MEMOS... V Tea for You, With Delicious Cranberry Pastries! (See Recipes Below) . . . And Cookies, Too! You may not serve tea, and you * may not even have coffee, but you sun ime inai pause in the aft ernoon with a few good triends, to t mull over the I happenings of the day, to get philo sophical over the events that touch all of us. But have that pause whenever possible, even if you have just fruit juice and a few cookies or cakes. It1* as im portant as the bigger things you do. Have a hot or cold drink as the climate dictates, flavor them with honey if the sugar supply is low. Some supplies of tea are still ob tainable for the hot or iced bever age, if you use the coffee ration at breakfast. Chocolate and cocoa are obtain able now and then and make excel lent hot beverages. Made with milk, they’re nourishing, too. And if you make them with canned milk they’re delightful. Somehow, the canned milks have an affinity with chocolate beverages. Fruit juices have been a summer standby, but you should discover their winter uses, too! Hot lemon ade is delightful as are combina tions of lemon, orange, grapefruit and pineapple juice. Those of you who like spending cold afternoons in front of the open fire will enjoy a small glass of a cool drink with a few tasty cookies. For this purpose, try mixing equal quantities of cranberry and orange juice or apricot and pineapple juice served in pretty glasses with cook ies. Small cakes and cookies are an attractive accompaniment with re freshing drinks. Our first one to day is a sugar-saver, butter-saver, quickly and easily made: Cranberry Fingers. (Makes 24 fingers) t tablespoons batter or substitute 2 cups sifted all-purpose flour 3 tablespoons sugar 1 egg Milk 1 1-pound can jellied \cranbcrry sauce Grated rind of % orange Work shortening and sugar into flour, and mix to a light dough with beaten egg ana milk, using only enough milk to moisten. The mix ture should be dry rather than wet. Divide into two portions. Roll |r one portion to an eighth of an inch inicaness, piace on a greased couKie sheet, and spread with crushed cran berry juice. Sprinkle with grated orange rind. Wet edges and cover with remaining dough, rolled to fit, pressing edges firmly together. Brush with milk, sprinkle with sug ar and bake in a moderately hot (375-degree) oven about 30 minutes. When cool, cut into finger strip size lor serving. Oranges enter the picture again, this time combined with maple syr Lynn Says: Handy Hints: When a recipe calls for sifted sugar or flour sift the ingredient before you meas ure it, so you’ll get an accurate measurement In mixing cakes, add flour mix ture to creamed sugar, shorten ing and egg before adding the moist ingredients, then alternate and add dry ingredients last. You’ll get a better grained cake. Muffins are beaten Just enough to blend ingredients together. Don’t overbeat Greasing cookie, cake and muf fin tins with a mixture of pan coat, made by blending % cup shortening with Vt cup flour pre . vents sticking. >_ _ i This Week’s Menu Pork Kidneys with Scrambled Eggs Mashed Potatoes Diced Beets Lettuce with French Dressing Whole Wheat Muffins Apple-Cheese Crisp Beverage up to make a drop cookie: Orange Drop Cookies. (Makes 60 cookies) 2 tablespoons grated orange rind 44 cup butter or substitute 1 cup maple syrup 2 eggs, beaten 2 cups sifted flour 3 teaspoons baking powder 44 teaspoon salt Cream together orange rind, shortening, maple syrup. Add beat en eggs, then flour sifted together with baking powder and salt. Drop the batter by spoonfuls onto a greased baking sheet and bake in a moderately hot (375-400-degree) oven and bake about 10 minutes or until lightly browned. Molasses ’n apple butter were fa vorite ingredients of cookies in grandmother’s time, and now they come in for a grand encore: Old-Fashioned Molasses Cookies. 344 cups sifted all-purpose flour 2 teaspoons baking soda 44 teaspoon salt 1 teaspoon ginger 44 cup butter or substitute 44 cup sugar 1 egg 44 cup apple butter 1 cup molasses Sift together dry ingredients. Cream together butter and sugar, aid egg and beat together until light and fluffy. Add apple butter and molasses and blend together thor oughly, then mix in sifted dry ingre dients. Chill for 2 hours or more. Roll as thinly as possible and cut into large cook ies. Place on a lightly greased cookie sheet and bake in a moderate (375-degree) oven for 10 minutes. These cookies are crisp when baked, get soft if stored in tin for a day or so. Honey and sour cream are an un- : beatable combination in a cupcake, i and here they are lined up with ' spices for an extra deliciousness: Honey Spice Cupca, 6, 7. 8, 9 and 10 years. 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