December 31, 1954 More Ideas for Holiday Entertaining Part 5 Turnover a New Leaf, Holiday Eggnog, Chocolate and Lace Cookies

Turnover a New Leaf

Corn Meal Pastry
1 1/2 c. flour
1/2 c. corn meal
1 t. baking powder
1/2 t. salt
1 t. poultry seasoning
1/2 c. shortening
1/2 c. water

Chicken Filling
1 1/2 c. finely chopped cooked chicken
1 t. curry powder
1/4 c. grated Parmesan cheese
3 T. coconut
1/2 c. cream

Sift together flour, corn meal, baking powder, salt and poultry seasoning. Cut in shortening until mixture resembles coarse crumbs. Add water, a little at a time, use just enough to hold pastry together. Roll on lightly floured board to 1/8 inch thickness. Cut with leaf shaped cutter or cardboard pattern into 16 leaf shapes. Place half of the leaves on ungreased cookie sheet. Combine all ingredients for filling.

Spread leaves with chicken filling and cover with remaining leaves. Seal edges with a fork. Prick tops. Bake in hot oven 425 degrees 12 to 15 minutes. Slit top of each turnover in several places. With a baster or spoon, fill each turnover with a little warm cream. 8 servings.

Holiday Eggnog

1/4 c. sugar
1/4 t. cinnamon
1/4 t. ginger
1/4 t. cloves
6 well-beaten eggs
2 quarts orange juice, chilled
1/2 c. lemon juice, chilled
1 quart vanilla ice cream
1 quart gingerale, chilled
Nutmeg

Beat sugar and spices into beaten eggs. Stir in chilled orange and lemon juices. Cut ice cream in chunks; put in punch bowl. Pour gingerale over ice cream. Stir in egg mixture. Sprinkle with nutmeg. 20 servings.

Note: Place your punch bowl on holly-trimmed tray; dip this foamy fresh drink into dainty glass cups.

Chocolate and Lace Cookies

3/4 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. sugar
1/4 c. milk
1/4 c. dark corn syrup
1/2 c. melted butter or margarine
1 t. vanilla
1 c. rolled oats
1 c. chopped walnuts
2 dozen candied cherries, halved

Frosting
1 six ounce package semi sweet chocolate bits

Sift together flour, baking powder, salt and sugar. Add milk, syrup, butter and vanilla; beat until smooth. Blend in rolled oats and chopped pecans. Drop by small teaspoons onto greased floured cookie sheets; place a candied cherry half in center of each. Bake at 375 degrees 6 to 8 minutes or until edges are brown and bubbly. Cool about one minute; remove carefully with a spatula from cookie sheets, cool thoroughly. Melt chocolate over hot water. Spread underside of cookies with melted chocolate. Chill. Makes 4 dozen cookies.

This brings to close our holiday suggestions and recipes for another year. We'll be back Monday with recipes for everyday living. Happy New Year everyone. May rich blessings and happiness come to you and yours in 1955.

December 30, 1954 More Ideas for Holiday Entertaining Part 4 Chicken Tetrazzini, Champagne Salad, Garlic Bread

Midnight Specials for New Years Eve

Chicken Tetrazzini

Champagne Salad     Garlic Bread

Pound Cake or Christmas Cookies

Coffee

Chicken Tetrazzini

3 pound frying or roasting chicken
2 c. hot water
1/4 c. Bravo noodles (broad)
1 t. salt
2 T. melted butter
2 T. grated Parmesan cheese
1/2 pound sliced mushrooms
3 T. butter
1/2 t. salt
Dash of pepper
Sliver of garlic
Additional salt, pepper, cheese
Tetrazzini Sauce

Steam chicken in 2 c. hot water about 1 hour or until tender. Let stand until cool enough to handle. Remove stock for sauce. Remove meat from bone, cut chicken into thin slices about 2 inches long. Cook noodles in boiling unsalted water for about 10 minutes, or until crisply tender but not too soft. Pour a little cold water into utensil and drain noodles thoroughly. Pour noodles into bowl and season with 1 t. salt, 2 T. melted butter, 2 T. parmesan cheese and 1 c. of the Tetrazzini sauce. Saute mushrooms in melted butter, for 5 minutes. Season with 1/2 t. salt, pepper, and sliver of garlic, continue to cook for several minutes. Pour and spread noodle mixture into a flat, buttered baking dish. Over noodles place the sauteed mushrooms, pour a little of the Tetrazzini sauce over the mushrooms, then cover with the thinly sliced chicken, sprinkle op with1/4 c. grated parmesan cheese. Bake 350 degrees for 30 minutes, then broil about 5 minutes until golden brown. Serve hot. Serves 6.

Tetrazzini Sauce

1/4 c. melted butter
1/3 c. flour
2 c. coffee cream
1 c. chicken stock
1 1/2 t. salt
2 T. sauterne wine

Blend flour into melted butter, gradually add cream and chicken stock, stirring constantly. Cook until thick and smooth, about 5 minutes. Add salt and sauterne towards the end. Serves 6.

Champagne Salad

2 packages lemon gelatine
1 pint gingerale
Whipped cream dressing

Dissolve gelatine in 2 cups boiling water. Grease an 8 x 8 pan with PLANTERS PEANUT OIL. Pour the gelatine mixture into the pan. When geletine has cooled and just before it begine to thicken add the ice cold gingerale. (THIS STEP IS VERY IMPORTANT.) The gingerale will foam over the mixture. Allow to congeal. Cut in squares, serve with Whipped Cream Dressing. Serves 8.

