COOK BOOK 41 Cocoanut Delights 1%4 c. cocoanut, 1% c. butter, 1% c. brown sugar, 2 eggs, 1 tsp. soda, 3c. flour, 1 tsp. cream of tartar, vanilla. Drop from spoon and press with a fork. —Mrs. Grant. Lemon Crumbles lc. sugar, 34 c. butter, 1c. flour, 1 c. cocoanut, 18 salted soda biscuits. Roll biscuits fine, add other ingredients, put half of the crumb mixture in bottom of baking pan then put the following filling between the layers: 1 c. sugar, rind and juice of 1 lemon, | egg, 2 tbsps. cornstarch, 1 c. water, 1 tbsp. butter, cook in top of double boiler till thick, cool and spread between layers. Mrs. J. H. Bisson. Swedish Pastry Cream 4c. br. sugar, 4c. butter, add 1 egg, slightly beaten, 1 c. flour. Roll in balls. Beat egg white slightly, dip balls in egg white and roll in crushed nuts. Make dent in centre and bake 5 mins., again make dent with thimble and bake ten mins. Jam or jelly may be put in dent when ready to serve. —Eva Crawford. Walnut Slices % c. butter, 1 c. flour, % tsp. salt, mix all together, press into baking pan and bake for ten or fifteen minutes. Then mix 1% c. br. sugar, 2 eggs, 2 heaping tbsps. flour, 1 c. nuts, %c. cocoanut, 1 tsp. vanilla, 1 tsp. baking powder. Mix all together and pour over other mixture. Bake at 350 degrees for about half an hour. Ice if desired—Ida Manfield. Chocolate Brownies 4c. butter, 1 c. w. sugar, 2 ozs. melted unsweetened chocolate, 2 eggs, % c. flour, % c. chopped walnuts. Add but- ter to choc., mix, stir in sugar, add eggs and flour. Stir to smooth batter, then add nuts. Bake at 350 degrees for about half an hour. When cooked it will appear soft and under- cooked. Mark off in squares while warm. Leave in pan to harden and cool. —Mrs. R. Gray. Prize Shortbread 1 c. unsalted butter, % c. powdered sugar, 1 egg yolk, 4% tsp. salt. Mix above with wooden spoon. Work on floured board, sifting in flour until lumps begin. Divide in two, pat out on ungreased pie plates, pinch edges and prick with fork. Bake in slow oven. Allow to cool on pie plate. —Eva Crawford.