Christmas Recipes 6

CHINESE CHEWS
3/4 cup sifted flour 1 cup chopped dates
1 teaspoon baking powder 1 cup walnuts
1/4 teaspoon salt 1/2 cup shredded coconut
1 cup sugar 2 eggs, well beaten

Mix all the dry ingredients, then add the nuts, dates, coconut and well-beaten eggs. Add the vanilla. Spread the mixture about one-half inch thick in a buttered pan. Bake in a moderate oven (350° F.) ten to fifteen minutes. Remove the pan from the oven, cut the cake in strips while still warm and roll the pieces in granulated sugar; or roll into balls, then into sugar. This makes four dozen or more.

CHOCOLATE CRISPIES
2 squares bitter chocolate, 2 eggs, beaten
melted 1/2 cup sifted flour
1/2 cup butter 1/2 teaspoon vanilla
1 cup sugar
1/2 cup finely chopped nut meats

To the melted chocolate, add the sugar, butter, eggs, flour and vanilla. Mix well and spread in greased pans. Sprinkle with ground nuts. Bake fifteen minutes in a hot oven (400° F.). Cut into squares when warm. This makes two dozen or more pieces.

CHOCOLATE DROPS
l/4 pound chocolate 1 pound dry coconut
1 can condensed milk 1/8 teaspoon salt
1 teaspoon vanilla

Melt the chocolate, add the milk, coconut, salt and vanilla. Mix well. Form into balls and place on a lightly greased baking sheet. Set this pan on the bottom of the oven five minutes, then five minutes on the shelf. Have the oven moderate (350° F.). This makes two dozen drops.

SPRITZGEBACKENES
1 1/2 cups shortening 5 egg yolks, beaten
1 cup sugar 1/2 lemon, juice and grated
3 1/4 cups sifted flour rind, if rind is liked

Cream the shortening and sugar, add the beaten yolks, then the lemon juice. Add the flour, beating well, until stiff enough to drop by teaspoonfuls onto a greased cooky sheet. Bake in a moderate oven (350° F.) twelve to fifteen minutes. These may be decorated with a candied cherry or piece of candied pineapple before baking.
 

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