The following carefully selected and tested christmas recipe examples will add joy to holiday eating and drinking. In most cases they are suitable for any season of the year. All are old favorites of my family and friends.

Christmas Punch

This christmas recipe is for punch lovers. Place tea in a large bowl, add and stir well the lemon, lime and orange juices and mint leaves. Place these ingredients on ice for two hours. Shortly before serving, strain the punch, add the pineapple slices and juice, ginger ale, soda and crushed ice. Serves eighteen.

Decorated Ice Cubes for Iced Drinks

Fill a refrigerator tray with water. Place in each section one of the following:

Freeze the water. Serve the cubes in punch, lemonade, tea or other cold drinks. The water may be colored and flavored.

Fruit Punch

Hot Chocolate Sauce

This kind of christmas recipe is for those who cannot live without chocolate. Combine and stir until dissolved the sugar, butter, chocolate and cream. Boil these ingredients without stirring for seven minutes. Stir in vanilla. Keep the sauce hot in a double boiler. Makes about two cupfuls.

A-P's

Cream the butter and sugar, add the unbeaten eggs, one at a time. Add the flour and milk, alternately, and the salt. Chill the dough overnight. Then roll a small amount at a time as thin as possible, on a lightly floured board. Cut with cooky cutters in fancy shapes. Paint with beaten egg and decorate with nut halves. Sprinkle with cinnamon and sugar. Bake in a hot oven (400° F.) for four or five minutes, or until lightly browned. This makes two hundred or more, depending on the size of the cutters.

Christmas Cookies

Sift the flour twice with the salt, baking powder and sugar. Mix in the butter, cinnamon and eggs, kneading until a soft dough is formed. Chill well. Then roll it very thin on a well-floured board. Cut with a cooky cutter. Sprinkle with granulated sugar and place one almond on each cooky. Bake six to eight minutes in oven (350° F.). This christmas recipe makes two hundred or more cookies.

Butter 'S'

Cream the butter, beaten yolks, sugar and rind until lemon colored. Add the flour sifted with the baking powder. Mix well, then take about one tablespoon of the dough in your hand and roll it and shape into an S. Place these cookies on a greased baking sheet but let them stand several hours before baking. Then brush them with beaten egg. Bake in a moderate oven (350° F.) twelve to twenty minutes. This christmas recipe makes four dozen or more cookies.

Cheese Cookies

Cream the cheese and butter together. Sift the flour with the baking powder and salt. Mix well together. Roll very thin on a lightly floured board. Cut and bake in a low oven (275° F.) twelve to fifteen minutes. This christmas recipe makes five dozen or more cookies.

Vanilla Wafers

Cream the butter and sugar, add the vanilla, beat in the egg and gradually add the flour. Drop by teaspoonfuls on a greased baking sheet. Bake in a moderate over (350° F.) ten to twelve minutes. This makes thirty or more wafers.

Kisses

Beat the egg white very stiff, add the sugar gradually, then the vanilla. Bake on brown paper in a low oven (275° F.). This makes twenty-five kisses.

Ice Box Cookies

This christmas recipe is for 'cookie fans'. Cream the butter and sugar together, add the vanilla then to the beaten egg. Gradually add the flour until stiff enough to form into three rolls. Put these in the refrigerator overnight. Slice thin and bake in a moderate oven (350° F.) ten to fifteen minutes. Five dozen or more cookies.

Ice Box Cookies (Brown)

Cream the butter with the two kinds of sugar. Add the beaten egg and vanilla, then the flour sifted with the cinnamon. Mix and form into three rolls. Chill these in the refrigerator overnight. Slice thin and bake in a moderate oven (325° F.) ten to eighteen minutes. This christmas recipe makes five dozen or more cookies.

Pecan Fingers

Blend the butter into the sugar, add the sifted flour and salt and mix thoroughly. Add the vanilla and nuts. Shape into “'fingers” Bake about twenty minutes in a moderate oven (275° F.). This makes about three dozen fingers.

Nut Cookies

Cream the butter and sugar, add the eggs, then the soda dissolved in the coffee. Mix, then add the flour, raisins and nuts. Drop by teaspoonfuls on a greased baking sheet. Bake ten to fifteen minutes in a hot oven (400° F.). This makes about three dozen cookies.

Nut Cooky Balls

Cream the butter, add the sugar and blend well. Add the vanilla then the flour, mix, stir in the nuts. Roll the dough into small balls and place them on a greased cooky sheet. Bake in a moderate oven (300° F.) for forty to forty-five minutes. Remove from the oven and while they are still hot, roll them in powdered sugar. When cooled, roll them again in sugar. This christmas recipe makes about forty cookies.

