Chapter I: Part 1

TRANSCRIBER’S NOTE

Italic text is denoted by _underscores_.

Bold text is denoted by =equal signs=.

Important recipes are marked with a Key symbol in the original. That
mark is indicated here by the text (KEY)

Some minor changes to the text are noted at the end of the book.

128 of the most
popular tested
recipes from her
collection ... with
70 “how-to-do” tips,
50 success pointers
and 175 illustrations]

_If you wish extra copies
of this book, send 25c
for each to: Betty Crocker,
General Mills,
Department 430,
623 Marquette Avenue,
Minneapolis 1, Minnesota._

This offer may be withdrawn without notice.

Copyright 1948, by General Mills, Inc. “Betty Crocker”, “_Kitchen-tested_”, and “_Breakfast of Champions_”, are registered trade marks of General Mills.

Printed in U.S.A.

_Dear Friend_:

Here is our _newest_ and _fullest_ collection of cooky recipes ... our answer to thousands of requests from homemakers who have learned that _everybody loves cookies_! We give you many hints, shortcuts, and tricks that save you time and work ... everything that will make cooky-baking _so_ easy for you.

In this book you’ll find _every type_ of cooky—all the favorites our Staff has discovered in our years of testing in the General Mills kitchens. Testing, of course ... testing and re-testing ... is the real “success secret” behind all our recipes. Why, we often spend _weeks_ testing and perfecting just one single recipe! We make the recipe over and over again, but each time some _one_ change is made that the Staff feels might improve it. In addition, we try out any suggestions from our homemaker-testers. Finally, when we’re positive we’ve got the best possible recipe, we release that recipe to you.

Now before you start to bake, be sure you look at the “how-to-do” pages immediately following. But you’ll find good help on _every_ page—for we have included _all_ the little secrets for success that we have been gathering for years! If you follow these suggestions and our simplified and exact recipes, we know you’ll agree with us that _cooky-making is fun_!

Betty Crocker
of General Mills

Our Staff would love to have you visit our colorful new quarters on the fifth floor of the General Mills Building in Minneapolis.

We are so proud of our five new kitchens! The Terrace Kitchen, pictured above, is used for general recipe testing and also for the preparation of luncheons to be served to special guests in our Early American Dining Room.

We also have a Kamera Kitchen for preparing foods for photography; a striking Polka Dot Kitchen for appliance testing; Tomorrow’s Kitchen for testing new food products and baking methods; and a Products Control Kitchen for the baking tests on our flours, quick mixes, etc. You’ll love our Tasting Bar, where we give recipes critical “taste-tests” to be sure they are perfect!

Don’t forget—if you are ever in Minneapolis, you will find a most warm welcome here!

_How to Get PERFECT Results from Recipes in this Book_....

=5 Collect Utensils, Too!= Gather together all you’ll need ... from
the flour sifter to the baking pan.]

_Cooking success is up to you!
If you’ll take pains to measure true,
Use Standard cups and spoons all the way.
And then level off—it’ll always pay!_

Use for any dry ingredients or shortening.]

Use for measuring any liquid ingredients.]

Use for part-cups of any dry ingredients or shortenings.]

Use for less than ¼ cup of any ingredient.]

HERE’S HOW WE MEASURE

=1= Sift flour through large open sifter (to aerate it) onto square
of paper before measuring.]

=1= =White Granulated Sugar= needs sifting only if lumpy.
Spoon lightly into “dry” measuring cup. Level it off with a
straight-edged knife. Don’t knock or tap cup.]

=Baking Powder=, =Soda=, =Salt=, =Cornstarch=, =Cream of Tartar=,
=Spices=, =Etc.=

Use Graduated Measuring Cups. Have shortening at room temperature.
Pack shortening firmly into measuring cup. Level off with
straight-edged knife. In measuring less than ¼ cup, use a
tablespoon.]

Use “liquid” measuring cup to prevent spilling. Pour liquid into
cup on table. Have measuring line on eye level.]

2 Medium = ⅓ cup
2 Large = ½ cup
3 Medium = ½ cup
3 Large = ⅔ cup

=Eggs= vary in size ... so be sure to measure them. Never use less
than the minimum amount specified in recipe.]

MEASURE THAT PAN!

_Choose the size pan that the recipe states
When baking bar cookies, bread, pies, or fine cakes.
Measure with care to get just the right size,
It makes quite a diff’rence ... you’ll soon realize!_

_This page gives the meaning of terms in this book!
It’s here just to help you to be a Prize Cook!_

SUGAR

Fine white granulated sugar, unless otherwise specified in recipe.

SALT

_Cooking_ salt in cloth sacks. It is cheaper and stronger than table salt.

CHOCOLATE

Unsweetened baking chocolate. If sweet chocolate or bits or pieces are required, recipe will so state.

GOLD MEDAL FLOUR

Gold Medal “_Kitchen-tested_” Enriched Flour—the country’s most popular brand of all-purpose flour. _Recipes in this book have been perfected for Gold Medal only._

EGGS

Large fresh eggs (2 oz.) or equivalent amounts from smaller eggs.

MILK

Fresh, sweet milk, unless otherwise indicated.

BUTTERMILK and SOUR MILK

May be used interchangeably. Too old milk has disagreeable flavor!