Whipped Cream Dressing

2 c. stiffly whipped cream
1 c. mayonnaise

Fold mayonnaise into whipped cream.

Garlic Bread

1 loaf French bread
1 clove garlic
1/3 c. butter

Slice bread, but not through the bottom crust. Crush garlic in saucepan, add butter and heat slowly. Remove the garlic.Brush the slices (tops and sides) of bread lightly with garlic butter. Set loaf on cookie sheet. Bake at 350 degrees for 20 minutes.

December 29, 1954 More Ideas for Holiday Entertaining Part 3 Orange Blossom Punch, Ideas for the Hors d'oeuvre Tray, Ham Canapes, A Man's Favorite, Stuffed Olive Pinwheels, Hot Crabmeat Canapes, Tuna Fish Cones

Orange Blossom Punch

6 c. orange juice
1 c. lemon juice
4 c. water or gingerale
1/2 c. maraschino cherry juice
1/2 c. sugar

Combine ingredients and add ice cubes or large block of ice and citrus fruit garnishes. Makes 25-30 punch cup servings.

Treat: Add 2 quarts lemon or orange sherbert to punch bowl just before serving. Looks beautiful, tastes wonderful.

Ideas for the Hors d'oeuvre Tray

Cheese Puffs

1/2 c. water
1/4 t. salt
1 1/2 T. butter
1/4 lb. swiss cheese grated
2/3 c. flour
3 eggs

Heat water; salt and butter in sauce pan.Add cheese gradually, keeping the temperature low, stir until cheese is melted and mixture is creamy. add flour and stir vigorously until dough forms a ball. Remove from heat, add eggs one at a time, beating well after each addition. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 20 to 25 minutes at 400 degrees. Makes 30 puffs. Delicious plain or serve filled with chicken or fish salad.

Ham Canapes

1/4 pound processed chesses, grated
1/4 c. deviled ham spread
2 T. cornstarch
1/4 t. monosodium glutamate
6 T. flour
1/4 t. Worcestershire sauce

Mix all ingredients thoroughly. Pinch off bits and shape into balls 1/2 in diameter. Put in an ungreased cookie sheet and flatten with fork dipped in flour to make about 1 1/2 inches in diameter. Cover with waxed paper. Chill for 1 hour. Bake 400 degrees for 10 minutes. Makes 20 to 24 small canapes.

A Man's Favorite

Cut sliced bread into rounds or ovals. Spread with butter and a little mustard.Cover thickly with mashed liver sausage to which a little grated onion has been added. Place under broiler for several minutes until hot and puffy. Decorate with a slice of stuffed olive just before serving.

Stuffed Olive Pinwheels

Remove all crusts from unsliced loaf of bread; slice lengthwise about 1/3 inch thick. Flatten with rolling pin, spread with Old cheddar cheese that has been combined with cream cheese (1/3 cheddar and 2/3 cream cheese). Add a little green coloring, beat until creamy. Cheese should be at room temperature for easy creaming. Place 3 or 4 stuffed olives on small end of bread. Roll tightly to form a pinwheel. Wrap tightly in wax paper, cover with wet towel and chill for 4 to 5 hours or longer if desired. Slice crosswise in about 1/2 inch slices when ready to serve.

Hot Crabmeat Canapes

1c. crabmeat
1/2 can (2/3 c.) cream of mushroom soup
1 T. pimiento, chopped fine
1 T. green pepper, chopped fine
1/4 t. salt
Dash of cayenne pepper
3 dozen bread rounds or crackers
Buttered crumbs

Drain crab meat and remove shell tissue. Heat in soup. Add pimiento, green pepper, salt and cayenne pepper. Toss crackers or bread rounds on one side; spread crab meat mixture on untoasted side; sprinkle with bread crumbs. Heat under broiler until lightly browned. Serve hot.

Tuna Fish Cones

2 c. tuna fish
2 T. butter
1 T. flour
1/3 c. milk
1/2 t. salt
1/8 t. pepper
1 t. grated onion
1 egg, beaten

Mix tune fish, reserving oil. Shred finely. Heat 1 T. of the tuna oil in saucepan. Mix in flour, stirring until smooth; add salt, pepper, and grated onion. Return to heat and cook until thick and smooth, stirring constantly. Add beaten egg and tune fish; chill in refrigerator until firm. Shape into small balls the size of marbles; pinch one end to form a cone, roll in flour. Fry in deep fat 375 degrees about 30 seconds until browned. Insert a toothpick in each cone. Makes 3 dozen. Serve with cocktail sauce.

Cocktail Sauce

3/4 c. ketchup
1 1/2 T. lemon juice
1 T. Worcestershire sauce
Few drops of tabasco sauce
1 T. horseradish
1/3 t. salt
1 t, grated onion

Combine all ingredients, chill thoroughly.