Almond Cookies

Cream the shortening and sugar together, add the eggs and the yolks, then gradually add the flour, mixing well. Beat in the nuts and then mix and shape into one big roll. Chill overnight in the refrigerator. Slice and bake on a greased cooky sheet in a moderate oven (325° F.) about twenty-five minutes. This makes four dozen small cookies.

Jewel Bars

Sift the flour, salt and spices together. Beat the eggs until light then beat in the sugar and milk gradually. Add the flour mixture in thirds, beating until smooth after each addition. Add the candy and nuts, saving a few gumdrops for decoration. Spread the dough in a greased pan and bake in a moderate oven (325 F.) for thirty-five minutes. Remove from the oven and cut into bars. Spread the top with frosting and the rest of the candy. This christmas recipe makes two dozen or more bars.

Mix the flour with the peanuts which have been crushed with a rolling pin. Add the sugar to the beaten eggs and mix with the peanuts and flour. Drop by small teaspoon-fuls on a greased cooky sheet and bake ten to twelve minutes in a moderate oven (375° F.). These cookies become very crisp when cold and must be kept in an airtight container to hold their crispness. They are grand with a fruit drink or cold milk.

Walnut Peaks

Mix all ingredients, form in small peaks and bake on a greased cooky sheet, ten to twelve minutes, in a moderate oven (350° F.). This makes about forty-five cookies.

Date Bars

Sift and mix the dry ingredients, add the well-beaten egg yolks and then the nuts and dates. Add the egg whites, beaten stiff. Bake about fifteen minutes in a moderate oven (350° F.) When done, turn this out to cool. Cut in narrow strips and roll each in powdered sugar. This christmas recipe makes three dozen strips.

Cornflake Macaroons

Beat the egg whites, add the salt and then the sugar and other ingredients. After the cornflakes are in the mixture, if the dough is too wet, add more

Chinese Chews

Mix all the dry ingredients, then add the nuts, dates, coconut and well-beaten eggs. Add the vanilla. Spread the mixture about one-half inch thick in a buttered pan. Bake in a moderate oven (350° F.) ten to fifteen minutes. Remove the pan from the oven, cut the cake in strips while still warm and roll the pieces in granulated sugar; or roll into balls, then into sugar. This makes four dozen or more.

Chocolate Crispies

To the melted chocolate, add the sugar, butter, eggs, flour and vanilla. Mix well and spread in greased pans. Sprinkle with ground nuts. Bake fifteen minutes in a hot oven (400° F.). Cut into squares when warm. This makes two dozen or more pieces.

Chocolate Drops

Melt the chocolate, add the milk, coconut, salt and vanilla. Mix well. Form into balls and place on a lightly greased baking sheet. Set this pan on the bottom of the oven five minutes, then five minutes on the shelf. Have the oven moderate (350° F.). This makes two dozen drops.

Spritzgebackenes

Cream the shortening and sugar, add the beaten yolks, then the lemon juice. Add the flour, beating well, until stiff enough to drop by teaspoonfuls onto a greased cooky sheet. Bake in a moderate oven (350° F.) twelve to fifteen minutes. These may be decorated with a candied cherry or piece of candied pineapple before baking.

Marzipan

Blanch the almonds and dry them. Grind them fine and mix with the almond paste. Sift the sugar and add. Mix and knead to a stiff paste with the unbeaten egg whites. Roll with the hand on a board sprinkled with powdered sugar. Cut in pieces the size of a walnut and roll each one-half inch thick. Bake twenty minutes in a moderate oven (325° F.). This makes four or five dozen pieces.

Almond Macaroon Cakes and Frosting

Cream the shortening and sugar together, then add the egg, flour and chopped almonds. Put the dough on a well-floured board. Knead it a little, roll it rather thin and cut with a cooky cutter. Lay these on a lightly greased cooky sheet. Prepare the frosting:

Frosting

Beat the egg and sugar together for ten minutes. Add the lemon juice and nuts. Place a small mound of the mixture on top of each cooky. Bake in a moderate oven (350° F.) until the frosting is crinkly. Add bits of candied cherry, citron or angelica to the center of the frosting before baking or afterwards. This christmas recipe makes about three dozen cakes.

Lebkuchen

Combine the whole eggs, egg yolks, brown sugar, flour, baking powder, citron and almonds. Mix, then roll one-half inch thick on a lightly floured board. Cut into shapes. Bake on a greased and floured cooky sheet, ten to twelve minutes, in a hot oven (400° F.). After baking, ice with white icing made with three egg whites and confectioner's sugar. This makes four to six dozen cookies.

Butter Gebackenes

Cream the butter, sugar and eggs. Add the flour sifted with the baking powder and cinnamon. Mix and add the nuts. Roll thin on a lightly floured board. Cut into shapes. Bake in a hot oven (400° F.) twelve to fifteen minutes. This makes four dozen or more.

