KEEP THE COOKIE JAR FULL

[Welland Tribune January 13, 1947]

By Betsy Newman

When the gang drops in for an evening, unexpectedly, it is nice to have something to serve with a hot drink, and sweets are good in the form of candy, say, or cookies. A plate of homemade candy or a full cookie jar are a great help at such times.

Sweets are good food in cold weather, too, giving energy. Mother might remember this if she grows tired when she’s ironing. A cookie or piece of candy will give her pep to continue the work. With the sugar situation the way it is, we’ll use little sugar, substituting molasses and corn syrup.

Today’s Menu
Warmed-over Roast
Hashed Brown Potatoes
Creamed Onions
Carrot and Turnip Sticks
Cookies   Tea or Coffee

Date Bars
3/4 c. Sifted all-purpose flour
2 tbsp. Cream corn starch
1 tsp. Baking powder
1 c. Chopped nut meats
2 eggs, well beaten
1 c, enzyme-converted white corn syrup
1 lb. Dates, stoned and chopped
1/2 tsp. Salt

Sift flour, corn starch, salt and baking powder together. Add corn syrup, nuts, dates and eggs and mix thoroughly. Spread 1/2 in. Thick on 2 greased baking pans, and bake in slow oven (325 F) about 45 min. Cool and cut in strips. Store in covered jar or tin box at least 1 week before using.

Grandma’s Cookies
1/2 c shortening
1/2 c. Sugar
1/4 c. Finely-chopped nut meats
2 1/2 c. Sifted flour
1/8 tsp. Salt
1/2 tsp. Soda
1/2 c. Molasses
1 c. Bran
1/2 tsp. Baking powder
1 tsp. Cinnamon
1/2 tsp. Cloves
1/4 tsp. Ginger
1/3 c. Water

Blend shortening and sugar; combine soda with molasses and add to first mixture; beat well. Add bran and nut meats. Sift four, measure and sift again with baking powder, salt, cinnamon, cloves and ginger and add to creamed mixture alternately with water. Chill thoroughly. Most cookie dough is more easily handled if it is first chilled. Roll dough to about 1/8 inch thickness and cut with cookie cutter. Put a raisin or small amount of jelly in centre if desired. Bake in moderately hot oven (400F) about 10 min. Makes 2 1/2 dozen cookies 3 1/2 in. In diameter.

Choco-Bran Crunch
1 7-oz. Pkg. Semi-sweet chocolate bits.
2 c. Bran
1/2 c. Chopped nut meats

Melt chocolate bits over hot water, add bran and nut meats. Spread on greased cookie sheet and separate shreds with fork. Cool. This is particularly nice to serve as topping on puddings and ice cream.

Raisin Nut Delights
1/2 c. Granulated sugar
1/2 c. Broken nut meats
1/2 c. Seeded raisins
3 egg whites

Beat egg whites until they are stiff enough to hold their shape, then beat in the sugar gradually. Fold in the nuts and raisins and drop from a spoon on to the baking pan. Bake in a slow oven (250-300 F.)