2 cups salad oil	1 cup walnuts, chopped fine
1/4 lb. butter	1/2 tsp. cinnamon
1/2 cup sugar	1/8 tsp. cloves, ground
1/2 cup orange juice	1/8 cup rum
5 cups flour, sifted	1 lb. honey
3 tsp. baking powder	1/2 cup water, warm
1/4 cup water	1/2 cup walnut, chopped fine

Preheat oven to 350° F. With wooden spoon, in large bowl, combine salad oil, butter and sugar. Stir in orange juice, then flour and mix until smooth. Quickly mix baking powder with 1/4 cup water, stir at once into dough. Stir in one cup walnuts (chopped fine), cinnamon, and cloves.

With hands shape dough into ovals about 3" x 1" x 1/2". Place on ungreased cookie sheet. Bake 20 to 25 minutes. Let stand 5 minutes; then remove to wire rack. Cool.

Warm honey mixed with 1/4 cup water. Dip cooled cakes into honey 1 to 2 minutes; drain on wire rack, sprinkle with walnuts chopped fine.

(Whipped Cranberry Jelly)

2-1/2 cups strong cranberry juice
1 cup water
1/2 cup sugar
2 leaves of gelatine

Stir the sugar into the juice and add the gelatine, which has been soaked in boiling water. Whip the juice hard in a cold place until it begins to jell. Pour the jelly into dessert bowls and decorate with whipped cream.

The jelly can also be served with cream as an extra dessert.

1/4 lb. blackberries
1/4 lb. currants
1/4 lb. raspberries
1/2 litre (6-1/2 cups) water
About 1/4 lb. sugar (as you like)
About 2 ounces sago flour (or cornstarch)

Boil the fruit tender in the water. Then strain the fruitsoup off. Add sugar to taste. Stir the sago flour (or cornstarch) in a bit of cold water. Put the fruitsoup to boil. When boiling take it off the fire and stir the sago flour (or cornstarch) in it quickly.

Pour the rodgrod in a glass bowl. Powder it with sugar and then sprinkle it with chopped almonds. Let it stay until it is cold --- about 4-6 hours.

Serve the rodgrod with cold mixed milk and cream.

(Cream Ring)

2 cups cream, whipped	1/2 oz. gelatin (dissolved in a little water)
2 oz. sugar (icing sugar)

Mix cream and sugar with dissolved gelatin. Pour the mixture in a ring mold. When ready to serve, turn the pudding on a suitable dish and fill the center with any kind of stewed or canned fruit.

(Bananas in Sherry)

6 medium sized bananas	1/2 cup honey
1-1/2 T. butter	1/4 cup sherry or red wine

Peel ripe, firm bananas. Cut in quarters lengthwise and across in 2-inch pieces. Put in pan with butter and fry until golden brown. Grease baking dish, put in honey and let melt. Lay bananas in honey and mix together. Allow to cook over low flame for at least 2-3 minutes. Remove from fire and add sherry or wine. Allow to heat up for 1-2 minutes.

Serve hot or cold.

Serves 6.

DOUGH:

3 cups flour
1/2 cup sugar
1 des. spoon ginger
2 tsp. bicarb of soda
3 tbsp. jam
2 eggs
1 cup butter
1 cup milk
1 tsp. nutmeg

SYRUP:

1/2 cup vinegar
2 cups sugar
4 cups boiling water
1 tsp. lemon essence

Mix dough. Put dough into boiling syrup. Bake in oven until done.

Boil a pound of nice chestnut after having split their shells. Put them on the fire till they boil. Then shell them and mash them without giving them the time to get cold, and throw them in boiling milk (with some vanilla). Let it boil and stir till it makes a smooth, thick sauce. Then put it through a sieve. Add a syrup (1/2 of a cup water boiled with a pound of sugar) and a spoonful of fresh butter.

Set on a dish, like a mountain, cover it with chocolate sauce, and then with whipped cream.

You may decorate it with candied chestnuts.