Refrigerator Rolls

Dissolve the yeast in the water. Pour the milk over the shortening, sugar, salt and potatoes. When cool, add the yeast. Mix thoroughly and add the eggs. Stir in enough flour to make a stiff dough. Turn it onto a floured board and knead it a little. Place in a greased bowl, cover and set in the refrigerator. About two hours before baking, shape the dough into rolls and let them rise until double in bulk, in a warm but not hot place. Bake in a hot oven (425° F.) for twelve to fifteen minutes. This makes a dozen large rolls, two dozen or more small ones. This keeps in the refrigerator four to six days.

Cut off the crusts, crumble the bread. (The crusts may be dried and used later for crumbs.) Put the suet through the food chopper, then grind the celery stalks, leaves and the parsley. Combine all ingredients, season to taste with salt, pepper and poultry seasoning. Stuff into turkey before roasting.

Lemon Butter

Beat the eggs and sugar to a cream, add the lemon. Cook in the upper part of a double boiler, over boiling water, until it thickens. Pour into glasses and cover. Use the same as marmalade.

Hollandaise Sauce

Divide the butter in three pieces. Put the egg yolks, salt and lemon juice in the top of a double boiler, over boiling water, and beat with a fork. Add the first piece of butter and cook until the butter is melted, stirring constantly. Add the second piece and when that melts, the third piece. Stir constantly. Remove the pan from the fire as soon as the last bit of butter is melted. Lift the pan out of the lower pan of hot water also. The mixture curdles if overcooked. This makes about three-quarters of a cup of sauce.

Aunt Hettie's Salad Dressing

Mix all together and cook in the upper part of a double boiler, set over boiling water, stirring all the time. Thin with a little cream, either plain or whipped, before using. Excellent for fruit and jellied salads.

Mix the sugar, vinegar and egg and cook until thickened. Add the butter. Remove from the heat, let cool, and mix with mayonnaise to the proper consistency.

Cranberry and Orange Relish

Put the washed cranberries and the whole orange (take out seeds) through a food grinder. Add the sugar. Mix and put in glass jars to keep in the refrigerator until needed. Ready for immediate use.

Apple Salad

Wash, pare and core solid apples and cook them until tender with the sugar, water and cinnamon candies. When cold, fill the centers with chopped nuts and dates. Serve on lettuce with mayonnaise as any other salad. Apples resemble tomatoes.

Asheville Salad

Bring the soup to boil and add the cheese, stirring thoroughly. Remove from the heat and add the gelatin which has been softened in cold water. Stir in the mayonnaise and other ingredients. This makes one large salad or sixteen individual molds. Chill until firm.

Quick Cranberry Salad

Cook the washed cranberries in one cup of the water for twenty minutes. Stir in the sugar and cook five minutes longer. Soften the gelatin in one-fourth cup of water, add to the hot cranberries and stir until the gelatin is dissolved. Strain and cool. When the mixture begins to thicken add the celery, nuts and salt, mix with a fork. Return to the refrigerator to become firm. This makes six individual salads, or one large one.

Reception Salad

Mix the lemon gelatin with the pineapple juice (which has been boiled and allowed to cool). When the mixture begins to thicken add the pineapple and other ingredients in the order given. Chill until firm. This serves twelve.

English Plum Pudding

Pull the buns to pieces and pour the milk over them to soften them. Grind the suet, apples and almonds. Add the well-beaten eggs to these two mixtures, then the rest of the ingredients and mix well. Then add enough flour to stiffen. Grease cans and molds with well-fitting covers and fill each nearly full. Cover and boil for about twelve hours. Remove from the boiler and take the covers off the molds to let the puddings dry. Replace the lids and store in a cool place till wanted.

Ozark Pudding

Beat the egg well and add the sugar, beating until light and creamy. Sift the flour, baking powder, salt and add to egg mixture; blend well. Fold in apples and nuts; add vanilla. Pour into greased, paper-lined dish; bake in a slow oven (325° F.) for thirty minutes. Serve with whipped cream. About eight portions.

Plum Pudding Sauce

Cream the sugar and butter, heat to boiling in the upper part of a double boiler, over boiling water, until the sugar is thoroughly dissolved. Let it cool, then add the well-beaten egg yolks, stirring continuously. Then add the vanilla. Six or more servings.

Pudding Sauce

Add the melted butter to the beaten egg yolks. Beat with an egg beater. Add sugar and beat again. Fold in the stiffly beaten whites, add flavoring of choice, such as vanilla, to taste. Four or more servings.

Pudding Sauce

Whip the cream, not too stiff, add the sugar, egg yolks and vanilla. Serves six.