MOLASSES

Dark molasses. If black New Orleans molasses is specified, ask grocer for “black strap.”

SPICES and FLAVORINGS

High quality always, for flavor and dependability.

WHEATIES

The crispy, whole-wheat flakes nationally known as the “Breakfast of Champions.”

ROLLED OATS

Either quick-cooking or regular (uncooked).

MOIST SHREDDED COCONUT

Shredded coconut that’s moist ... either from a can or a package ... or shredded from a fresh coconut.

BAKING POWDER

Any of the well-known nationally distributed brands of baking powder give good results with the recipes in this book.

COFFEE

The beverage—not uncooked ground coffee.

SHORTENING

Any fresh, mild-flavored solid fat ... animal or vegetable, such as those at right. Butter is indicated in certain recipes for flavor.

HOW TO PREPARE some special ingredients the quick, easy way!

Place it on waxed paper set in bowl over boiling water.]

_=or=_

PREPARING NUTS

Some foods look and taste their best if the nuts in them are in big chunks. In others, the nuts should be in smaller pieces. The recipes tell you just how.

=TOAST NUTS=: to be sure they will taste fresh. Heat through in moderate oven.

PREPARING DRIED FRUITS

=Seeded= raisins are the large variety from which seeds have been
removed. The sweetness released when they were slit open makes them
sticky.]

=Cut up= dates and other sticky fruits with wet scissors. Dip
scissors in water occasionally.]

=Snip through= long shreds of coconut with scissors to shorten
them. The shorter shreds blend into doughs more evenly.]

EQUIVALENT WEIGHTS AND MEASURES

————NUTS IN SHELL———— ————SHELLED NUTS————
=ALMONDS= 1 lb. = 1 cup nut meats 1 lb. = 3½ cups nut meats
=PECANS= 1 lb. = 2¼ cups nut meats 1 lb. = 4 cups nut meats
=PEANUTS= 1 lb. = 2 cups nut meats 1 lb. = 3 cups nut meats
=WALNUTS= 1 lb. = 2 cups nut meats 1 lb. = 4 cups nut meats

1 CUP WHOLE SHELLED NUTS
= broken
= cut-up
= coarsely chopped — minus 1 tbsp
= finely chopped — ⅞ CUP

WHOLE PITTED CUT-UP FINELY CUT
=DATES= 1 lb. = 2¼ cups 2 cups 1¾ cups 1½ cups
=PRUNES= 1 lb. = 2⅓ cups 3½ cups 3 cups 2⅞ cups
(cooked) (cooked) (cooked)
=FIGS= 1 lb. = 2¾ cups —— 2⅔ cups 2½ cups
=RAISINS= 15-oz. pkg. = 2¾ cups —— 2¾ cups 2½ cups

_Some of the sweetest memories of Home are bound up with Mother’s Cooky Jar. Long after the spicy fragrance of her ginger cookies baking has faded into the years ... the thought of that ample cooky jar on the shelf will bring back vividly the old-time peace ... and comfort ... and security of Home. Every Home should have a cooky jar!_

Hidden Treasures for the Toddlers

Monkey-Faced Cookies 19

Sugar Cookies 30

Molasses Crinkles 25

Peanut Butter Cookies 40

Brown Sugar Drops 16

Old-Time Cinnamon Jumbles 20

Washboards 25

“Tea-Off” with Cookies (_for tea_)

Stone Jar Molasses Cookies 34

Butter Cookies 31 and 43

Lemon Sugar Cookies 30

Chocolate Pinwheels 30

Petticoat Tails 24

New Northland Cookies 23

Dainty Tea Brownies 26

Thumbprint Cookies 41

English Tea Cakes 41

Lemon Snowdrops 41

3-in-1 Jumbles 20

Macaroons 21

For Hungry Home-Comers

Hermits 17

Gingies 34

Busy-Day Nut Drops 16

Snickerdoodles 25

Chocolate Cream Drops 18

Oatmeal Drop Cookies 19

Spiced Prune Drops 17

Wheaties Drop Cookies 17

Lunch Box Surprises (_taste-thrillers all!_)

Salted Peanut Cookies 16

Brownies 26

Monkey-Faced Cookies 19

Applesauce Cookies 17

Fig Bars 32

Plantation Fruit Bars 26

Tutti-Frutti Surprises 27

Glazed Orange Jumbles 20

Prune-Orange Bars 29

Put a “Lift” in Simple Desserts

Brazil or Pecan Jumbles 20

Coconut Cream Drops 18

Chocolate Refrigerator Cookies 22

Orange-Almond Refrigerator Cookies 22

Butterscotch Cookies with Burnt Butter Icing 18

Date-Apricot Bars 29

Picnic Stars (_under any skies_)

Chocolate Cream Drops 18

Oatmeal Refrigerator Cookies 24

Coconut-Lemon Bars 28

Frosted Gingies 34

Fruit-and-Nut Drops 18

Filled Cookies 32

Peanut Macaroons 21

Say “MERRY CHRISTMAS” with Cookies

Holiday Fruit Cookies 16

Berliner Kranser 42

Poinsettias 32

Zucker Hütchen (“Little Sugar Hats”) 38

Scotch Shortbread 39

Hazelnut Bars 29

Mandel Kager (“Almond Cookies”) 42

Lebkuchen 38

Nurnberger 38

Merry Christmas Cookies (Dark and Light) 37

Spritz 43

Jelly-Meringue-Filbert Bars 28

Almond Wreaths 43

Finska Kakor (“Finnish Cakes”) 39

Sandbakelser (“Sand Tarts”) 39

Almond Crescents 41

Quick Cure for Homesickness (_send plenty to divvy up_)