December 28, 1954 More Ideas for Holiday Entertaining Part 2 Planters Brownies, Chocolate Icing

Planters Brownies

3/4 c. flour
1/2 t. baking powder
3/4 t. salt
2 eggs
1 c. sugar
1/3 c. PLANTERS PEANUT OIL
2 squares chocolate
1 t. vanilla
1/2 c. coarsely chopped PLANTERS PEANUTS

Sift flour with baking powder and salt. Beat eggs, add sugar gradually, beating well. Combine melted chocolate and Planters Peanut Oil, add to first mixture and blend well. Stir in peanuts. Oil 8 x 8 x 2 baking pan. Pour in batter, spread evenly. Bake at 350 degrees for 35 minutes. Cool in pan on cake rack. Spread with chocolate icing and decorate with chopped peanuts. Makes 16 brownies.

Chocolate Icing

Melt over hot water 1 T. butter and 1 square chocolate. Blend in 2 T. hot milk, dash of salt and 1 c. confectioners sugar. Beat until smooth. Spread quickly.

New Orleans Shrimp Salad

from: Mrs. Fred Zimmer, Rochester, N. Y.

(Wonderful for Sunday night suppers, New Year's buffet)

1/2 c. uncooked rice
1 4 1/2 oz can shrimp
1/2 green pepper
1 small onion
1 c. cauliflower sections
6 stuffed olives
juice of 1 lemon
Salt to taste
dash of pepper
dash of tabasco
1/4 c. maayonnaise

Cook rice until tender, drain and cool. Drain and cut shrimps in half, chop green pepper and onion fine. Separate cauliflower in tiny sections and cut olives in slices. Mix shrimp, rice, vegetables and lemon juice together. Add remaining seasonings and mayonnaise and stir carefully. Serve with crisp greens. Serves 4.

December 27, 1954 More Ideas for Holiday Entertaining Part 1 Santa Claus Cakes, Bonbon Puffs, Snowball Pudding

Santa Claus Cakes

(This name implies a Christmas Cookie but it will be a favorite at any season of the year. Hope you will try it.)

3 eggs
1 t. vanilla
3/4 c. flour
1 t. baking powder
1 c. sugar
1 c. walnuts
1 pound dates (cut into pieces)

Beat eggs lightly, add vanilla. Sift flour baking powder and sugar together. Mix well with dates and nuts. Mix eggs with dry ingredients. Spread 1/2 inch thick on a well greased baking sheet. (Jelly roll pan is just about right.) Bake at 350 degrees for 35 minutes. Cut while warm into small bars and roll into granulated sugar. Makes 48 bars.

Bonbon Puffs

2 c. boiling water
1/2 c. butter
1 c. flour
4 eggs

Editor's note. There is damage on the original, and it is impossible to see how much boiling water is called for, 2 cups is an estimate.

When water is at a rolling boil, add butter and stir to dissolve. Add flour all at once, stir vigorously. Cook until mixture forms a ball in the center of the pan. Cool slightly. Add the eggs, one at a time, beating well after each addition. Shape by using 2 teaspoons and dropping about 1/3 of a teaspoonful onto well greased baking sheet. Bake 20 minutes at 375 degrees. Cool, cut in half with sharp knife. Fill with one of the following fillings:

4 c. sifted confectioners sugar
1/2 c. melted butter
1/2 to 3/4 c. very stiffly whipped cream

1. 1 sq. melted chocolate
2. Green coloring and mint flavoring
3. Red coloring and wintergreen flavoring
4. Yellow coloring and lemon extract

Mix sugar and butter, add 1/2 c.of cream and beat together until very smooth, light and fluffy, add the cream if necessary. Mixture should hold its shape. The longer you beat this mixture the lighter and fluffier the filling. Divide the mixture into 4 parts. Add flavoring and coloring as listed above. Beat well to retain the whipped cream consistency. Fill the halved puffs with the various fillings. Use a pastry tube; No. 30 is a good one. The use of the tube is desirable but you may do so with a small spoon if need be.  Place the filled puffs in the refrigerator for 2 hours before serving. Yield: 60 tiny puffs.

Snowball Pudding

(This is as simple as old fashioned floating island, glamorous as a Holiday desert. It has a french chef's cooking secret to give it its satin-smooth, cloud like lightness. It's best made hours ahead of serving. Serve it in a large bowl or in your prettiest desert dishes. Wonderful to serve at the end of a hearty meal, or as the dessert of your buffet spread.)

3 T. sugar
1 quart milk
6 egg whites
1 1/2 t. cream of tartar
1/4 t. salt
1 c. cup powdered sugar (fine granulated)
5 egg yolks
1 t. vanilla
red maraschino cherries
green maraschino cherries

Stretch over top of pan, 13 x 9 x 2; tie on tightly, pulling towel taught. Set aside. Dissolve 3 T. sugar in milk in large frying pan; heat milk to scalding over LOW HEAT; remove from heat. While milk heats beat egg whites with cream of tartar and salt until foamy; add sugar, 1 tablespoon at a time, beating well after each addition to dissolve sugar completely. Continue beating until meringue forms stiff peaks. Shape into balls with large ice-cream scoop or spoon meringue into lightly oiled round-bottom teacup; loosen around the edge with small spatula; drop onto hot milk, poach 5 minutes. Remove balls from milk with perforated pancake turner or spoon; carefully to tea towel spread over baking pan; chill. Strain milk through fine sieve into bowl. Beat egg yolks well in medium-sized sauce pan; gradually stir in milk mixture. Cook over very low heat, stirring until mixture begins to coat a metal spoon; remove from heat, add vanilla; chill custard until serving time. TO SERVE: Place custard in a large bowl, or divide among individual serving dishes; top with meringue balls; decorate each with a "holly sprig" of thinly sliced red and green maraschino cherries. Makes 8 servings.

