TASTY COOKIES
For Adults And
Children
School day raids on the pantry shelf call for good old-fashioned cookies that the youngsters can put their teeth into. Espécially popular are the filled cookies for they carry delightful secrets inside!
However, cookies should not be confined to after school snacks alone. They grow increasingly im- portant on the modern menu, too. Many families serve canned ΟΣ fruit desserts as a regular part of their dinner and to this dish cookies add the perfect touch of crisp sweetness,
Most
likes everyone
3 good .cookie now and then and for this reason we have included the 'adults as well as the children in our "School Day" recipes! A good sup- ply of delicious cookies makes you ready for guests that drop in, for children's lunch boxes, emergency desserts and of course the cookie jar!
MINCEMEAT COOKIES
Sift
twice with
THE CHINA MAIL, FEBRUARY 18, 1938.
Double Chins Won't Muscle In When You Exercise Your Neck
TRIPLE THREAT
A dowager's hump, thick. neck and double chin all are: noticeable in this view.
STRETCHED OUT:
She stretches her neck as far as she can, lengthening and strengthening the ster- no-mastoid muscles ag she does so.
Never use a chin strap--unless drawn-out process. In fact,
INTO NOTHING
Here's the same modėl show- ?. ing what exercise can accom- plish. The bump is gone, youthful chin and slender neck are back.
the backed against the wall-so that you want to develop a double chin. trouble often may be corrected when you get to the end you'll merely by sitting or standing pro-feel your neck pushing against the perly over a period of time.
wall).
/Chin straps are crutches that will result in bigger and better double ching:
If you want to get rid of a double hin you must lengthen and streng- 11⁄2 cups flour, measure and sift then the controlling muscle the terno-mastoid that runs along the side of your neck....
This muscle, holds the rest of the neck muscles in tow. Lengthening and strengthening it is not a long,
1⁄2 teaspoon baking powder
1⁄2 teaspoon soda
1/4 teaspoon salt and
1⁄2 teaspoon cloves
1/4 teaspoon nutmeg and
1⁄2 teaspoon cinnamon.
1⁄2 cup butter and
Cream.
1 cup brown sugar thoroughly
and beat in
1 egg, Add the sifted dry ingre-
dients and
1 cup mincemeat alternately, add-
ing
1 to 2 tablespoons cold water if the mixture appears too stiff, Drop from a teaspoon two inches apart on a greased bak- ing sheet. Bake in a moder ately hot oven (400 deg.) 15 to 20 minutes.
Yield: 4 dozen.
Sift
GIPSY COOKIES
3/4 cup flour,
twice with
measure and
1 teaspoon soda and
1⁄2 teaspoon salt, Add
sift
11⁄2 cups, whole wheat flour mea- sured after sifting through a coarse strainer. Lightly mix in 1 cup chopped dates. Cream 1/4 cup butter and
1 cup brown --.
Beat in
1 egg and add.
sugar thoroughly.
1 teaspoon vanilla. Add
dry ingredients and
sifted
1⁄2 cup sour milk alternately. Drop by a teaspoon on, a greased cookie sheet. Sprinkle with
1/8 cup conconut. Bake in a mo- derate oven (375 deg.) 10 min- utes.
Yield: 8 dozen.
ROLLED OATS COOKIES
Sift
cups flour, measure and sift 3: times with -
1⁄2 teaspoon sålt
teaspoon soda
1 teaspoon baking powder.
1/2 teaspoon cinnamon.
4 teaspoon cloves -
4 teaspoon nutmeg. Mix
1 cup rolled oats and
flour.
2/3 cup fat and
2/3 cup walnuts through
Cream
1 cup brown sugar thoroughly.
Beat in
eggs, one at a time. Add
3 tablespoons molasses and
2 tablespoons hot water. Mix in dry, ingredients. Drop by tea- spoon on greased baking sheet, Bake in a moderately hot oven (400 deg.) about 10 minutes. Yield: 4 dozen.
CHOCOLATE DROP COOKIES
Sift
11⁄2 cups flour, measure
twice with
and sift
1 teaspoon baking powder 1⁄2 teaspoon soda
1/4 teaspoon salt. Lightly mix in
1 cup walnut meats. Cream
1/2 cup fat and
1 cup brown sugar thoroughly.
