RAGGED ROBINS

1/2 pound dates, cut up 2 egg whites, at room temperature
1/2 cup cut-up glazed cherries 1/2 cup white sugar
1 cup chopped walnuts Pinch salt
1-3/4 cups cornflakes 1/4 teaspoon vanilla

Beat egg whites until stiff. Add salt and vanilla. Stir in rest of ingredients. Drop 2 inches
apart on well greased baking sheet. Bake in slow oven, 325 deg. F., for about 15 minutes or
until done. Remove from cookie sheets immediately. Cool on rack.

CHOCOLATE DREAMS

1 cup shortening 1 teaspoon vanilla

4 squares unsweetened chocolate 1-1/4 cups sifted all-purpose flour
2 cups granulated sugar 1/2 teaspoon salt

4 eggs, well beaten 1 cup chopped walnuts

Melt shortening and chocolate in large mixing bowl over hot water. Add sugar and mix
thoroughly, stirring until sugar grains almost disappear. Add well-beaten eggs and vanilla. Add
flour and salt. Mix thoroughly after each addition. Remove from heat and add chopped nuts.
Spread batter into well-greased 9x 13 inch pan. Bake in hot oven, 400 deg. F., for about 18
minutes. Ice and cut into serving sections. Makes 32 pieces about 2 x 1-3/4 inches.

MOCK STRAWBERRIES

1/2 pound candied cherries 1 egg white unbeaten
1/2. pound almonds, blanched Strawberry jelly powder
1/2 pound coconut

Chop cherries. Put coconut and almonds through food grinder. Add unbeaten egg white and
blend well. Shape into berries with fingers and roll in jelly powder. Use angelica, green
cherries or citron peel for the strawberry stems. Store in refrigerator. Make a day before serving
so the berries will "firm up".

CREAM PUFFS
CREAM PUFFS

1/2 cup butter 1 cup sifted all-purpose flour
| cup water 4 eggs

Add butter to water and bring to boil. Add flour, all at once, stirring rapidly with wooden spoon,
over low heat. Stir vigorously to combine, about 1 minute, or until batter leaves the sides of the
es and forms a ball. Remove from heat immediately. Add unbeaten eggs, one at a time,

eating hard after each addition. Beat until mixture is satiny smooth and a spoonful breaks away
from the rest of the mixture.

Puffs: For large 4-inch puffs drop by heaping tablespoonfuls onto ungreased sheet, 2 inches apart.
Bake at 425 deg. F., for 35 minutes or until done. Cool on rack. Makes 8 large puffs.

Bake medium 3-inch puffs about 35 minutes. Makes 12.

Bake tiny 1-1/2 inch puffs (dropped from teaspoon) 20 to 25 minutes. Makes 3 dozen.

Bake bite-sized 3/4 inch puffs, dropped by half teaspoonful 15 to 20 minutes. Makes 6 dozen.
Chocolate Cream Puffs: Add 1 square unsweetened chocolate with butter and water mixture.

Eclairs: Force dough through pastry tube onto ungreased baking sheet in strips 1 x 4 inches and
about 2 inches apart. Bake in hot oven, 425 deg. F., for 25 to 30 minutes. Remove to rack to'
cool. Makes 8 large eclairs. When cool, split and fill with sweet filling. Drizzle with Bitter-
sweet Glaze.

Sweet Fillings For Cream Puffs: Use sweetened whipped cream, ice cream, pudding powder
fillings, cream fillings, butter cream or lemon butter. Frost the puffs with Butter Icing, tinted
with food coloring.

Savory Fillings: Fill shells with creamed seafood, poultry, vegetable or egg mixture. Or fill
cold shells with a salad mixture.

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