December 17, 1954 More Christmas Delights Part 5 Santa's Candy Sleigh, Molasses Coconut Bars, Stuffed Dates

Santa's Candy Sleigh

1 c. sugar
1/2 c. water
1 t. vinegar
2 T. light corn syrup
1/2 t. salt
1 T. butter
5 c. puffed rice cereal
2 candy canes

Combine sugar, water, vinegar, corn syrup and salt. Cook to very hard ball stage (265 degrees). Remove from heat, add butter. Pour (save a little to stick on candy-cane runners) over puffed-rice cereal. Toss quickly. Turn onto wax paper laid over a cardboard rectangle 7 1/2 x 4 1/2 inches for a guide. Quickly shape rice with greased hands into 7 1/2 x 4 1/2 inch rectangle. Hollow out inside build up back and sides to make sleigh. Brush candy canes with remainder of cooked syrup (heat it up a little) and place under sleigh for runners. Hold in place until dry. Fill with gaily wrapped small packages, buy a santa to perch on top of the sleigh.

Molasses Coconut Bars

1 c. sugar
1/4 c. corn syrup
1/2 c. Brer Rabbit molasses
1/4 c hot water
2 T. butter
1/4 t. salt
3 c. macaroon coconut (medium cut)

In a 2 quart saucepan combine all ingredients except coconut. Stir until sugar is dissolved and mixture begins to boil. Cook to 240 degrees, stir occasionally toward end and lower heat to prevent scorching. Remove from heat, leave thermometer in syrupuntil it drops to about 150 degrees F. Add coconut. Beat until well blended and compact but still glossy. Place on buttered marble slab, enamel top table or cookie sheet. Let stand until candy is cold and does not stick to hand. With rolling pin, roll to about 1/4 inch thickness. Cut into desired bars or shapes. Wrap into wax paper to keep fresh and moist.

Stuffed Dates

1 T. butter
2 1/4 c. confectioners sugar
2 T. orange juice
Gum Drops
Dates

Cream butter with sifted sugar. Add orange juice. Form into pencil like rolls. Slice and stuff pitted dates. Top with a thin slice from a jelly string.

December 16, 1954 More Christmas Delights Part 4 Cream-Nut Carmels, Holiday Delight, Almond Butter Crunch

Cream-Nut Carmels

2 c. sugar
1.c light corn syrup
2 c. warm medium cream
1/3 c. butter
1/2 t. salt
1 t. vanilla
1/2 c. pecan or walnut pieces

Combine in a 4 quart saucepan sugar, corn syrup and 1 c. of the cream, cook for about 10 minutes, add remaining cream and cook for about 5 minutes. Have heat medium. Add butter a little at a time, cook to 242 degrees, stirring occasionally near the end of cooking time. Add salt and vanilla. Let stand 10 minutes, add nuts a few at a time. Pour into well buttered 8 inch square pan and let stand in a cool place until firm enough to cut. (If you place them in refrigerator be careful not to get caramel too cold, if this happens let stand at room temperature until you can cut the candy.) Wrap individually to prevent spreading. Makes about 2 pounds caramel.

Holiday Delight

2 c. sugar
1.c white corn syrup
1 1/2 c. coffee cream
1/2 pound brazil nuts, cut into pieces
1/2 pound whole pecans
1/2 pound walnuts, broken
1/2 pound cherries, candied cut into two
1/2 pound candied pineapple cut into chunks
1 1/2 t. vanilla

 Cook sugar, corn syrup and coffee cream together to soft ball stage (234 degrees). Remove from heat, do not wait for it to cool but begin beating at once. You will notice it begins to thicken and change color. Add 1 1/2 t. vanilla and beat in. Have ready nuts and fruits, add slowly to cooked mixture. Mixture will be thick and sticky. Pack into well buttered paper lined pan. A jelly roll pan is just about right (16 x 11 x 1 inch). Place in refrigerator to chill. After a few hours you will notice the sticky syrup has become firm and is almost white in color. Slice after 24 hours. Will keep for months.

Almond Butter Crunch

1/2 c. blanched almonds
3/4 c. butter
1 c. sugar
1/4 c. water
1 T. corn syrup

Arrange almonds on baking sheet and bake in slow oven 325 degrees until lightly browned, about 10 minutes. Chop and sprinkle half of in greased pan about 8 x 8. Reserve rest of nuts to sprinkle over top. Melt butter, add sugar, water and corn syrup. Cook to 290 degrees, stirring occasionally. Remove from heat, pour over nuts. Sprinkle rest of nuts over top. When cold cut or break into pieces.

