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Cookbook
(Continued from page 9)
Belgian Christmas Cookies
to prepare: IS min.
to bake: 15 MIN.
Vi teaspoon salt
Vi eup almonds, ground
Vi teaspoon (round
cinnamon
2 teaspoons red sugar
2 teaspoons green
sugar
Vi cup butter
1 teaspoon almond
extraet
1 cup firmly packed
dark brown sugar
2 eggs, well beaten
cups flour
2 teaspoons baking
powder
1. Cream butter and extract; add brown sugar gradually,
creaming until fluffy after each addition. Add eggs in
thirds, beating thoroughly after each addition.
2. Blend next thre; ingredients together; add in thirds,
mixing until blended after each addition.
3. Turn mixture into a greased lSVfcXlOVfcxl-in. jelly-roll
pan; spread evenly into corners.
4. Sprinkle a mixture of the almonds and cinnamon over
batter, then sprinkle evenly with a mixture of the red
and green sugar.
5. Bake at 375F for 15 min.
6. Cut into squares while warm. About S doz. cookies
Mailaenderli
The hospitable Swiss are proud of their many cookie
creations and are likely to serve this specialty during the
holidays.
TO PREPARE: 30 MIN. TO BAKE: 8-10 MIN.
(allow time for dough to ripen)
2 cups flour 1 teaspoon grated
Vi cup sugar lemon peel
1 cup butter
1. Blend flour, sugar, and lemon peel together.
2. Cut in the butter with a pastry blender until mixture
becomes a soft dough (requires working beyond the stage
when mixture resembles coarse corn meal).
3. Cover bowl with a damp cloth and set aside for 30
min. (do not refrigerate).
4. Roll one-third of dough at a time about Vi in. thick
on a floured surface; cut with lV4-in. cookie cutters.
5. Lightly brush tops with slightly beaten egg yolk.
Transfer to ungreased cookie sheets.
6. Bake at 400 F for 8 to 10 min., or until cookies are
golden brown. About 5V4 doz. cookies
Jan Hagel
These Dutch delicacies are popular throughout the holiday
season and particularly on the feast day of Saint Nicholas.
TO bake: 15 MIN.
4 pieces loaf sugar,
finely crushed
Vi teaspoon ground
cinnamon
') cup finely chopped
nuts
TO PREPARE : 15 MIN.
1 cup butter
1 cup sugar
1 egg yolk
2 cups flour
'A teaspoon salt
1 egg white
1. Cream butter until softened; add sugar gradually,
creaming until fluffy after each addition. Add egg yolk
and beat well.
2. Blend flour and salt; add in fourths, mixing until
blended after each addition.
3. Divide dough into halves and roll each on a cookie
sheet into a 12xl0-in. rectangle.
4. Beat egg white slightly with a small amount of water;
brush lightly over dough. Mix crushed sugar with cin
namon and nuts; sprinkle over each rectangle.
5. Bake at 375F for 15 min.
6. Cut into bars while warm, trimming edges, if desired.
About 4 doz. bars
Junior TREASURE Chest
EDITED BY RUTH DIXON
Let's Draw a Castle By Ann Davidow
PA'
.A
Butglori
Onions may be common things,
lorious they seem
As tower tops of a castle fair
Imagined in a dream.
String-Along Names! By Mrs. Floyd John
The leader passes out pencils and paper to the group
and asks each player to print his name at the top of
his paper. At a signal, the players print as many names
as they can in one continuous line, using the last letter
of one name as the first letter of the next. When
players can no longer think of names, they drop out,
and the one with the longest list wins.
Example: If a player's name is Laurie, she might
have a list as follows Lauriclsiedwardoranne, which
is Laurie. Elsie. Edward. Dora. Anne.
Family U'rvklv. Drrrtnbrr . 1962
Blow, Bubbles, Blowl By Bea Kites
Players are divided into two teams, and one from
each team is appointed as counter for the other team.
The boys and girls are each given a clay pipe for
blowing soap bubbles. A stand with a basin of soapy
water is put up on opposite sides of the room for each
team to use.
Players are given 10 minutes for getting their
bubbles into the air. The team that has the greater
number wins, but counters must be quick on the count!