Date-and-Nut Squares 27

Hermits 17

Chocolate Chip Cookies 20

Filled Cookies 32

Date-Apricot Bars 29

Chocolate-Frosted Brownies 26

Ginger Creams 19

His Mother’s Oatmeal Cookies 33

Fun for the Youngsters (_“tricks or treats” for Hallowe’en_)

Animal Cookies 37

Wheaties-Coconut Macaroons 21

Cookies with Faces 31

Decorated Party Cookies (place cards, etc.) 31

Jewelled Cookies 27

Chocolate Cream Drops 18

Chocolate Pinwheels 30

Gingerbread Boys 34

Bedtime Snacks (_for light refreshment_)

Brown Sugar Drops 16

Sugar Jumbles 20

Coffee-and-Spice Drops 17

Ginger Refrigerator Cookies 23

Gold Cookies 25

Honey Peanut Butter Cookies 40

Coconut Jumbles 20

Mincemeat Cookies 17

Date-Oatmeal Cookies 40

Beau-Catchers (_and Husband-Keepers_)

Date-and-Nut Squares 27

Ginger Creams 19

Chocolate-Frosted Brownies 26

His Mother’s Oatmeal Cookies 33

Nut Sugar Cookies 30

Date-Nut Refrigerator Cookies 22

Matrimonial Cake (Date Bars) 29

Chocolate Chip Cookies 20

Toffee-Nut Bars 28

Say It with Cookies (_for birthdays, sick friends, etc._)

Russian Tea Cakes 42

Butter Fingers 41

Walnut Squares 27

Little Sugar Hats 38

Filled Cookies in Fancy Shapes 32

Almond Wreaths 43

Orange-Chocolate Chip Cookies 20

Rich Sugar Cookies 30

----------------------------------------------------------------------

CLIP AND FILE at end of this chapter new cooky recipes from Gold Medal ads and from recipe folders in every sack of Gold Medal Flour.

“_Cooky Shines_”

Won’t you come into our Kitchen and join us in our “Cooky Shines?” That used to mean tea parties—but it’s what _we_ call our Staff sessions of cooky baking. We have lots of fun trying out all the delicious cookies that come to us from many lands. I’d like to show you some of the cookies most popular with Staff members and friends who have shared their favorite recipes with us. You’ll see many varieties in the color picture on the next page. Please take a look—then turn back.

_New, Easy, Double-Quick Way_

Don’t all those cookies look tempting? And they’re ever so easy to make! For we’ve worked out a new simplified method—a _double-quick_ method! Takes less than _half_ the usual mixing time! Would you like to know the secret? Then turn to the step-by-step pictures following. Imagine _you_ are standing right beside one of our Staff while she makes cookies. Could anything be easier? There’s no laborious creaming, no separate beating of eggs, only one bowl! Just a few simple basic steps.

_More and Better Help_

Now turn to the recipe pages, and have the fun of making the many different types of cookies. You’ll find all the little pointers you would notice if you were right in our kitchen. For instance, there’s a _brand-new feature_ which I think will be a big help to you. We tell how to judge _when the cookies are done_. And don’t miss the recipes marked with a ★! They are special favorites with our Staff!

_The “Key” Recipe Makes You Master of Many_

You’ll love the new plan of _key recipes_ with variations. When you master the key ( (KEY) ) recipe you’ll automatically know how to make _several different kinds_ of cookies. And notice that each recipe calls for our all-purpose Gold Medal “_Kitchen-tested_” Enriched Flour. This is to safeguard your results.

Because you see, every recipe has been developed with and for this particular flour—and tested in representative homes—with Gold Medal. It gives that moist, full-flavored quality everyone _wants_ in cookies.

_Recipes Fit the Needs_

The recipes are given in _practical_ amounts for average families. Those for everyday cookies, and holiday cookies that keep well, make enough so you won’t have to bake too often. Recipes for the richer, dainty cookies make enough for _special_ occasions.

_Happy Memories_

We’ve tried to include _all_ the hints, shortcuts and tricks that save you time and work so you can delight your family with new treats each week. Cookies bring such a _big_ reward in cheer and satisfaction! They make hospitality _so easy_! Invite your friends to join you for “Cooky Shines” in _your_ kitchen and you’ll be giving them happy memories they’ll all cherish as long as they live!