December 15, 1954 More Christmas Delights Part 3 Perfect Peanut Brittle, Marshmallow

Perfect Peanut Brittle

1 1/2 c. granulated sugar
1 1/2 c. light corn syrup
1/4 c. butter
2 c. salted peanuts
1 t. baking soda
1/2 t. vanilla
1 T. cold water

Combine sugar, corn syrup, water in heavy saucepan (2 quart capacity). Cook, stirring until mixture begins to boil, cook without stirring to 275 degrees. Remove thermometer, lower heat to medium, add butter, stir until dissolved, add peanuts all at once, stir constantly for about 5 minutes, place thermometer in again and cook until brittle is delicately browned to 300 degrees. Remove from heat, add baking soda combined with cold water. Stir entire mixture for about 1/2 minute until brittle rises. Pour onto well greased marble. Spread with a greased knife or spatula. When slightly cooled, lift two ends and turn over. With two forks or fingers, spread as thin as possible. Be sure to loosen bottom several times while cooling. When cold, break into pieces. Makes 2 pounds.

Note: Store peanut brittle in a tightly covered jar or tin to prevent sticking. Be sure marble is cool, dry and oiled before pouring hard-candy mixtures. Candy may be poured on VERY WELL GREASED COOKIE SHEET but it will not be as brittle.

Marshmallow

(Homemade marshmallow is a delectable candy, and when correctly made it is far superior to the commercial type sold in stores. Preparation is simple but DIRECTIONS MUST BE FOLLOWED CAREFULLY.)

2 c. sugar
3/4 c. hot water
1 c. light corn syrup
2 t. vanilla
2 T. gelatin
1/2 c. cold water

In a 2 qt. saucepan combine the sugar, hot water and 1/2 c. of the corn syrup. Cook over high heat to 240 degrees. Stir only until mixture begins to boil. Remove from heat, add other 1/2 c. corn syrup. Pour into large mixer bowl, add vanilla, and with electric mixer on high speed start beating mixture and add gelatin which has been combined with 1/2 c. cold water and allowed to sit at least 5 minutes. Add gelatin a teaspoon at a time. Continue beating until marshmallow is heavy, snowy white and lukewarm. It takes about 10 minutes. Pour into two 8 inch square lightly greased pans. Keep in refrigerator for at least 4 hours until marshmallow if firm to the touch. When firm, sprinkle top with sifted confectioners sugar, loosen sides with spatula, turn out onto a board or table that has been sprinkled with sifted confectioners sugar. Sprinkle the entire surface with more sifted confectioners sugar, with lightly greased knife cur in desired pieces. Roll all sides in confectioners sugar or marshmallows will stick. If not eaten at once, store in covered container with wax paper in between layers. Makes about 2 pounds.

December 14, 1954 More Christmas Delights Part 2 Magic Christmas Candy

Magic Christmas Candy

(Four wonderful candies all from one recipe)

4 c. sugar
1 1/3 c. water
1 c. light corn syrup
4 egg whites
Pinch of salt
1 t. vanilla

For variations:

2 squares unsweetened chocolate
2 t. butter

Oil of peppermint
Green coloring

1/2 c. shredded coconut

1/4 c. candied fruits
1/4 c. chopped nuts

Confectioners sugar for rolling

In one sauce pan combine 1 c of the sugar and 2/3 c. of the water; place over low heat, stirring until sugar is dissolved. Cook without stirring until syrup forms a soft ball in cold water (238 degrees F.) Just before syrup reaches the soft ball stage beat egg whites stiff; gradually add syrup beating after each addition; beat until slightly thickened  In another sauce pan cook together at the same time the remaining 3 c. sugar and 2/3 c. water and 1 c. corn syrup. Follow directions for first syrup but cook until it will make a light cracking sound as it hits the bottom when a little is dropped into cold water (270 degrees F.). Gradually beat this syrup into first mixture; add salt and vanilla. Let cool, beating occassionally until creamy. Divide into 4 deparate bowls.

To contents of first bowl add 2 squares unsweetened chocolate and 2 t. butter, melted.

To contents of second bowl add a few drops of oil of peppermint and green coloring.

To contents of third bowl add 1/2 c. medium shredded coconut.

To contents of 4th bowl add 1/4 c. candied fruits and 1/4 c. nuts, both chopped fine.

Beat candy in each bowl until it loses its gloss. Put out on board which has been lightly dusted with confectioners sugar. Dust hands lightly with confectioners sugar and shape candy into rolls; wrap in waxed paper and place in refrigerator to set.

To serve: Slice rolls about 1/2 inch thick.

December 13, 1954 More Christmas Delights Part 1 Creamy Mint Fudge, Chocolate Truffles, Marshmallow Snowballs

Creamy Mint Fudge

(Easy and Quick)

4 c. sugar
1 14 1/2 oz. can (1 1/4 c.) evaporated milk
1/2 c. butter or margarine
1 12 oz. package chocolate mint wafers
1/2 pound marshmallows (about 32)
Walnut halves

Cook sugar, milk and butter together to soft ball stage (234 degrees) stirring constantly. Remove from heat. Add mint wafers and marshmallows. Stir until blended. Pour immediately in buttered 13 x 9 x 2 inch pan. Cut into squares. Place walnut half on each piece.

Chocolate Truffles

2 packages semi-sweet chocolate bits or 1 pound
2 T. butter
1/3 c. condensed milk
1 t. vanilla
1 c. chopped filberts

Melt chocolate bits in double boiler over hot, NOT BOILING, water. Stir in butter and condensed milk. Remove from heat, add vanilla and chopped nuts. Pat in buttered 9 inch pie plate or shape into balls and roll in cocoa. Makes about 1 1/4 pound.

