9. Newly listed items for your online shopping pleasure. Stop by and check out   
   today's fresh inventory at: TIAS.com - http://www.tias.com/showcase   
   CollectorOnline - http://cgi.tias.com/showcase/?groupKey=7 AntiqueArts -   
   http://cgi.tias.com/showcase/?groupKey=3 Earthling - http://cgi.   
   ias.com/showcase/?groupKey=6   
   ----------------   
      
   10. Vintage Recipes   
      
   Be sure to check out our vintage recipe archive online at: http:   
   /bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed.  Email   
   recipes@tias.com if you would like to submit a recipe.   
      
   Here's a recipe from an early 1900s pamphlet printed by Hershey Chocolate   
   Company, titled "A Cookery Expert's New Recipes"   
      
   Hot Cocoa Fudge Sauce for Ice Cream and Sundaes   
      
   1 1/2 cupfuls brown sugar   
   1 tablespoonful butter   
   1 cupful milk   
   1 teaspoonful vanilla   
   4 tablespoonfuls Hershey's cocoa   
      
   Mix cocoa to a paste with part of the milk, add the butter, sugar and rest of   
   the milk and cook until creamy and thick, remove from the fire, beat for a few   
   moments, add vanilla and serve at once.  For variety tear six marshmallows   
   into small pieces and add while beating the sauce, or a dozen chopped pecan   
   meats may be used as preferred.   
   --------------   
      
   11.We're having our own TIAS.com virtual cookie bake this year! Send us your   
   favorite holiday cookie recipe and we'll feature it here!   
      
   Here's one submitted by Barb M, from Toronto Canada:   
      
   CHOCOLATE CHERRY COOKIES   
      
   1 1/2 CUPS FLOUR   
   1/2 CUP UNSWEETENED COCOA   
   1/4 TSP SALT   
   1/4 TSP BAKING POWDER   
   1/4 TSP BAKING SODA   
   1/2 CUP BUTTER OR MARGARINE   
   1 CUP GRANULATED SUGAR   
   1 EGG   
   1 1/2 TSP VANILLA   
   1 - 10 OZ BOTTLE MARACHINO CHERRIES DRAINED, RESERVE JUICE 1/2 CUP CHOCOLATE   
   CHIPS   
   1/4 CUP CONDENSED MILK   
      
   Note CÇô icing is put on cookie before baking.   
      
   Heat oven to 350 degrees.  Combine flour, cocoa, salt, baking powder, and   
   baking soda in a small bowl.  In large bowl beat margarine and sugar until   
   fluffy.  Add egg and vanilla beating well.  Add dry ingredients to egg mixture   
   beating thoroughly.  Shape dough into 1 inch balls and flatten slightly on   
   ungreased cookie sheet.  Push down centre of each cookie with thumb.  Place a   
   cherry into indent.  Place chocolate chips and condensed milk in saucepan over   
   medium heat. Stir until chips melt.  Add 4 tsp of cherry juice.  Spread a   
   teaspoon of icing onto each cookie.  Bake in 350 degree oven for about 10   
   minutes   
   --   
      
   Here are two from Betty H:   
      
   AUNT DEECÇÖS FRUIT COOKIES   
      
   1 Cup Shortening   
   2 Cups Brown Sugar   
   2 Eggs   
   1/2 Cup Buttermilk   
   3 1.2 Cups Flour   
   1 teaspoon Soda   
   1 teaspoon Salt   
   1 1/2 Cups or more Pecans,chopped   
   2 Cups or more Candied Fruits   
   2 Cups or more Dates, chopped   
      
   Mix shortening, sugar, eggs, buttermilk.   
      
   Sift together the flour, soda, salt.  Add to first mixture and mix in the   
   pecans, fruit, and dates.   
      
   Chill at least one hour and drop by rounded teaspoonful on a lightly greased   
   baking sheet, 2CÇØ a part.  Place a pecan half on each cookie, if desired.   
      
   Bake at 400 degrees for 8 CÇô 10 minutes or until set (when touched with   
   finger, almost no imprint remains)   
      
   Yield: 6 dozen cookies   
   --   
      
   The bakery at Mississippi State University has a delicious cookie available in   
   its bakery on campus.  The recipe for these cookies is as follows:   
      
   MSU TURKISH MACROONS   
      
   Ingredients for 50 Dozen:   
      
   4 Lbs.  Dates, Chopped   
   4 Lbs.  Egg Whites   
   4 Lbs.  Ground Pecans   
   6Lbs.   Macaroon-style Coconut   
   16 Lbs. Powdered Sugar   
   1 tsp.  Salt   
   3Tbs.   Vanilla   
      
   Ingredients for 6 Dozen:   
      
   1 10 Ounce Can     Dates (Chopped)   
   1 Cup Egg Whites   
   2 Cups Pecans   
   1-10 Ounce Can Macaroon-style Coconut (Flaked) 4 Cups Powdered Sugar   
   1/8 tsp.  Salt   
   1 tsp.  Vanilla   
      
   Preheat oven to 350 Degrees.  Spray cookie sheets with cooking spray.   
      
   Beat egg whites until stiff peak stage.   
      
   Pulverize the dates, pecans, coconut in a food processor.   
      
   Fold the dates, pecans, and coconut and the remaining ingredients into the egg   
   whites.   
      
   Drop by teaspoon size on a lightly greased cookie sheet.  Bake until lightly   
   brown   
   --   
      
   As with collectibles, people also have very strong feelings about foods from   
   their past.  Sometimes these special recipes get lost. This section is to help   
   people who are looking for lost recipes from their past.  If you submit a   
   request, please include the geographical region where you tasted the recipe.    
   If you have a vintage recipe request send it to recipes@tias.com and we might   
   just publish it here.   
      
   TIAS.com merchants have well over 4,000 cookbooks for sale! You can   
   see them here: http://www.tias.com/books/cooking/   
      
   Be sure to check out our vintage kitchen collectibles section online at:   
   http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html   
      
   Email recipes@tias.com if you have a vintage recipe you'd like to share or if   
   you're looking for a recipe!   
   -----------------   
   --------------------------   
      
   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)