Add
2 squares melted chocolate, then 1 egg, beaten
1/3 cup milk or water-and-
teaspoon vanilla. Mix in dry in- gredients. Drop from spoon on a greased
12-tea- cookie: sheet. Bake in a moderate oven
(375 deg.) 10 to 15 minutes. Yield: 3 dozen.
PEANUT DROP COOKIES
Sift
cups flour, measure and sift twice with
teaspoons baking powder and
1/4 teaspoon salt. Reserve
1⁄4 cup to dredge peanuts. Cream
- 1⁄2 cup butter and
1
cups light brown sugar thor- oughly. Add
2 eggs, one at a time, and beat until well blended. Mix in dry ingredients and
3/4 cup milk alternately. Add
1 tablespoon grated orange and
cup chopped peanuts. Drop by teaspoon on a greased baking sheet. Bake in a moderately hot oven (400 deg.) 8 to 10 min- utes. Yield: dozen
One exercise, however, is very That exercise will do three things: helpful. This is it:
Correct your sagging, chin, length- Sit down. Slump as much as pos-len and strengthen the sterno-mas- sible. Pull your stomach in as far¡toid muscle and get rid of the hump as possible.
Lift your chest. Drop on the top of your shoulders. your head forward.
It will give your neck and shoul- Then push your chin out as farders the graceful contour which is as possible, then slowly draw it as more necessary this season than it far back as possible in a line paral-has been for many years, now that lel to the floor. (It's a good idea off-the-neck coiffures are gaining to do the exercises with the chair such favour.
MARMALADE COOKIES
Sift
2 cups flour, measure and sift
twice with
2 teaspoons baking powder and 1⁄2 teaspoon salt. Beat
1 egg and whip in
2/3 cup sugar and
1⁄2 cup orange marmalade. Gradu- ally add the flour. Then add
Yield: 4 dozen.
Approximate cost 20 cents.
CHINESE ALMOND CAKES
Sift
14 cups flour,
twice with
measure and sift
1/4 teaspoon salt. Cream
3 teaspoons butter and
1/8 cup melted butter and beat un-4 cup sugar thoroughly. Beat in
til thoroughly blended. Drop by teaspoonfuls onto a greased cookie sheet. Bake in a moder ate oven (375 deg.) for 12 to 15 minutes.
Yield: 2 dozen.
COCONUT MACAROONS
Beat
2 egg whites until stiff, and fold:
in
1 cup sugar gradually, then add
1⁄2 teaspoon vanilla. Gently fold-
in
1⁄2 cup coconut and
:
2 cups rice flakes. Drop by table- spoonfuls on A lightly oiled cookie sheet. Bake in a slow oven (300 deg.) – för 15 to 20 minutes, or until crisp and de- licately brown. Makes dozen macaroons:
SPRITZBAKKELSERS (SWEDISH).
Sift
2 cups flour, e
twice with
1/2 teaspoon salt, Work
1
3/4 cup finely ground almonds 2 eggs one at a time, Add
1 teaspoon grated, orange rind
and
1 teaspoon almond flavouring and beat until very light, Gradually stir in flour. Drop by teaspoon on heavy wax paper. Place on cookie sheet and bake in moderately hot oven (400 deg.) 10 minutes or until light gold- en brown...
Yield: 2 dozen.
Approximate cost 55 cents.
DATE MERINGUES
Blanch
3
1⁄2 cup almonds, dry thoroughly
and chop. Cut
1 cup (1⁄2 pkg) pitted dates into eighths with wet scissors. Beat
2 egg whites until stiff but not
dry. Beat in
cup confectioners sugar or 2/3 cup fine granulated sugar-
one third at a time. Add *
and sift 4 teaspoon salt and
1 cup butter until creamy, add 11⁄2 cup sugar gradually and beat
until very light.
Add.
1 well heaten egg yolk and.. 1⁄2 teaspoon, almond flavouring. Gradually add four, mixing ghly Chill Roll thin and cut or force through a cookie press onto baking sheet. Bake in a hot oven (450 deg.) about 7 minutes.
1⁄2 teaspoon vanilla. Fold in the dates and nuts. Drop the mix- ture by rounded teaspoonfuls in smooth mounds on a well-oiled baking sheet or inverted drip- ping pan. Bake in a slow oven (275 deg.) for about thirty
·minutes. The meringues will be dry on the surface and very slightly coloured. Cool for one. minute before removing from the pan with a spatula or broad-bladed knife. Yield-about 24 meringues.