerator 1 hr Shape in ¾" balls, roll half in nuts and rest in decorettes. Makes 3 doz.

[Spruigulie?]

4 eggs	4½ C. sifted cake flour
1 lb powdered sugar
1 Tb. grated lemon rind	1 t. baking powder
anise seeds

Beat eggs until light. Then stir in sugar and beat with spoon until thoroly combined. Add lemon rind and flour sifted with baking powder and mix thoroly Chill 1 hr then roll ½" thick and cut into fancy shapes. Grease baking sheets

and sprinkle with anise seeds. Arrange cookies on sheets and leave exposed to air overnight or 12 hrs. Then bake in 350° oven 30 min. Store in covered jar 2 or 3 weeks before serving Makes about 41

Cherry Bon Bon 1¼ C. sifted conf. sugar ¼C. sweetened condensed milk ½ t. vanilla 42 candied cherries Mix milk to sugar, slowly Blend thoroly. Add vanilla and mix until smooth and creamy. Make a cross in top of candied cherry. Fill with small balls of fondant, pressing petals back to form flowers. Green coloring may be added to ½ fondant ½ fondant prepared as above, may be used to make cream filberts.

Mold small amount fondant around filbert nut. Shape into ball and roll in powdered sugar

Cinnamon Nut Squares

2 C. sifted flour	1 Tb. cinnamon
¼ t. baking powder	¾ C. shortening
¾ C. sugar	1 egg, well beatened
½ C. chopped walnuts

Sift flour, baking powder, sugsar and cinnamon together. Cut in shortening with pastry blender. Then add egg and nuts and mix until mixture no longer clings to sides of bowls. Spread and pat into ⅜" thickness on greased baking sheets being careful not to spread too close to edges. Bake in 350° for 10 min Then cut into 2" sq. or triangles and immediately place on cake coolers. Makes 4 doz.