(Apple Fritters)

Cut some tart apples into pieces the size of a walnut, heat some sugar in wine, carefully blend the sugared wine with 6 spoonfuls of flour, break 3 eggs into the mixture and stir well. Dip the apples in the batter so that it quite covers them and fry in spoonfuls golden brown in hot butter. On taking them out of the pan, roll immediately in fine sugar.

(Plum Dumplings)

1-1/2 lbs. potatoes, boiled and mashed	Salt
1/4 lb. (1 cup) flour	Pitted plum or prunes
3 eggs	Breadcrumbs --- heated in butter

Pit plums and insert lump of sugar in place of pit. Mix mashed potatoes with flour, salt and eggs. Form about 12 balls, putting prepared plum in center of each. Drop into boiling salt-water until the dumplings rise to top. Arrange on platter, pour butter breadcrumbs over all.

4 eggs	1 tbsp. sugar
1/2 cup milk	Oil for deep frying
1/2 cup melted butter	Sugar
3 cups sifted flour	Cinnamon

Beat eggs until lemon colored, add milk and melted butter. Sift dry ingredients into mixture and mix well. This will make a soft dough. Form walnut-sized balls, roll balls with rolling pin on slightly floured board into the form of a pancake. Fry in deep fat until golden brown. Drain, sprinkle with mixed sugar and cinnamon.

3 oz. butter	1 cup flour
1-1/2 tbsp. sugar	1 tsp. baking powder
1 egg	Pinch of salt

Cream butter and sugar, add egg and beat well. Add the sifted flour, baking powder and salt. Roll out on greased paper, about 1/4-inch thick. Bake 10 to 15 minutes at 375° F.

FILLING

1/2 tin sweetened condensed milk	2 egg yolks
1 tbsp. butter	1 tsp. vanilla essence
1 tbsp. golden syrup	1-1/2 tbsp. flour
3/4 teacup brown sugar

Put condensed milk in a saucepan with butter, golden syrup, sugar, egg yolks and vanilla. Warm the mixture but do not over-heat. Then add the flour. Pour over biscuit mixture.

Cover with meringue --- made with 2 eggs whites, beaten stiffly, then add 4 tablespoons sugar.

Bake about 40 minutes at 350° F. Cut while hot.

(Dessert)

1 pint milk
5 oz. sugar
4 oz. mixed glace fruit
4 leaves or 1 dessert spoon gelatine
4 eggs
1/2 pint cream
1 liquor glass of Kirsch

Mix egg yolks with the sugar. Boil milk and add the gelatine first melted in cold water. Mix the boiling milk to the eggs and simmer (not boil) for a couple minutes.

Allow to cool and add whipped cream, egg whites, beaten to snow, and then the fruit which has been soaked in Kirsch.

Pour into mold greased and strewn with crushed biscuit crumbs. Allow to set for 3 hours. Turn out.

(Swedish Fruit Soup)

Rinse in cold water:

1 cup dried apricots
3/4 cup dried apples
1/2 cup dried peaches
'/2 cup dried prunes (pitted)
1/2 cup dark seedless raisins

Cover and soak for 2 hours in 2 quarts water.

Add to the sauce pot:

1/4 cup sugar
3 tbsp. tapioca
3 inches stick cinnamon
1 tsp. grated orange peel

Bring to a boil in covered pan. Simmer 1 hour or till fruit is tender. Remove from heat and stir in 1 cup red raspberry fruit sirup. Chill in refrigerator.

Serve with whipped cream and slivered, blanched almonds.

Makes 3 quarts.

(Veiled Peasant Girls)

Peel, core, and quarter 2 lbs. apples, and cook to a puree over low heat with sugar to taste, but no water.

Melt 1 oz. butter in a frying pan. Add 3 oz. oven-dried breadcrumbs, sprinkle with sugar and dry lightly to a golden brown, taking care that the crumbs do not burn. Remove from heat and stir well. Cool.

Fill a bowl with alternate layers of bread and apple puree and decorate with whipped cream. One may also fill a greased fireproof dish with alternate layers of breadcrumbs and apple puree, sprinkle with sugar, dot with butter, and bake in a warm oven for 30-40 minutes.

