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COUNTRY KITCHEN COOKBOOK by Kathryn Scott Time to start that Christmas baking which we can freeze so conveniently! CRANBERRY NUT BREAD 2. c. all purpose flour X c. sugar 2 t. baking powder it t. baking soda 56 t. salt ‘A t. cinnamon V2 c. chopped walnuts 1 egg 2 tbsp. vegetable oil 14 oz. can whole cranberry sauce Mix flour, sugar, baking powder, salt, cinnamon. Stir in walnuts. In large mixing bowl, beat egg, oil and add the cranberries. Stir until just blended. Pour into 9x5x3" loaf pan. Bake at 350° for 45 min. or until toothpick comes out clean. Makes one loaf. SHERRIED FRUIT CAKE 1V2 c. raisins V; c. glazed red cherries 1 c. walnuts, chopped 1/3 c. sherry 1 c. margarine 1% c. sugar 4 eggs 2% c. flour V2 t. salt 1 t. baking powder 1/3 c. sherry Combine fruits and nuts with sherry (1/3 c.). Cover and let stand overnight at room temp. Cream margarine and sugar until light and fluffy. Add eggs one at a time mixing well after each addition. Gradually add combined flour, baking powder, salt, beating at a low speed until smooth. Fold in fruit and nut mixture. Spread in a greased and floured pan (a spring form pan with tube). Bake at 350° 65-75 minutes or until done â€" test with toothpick. Cool on rack 20 min. Invert on rack and cool completely. Soak a piece of cheesecloth in the other 1/3 c. sherry. Wrap cake in cloth; overwrap in foil. Refrigerate 3 or 4 days to ripen. Keep refrigerated until ready to serve. If desired, glaze and decorate top of cake. Slice thinly and serve at room temperature. GLAZE: Melt pure apple jelly, cool slightly and brush over top of fruit cake. To garnish, arrange glazed red and green cherries and walnut pieces in a design. .Lightly press into cake. Reglaze and let set. ST. NICHOLAS COOKIES Vz c. finely chopped almonds 3/4 c. margarine or butter it c. brown sugar, packed V4 t. nutmeg V4 t. ginger 54 t. ground cloves 1% t. cinnamon 2 tbsp. milk 2 c. sifted flour 1% 1:. baking powder 95 t. salt V: c. coarsely chopped grated peel Mix together almonds, margarine, sugar, spices and milk. Sift flour with baking powder and salt and add it to creamed mixture. Mix in peel. Make a firm ball. Chill. Roll out dough to a thickness of 1/8". Bake in 375° oven. Cookies may be cut in any desired Christmas shape. Bake 7 min. Makes 3 dozen. MELTIN G MOMENTS 1 egg 1 c. margarine or butter 2/3 c. sugar vanilla to taste 2 c. cake flour confectioner's sugar Cream together butter and sugar until light and fluffy. Beat in the egg and a few drops of vanilla. Add the flour and mix to a stiff dough. Make small balls and place on a greased cookie sheet. Bake in 375° oven for 15 min. While still warm, roll in confectioner's sugar. Makes 4 dozen. North Leeds Lantern page 23 THIRD WORLD BAZAAR NOV. 16 8 l7 10a.m. â€" 5p.m. An East Mian Bazaa/L in an Eats/tun Onta/Léo Balm? Once a yea/L we open oun Waltehoube. Bnome 6 belied; eotowtfiul; g unuAuaL 916111 Mom aiwund the aloud: - Wood Calwiugb 5 Masha Mom Bau - Hand-tutu Swea/twb Mom M 8 Ecuadon - Bamboo Canto/£011.45 Mom 9% - Bagb 8 Puppetb Mom M â€" Cotounfiul Weaving E (210111.019 Mom Guatemala - GILMAwa/Le Mom Mex/Leo â€" Beau/(16M; Ca/me Mom W Do all you Cit/LusimaA Shopping Locality, economical/Cy E pleaAu/Lably. Fnee Imen tea will be bejwed. Eve/Lyme” Welcome. The East Asia Company Seelev's Bay, Ontario, Canada KOH INC) Telephone: (613) 387-3579 rt hm Hitxjslbn L35 mikes