April 18, 1956 Mrs. Peter Fry's Pizza, Tomato topping, Lace Cookies

Mrs. Peter Fry's Pizza

1 1/4 c. milk, scalded
2 1/2 T. sugar
1 1/2 t. salt
1/4 c. butter
2 pk. yeast
1/4 c. lukewarm water
3 1/4 c. flour
Tomato topping

Combine milk, sugar, salt and butter. Cool to lukewarm. Dissolve yeast mixture in lukewarm water. Add to cooled milk mixture. Stir in flour. DO NOT LET RISE. Spread in greased cookie tin (keep edges up). Mrs. Fry says she likes it thin. Brush with 1 T. olive oil. Dot with 1/4 pound cheese cut into pieces. Spoon on tomato topping then 1/4 pound cheese cut in pieces, also pieces of anchovey, then a sprinkle of grated cheese, add a little oil. Bake at once at 425 degrees 15 to 20 minutes. Serve hot.

Tomato topping

2 T. olive oil
1/2 c. onion
1 can tomato paste (6 oz.)
1 can tomato sauce (8 oz.)
1/2 t. oregano
1/4 - 1/2 t. garlic powder

Saute onion in olive oil. Add remaining ingredients.

Note: Use Mozzarella or other sharper cheese.

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
1 t. vanilla
1 c. rolled oats
1 c. chopped walnuts
Frosting: 1 six-ounce package chocolate bits
Candidied cherries, optional

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

Note: There are crisp, buttery oatmeal cookies. Very good.