2 cups Shortening
2 1/4 cups Brown sugar
1 quart Molasses
8 cups Flour
1 Tablespoon Cloves
1 Tablespoon Cinnamon
1 teaspoon Ginger
1/2 teaspoon Baking soda *dissolved in 1 teaspoon Vinegar

Use a mixture of butter and lard for the shortening. Sift the flour and spices together. Add sugar and mix well. Work in the shortening with the finger tips or with a pastry blender. Add baking soda and molasses and mix thoroughly. Chill. Roll very thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 10 minutes.

1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup. flour
1 1/2 cups grated almonds (blanched)
1 tsp. vanilla

Icing:
2 cups sifted confectioner' s sugar
1 tsp. vanilla
2 1/2 T. water

Cream together butter and sugar until fluffy and light. Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly. Place dough in bowl. Cover and chill thoroughly. When dough is well chilled; or next day, roll out dough to 1/8" thickness and cut with moon/crescent cookie cutter. Place 1/2" apart on ungreased baking sheet. Bake in preheated 375 degree oven for 8 to 10 minutes.
Icing:
While cookies bake, combine confectioner' s sugar, vanilla and water. Spread over tops of cookies while still warm, but not too hot as icing will melt. Thin with additional drops of water if glaze is too thick.
Allow cookies to cool. Yield: 10 dozen cookies.

2 thick slices of lemon
2 thick slices of orange
2 slices of peeled fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 pounds boneless loin of venison, at room temperature
2 Tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoons freshly ground pepper
3/4 teaspoon finely chopped juniper berries
2 cups dry red wine
2 cups beef or venison stock
2 Tablespoons cold butter, cut into pieces
Fresh thyme sprigs, for garnish

In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes.
Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time.
Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135 degrees F on a meat thermometer) , 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving.
Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth.
In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 minutes. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat.
Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter.
Slice the venison thinly (stir any juices into the sauce) and serve with the sauce, reheated if necessary.

1 Orange
1 4lb.Roasting Chicken
1/2 teaspoon Pepper
1 pound Sweet Potatoes
1 Tablespoon Olive Oil
1 cup Chicken Broth
1 cup Whole berry Cranberry Sauce
2 Tablespoons White Wine Vinegar

Preheat oven to 375%.Grate rind from orange(don't include the bitter white part).Rinse chicken & pat dry.Sprinkle with salt,pepper & 1/2 the grated orange rind.Place,breast side up,on a rack in large roasting pan.Roast for 30 minutes.Meanwhile pare & cut the sweet potatoes into 1 inch slices,then toss with Olive oil.Place in single layer in the bottom of roasting pan.Continue roasting 1 hour & 45 minutes,turning potatoes occasionally & basting chicken & potatoes frequently,until the chicken juices run clear when the thickest part of the thigh is pierced with fork & leg moves freely. During the last 1/2 hour of roasting,combine Chicken broth,cranberry sauce & vinegar in a small saucepan.Bring to boiling over med.heat;boil 20 min. or until reduced to 1 1/2 cups.Peel white pith from orange,seed flesh & chop.Stir remaining rind & chopped orange into saucepan;simmer 5 min. Let Chicken rest for 20 minutes before carving.Cut chicken in half lengthwise down the middle.Spoon Cranberry Sauce mixture over chicken & serve with Sweet Potatoes.

6 sweet potatoes
1 cup cranberry sauce
3/4 cup fresh orange juice
1/2 cup brown sugar
3/4 teaspoon orange rind
3/4 teaspoon cinnamon
1 1/2 tablespoons butter
1 cup cranberries
1/4 teaspoon nutmeg

Boil sweet potatoes in their skins until barely tender. Peel, slice thickly, and arrange in a buttered baking dish. In saucepan mix remaining ingredients. Simmer, uncovered, for five minutes. Pour over sweet potatoes and bake uncovered at 350 degrees for 20 minutes or until glazed and hot.

2 Butternut Squash, halved with seeds remove
Margarine or Butter
Salt
1/2 Cup Brown Sugar, firmly packed
1/2 Cup Honey
1/2 teaspoon Ground Ginger
1 teaspoon Pumpkin Pie Spice
4 Tablespoons Butter or Margarine, melted

Preheat oven to 400 degrees F. Place squash cut-side down on greased shallow baking pan. Bake uncovered about 45 minutes or until fork tender. Wipe cut surface with a little butter and sprinkle with salt. Return to bake cut-side up about 10 minutes longer or until browned and soft. Reduce oven temperature to 325 degrees. Scrape out the squash into a mixing bowl. Add sugar, honey, ginger, pumpkin pie spice and butter. Beat with electric mixer at medium speed until smooth. Put in buttered casserole. Return to oven, covered, for 30 minutes.

2 cups Flour
4 teaspoons Baking powder
1 teaspoon Salt
4 Tablespoons Shortening
1 cup Milk
6 each Apple
Sugar
1 teaspoon Cinnamon

Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40 minutes).

1 large Onion, chopped (1 cup)
1 Tablespoon Vegetable oil
1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups)
1 small Acorn Squash, seeded and cubed
13 3/4 ounces Chicken Broth
4 Tablespoons Milk
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1/4 cup Sour Cream
2 Tablespoons Sliced Almonds; toasted
Ground Nutmeg

Sauté onion in oil in large saucepan over med. heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender, about 25 min. Cool slightly.
Working in small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to the saucepan. Stir in the milk to desired consistency. Season with salt and pepper. Heat over low heat. Remove to heated bowls.

Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.

1 Dozen apples; baked
1 cup Water
4 cups Sugar
1 Tablespoon Freshly grated nutmeg
2 teaspoons Ground ginger
1/2 teaspoon Ground mace
6 Whole cloves
6 Allspice berries
1 Stick cinnamon
1 Dozen eggs, separated
4 Bottles sherry or Madeira wine
2 cups Brandy

Ancient England gave us the custom of "wassailing" . It is based on the tradition of friends gathering in a circle, whereupon the host drinks to the health of all present. He sips from a glass of hot punch or spiced ale, then passes the glass. A special bowl was used as the vessel. As each friend raises the vessel, before sipping he or she proclaims the Saxon toast "Wass hael!" meaning "be whole" or "be well." Although many versions exist, this one contains the symbolic ingredients: apples, representing fertility and health; spices, signifying riches and variety; eggs, a symbol of life and rebirth; as well as wine and brandy.
The beverage is served hot, so plan on a heatproof punchbowl. This makes enough for a crowd. Just how large a crowd depends on your group's taste for rich, spicy wine drinks. Figure on at least 16-18 servings.
Cook's notes: This also can be made with a combination of beer and wine, preferably sherry, with roughly 4 parts beer to one part sherry. The resulting flavor is authentic to the Colonial period, but far less familiar to contemporary palates.

Prepare the punch: Combine water, sugar, and spices in a large stainless steel, enamel or glass saucepan.
Bring to a boil over medium-high heat, and boil for 5 minutes.
Meanwhile, beat the egg whites until stiff but not dry. In a separate bowl, beat the egg yolks until light in color. In separate pans, bring the wine (and beer, if used) and the brandy almost to the boiling point.
Fold the whites into the yolks, using a large heatproof bowl. Strain the sugar and spice mixture into the eggs, combining quickly. Incorporate the hot wine with the spice and egg mixture, beginning slowly and stirring briskly with each addition. Toward the end of this process, add the brandy. Now, just before serving and while the mixture is still foaming, add the baked apples.

Presentation: Serve in heatproof cups or punch glasses. Guests are welcome to take part or all of an apple.