Variation: Try Butterscotch Bits instead of semi-sweet bits. These are available at Atlantic Supply.

Marshmallow Snowballs

Stick marshmallow on long kitchen fork; hold in steam of boiling water until sticky, drop into coconut tinted green or toasted. Roll over and over until coated on all sides. Place on waxed paper until firm.

December 10, 1954 Christmas Cookies Part 5 Christmas Ice Box Cookies, Filbert Meringue Bars, Wonder Cookies

Christmas Ice Box Cookies

1 c. butter
1/2 c. brown sugar
3/4 c. honey
3 1/2 c. flour
1 t. baking powder
1 t. salt
1 t. baking powder
1 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1 t. mace
1/4 c. sour cream
1 c. chopped nuts
1 c. currants, chopped
1 c. white rasins, chopped
1/2 c. diced candied pineapple
1/2 c. diced candied red cherries
1/2 c. diced candied green cherries

Cream butter until light, add sugar and honey, beat well for several minutes. Sift dry ingredients together, add to butter mixture alternately with sour cream. Fold in nuts and fruit. Form into rolls about 1 1/2 inched in diameter or pack in Hi-V orange juice cans. Wrap rolls in wax paper. Store in freezer or a freezing compartment overnight. When ready to use, slice in 1/4 inch slices and bake at 350 degrees for 12 to 15 minutes. Makes 3 dozen.

Note: Ice box cookie dough may be prepared months in advance and kept unbaked in freezer until you are ready to bake cookies. They will keep at least 3 weeks after baking if stored in tight covered containers.

Filbert Meringue Bars

(This is a delicious rich two-layer cookie with a jelly filling.)

1/2 c. butter
1/2 c. confectioners sugar
1 c. flour
1/2 c. softened jelly (currant or raspberry)
2 egg whites
1/2 gran. sugar
1/4 t. cinnamon
1 c. ground filberts

Cream butter and confectioners sugar together. Mix in flour. Press and flatten with hands to cover bottom of 13 x 9 inch pan. Bake 10 minutes at 350 degrees. Remove from oven, spread with jelly. Beat egg whites until stiff but not dry, beat sugar in gradually, beating until sugar is dissolved and meringue is stiff. Fold in ground filberts and cinnamon and spread mixture over jelly layer. Return to oven and bake 25 minutes at 350 degrees, or until lightly brown. Cool, cut into 30 bars.

Wonder Cookies

1 c. butter or margarine
1/2 c. powdered sugar (fine granulated)
2 c. flour
2/3 c. almond paste or finely ground almonds
1 1/2 t. vanilla

Blend all ingredients together well, first cream butter and sugar, then add remaining ingredients. Mold cookies in your hands. They are fine using candied whole cherry for center covering with cookie dough, dipping in egg and rolling in nuts. They make beautiful little wreaths, decorated with tiny leaves and berries of red and green gumdrops. They can be rolled into balls, sticks as big as the little finger and no longer, they also make pretty half-moons. To make the half moons make small balls, then roll them between the hands until they are thick in the middle and dwindle to very thin. Shape like half moon, brush with egg and decorate, or leave plain. They may be sprinkled with sugar before or after baking. Temperature 350 degrees 15 to 25 minutes depending upon size and shape of cookies. Makes about 5 dozen.

December 9, 1954 Christmas Cookies Part 4 Coconut Acorns, Coconut Patties, Snowballs, Macaroon Tea Cookies, Sand Tarts

"Some fancy cookies to add variety"

Coconut Acorns

3/4 c. sugar
3 T. light corn syrup
3/4 c. egg whites
2 c. macaroon coconut
1/4 c. flour
3/4 t. vanilla
melted sweet chocolate

Combine sugar, corn syrup, egg whites, macaroon coconut, flour and vanilla. Cook over medium heat, stirring constantly until mixture is quite hot. Let stand in refrigerator until cold. Pick up about 1 T of the mixture at a time, shape to simulate acorns. If mixture is sticky, dip hands in cold water. Bake on brown or white paper on a baking sheet at 400 degrees for about 15 minutes until very lightly colored. When cold, brush back of paper with a wet cloth and release cookies. Dip large end into cool melted sweet chocolate. Place on wax paper in a cool place until chocolate is set.

Editor's note: If you can not find macaroon coconut, try substituting sweetened shredded coconut.

Coconut Patties

Use 1 T. of cookie mixture and form balls, then flatten slightly. Bake on paper at 400 degrees for 15 minutes. When cold, decorate tops with a swirl of cool melted chocolate.

Snowballs

1/2 c. soft butter
1 1/2 c. sifted confectioners sugar
1 t. vanilla
2 1/4 c. flour
1/4 t. salt
3/4 c. finely chopped nuts

Cream butter and sugar together, add vanilla. Sift together flour and salt and stir into first mixture. Add nuts. Chill dough. Roll into 1" balls. Place 2 inches apart on ungreased baking sheet. Bake at 400 degrees for 10 minutes until set but not brown. While still warm roll in confectioners sugar. Makes 4 dozen.

Editor's note: The quantity of butter is not present, due to paper damage.  Based on other recipes using the creaming method, I have guessed on the quantity.  Your comments are welcome.