Serve luke warm with whipped cream.

PLAIN PASTRY

1-1/2 cups pastry flour	1/2 cup shortening
1/2 tsp. salt	Ice water (about 1/4 cup)

Mix salt with flour. Work in shortening with finger tips, two knives, or pastry mixer, until shortening is evenly mixed in bits no larger than peas. Stir with fork and moisten to dough with water. Pat gently into ball, wrap in waxed paper, and chill thoroughly. Cut off amount required, pat, and roll out on floured board as thin as possible.

FILLING

6 to 8 sour apples	1/4 tbsp. butter
1/2 to 3/4 cup sugar, white or brown	2 tsp. lemon juice
1/4 tsp. grated nutmeg or cinnamon	Few gratings of lemon rind
1/4 tsp. Salt

Line pie plate with pastry. Pare, core, and cut apples in eighths, put row around plate from edge, and work towards center until plate is covered; then pile on remainder.

Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of undercrust, cover with upper crust, and press edges together. Bake (400°) for 1 hour. Dried apples, soaked overnight in cold water may be used in place of fresh fruit.

1/4 cup melted butter	1 cup light syrup (Karo)
1 cup brown sugar	1 tsp. vanilla
3 eggs	1 cup chopped pecans
1/4 tsp. salt

Mix butter and sugar. Add remaining ingredients and mix well. Put into unbaked pastry. Bake 40 minutes at 350° F. Serve with vanilla ice cream or whipped cream. See recipe for pastry with Apple Pie, above.

3 cups fresh pineapple, diced in canned pineapple chunk style
3 cups cooked rice
2 tbsp. melted sweet butter
1 cup blanched pistachio nuts or almonds
3 threads saffron
1 tbsp, boiling water

Drain pineapple and add juice to cooked rice. Heat slowly. Add melted butter and stir well. Add nuts. Soak saffron in boiling water. Add rice. Fold in pineapple and chill.

Serve cold.

1 small cup sugar
1/3 cup butter (scant)
1 tsp. gold syrup
1 egg
1 cup flour
2 heaping tsp. cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup warm milk

Cream together the sugar, butter, and syrup. Add egg and then the flour, cocoa, and baking powder. Mix the baking soda and milk and add to the mixture.

Put in moderate oven (375° F.) in a square, greased tin and bake 25 to 30 minutes.

Frost when cold with chocolate icing.

(Lips of the Beauty)

7 T. butter	1-3/4 cups water
1-1/2 cups flour	1 T. salt
2 eggs and 1 egg yolk	1 1/4 cups vegetable shortening

SYRUP:

2-1/2 cups sugar	1 T. lemon juice
3 cups water

Make syrup of sugar, juice and water boiled for 15 minutes. Set aside to cool.

Heat butter in saucepan until it begins to change color, then add 1-3/4 cups of water and bring to a boil. Reduce flame, add flour and salt and continue cooking for 7 minutes, stirring constantly. Cool.

When mixture is cool, add 2 whole eggs and 1 yolk, one at a time, beating each in well. Then knead thoroughly. Divide dough into pieces the size of large walnuts and shape into rolls folded over like Parker House rolls (to resemble lips). Melt vegetable shortening in pan until lukewarm, then place lip-shaped rolls in it and fry over high heat until golden brown on both sides. Remove and drain off excess shortening.

Place hot rolls in cold syrup and leave for 15 minutes. Remove from syrup and serve.

Sponge cake
Pint of thick custard
Fresh fruit
Sherry or port
Whipped cream

Break sponge cake in pieces, soak with cooking sherry or port wine. Coat top with strawberry or raspberry jam. Pour custard over top. Let stand to set.

Decorate with whipped cream and fresh fruit or berries, or maraschino cherries (if fruit is not in season). May be served in glass bowl or dessert glasses.