★ 2 Gingerbread Boys, Boy and Girl and Animal Cookies

★ 3 Date-Nut Squares (wrapped), Toffee-Nut Bars

★ 4 Peanut Butter Cookies

★ 5 _Above star_: Chocolate Cream Drop, Date-Nut
Square, Matrimonial Cooky
_Below star_: Toffee-Nut Bar, Hermit

★ 6 _Left_: Sugar Cookies _Right_: Chocolate Chip Cookies

★ 7 Hermits

★ 8 Cookies for Parties: Hatchets, Flowers, Hearts

★ 9 _Outer ring_: Flower-shaped Butter Cookies
_Second ring_: Scotch Shortbread
_Third ring_: Frosted Chocolate Cream Drops with Thumbprint
Cookies
_Centered_: Coconut Macaroons with leaf-shaped Butter Cookies

★ 10 Chocolate Chip Cookies

★ 11 Chocolate Cream Drops

★ 12 _Left to right_: Date-Nut Squares,
Butterscotch Cookies with Burnt Butter Icing,
Brownies,
Filled Cookies,
Chocolate Refrigerator Cookies ]

COOKIES

[Sidenote: LEARN THE “A-B-C’s” HERE ...]

DO THIS....

Read through the recipe
Get together the ingredients
Collect the utensils
Heat up the oven
Measure the ingredients]

[Sidenote: ... AND THE REST IS EASY!]

=Store= cooled cookies properly to keep top eating quality. Keep crisp, thin cookies in can with loose cover.

=Keep= soft cookies in air-tight container (a covered earthen jar or a can with tight cover). Slices of apple or orange in jar help mellow and moisten cookies. Change fruit frequently.

Where to Find:
Drop Cookies 16-21

Refrigerator Cookies 22-24

Miscellaneous Cookies 25

Bar Cookies 26-29

Rolled Cookies 30-39

Molded Cookies 25, 40-42

Press Cookies 43

=DROP= COOKIES

[Sidenote: “Quickies” busy mothers love to make.]

HOW TO MAKE DROP COOKIES (preliminary steps on pp. 14-15)

BROWN SUGAR DROPS ( (KEY) Recipe)

_Soft, chewy. Wonderful brown sugar flavor._

Mix together thoroughly ...

1 cup soft shortening
2 cups brown sugar
2 eggs

Stir in ...

½ cup sour milk or buttermilk

Sift together and stir in ...

3½ cups _sifted_ GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2½″ cookies.

★ HOLIDAY FRUIT COOKIES

_Elegant. Richly studded with fruits and nuts.
Butterscotch-flavored. Perfect for your loveliest hospitality._

Follow (KEY) recipe above—and mix into the dough 1½ cups broken pecans, 2 cups candied cherries, cut in halves, and 2 cups cut-up dates. Place a pecan half on each cooky. Make these rich cookies smaller ... only 2″.

SALTED PEANUT COOKIES

_These tempting peanut crunches are always a favorite both with
children and grown-ups._

Follow (KEY) recipe above—_except_ in place of the 3½ cups flour, stir in 2 cups _sifted_ flour, 2 cups rolled oats, 1 cup WHEATIES, 1 cup coarsely chopped salted peanuts (without husks). Bake until brown, 12 to 14 min.

To prevent drop cookies spreading ... chill dough, peak it up, be sure oven temperature is correct.]

BUSY-DAY NUT DROPS

_Easy budget-savers. One of our home testers calls these her “wash
day” cookies._

Follow (KEY) recipe above—and mix into the dough 1 cup cut-up nuts.

BUSY-DAY COCONUT DROPS

Follow (KEY) recipe above—and mix into the dough 1 cup moist shredded coconut.

[Sidenote: “Cozies” from the cooky jar.]

COFFEE-AND-SPICE DROPS ( (KEY) Recipe)

_Intriguing flavors from the Far East._

Mix together thoroughly ...

1 cup soft shortening
2 cups brown sugar
2 eggs

Stir in ...

½ cup cold coffee

Sift together and stir in ...

3½ cups _sifted_ GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2½″ cookies.

★ HERMITS

_Spicy, fruity, satisfying ... contributed by Mrs. William G. Dorr,
who worked with us in our test kitchen one summer. She says they
were always first choice with her little girls._

Follow (KEY) recipe above—and mix into the dough 2½ cups halved seeded raisins and 1¼ cups broken nuts. Be careful not to overbake.

_All you have to do—to plump seedless raisins_

Wash them and spread out in a flat pan. Cover the pan and heat
slowly in a moderate oven.

To get full flavor from seedless raisins, cut them in two with
scissors after plumping.

MINCEMEAT COOKIES

_Extra quick, no extra fruits needed ... they are in the mincemeat._

Follow (KEY) recipe above—and mix into the dough 2 cups well drained mincemeat.

SPICED PRUNE DROPS

Follow (KEY) recipe above—and add ¼ tsp. cloves with other spices. Mix into dough 2 cups cut-up cooked prunes (pitted and well drained), and 1 cup broken nuts.

APPLESAUCE COOKIES

_Yummy applesauce cake in cooky form._

Follow (KEY) recipe above—_except_ add 1 tsp. cloves with other spices. Mix into the dough 2 cups well drained thick applesauce, 1 cup cut-up raisins, and ½ cup coarsely chopped nuts. Bake 9 to 12 min.

WHEATIES DROP COOKIES

_Treats for young champions._

Mix together thoroughly ...

1 cup soft shortening
1 cup sugar
2 eggs

Stir in ...

1 cup sour milk

Sift together and stir in ...

2 cups _sifted_ GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves

Stir in ...

¾ cup coarsely chopped nuts
1 cup cut-up raisins

Fold in ...

