THIS IS a cookie column, mostly with Chr? tmas
in mind. Some you make, some you buy.

The ‘‘bought”? ones are
the work of Duncan Hines.
You know, when I was a
girl, Duncan Hines was an
authority on eating-houses.

His job as a salesman took
him into a lot of small towns
in the United States, and his
interest in good food
prompted him to keep a
notebook about the little
cafes and roadside taverns
that, served a good pot of

|
the kitchen
ranger

— Eleano r
Godley
RTE

beans, or stew, or sausages-
and-eggs. He shared all this
fore with fellow travellers,
and finally achieved the
status of expert, which
meant he published his lists
and granted the use of his
name to the places that he
thought merited it.

For years he seemed to
confine his name to cake-
mixes, but now he’s busy in

the cookie factory. He's got _

‘six new combinations, all
built on the well-known

TIP THE

values of oatmeal and pea-
nut butter, and all using the
crispy-chewy concept.

This latter involves the use
of two doughs that contain
different types of sugar. The
doughs are folded around
each other so that during the
actual baking the sugar in
the inside dough stays
chewy, while the sugar on
the outside crystallizes and
creates the. crispy surface.
That’s called pleasing all of
the people all of the time.

The peanut-butter cookes
come, one with nuts, one
with chocolate-chips, a win-
ning combination. The
oatmeal cookies come plain,
flavored with cinnamon and
molasses; with nuts; with
chocolate chips; and with
raisins and cinnamon.

My tasting panels were as
various in their responses as
the flavors themselves, don’t
expect a concensus.

Duncan’s got some cute
ideas for building Christmas
trees and toy trains ‘and
place-cards out of his cook-
les— instructions are free
from ‘‘Duncan Hines Con-
sumer Services, Box 355, Sta-
tion A, Toronto, MSW
ics’,

Jessie, with her unplumb-
ed depths of cooking knowl-
edge, gave me this recipe a

year ago, but | mislaid it, .

and am delighted to have it

for you at last, it being very -

timely.

Christmas
Cake Cookies
You will need:
¥% cup of butter or
margarine
1 cup of sugar

(180mL)
(250mL)

1 egg
1% cups of flour (430mL)
1 tspn. of baking soda
(5mL)
¥, cup each of coconut
(1225mL)

IN YOUR

candied cherries

preserved or
candied ginger

walnuts

dates

Cream the butter and
sugar, add the egg, stir the
soda into the flour and add
it to the first mixture, then
mix all the rest of the stuff
together in a bowl and stir it
in to the batter. J cut the

See A Cookie
Page 44

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43 - ‘Sunday, ‘December 1, 1985 - ‘North Shore News

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EUROPEAN SOURDOUGH

BREAD

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