(Candy)

1 coconut
9 tablespoons sugar
3 cups milk
1 teaspoon vanilla essence
A little red food coloring

Method:

Grate the coconut, mix it with sugar and milk. Set it on a fire and keep stirring till it becomes sticky and thick. Add vanilla and coloring and remove from the fire. Set it in a greased flat dish. Cut into small diamond shape pieces. Serve cold.

(For a spring cake tin of about 12 inches diameter)

FILLING

3/4 lb. sugar (1 1/2 cups)
1/2 lb. walnuts, coarsely chopped
1/3 of a pint of cream

PASTRY

3/4 lb. (3 c.) flour	)	rub together
1/2 lb. butter	)
1/4 lb. (1/2 c.) sugar	)	add these
1 yolk of egg	)

Divide pastry into 3 parts. Roll out some pastry for the bottom of tin and the cover of the cake.

Out of the third smaller part make a roll which is laid around the edge of bottom pastry. Spread out the filling on the bottom pastry and just cover over the filling. Heat oven first, bake in medium heat (350°) on lowest sheet for about 40 minutes.

Remove outside band of tin and allow cake to cool off in tin.

(Use a round baking tin)

3-1/2 oz. margarine
3 oz. (1/3 c.) sugar
1 yolk of egg
1 egg (or 4 tbsp. water, milk or cream)
6-1/2 oz. (1-1/2 c.) flour
2 tsp. baking powder
5 oz. almonds or walnuts
5 oz. icing sugar
1 white of egg (beaten)
A little wine or water
1/2 tsp. vanilla

Cream margarine and sugar. Add yolk of egg and whole egg (or water or milk), flour, baking powder. Mix thoroughly. Put 2/3 of dough in 9" baking tin. Knead it till it covers the bottom and a little of the sides. Mix minced almonds (or walnuts) with icing sugar and white of egg, wine or water. Put this as a layer on top of the dough. Put strips of the dough (the rest) crossways. Bake in a moderate oven for about 50 minutes.

(Meringue cake with strawberries)

3 egg whites
2/3 cup sugar
1/3 cup nuts (almonds preferably)
2/3 cup cream, whipped
1/3 cup nuts
1 quart strawberries

Whip the egg whites stiff and then add 1 spoonful sugar and whip for three minutes more. Then add rest of sugar and nuts and stir in gently and carefully.

Form a wreath on a well greased baking sheet and place in an oven of 250°F. until it is dry all through. It may bake about 2 hours.

Decorate with whipped cream, nuts and strawberries.

(Thighs!)

1/8 lb. butter	1 T. Kirsch
1/2 cup sugar	grated rind of 1 lemon
2 eggs	2 cups flour
Pinch of salt

Beat butter and sugar to a cream. Add eggs and salt and beat together for 20 min. Add other ingredients and knead well. Leave standing overnight. Roll out this pastry to the thickness of a finger, cut into pieces 4 in. long. Cook in hot oil. Oil must not be too hot. Cook until "Schenkeli" have risen or swelled.

(Catalan Cream)

150 grams sugar (3/4 c.)	1/2 liter milk (2-1/8 c,)
20 grams flour dissolved in milk (2-4/5 tbs.)	Small piece vanilla or cinnamon
6 egg yolks

Scald milk and vanilla. Let cool. Then beat egg yolks with sugar and flour. Add to milk. Put it on the fire without stopping stirring it. When the cream is thick remove from the fire and put it in a big plate. When it will be very cold, put sugar all over the cream and with a hot iron burn the sugar. Can be done under broiler, also. Here in Spain it is an old custom to eat this cream on St. Joseph's Feastday (March 19).

(Buttermilk Pudding)

1 quart buttermilk
1 lemon, juice and grated rind
1-1/2 cups sugar
2 pkgs. gelatine,
. . . softened in
1/2 cup cold water
. . . dissolved in
1/4 cup boiling water

Dissolve sugar in the buttermilk. Add lemon --- juice and rind --- strain the gelatine into it and mix until well blended.

Chill in refrigerator until set, about 3 hours.

Very refreshing on hot days.

