Cream together until very light:
Then mix in:
Chill dough overnight. Roll on lightly floured board. Use desired forms dipped lightly in flour. Bake at 350° for 10-12 minutes. Makes about 100 cookies.
Helen Harper: Kitchen Kookery: Favorite Recipes from the Kitchens of the Members of St. Aloysius Rosary Alter Society (1963)
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Preheat over to 275°. Line a cookie sheet with brown wrapping paper. Beat egg whites till hard peaks form, using your mixer’s highest setting and it’s smallest bowl. Add ½ tsp. Cream of Tartar, 1 tsp. Of vanilla extract, and drops of food coloring (if desired). Mix well. Add sugar gradually and beat at high speed till hard and shiny peaks form. Use decorating press with largest design. To make circles, press decorator evenly and continuously three times around. The add decoration of choice (if desired). Bake for 1 hour at 275° then turn oven off. Leave meringue in oven for at least two hours to dry, or overnight if it is prepared in the evening.
Makes 18-20
Kathy Kekedy- A Taste of Hungary
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Boil syrup, sugar and butter together to 270° F. or until a few drops tried in cold water become brittle. Put sticks firmly into cores of apples. Dip them in syrup, twirl them around and then dip in bowl of ice water to hasten the coating quickly and evenly. Put on waxed paper to harden. Have everything ready before dipping, then work quickly.
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From: Childrens’ Party Book
Scald milk. Add sugar, salt and margarine. Stir to melt shortening and cool to lukewarm. Add yeast, dissolved in warm water, and eggs. Add flour and mix well. Let rise in warm place until tripled, about 1½ hours. To shape, flatten dough on evenly floured board to ½” thickness, Cut into 2” squares. Lay on wax paper. Heat oil to 425°. Press center thin with hand. Fry one side about one minutes until nicely browned and flip. Drain on paper towels. Let cool a few minutes and dip in granulated sugar (or Powdered Sugar/ Cinnamon Sugar/ Powdered Cinnamon)
Ann Brobeil St. Amelia School Cookbook
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Dissolve yeast and half of the sugar in 1½ cups scaled milk, which has been cooled to lukewarm. Add 1 ½ cups flour. Mix and put in warm place to rise until bubbles appear (1 ½ hours). Add egg yolks, salt, rest of sugar, melted and cooled lard, and remaining lukewarm milk. Beat well. Gradually add rest of flour, mixing well after each addition until smooth and elastic.
Cover and place in warm place, until dough doubles in bulk. When dough is light, stir with spoon and let rise again. Shape into small balls about the size of a large walnut. Put into well-greased baking pans, well spaced, about 15 in a 10” x 15” pan. Brush top with melted fat and let rise in warm place until light. In center of each bun, make a small indentation with fingers and fill each with 1 tablespoon of filling. Return to warm place to rise again. Bake at 400° for 12-15 minutes until brown. Remove from oven, brush with melted fat, and remove from pans.
Mrs. Clarence Zajicek- Favorite Recipes of the Nebraska Czechs
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