3 cups WHEATIES

Chill dough. Drop by teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until, when touched lightly with finger, _no_ imprint remains.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 5 doz. 2½″ cookies.

[Sidenote: Some of grandmother’s prize cooky favorites.]

OLD-FASHIONED SOUR CREAM DROPS ( (KEY) Recipe)

_Soft, tender, cream-rich._

Mix together thoroughly ...

½ cup soft shortening
1½ cups sugar
2 eggs

Stir in ...

1 cup thick sour cream
1 tsp. vanilla

Sift together and stir in ...

2¾ cups _sifted_ GOLD MEDAL Flour
½ tsp. soda
½ tsp. baking powder
½ tsp. salt

Chill at least 1 hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned, just until, when touched lightly with finger, almost no imprint remains.

TEMPERATURE: 425° (hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2½″ cookies.

★ BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING

_Really delectable, especially with the unusual buttery icing. Mrs.
R. C. Karstad of Nicollet, Minnesota, won a prize on them._

Follow (KEY) recipe above—_except_ use brown sugar in place of granulated sugar. Mix into the dough ⅔ cup cut-up nuts. Spread cooled cookies with

BURNT BUTTER ICING

Melt 4 tbsp. butter until golden brown. Blend in 1 cup _sifted_ confectioners’ sugar and ½ tsp. vanilla. Stir in 1 to 2 tbsp. hot water until icing spreads smoothly.

AMOUNT: Icing for about 30 cookies.

COCONUT CREAM DROPS

Follow (KEY) recipe above—_except_ mix into the dough 1 cup moist shredded coconut.

Use freshly soured cream for good flavor. Buy it from the dairy. Or
sour it yourself by adding 1 tbsp. vinegar or lemon juice to 1 cup
sweet cream.]

_All you have to do_—to give iced cookies a professional air: Place
the same amount of icing (1 tsp.) on center of each. Then, with a
spatula, spread the icing with circular motion in pretty swirls.

CHOCOLATE CREAM DROPS

Follow (KEY) recipe above—_except_ stir into shortening mixture 2 sq. unsweetened chocolate (2 oz.), melted. Mix into the dough 1 cup cut-up nuts. Frost cooled cookies if desired with

CHOCOLATE ICING

Melt together over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Stir in 3 tbsp. top milk and 1½ cups _sifted_ confectioners’ sugar. Thin with cream to make glossy and easy to spread.

AMOUNT: Icing for about 30 cookies.

FRUIT-AND-NUT DROPS

Follow (KEY) recipe above—_except_ sift with dry ingredients 1 tsp. cinnamon, ½ tsp. cloves, ¼ tsp. nutmeg. Mix into the dough 1 cup cut-up dates (or raisins) and 1 cup cut-up nuts.

NOTE: The spices may be omitted.

[Sidenote: Molasses ’n’ spice, my how nice!]

★ GINGER CREAMS

_Fluffy ginger cakes ... topped with creamy white icing._

_They bring memories of a real farm home near Owatonna, Minnesota,
where children trooped to the cooky jar after chores were done.
Mildred Bennett (now Mrs. Axel Anderson), who was honored one year
as national 4-H girl, brought us this recipe when she was a member
of our staff._

Mix together thoroughly ...

¼ cup soft shortening
½ cup sugar
1 small egg
½ cup molasses

Stir in ...

1 tsp. soda dissolved in ½ cup hot water

Sift together and stir in ...

2 cups _sifted_ GOLD MEDAL Flour
½ tsp. salt
1 tsp. ginger
½ tsp. nutmeg
½ tsp. cloves
½ tsp. cinnamon

Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until set ... just until, when touched lightly with finger, almost no imprint remains. While slightly warm, frost with Quick Cream Icing (_below_.)

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 7 to 8 min.

AMOUNT: About 4 doz. 2″ cookies.

QUICK CREAM ICING

_Delicious, creamy-tasting topping ... ideal for Ginger Creams and
other festive cookies._

Blend together ¾ cup _sifted_ confectioners’ sugar, ¼ tsp. vanilla, and cream to make easy to spread (about 1 tbsp.).

OATMEAL DROP COOKIES

_Chewy ... with a hint of molasses._

_We created this recipe in our test kitchen for the little daughter
of a famous actress, and for all little children._

Mix together thoroughly ...

½ cup soft shortening
1¼ cups sugar
2 eggs
6 tbsp. molasses

Sift together and stir in ...

1¾ cups _sifted_ GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon

Stir in ...

2 cups rolled oats
½ cup cut-up nuts
1 cup cut-up raisins

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2½″ cookies.

★ MONKEY-FACED COOKIES

_You’ll be amused by the droll faces._

_In an antique shop, pasted on the under side of a drawer in an old
table, a radio friend of Fultonville, New York, discovered this
recipe written in faded ink in old-fashioned script: “for Elsa.”_

Mix together thoroughly ...

½ cup soft shortening
1 cup brown sugar
½ cup molasses

Stir in ...

½ cup sour milk or buttermilk
1 tsp. vinegar

Sift together and stir in ...

