Brown Sugar Chewy Bar Cookies

(Bar cookies are baked in a pan and then cut into squares.)

one egg
one cup brown sugar
one teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
one cup chopped walnut meats

Stir together the egg, brown sugar and vanilla. Add flour that has been sifted with the soda and salt. Stir in nuts. Spread batter in a greased 8x8x2-inch baking pan. Bake in 350 oven for about 18 to 20 minutes. Let cool in pan and then cut into squares.

Filling For Two Raisin Pies

Pastry for 2 large, double crust pies.

2 lb. raisens
3 c. water
1/2 tsp. salt
1 tsp. cinnamon
3 c. sugar
1 tsp. lemon juice
1TBS. vanilla
3 TBS. cornstarch

Glaze: (frosting)
1/2 c. powdered sugar
1/2 tsp. vanilla
2 or 3 TBS. water

Place raisins in kettle with enough water to cover. Add 3 cups water and the salt. Simmer on low heat till raisins plump. Add sugar and cinnamon. Simmer 30 minutes. Mix cornstarch and enough water to make a thin paste; add to risen mixture, stir well and cook until thickened. Cool. Add lemon & vanilla. Stir well. Pour into two pastry lined large pie pans; add top crust. Bake at 375 or 400 until nicely browned. Cool. While still warm frost with powdered sugar and vanilla mixed with enough water to make thin paste.

Sugar Gem Cookies

(Given to me by a friend many years ago.)

2 c. powdered sugar
2 c. granulated sugar
2 c. salad oil
1 Lb. butter or margarine
4 eggs
2 tsp. salt
2 tsp. soda
2 tsp. cream of tartar
2 tsp. vanilla
9 c. flour

Cream sugar, butter & oil until light & fluffy.
Beat eggs & vanilla.
Add to rest and mix well.
Sift dry ingredients together.
Add and blend in very well.

Drop by spoonful on cooky sheet.
Bake 12 to 15 minutes in a 350 degree oven.

Quick Chocolate Frosting

6 Tablespoons of softened butter or margarine (butter is best)
1/3 cup Hershey's Cocoa for light frosting
OR:
1/2 cup for medium
OR:
3/4 cup for dark
2 and 2/3 cups of unsifted powdered (confectioner's) sugar
1/3 cup milk (about)
1 teaspoon vanilla extract

First cream the butter with electric mixer.

Combine the cocoa and powdered sugar and beat into butter a little at a time - alternately with small amounts of milk. Add a little more milk if needed to have the frosting smooth enough to spread on cooled cake.

Yield: About two cups of frosting.

(Copied years ago, I believe from the back of a Hershey's Cocoa tin. I have used this recipe many times!)

Lemon Meringue Pie

1 1/2 cups sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 1/2 cups water
3 large eggs, separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or margarine

One 9-inch baked, cooled pie shell.

In saucepan mix 1 cup sugar, the cornstarch & salt. Add water. Cook and stir over medium heat until filling thickens and boils; boil for one minute. Beat egg yolks, then, stirring fast - add a little of the hot mixture, stir into rest. Cook over low heat until thickened. Stir in lemon peel, juice and butter. Pour into shell. Set aside while making meringue:

Beat reserved egg whites till soft peaks form. Gradually beat in the 1/2 cup sugar. Beat until stiff peaks form. Spread over hot filling. Swirl with back of spoon. Make sure meringue covers all the filling by sealing the edges all around.

Bake in preheated 425 degree F. oven about five or six minutes till golden brown. Cool completely on wire rack. Refrigerate.

(I like to add about a half teaspoon or so of vanilla extract to the meringue.)

Tomato Soup Salad

One (small) package lemon Jell-O
One tin tomato soup

Add enough water to soup to make 2 cups liquid. Heat and disslove Jell-O. Add one Tablespoon cider vinegar. Let cool. Add:

One cup diced clelery
sliced stuffed olives
one Tablesoon minced onion

Add one can shrimp for a one dish meal.

Chill until firm.

(This was given to me by an aunt nearly 40 years ago and was one of her favorite recipes. Back then you may have found this served at a ladies club luncheon. The shrimp and olives can be happily omitted. )

Layered Salad

One head of iceberg lettuce, outer leaves removed, washed in cold water
1 cup of thin sliced celery
1/2 cup chopped green pepper
1/2 cup thin sliced green onions
10 ounces of frozen peas ( do not cook)
one pint of mayonaise, 'Miracle Whip' or other creamy dressing
one teaspoon sugar
6 hard cooked eggs, sliced or chopped
4 ounces grated cheddar cheese
1/4 pound bacon ( fried, drained and crumbled)

In an oblong (9 x 13 - inch) glass baking dish layer each ingredient in the order listed. Chill in refridgerator.

This is a good dish to make the night or day before and makes a nice summer salad.