Macaroon Tea Cookies

1 c. butter
1/2 c sugar
1 egg
1 t.. vanilla
2 c. flour
2 eggs
1/2 c. sugar
1 1/4 c. finely ground almonds
1/2 t. almond extract

Cream butter and sugar together, beat in egg and vanilla. Stir in flour. Drop a teaspoon of batter into greased muffin cup, pressing batter over bottom and up around sides, a coating about 1/4" thick, leaving center hollow. Chill. Fill each hollow with the following filling:

Beat the 2 eggs until light and foamy. Gradually beat in sugar, then ground almonds and almond extract. Fill hollow of cookies with this mixture. Bake until delicately browned at 325 degrees for about 25 minutes. Yield: 2 dozen.

Sand Tarts

1/2 c. shortening (part butter)
1 c. sugar
1 T. water
1 egg
2 c. flour
2 t. baking powder
1/2 t. vanilla

Cream shortening and sugar. Add water and egg and beat well. Sift flour and baking powder. Mix well. Add vanilla. Roll about 1/8 inch think. Cut into desired shapes. Bake 350 degrees for 10 minutes. Use lightly greased cookie sheet.

Note: Cookies may be brushed with slightly beaten egg white to give them a nice glaze, sprinkle if desired with colored sugar and top with a whole pecan or almond. This is one of my favorite cookies.They should be stored in a tightly covered tin can. They stay crisp almost indefinitely.

December 8, 1954 Christmas Cookies Part 3 Children's Christmas Cookies, Easy Basic Home-Made Mix, Easy Date-Nut Bars, Crisp Molasses Balls, Fudge Drops, Pecan Puffs

Children's Christmas Cookies

Sweet but not too rich. Perfect to decorate.

1 c. shortening

2 c. sugar

6 T. milk

2 t. vanilla

3 eggs, beaten

5 1/2 c. cake flour

1 t. salt

3 t. baking powder

Cream shortening, add sugar gradually and cream well. Add milk and vanilla to beaten eggs. Sift all dry ingredients together, add alternately with liquids to creamed mixture. Chill dough. Roll out small portions at a time to 1/4 inch thickness, on floured pastry cloth. Cut with fancy cookie cutters. Bake at 375 degrees for 15 minutes. Cool, decorate.

Easy Basic Home-Made Mix

for 4 different type of cookies

5 c. flour

1 pound shortening

1 T. salt

Combine flour, salt in a large bowl. Cut in shortening until mixture resembles fine meal and some of the pieces of fat are the size of small peas. Store in a covered container.

Easy Date-Nut Bars

1/2 c. basic mix

1/2 c. brown sugar

1/4 t. baking powder

1 egg

1 T. milk

1 t. vanilla

1 c. chopped dates

1 c. chopped nuts

Sift together basic mix, brown sugar, baking powder. Combine, milk, egg and vanilla. Add to first mixture. Add dates and nuts. Pour into well greased 8 x 8 pan. Bake at 375 degrees for 20 to 25 minutes. Sprinkle with confectioners sugar or ice with orange butter icing. Cool slightly before cutting into strips. Makes 1 1/2 dozen.

Crisp Molasses Balls

2 c. basic mix

3/4 c. brown sugar

1 1/2 t. soda

1 t. cinnamon
1/2 t. cloves
1/2 t. ginger
1 egg well beaten
3 T molasses

Stir together basic mix, brown sugar, soda, and spices. Combine egg and molasses. Mix well. Chill dough. Mold into 1 inch balls. Brush tops with water; dip in sugar. Place balls 3 inches apart on a lightly greased cookie sheet. Bake 375 degrees for 8 to 10 minutes. Makes 3 1/2 dozen cookies.

Fudge Drops

 2 c. basic mix
1/2 c. sugar
1/4 t. soda
1 egg
1 1/2 squares chocloate
1/2 c. milk
1 t. vanilla
1/2 c. chopped nuts

Stir together basic mix, sugar, and soda. Add remaining ingredients and mix well. Drop by teaspoon on lightly greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Cool. Ice if desired with your favorite chocolate icing. Makes 3 1/2 dozen.

Pecan Puffs

2 c. basic mix
1/2 c. confectioners sugar
1 t. vanilla
3/4 c. chopped nuts

Stir together basic mix and confectioners sugar. Add vanilla and chopped pecans. Blend well. Dough will be somewhat crumbly. If necessary, add a few drops of water to blend. Mold into 1-inch balls. Place on cookie sheet which has been lightly greased. Bake 375 degrees for 12-15 minutes. Roll in confectioners sugar immediately after baking. Makes 2 dozen puffs.

December 7, 1954 Christmas Cookies Part 2 Snowflakes, Holly Wreaths, Scotch Shortbread,

Snowflakes

1 c. Shortening 

1 3 oz. package of cream cheese

1 c. Sugar

1 egg yolk

1 t. Vanilla

1 t. Finely grated orange rind

2 1/2 c. Flour

1/2 t. Salt

1/4 t. Cinnamon 

Cream shortening and cheese well, add sugar gradually and continue creaming. Beat in egg yolk, vanilla and orange rind. Sift flour with salt and cinnamon. Add to creamed mixture. Fill a Mirro cookie press. Form fancy cookies on ungreased cookie sheet. Decorate with colored sugar, cinnamon or chopped almonds. Bake at 350 degrees for 12 to 15 minutes. Yield: 6-7 dozen.