2½ cups _sifted_ GOLD MEDAL Flour
1 tsp. soda
½ tsp. salt
½ tsp. ginger
½ tsp. cinnamon

Drop rounded teaspoonfuls about 2½″ apart on lightly greased baking sheet. Place 3 raisins on each for eyes and mouth. Bake until set. The faces take on droll expressions in baking.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 4 doz. 2½″ cookies.

[Sidenote: Easy to “jumble up” in a hurry!]

SUGAR JUMBLES ( (KEY) Recipe)

_Little sugar cakes of old-time goodness._

Mix together thoroughly ...

½ cup soft shortening (part butter)
½ cup sugar
1 egg
1 tsp. vanilla

Sift together and stir in ...

1⅛ cups _sifted_ GOLD MEDAL Flour
¼ tsp. soda
½ tsp. salt

Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Bake until delicately browned ... cookies should still be soft. Cool slightly ... then remove from baking sheet.

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 3 doz. 2″ cookies.

COCONUT JUMBLES

Follow (KEY) recipe above—and mix into the dough 1 cup moist shredded coconut.

★ CHOCOLATE CHIP COOKIES

_The glamorous_ Toll House _cookies ... first introduced to
American homemakers in 1939 through my series of radio talks on
“Famous Foods from Famous Eating Places.”_

Follow (KEY) recipe above—_except_ in place of ½ cup sugar use ¾ cup (half brown, half white). Then mix into the dough ½ cup cut-up nuts and one 7-oz. package chocolate pieces (about 1¼ cups).

ORANGE-CHOCOLATE CHIP COOKIES

Follow recipe for Chocolate Chip cookies and add 1 tsp. grated orange rind to the shortening mixture.

3-IN-1 JUMBLES

_Choco-nut ... coco-nut ... date-nut._

Follow (KEY) recipe above—and divide dough into three parts. _Choco-Nut_: To one part, add ½ sq. unsweetened chocolate (½ oz.), melted, and drop whole nutmeats (½ cup) into it ... coating each thoroughly. _Coco-Nut_: To another part, add ½ cup moist shredded coconut. _Date-Nut_: Leave third part plain ... and drop nut-stuffed dates (14) into it ... coating each thoroughly. Each coated date and each coated nut makes a cooky.

GLAZED ORANGE JUMBLES

_Double-orange flavor.... Sure to win favor._

Follow (KEY) recipe above—mix into dough 1½ tsp. grated orange rind and, if desired, 1 cup chopped nuts. Bake. While hot, dip tops of cookies in orange glaze (⅓ cup sugar, 3 tbsp. orange juice, 1 tsp. grated orange rind ... heated together).

BRAZIL OR PECAN JUMBLES

Follow (KEY) recipe above—and stir into the dough 2 cups cut-up Brazil or other nuts.

OLD-TIME CINNAMON JUMBLES

_Made with buttermilk ... soft and cake-like._

_“So easy ... that making them is a thrill for the girls in the
Home Economics classes each year,” according to Miss Sarah M.
Knight of Buffalo, New York. And even her little sixth-graders
report making them with great success in their own homes!_

Mix together thoroughly ...

½ cup soft shortening (part butter)
1 cup sugar
1 egg

Stir in ...

¾ cup buttermilk
1 tsp. vanilla

Sift together and stir in ...

2 cups _sifted_ GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt

Chill dough. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon (¼ cup sugar and 1 tsp. cinnamon). Bake until set but not brown.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 4 doz. 2″ cookies.

[Sidenote: Party specialties in answer to requests.]

COCONUT MACAROONS ( (KEY) Recipe)

_Moist, chewy, chock-full of coconut._

Beat until fluffy (only ½ min.) ...

½ cup egg whites

Stir in ...

1¼ cups sugar
¼ tsp. salt
½ tsp. vanilla

Blend in ...

2½ cups moist shredded coconut

Drop rounded teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. (_Illustrated directions at bottom of page tell how to remove macaroons from paper easily._) They spread during baking, so when they come from oven shape into mounds by gathering in edges with fingers.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 15 to 18 min.

AMOUNT: About 2½ doz. 1½″ macaroons.

CHOCOLATE-COCONUT MACAROONS

Follow (KEY) recipe above—and add 2 sq. unsweetened chocolate (2 oz.), melted.

CHERRY-COCONUT MACAROONS

Follow (KEY) recipe above—and add ½ cup chopped candied cherries.

ALMOND MACAROONS

Soften with hands ...

1 lb. almond paste (bought from bakery or made from recipe below)

Work in ...

2 cups sugar
¼ tsp. salt
4 tbsp. GOLD MEDAL Flour
⅔ cup _sifted_ confectioners’ sugar
⅔ cup egg whites, unbeaten

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Pat tops lightly with fingers dipped in cold water. Bake until set and delicately browned. Remove from paper.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 18 to 20 min.

AMOUNT: About 5 doz. 2″ macaroons.

ALMOND PASTE (=1 lb.=)

Grind 2 cups blanched almonds, thoroughly dried (not toasted), through finest knife of food grinder. Then grind twice more. Mix in 1½ cups _sifted_ confectioners’ sugar. Blend in ¼ cup egg whites, unbeaten, and 2 tsp. almond extract. Mold into ball. Let age in tightly covered container in refrigerator at least 4 days.

