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GAKES

MACARONI CHEESE TIMBALES

1 cup gratéd Kraft American Cheese 1144 cups cooked macaroni (broken)

of Velveeta 6 mushroom cays
1%, cups milk 1 package Kraft Velveeta
2 eggs 1% cup milk
1% teaspoon Worcestershire sauce Salt, pepper.
Salt, pepper
Blend well the grated cheese, milk, well-beaten eggs and seasonings. Divide the mac- %

aroni equally among 6 buttered custard cups and fill cups With the cheese mixture. Set |
in a pan of hot water and bake in a moderate oven, 350 degrees, until firm. Unmold |
onto a platter, garnish each timbale with a mushroom cap, and serve with sauce made
with the Velveeta, milk and seasonings cooked in a double boiler until Velveeta is

melted.

SWEDISH COOKIES

14 cup shortening Grated rind 1 orange
1 tablespoon orange Pastry flour

juice Candied fruits or
1 cup sugar nuts.
Yolks 3 eggs

Beat sugar and shortening until very light, add
the orange rind and juice, then the egg yolks and
gradually enough flour to make a mixture firm
enough to knead, chill overnight, then roll thin,
cut in fancy shapes and decorate with fancy fruits
or chopped nuts, pressing well down into’ the
dough. Bake in oven, temperature 375 F. time 15
minutes.

COCONUT JELLY BEANS

(1 egg)
34 cup Sifted cake 1 egg, unbeaten
flour : % cup shredded co-
1. teaspoon baking coanut
_ powder % cup milk
% teaspoon salt 1%4 teaspoon vanilla

1 tablespoon butter or Y% cup tart jelly
other shortening 1 cup shredded
4% cup sugar cocoanut

Sift flour once, measure, add baking powder
and salt. Cream butter thoroughly, add sugar
gradually, and cream together until light and
fluffy. Add egg, and beat until light; then add %
cup cocoanut. Add flour, alternately with milk, a
small amount at a time. Beat after each addition
until smooth. Add vanilla. Bake in greased muf-
fin pans in moderate oven (350 degrees F.) 20 to
25 minutes.

Beat jelly with fork until of right consistency
to spread. When cakes are cool, spread top and
Sides with jelly and roll in cocoanut. ‘Makes 8
small cakes.

OLD FASHIONED MOLASSES DROP
CAKES

Sift together four times: 214 cupfuls a, |
lteaspoonful each of cinnamon ‘and ginger and

% .of a teaspoonful each of salt and cloves.
Cream % of a cupful of shortening, add 14° ar

a cupful’ of sugar and cream again, then add

% of a cupful of molasses and % of a cupful of

sour milk in which 1 teaspoonful of soda has ~
been dissolved, and a well-beaten egg. Mix some

of the flour with % of a cupful of chopped.

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raisins and add the rest, gradually, to the mix- 1s

ture; lastly, add the raisins. Drop from 4 tea-

spoon to greased pans and bake in a moderate ee

oven from 7 to 10 minutes.

COCOANUT BROWNIES

Mix dessicated cocoanut with enough sweét- —
ened condensed milk to make a thick mixture.
Drop from a spoon on a buttered baking tin and
bake in a moderate oven until crisp and slightly

brown.

CHOCOLATE ICE BOX COOKIES

1% cup shortening

114% cups white sugar

8 tablespoons Ghir- :
ardelli’s. ground ¥ teaspoon salt —
chocolate 2 teaspoons baking

1 egg powder

% cup milk 1 teaspoon vanilla

Add well-beaten

waiter -
2% cups flour

Cream shortening and sugar.

egg, melted chocolate and milk. Then add flour, .

salt and baking powder sifted together. Add
vanilla. Shape in roll 2 inches in diameter and
place in refrigerator 6 hours.
at 375 deg. F. for 12 minutes.

A glass dish for serving jams, jellies and marmalades add to their appeal.

2 tablespoons boiling _

Slice; thin, bake