Holly Wreaths

1/2 c. Butter

1/2 of a 3 oz. pkg of cream cheese

1/4 c. Sugar

1/2 t. Vanilla

1 c. Flour

Cream butter and cheese; add sugar and cream well, add vanilla. Add flour, mix well. Put through a Mirro cookie press using the star plate. Bake at 400 degrees for 8 to 10 minutes. Makes 2 dozen.

Scotch Shortbread

1 pound soft butter

1 c. Brown sugar

1/8 t. Baking powder

4-4 1/2 c. Flour

Dash of salt

Cream butter and sugar until fluffy. Sift flour with baking powder and salt, add gradually to sugar mixture. Work in remaining flour with hands as mixture becomes very stiff. Divide dough in thirds and shape dough inti 3 square logs about 1 1/4" in diameter. Wrap in wax paper and refrigerate overnight. Slice about 1/4 inch thick and bake at 375 degrees about 12-15 minutes until the edges are slightly browned. Yield: 100.

Note: Dough may be colored for added variety, just add vegetable coloring to dough before shaping into rolls. Green and red coloring are very pretty. Paste colorings available from Atlantic Supply are best.

Editor's notes: Trudy was not afraid to endorse brands and local businesses.  Atlantic Supply is gone, but paste food coloring is available at specialty retailers and online. Mirro cookie presses can be found online. There are several other brands available for purchase new.

December 6, 1954 Christmas Cookies Part 1 Ye Old-Fashioned Pfeffernusse, Springerle, Hermit Drop Cookies

Ye Old-Fashioned Pfeffernusse

4c. Flour

1t. Cloves

1T. Cinnamon

1/4 t. Black pepper

1t. Nutmeg

1/2 t. Salt

1t. Soda

1t. Anise seed

1T. Cardamom seed

2T Shortning 

2 1/2 c. Powdered sugar

5 Eggs, separated

Grated rind of 1lemon

1/4 pound of finely chopped candied orange peel

1/2 pound finely chopped citron

Sift flour, measure; add salt, soda, sift again. Add anise seed and cardamom seed. Cream shortening; add sugar gradually and continue to beat until light. Add egg yolks and blend well. Add dry ingredients, then lemon rind and fruit. Beat egg whites until stiff but not dry; fold in.  Chill in refrigerator for 1 hour; shape into small balls and place on a linen cloth. Let stand UNCOVERED over night. In the morning brush with a thin confectioners frosting and place on an ungreased  baking sheet.  Bake at 350 degrees for 15 to 20 minutes. Makes 9 dozen.

These cookies keep a long time.  They are better for aging which makes them soft. Keep in an airtight tin.  A piece of apple in the tin helps to soften these cookies. These cookies can be made now for Christmas.

Springerle

A German Christmas Cookie -- a relative of sponge cake

4 c. Flour

2 t. Baking powder

4 eggs, well beaten

2 c. Sugar

2t. Boiling water

2 T. Anise seed

Grated rind 1 lemon

Sift flour, measure, resift with baking powder. To well beaten eggs add sugar, beat until very thick. Pour boiling water over anise seed, add to the egg mixture. Stir in flour, chill.  Rollin a lightly floured pastry cloth or board to 1/4 inch thickness; roll again with springerle roller to make designs. Cut cookies at marked outlines, place on an ungreased cookie sheet.  Let stand 6 to 8 hours at room temperature. Bake at 375 degrees for 12 to 15 minutes. These cookies should be watched carefully so they do not brown, just a hint of yellow is all that should be allowed. Makes 4 dozen cookies.

Note:  Christmas wouldn't be Christmas in many homes without Springerle. This snow-white cookie with its cameo like embossed designs is fascinating to those who have never seen it. It is inexpensive to make and improves with age. The name means to spring--to rise up--and it certainly does, as high in proportion as does sponge cake to which it is related. Traditionalists say that Springerle should never be soft in side since they are meant to be dunked. I like them soft and mellow inside, store them as for Pfeffernusse.

Springerdale boards or rolling pins are available at most department stores.

Hermit Drop Cookies

(A "good keeper" 3 to 4 weeks)

1 c. Butter

2 c. Brown sugar

3 eggs
3 1/2 c. Flour
1 t. Baking powder
1 t. Soda
1 t. Cinnamon
1/2 t. Cloves
1/2 t. Nutmeg
1/2 t. Allspice
1/4 c. Brer Rabbit molasses
1 t. Lemon juice
1 t. Vanilla
1 c. Chopped dates
1/2 c. Quartered red candied cherries
1/2 c. Quartered green candied cherries
1/2 c. Candied pineapple
1/4 c. Citron
2 c. Chopped nuts

Cream butter until light and fluffy, add eggs one at a time, beat for 3 to 4 minutes.  Sift together dry ingredients. Combine honey, lemon juice  and vanilla. Add alternately with dry ingredients to first mixture. Fold in fruits and nuts. Drop  by teaspoonfuls onto a greased cookie sheet. Bake 350 degrees for 15 minutes. Makes 10 dozen.

Editor's notes:

Springerdale boards or rolling pins are available online and in specialty cooking stores.  The major department stores Trudy was referring to no longer exist.  The ingredient error in Hermit Drop Cookies is Trudy's.  I don't know which, honey or molasses, should be used.