WHEATIES-COC’N’T MACAROONS

Follow (KEY) recipe above—_except_, in place of 2½ cups coconut, use 2 cups WHEATIES and 1 cup coconut. Bake 12 to 15 min.

PEANUT MACAROONS

_Thin, wafery._

Beat until lemon-colored (5 min.) ...

1 egg (large)

Gradually beat in ...

⅔ cup sugar
1 tsp. water

Mix together and gently fold in ...

1 tbsp. GOLD MEDAL Flour
⅓ tsp. salt
⅓ tsp. baking powder

Add and mix just enough to blend in ...

1⅓ cups finely ground roasted peanuts (_1 cup shelled,
brown husks removed_)

Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Bake until set and delicately browned. Remove from paper immediately.

TEMPERATURE: 325° (slow mod. oven).

TIME: Bake 14 to 15 min.

AMOUNT: About 3 doz. 2″ macaroons.

=REFRIGERATOR= COOKIES

[Sidenote: Mix when convenient ...]

HOW TO MAKE REFRIGERATOR COOKIES (preliminary steps on pp. 14-15)

REFRIGERATOR COOKIES ( (KEY) Recipe)

_Melt-in-the-mouth, rich, and crispy._

Mix together thoroughly ...

1 cup soft shortening
½ cup sugar
½ cup brown sugar
2 eggs

Sift together and stir in

2¾ cups _sifted_ GOLD MEDAL Flour
½ tsp. soda
1 tsp. salt
*2 to 3 tsp. cinnamon

*Or use 1½ tsp. vanilla (add with eggs).

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With a thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 6 to 8 min.

AMOUNT: About 6 doz. 2½″ cookies.

★ NUT REFRIGERATOR COOKIES

_Nut-lovers really go for these cookies._

Follow (KEY) recipe above—and mix into dough ½ cup cut-up blanched almonds _or_ black walnuts _or_ other nuts.

DATE-NUT REFRIGERATOR COOKIES

Follow (KEY) recipe above—using both cinnamon and vanilla. Mix into dough ½ cup finely chopped nuts and ½ cup finely cut dates.

ORANGE-ALMOND REFRIGERATOR COOKIES

Follow (KEY) recipe above—but omit cinnamon. Stir 1 tbsp. grated orange rind into shortening mixture. Mix into dough ½ cup cut-up blanched almonds.

CHOCOLATE REFRIGERATOR COOKIES

Follow (KEY) recipe above—but omit the cinnamon. Blend 2 sq. unsweetened chocolate (2 oz.), melted and cooled, into the shortening mixture.

_All you have to do—_for an elegant dessert: Make a roll by arranging
the chocolate or ginger cookies (_see p. 23_) side by side with
sweetened whipped cream between. Spread whipped cream over top and
sides of roll. Chill 6 to 8 hr. Slice diagonally for gaily striped
servings.

[Sidenote: ... slice and bake when convenient.]

GINGER REFRIGERATOR COOKIES

_Gingery favorites in jig-time!_

Mix together thoroughly ...

1 cup soft shortening
1 cup sugar
2 eggs
½ cup black molasses

Sift together and stir in ...

4½ cups _sifted_ GOLD MEDAL Flour
1 tsp. soda
1 tsp. salt
1 tbsp. ginger (3 tsp.)

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 9 doz. 2½″ cookies.

★ NEW NORTHLAND COOKIES

_Crunchy, flavorful shortening-savers._

_Languid days on the St. Lawrence; the pink, rocky cliffs and blue
icebergs of Labrador; and afternoon tea on deck. Such are the
memories these cookies bring to Ruth G. Anderson of our Staff who
brought back the recipe after a cruise to the Northland._

Mix together thoroughly ...

6 tbsp. soft shortening (part butter)
1 cup brown sugar

Stir in ...

¼ cup cold water

Sift together and stir in ...

1¾ cups _sifted_ GOLD MEDAL Flour
1 tsp. soda
½ tsp. salt
½ tsp. cinnamon

Mix in ...

½ cup cut-up blanched almonds

Mix thoroughly with hands. Press and mold into a long smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned. Remove from pan immediately.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 6 to 8 min.

AMOUNT: About 4 doz. 2½″ cookies.

[Sidenote: Snip off and bake ... for unexpected guests.]

★ PETTICOAT TAILS

_Richly delicate and dainty._

_This recipe was brought from France to Scotland by Mary, Queen of
Scots. The French name “Petits Gateaux Tailles” means—“little cakes
cut off.” But the name came to be pronounced as it sounded to the
Scotch and English—“Petticoat Tails.”_

Mix together thoroughly ...

1 cup soft butter
1 cup _sifted_ confectioners’ sugar
1 tsp. flavoring (vanilla, almond, wintergreen or rose)

Sift together and stir in ...

2½ cups _sifted_ GOLD MEDAL Flour
¼ tsp. salt

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2″ in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 6 doz. 2″ cookies.

OATMEAL REFRIGERATOR COOKIES

_Nice and chewy, with a molasses-lemon tang._

_Voted the best oatmeal cooky ever tasted ... when sent to our
Recipe Contest by Mrs. J. A. Gmeinder of St. Paul, Minnesota. The
distinguishing molasses-lemon flavor was an idea from Mrs. Richard
Nugent, Brooklyn, New York._

Mix together thoroughly ...

