juice

Mix dry ingredients and fruit juices. Cook until clear and thick. Remove from heat and add butter and cherries. Fill pie shell and bake in hot oven until pastry is browned.

Variation: omit orange and lemon juice and use 1 t vanilla and ½ t almond extract for flavoring. Substitute brown sugar for white.

After cherries are added to the thickened sauce, cook the cherries for about 5 minutes and then cool. The cooked cherries may be then put into a baked pie shell. Whipped cream can be put over serving or over the whole cooled pie filling.

DELICATE FRENCH COOKIES

• ½ lb. butter
• ½ lb. cream cheese
• 2 T sugar
• 1 t salt
• 2 C flour
• * * * * * *
• 1 egg beaten (with 1 T water)
• granulated sugar
• chopped nuts

Mix butter, cheese, sugar & salt until the consistance is like thick cream. Add flour and make a ball of the dough. Do not use any liquids. Wrap in wax paper and towel and put in the refrigerator over night. (the dough keeps well for a week). Roll out ⅓ of the dough at a time. Roll the dough ¼ inch thick and fold over 4 times. Roll out again ¼ inch thick and cut with cookie cutter. Dip top surface of cookies in beaten egg, sugar and chopped nuts. Bake on greased sheet in hot oven until puffed and brown. Remove carefully.

CRY BABIES

• ½ C strong hot coffee
• ½ C molasses
• ½ C sugar
• ½ C butter
• 2 eggs
• 1 t baking pdr.
• 1 t ginger
• 1 t nutmeg
• 4 C flour
• ½ t soda

Melt the butter with the coffee. Add sugar, molasses and the well beaten eggs. Sift the spices, flour, baking powder and soda. Add to the liquid ingredients. Beat well. Chill. Drop in tablespoonfuls on a well buttered baking sheet or pan. Bake 10 minutes in a moderate oven (350°F) Frost while hot. Makes 4 dozen Cry Babies.