(Cream Rolls)

Aluminum cannoli tubes may be purchased in this country. In Italian homes a broomstick is often cut up for this purpose. Dowling of similar thickness could easily be used.

FILLING

3 cups (1 1/2 lbs.) Ricotta cheese
1-1/4 cups sugar
2 t. vanilla extract

Stir in, mixing thoroughly:

1/2 cup finely chopped citron
1/4 cup semi-sweet chocolate pieces

Place in refrigerator to chill.

FOR SHELLS: Sift together in a bowl

3 cups flour
1/4 cup sugar
1 t. cinnamon
1/4 t. salt

Cut in well with a pastry blender

3 T. shortening

Stir in 2 eggs, well beaten, then blend in, 1 T. at a time

2 T. vinegar
2 T. cold water

Turn dough onto a lightly floured surface and knead. Wrap in waxed paper and chill in refrigerator for 30 min.

Heat fat to 360° in deep saucepan or electric fryer. Make a pattern 6 x 4-1/2 in. out of cardboard. Roll dough 1/8 in. thick on floured surface and cut it the size of the cardboard pattern. Wrap dough loosely around cannoli sticks or tubes, just lapping over opposite edges. Seal edges by brushing with slightly beaten egg white. Fry in deep fat only as many as will float uncrowded in the fat. Fry about 8 min. or until golden brown, turning occasionally during the frying time. Drain over fat before removing to absorbent paper. Cool slightly and remove tubes. Then cool completely. When ready to serve, not before, fill with filling. Sprinkle ends with chopped pistachio nuts and dust with confectioner's sugar.

1/2 lb. sweet butter	1 tbsp. baking powder
1/2 lb. sugar (1 c.)	1 c. shredded bitter chocolate
1/2 lb. flour (2 c.)	1/2 c. blanched almonds
4 eggs	1 tsp. vanilla
1/2 tsp. salt

Cream butter and sugar. Add eggs and beat. Add flour with baking powder, vanilla and salt. Blend until smooth.

Pour in a greased baking pan or cake pan dusted with a little flour. Spread shredded chocolate and sliced blanched almonds on top.

Bake in a moderate oven for about 40 min.

Cool and dust with confectioner's sugar. Serve with tea or coffee.

(Soft sponge cake)

4 eggs	1 c. plus 1 T. potato flour
1 cup sugar	1 c. plus 1 T. plain flour
6 T. cornstarch	3/4 cup flour

Beat eggs and sugar together until mixture is thick and creamy, approximately 1/2 hour, less if electric mixer is used. Fold in potato flour and plain flour which have been well mixed together. Add 1 T. cold water. Bake in deep round cake tin or angel cake tin, in a slow oven (325°) for about 40-50 minutes. Turn out and cool.

Divide the cake in three layers. Sprinkle each layer with thin cream to which sherry has been added. Between each layer spread a thick layer of whipped cream and chopped almonds or walnuts and cover top and sides with an 1/8-inch thick layer of marzipan.

RECIPE FOR MARZIPAN COVER: In a small saucepan beat together 1 T. flour and 1 T. milk. Bring to a boil, remove and cool. Add 5 drops of almond essence. Grind 3/4 cup of blanched almonds. Grind again with 1 lb. of icing sugar. Mix all ingredients together well. Marzipan may be colored, if so desired, Roll out the paste on a board with the help of a little sugar and lay over the cake letting it fall down over the sides.

Alternate filling of whipped cream to which chopped pineapple has been added, may be used and the cake decorated with whipped cream and pineapple slices.

Editor's note: Have just iced this cake with my family's favorite icing and found it excellent. A very thin layer of currant jelly spread on cake before using a chocolate icing is also a good addition.

Dissolve 1 lb. sugar in a pint of water in a sauce pan.

Now pour into a deep bowl 1 quart of honey (or maple syrup), a little less still cider, 1/2 glass of kirsch and 1/2 lb. melted fresh butter. Chop fine 1/2 candied orange and 1/2 lemon peel and add together with grated rind of one lemon. Then add 1/2 lb. sugar, a little powdered aniseed, a pinch of cinnamon and nutmeg.