½ cup soft shortening
½ cup sugar
½ cup brown sugar
1 egg
1½ tsp. grated lemon rind
1½ tbsp. molasses
½ tsp. vanilla

Sift together and stir in ...

⅞ cup (¾ cup plus 2 tbsp.) _sifted_ GOLD MEDAL Flour
½ tsp. soda
½ tsp. salt

Mix in ...

1½ cups rolled oats

Mix thoroughly with hands. Press and mold into a long, smooth roll about 2½″ in diameter. Wrap in waxed paper, and chill until stiff (several hours). With thin, sharp knife, cut in thin slices ⅛″ to ¹⁄₁₆″ thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 4 doz. 2½″ cookies.

PRETTY FOR PARTIES

_All you have to do—_to make Petticoat Tails match your color scheme:
Tint the dough with a few drops of red food coloring and use rose
flavoring for a pink party. Use wintergreen flavoring and a few drops
of green coloring for a green party.

=MISCELLANEOUS= COOKIES

[Sidenote: Popular through the years ...]

SNICKERDOODLES

_Fun to say ... to sniff ... to eat!_

_Pat Roth of our Staff said, “It’s one of my happy childhood
memories. My mother would be baking when we came home from school
and we would have Snickerdoodles hot out of the oven with a glass
of milk.”_

Mix together thoroughly ...

1 cup soft shortening
1½ cups sugar
2 eggs

Sift together and stir in ...

2¾ cups _sifted_ GOLD MEDAL Flour
2 tsp. cream of tartar
1 tsp. soda
½ tsp. salt

Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place about 2″ apart on ungreased baking sheet. Bake until lightly browned ... but still soft. (These cookies puff up at first ... then flatten out with crinkled tops.)

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2″ cookies.

GOLD COOKIES

_Really awfully good ... and they use up those extra egg yolks!_

Mix together thoroughly ...

½ cup soft shortening
1½ cups sugar
4 egg yolks

Stir in ...

2 tbsp. milk
1 tsp. vanilla

Sift together and stir in ...

1½ cups _sifted_ GOLD MEDAL Flour
½ tsp. baking powder
¼ tsp. salt

Chill dough. Roll into balls the size of walnuts ... then roll balls in a mixture of ¾ cup finely chopped nuts and 2 tsp. cinnamon. Place 3″ apart on ungreased baking sheet. Bake until golden brown ... but still soft.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 12 to 15 min.

AMOUNT: About 5 doz. 2″ cookies.

★ MOLASSES CRINKLES

_Thick, chewy, with crackled, sugary tops._

_When served at Mrs. Fred Fredell’s in St. Paul, Minnesota, they
were so delicious I begged the recipe. Thanks to her, thousands of
homes have enjoyed these spicy cookies._

Mix together thoroughly ...

¾ cup soft shortening
1 cup brown sugar
1 egg
¼ cup molasses

Sift together and stir in ...

2¼ cups _sifted_ GOLD MEDAL Flour
2 tsp. soda
¼ tsp. salt
½ tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place, sugared-side-up, 3″ apart on greased baking sheet. Sprinkle each cooky with 2 or 3 drops of water to produce a crackled surface. Bake just until set but not hard.

TEMPERATURE: 375° (quick mod. oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 4 doz. 2½″ cookies.

WASHBOARDS

_Coconut-taffy bars._

Mix together thoroughly ...

1 cup soft shortening (half butter)
2 cups brown sugar
2 eggs

Stir in ...

1 tsp. soda dissolved in ¼ cup hot water
1 tsp. vanilla

Sift together and stir in ...

4 cups _sifted_ GOLD MEDAL Flour
1½ tsp. baking powder
¼ tsp. salt

Mix in ...

1 cup moist shredded coconut (cut up any long shreds)

Chill dough 2 hr. Roll into balls the size of walnuts. Place 2″ apart on ungreased baking sheet. With fingers, flatten each ball into a 1½″ × 2½″ oblong ¼″ thick. (And we _do_ mean ¼ inch!) Press each cooky lengthwise with tines of floured fork in washboard effect. Bake until lightly browned.

TEMPERATURE: 400° (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: About 5 doz. 2″ × 3″ cookies.

=BAR= COOKIES

[Sidenote: Perennial favorites ... cut in squares or bars.]

=HOW TO MAKE BAR COOKIES= (preliminary steps on pp. 14-15)

BROWNIES ( (KEY) Recipe)

_Chewy, fudgy squares ... everyone loves them!_

Melt together over hot water ...

2 sq. unsweetened chocolate (2 oz.)
⅓ cup shortening

Beat in ...

1 cup sugar
2 eggs

Sift together and stir in ...

¾ cup _sifted_ GOLD MEDAL Flour
½ tsp. baking powder
½ tsp. salt

Mix in ...

½ cup broken nuts

Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly ... then cut into squares.

TEMPERATURE: 350° (mod. oven).

TIME: Bake 30 to 35 min.

AMOUNT: 16 2″ squares.

CHOCOLATE-FROSTED BROWNIES

_“Lickin’ good!” ... youngsters say._

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.

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.

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.

[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.

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)

=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._

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.

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.

FLOWER COOKIES

_For Easter, spring and summer parties._

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._

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)