Mincemeat

Mix all together and add the grape juice. Place in crocks or seal in jars and use when desired.

Never-Fail Pie Crust

(Enough for Two Two-Crust Pies)

Pour the boiling water over the lard. Beat till cold and creamy. Chill it, if you have time. Sift the flour, baking powder and salt then combine the liquid and sifted ingredients and stir them until they form a smooth ball. Cover the dough and chill it until firm. Roll as for any pie crust. Improves with keeping a day or two in the refrigerator.

Cranberry Sherbet

If the gelatin is used, soak it in a little cold water and then dissolve in the hot cranberry sauce made by cooking the washed cranberries in the water till tender. Strain to remove the skins. Add the sugar and lemon juice. When cold put it in the refrigerator freezing tray and stir or beat two or three times during the freezing period.

If egg whites are used, omit the gelatin, and freeze the sauce to the mushy stage. Then beat it and fold in the stiffly beaten egg whites. Pour the mixture back into the freezing tray and set it in the freezing unit. Stir several times during the freezing period. Twelve servings.

Chocolate Mousse

Melt the chocolate in double boiler, remove from heat, beat in egg yolks one at a time. Add the coffee, and then the well-beaten egg whites. Pour into sherbet glasses. When hard garnish with whipped cream and a cherry. Four servings.

Lemon Bisque

Mix the gelatin, water, lemon and sugar. Set in the refrigerator to thicken. Whip the milk (which has been in the refrigerator a few days). Add quarter teaspoon of salt. Whip the thickened gelatin mixture, then add to the milk. Crumble macaroons or cookies and line an oblong pan. Pour the mixture over the crumbs and cover with more crumbs. Put the pan in the refrigerator to thoroughly chill and set. Ten servings.

Date Delight

Roll the crackers into crumbs, cut the dates, marsh-mallows and nuts into small pieces. Mix all together and use enough cream to hold together. Make into a roll and wrap it in waxed paper. Put in the refrigerator overnight. Cut in slices and serve with whipped cream. Eight to sixteen slices.

Breakfast Cake

Mix as for any cake. Spread in three greased cake pans. Sprinkle with cinnamon and sugar and dot with butter. Bake in a moderate oven (375° F.) for twenty to twenty-five minutes.

Orange Cake

Cream butter and sugar, add the beaten eggs. Dissolve the soda in the sour milk and add to the flour and salt. Mix well, adding the whole orange and raisins that have been ground. Bake in two greased layer cake pans, in a moderate oven (350° F.).

Icing

to use between layers and on top:

Blend all ingredients.

Fruit Cake

Mix all together and bake in greased loaf pans, three hours in a slow oven (250° F.). This makes six two-pound cakes. If baked in smaller pans, bake only two hours.

Spiced Walnuts

Combine the first four ingredients and bring to boiling. Remove from the heat and add the nuts. Stir a few minutes. Lift the walnuts from the syrup, separate them and let them dry on waxed paper.

Candied Grapefruit Peel

Cut the peel of 2 grapefruit into strips. Add water to cover the peel. Boil twenty minutes. Drain, and repeat this process three times. Measure the drained peel, and for 1 pint of peel add 2 cups sugar, 11/2 cups water, and 1/8 teaspoon salt. Cook slowly in open kettle until syrup is quite heavy. When done remove from the heat, and for each pint of peel and syrup, add 1/2 envelope of gelatin which has been softened in 2 tablespoons of cold water. Stir well to dissolve gelatin. Let the peel stand until thoroughly cooled. Then drain and roll in granulated sugar. This christmas recipe makes 100 pieces.

Sugared Apricots

Wash the fruit, drain it and place it with the sugar in the upper part of a double boiler. Steam it for one hour over boiling water. Then drain it and put it out on waxed paper and let it dry overnight. Roll in sugar the next day.

Never-Fail Fudge

Combine all ingredients of this christmas recipe and boil for ten minutes. Remove from the heat and beat in the marshmallow whip. Pour into a lightly buttered square pan. Let it cool and become firm. Cut in squares.

Caramels Christmas Recipe

Cook the sugar, corn syrup and one cup of the milk until it forms a soft ball when a little is dropped into a cup of cold water. Then add another cup of milk and cook again till it forms a soft ball in cold water. Then add the last of the milk, the salt and butter and cook until it forms a soft ball in cold water. Add the vanilla and nuts and pour onto a buttered pan. Let stand for about six hours before cutting into squares.

In this christmas recipe, cook the sugar, corn syrup, water and vinegar together until soft ball is formed when a little is dropped into a cup of cold water. Then add the butter and salt and pour into a buttered pan. Cut before it gets too hard.