Mix ingredients well, then add 6 tbsp. flour and 1 tbsp. of baking powder. Work thoroughly. Form into seven 1/2-inch rounds and lay on well-floured baking tin.

Bake in a hot oven and brush with sugar or maple syrup while hot. This gives the required glaze.

(One of the small cakes we make at Christmastime)

1 hard boiled egg
1 raw egg
2 oz. sugar
7 oz. flour (1 3/4 plus c.)
4-1/2 oz. butter (not too salty)
Some white of eggs
Crushed lumps of sugar

Mash the yolk of the hardboiled egg finely. Add the raw egg; whip these with sugar; knead in butter and flour. Make a good dough. Do not overwork it.

Have some lightly whipped white of eggs on a saucer. Crush sugar on another. Roll out the dough to fairly thin, round strips. Cut them in lengths, about 5 to 6 inches. Make a ring. Dip one side of these rings in white of egg, then in sugar and place them on baking plate.

Bake in a moderate oven for about 10 minutes --- till they are pale yellow. Be careful taking the cakes off the plate --- they do easily break.

(Christmas Stars)

PASTRY:

1-1/2 cups cream	3 cups fine flour
1 tsp. baking powder	9 oz. butter or margarine

FILLING:

15 oz. prunes	5 oz. sugar (2/3 c.)
3 cups water

Rinse the prunes, leave to soak for several hours in water sweetened with sugar. Cook until soft in the same water. Remove the stones, press the prunes into a pulp or chop them up finely with a knife.

To make the pastry, mix the baking powder with the flour, and add the stiffly beaten cream. Mix as quickly as possible and finally add the butter. Leave the pastry to harden in a cold place, then roll out on a floured baking board into a sheet about 1/4-inch thick. Cut into circles or squares. Put a teaspoon of the filling in the center of each piece, fold over the round pieces and press the edges together. For the square pieces, turn all the corners to meet in the middle or split the corners and fold over every other strip to meet in the center.

Brush with egg and bake in a very hot oven for only a few minutes.

Serve at Christmas time, either with coffee or for dessert.

1 lb. blanched almonds
8 oz. castor sugar (1 c.)
3 egg whites
3 oz. soft breadcrumbs
Vanilla essence (to taste)
Orange flower water
Icing sugar
Butter
Cloves

Mix the almonds with 1 ounce of sugar and grind them until very fine. Add remaining sugar, vanilla essence, egg whites and the breadcrumbs. Knead this mixture to a dough, then break off small pieces. Shape these into "pears" and at the end of each insert 1 clove to represent the stalk.

Arrange on a buttered baking sheet and bake for 15 minutes in a moderate oven.

When the almond pears are cool, dip them into orange flower water and then lightly coat with icing sugar.

(Pecan Bars)

2 cups butter
8 tbsp. powdered sugar
4 cups pecans, chopped
4 cups flour, sifted
2 tsp. vanilla
2 tbsp. ice water

Cream butter thoroughly, add powdered sugar, and cream until well blended. Add vanilla. Mix chopped nuts and sifted flour, and add gradually with ice water to butter mixture. Then blend thoroughly.

Roll pieces of dough into 1-inch rolls or half moons.

Bake on cookie sheets for 35 minutes at 350° F. until golden brown.

Sift powdered sugar over rolls and keep in cookie can. Place carefully in layers to avoid breaking.

Makes about 50 cookies.

(Macaroons)

3 DOZEN

3/4 cup blanched almonds
2 egg whites
1/4 t. salt
1 cup sugar
1/2 t. almond extract

Using an electric blender or nut grinder, grind almonds fine. Beat eggs until frothy with salt and add sugar, 1 T. at a time, beating thoroughly after each addition. Beat until stiff peaks are formed. Fold in almonds and almond extract.

Drop by teaspoonfuls about 1 inch apart on cookie sheet covered with unglazed paper. Keep small and uniform.

Bake at 350° for about 20 minutes or until lightly brown.