VELVETY “SEVEN-MINUTE” ICING

1 egg white, unbeaten
2/3 cup Crown Brand Corn Syrup

Yg teaspoon salt

1 teaspoon vanilla
Combine unbeaten egg white, Crown Brand Syrup
and salt in top part of double boiler and mix
thoroughly, using a dover beater. Place over
rapidly boiling water and beat constantly with
dover beater until mixture peaks (6 to 7 minutes).
Remove from heat, add vanilla and beat until of
consistency to spread. (If frosting is allowed to

stand for some time before spreading, it may
separate. In this case beat again with dover
beater. )

Variation:

Pastel Icing—Replace Crown Brand Syrup with
V4 cup tart jelly, and omit vanilla. Place un-
beaten egg white, salt and jelly in top of double
boiler and blend with dover beater. Continue
beating constantly (over boiling water) for 2 to
3 minutes. Remove from heat and beat until
mixture peaks (2 to 3 minutes longer).

The dover beater is a double rotary beater.

COOKIES

Cookies fill an important place in today’s eating
habits. Delicious cookies with lots of interest
and eye-appeal are just the thing to include in
Lunch Boxes and in parcels for overseas and for
camp. And—they add variety to wartime’s

simpler meals.
&

APPLESAUCE COOKIES
Temp.: 375° F.

Y cup lard, shortening, or home-
rendered fat

Y cup white sugar

Y% cup Crown Brand Corn Syrup

1 egg, well beaten

1 teaspoon baking soda

2/3 cup thick applesauce

2 cups sifted all-purpose flour

1 teaspoon salt

4 teaspoon ground cinnamon

4 teaspoon ground nutmeg

Y, teaspoon ground cloves

1 cup raisins or currants

Y, cup chopped nutmeats (if avail-
able)

Time: 15-20 minutes

Cream lard, shortening or home-rendered fat
thoroughly with sugar. Add Crown Brand S: prep grad-
ually and beat well. Add well-beaten egg and again
beat. Stir soda into applesauce and add to creamed
mixture. Add sifted dry ingredients, raisins and
mnutmeats. Mix thoroughly; chill. Drop by
spoonfuls 2’’ apart on greased cookie sheet and
bake in a moderate oven (375° F.) for 15 to 20
minutes. Yield: 4 dozen average-sized cookies.

BROWNIES

Temp.: 350° F. Time: 35 minutes

1/3 cup butter
VY. cup sugar
Y cup Crown Brand Corn Syrup
1 large or 2 small eggs, well beaten
2 (1-0z.) squares unsweeten
chocolate, melted
3%, cup sifted pastry flour
1 tablespoon Benson’s or Canada
Corn Starch
14 teaspoon salt
14 teaspoon baking powder
Y% cup broken nutmeats (if available)
1 teaspoon vanilla

Cream butter, blend in sugar and Crown Brand
Syrup gradually. Add well-beaten egg or eggs;
blend. Stir in melted chocolate and mix well;
add well-sifted dry ingredients and beat smooth.
Stir in broken nutmeats, add vanilla and blend.
Turn into a well-greased pan 8’’ x 8’’ x 2’’ and
bake in a moderate oven (350° F.) for 35 minutes.
Cut in squares while warm.

FILLED OATMEAL COOKIES

Temp.: 350° F. Time: 10 to 12 minutes
1 cup shortening or lard
cup brown sugar
cup Crown Brand Corn Syrup
cups rolled oats
cups sifted all-purpose flour
teaspoons baking powder
teaspoon salt
1/3 cup milk

Cream shortening or lard with brown sugar; grad-
ually beat in Crown Brand Syrup. Add rolled oats
and blend. Add sifted dry ingredients alternately
with milk; mix well. Chill thoroughly, then
shape dough into small rounds and place 2’’
apart on greased cookie sheet. Press flat with
tines of a fork (dipped lightly into Benson's or
Canada Corn Starch) and bake in a moderate oven
(350° F.) for 10 to 12 minutes. Cool, and put
together in ps with apple butter, jam, or the
following filling:

Yield: 7 dozen average-sized cookies or 314
dozen pairs.

FILLING FOR COOKIES

2 cups grated tart apple (firmly
packed
34% cup Crown Brand Corn Syrup
1/16 teaspoon of salt

2 to 3 teaspoons lemon juice

2 teaspoons grated lemon rind
Combine all ingredients in saucepan; bring to boil
and simmer 10 to 12 minutes. Cool and use as
filling for any plain cookies.

GRANDMOTHER'S “‘SUGAR
COOKIES”

Time: 12-15 minutes

~—
i Sa

Temp.: 375° F.
2/3 cup shortening
Y cup brown sugar, firmly packed
Y% cup Crown Brand Corn Syrup
2 eggs, weil beaten
1 teaspoon vanilla or lemon extract
2% cups sifted all-purpose flour
34 cup sifted Benson’s or Canada
Corn Starch
1 teaspoon salt
1 teaspoon cream of tartar
14 teaspoon soda
Cream shortening and gradually beat in brown
~—e and Crown Brand Syrup, blending thoroughly.
Add beaten eggs and flavouring. Sift dry ingre-
dients together 3 times and add to creamed mixture
in 5 or 6 additions, working in gradually until all
has been used. Roll out thin on a floured board
and cut in rounds or other desired shapes. Place
on greased baking sheet; bake in a moderate oven
(375° F.) for 12 to 15 minutes. When cool, put
together in pairs with jam, jelly, itu butter,
etc.; or serve plain. Yiéeld: 4 dozen cookies (about
214"' in diameter)

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