58 EDITH ADAMS’ 12TH ANNUAL PRIZE COOK BOOK sia we BEFORE-THE-SUN COOKIES cup raisins Cold coffee ‘4 cup sugar % cup butter and shortening 1 egg 1 teaspoon cinnamon % teaspoon cloves 1% cups flour 1 teaspoon soda Boil raisins slowly with a little water for 15 minutes. Drain. Save water and add cold coffee to make % cup of liquid in all. Cream together sugar and shortening, add egg, flour, salt and spices. Add soda dis- solved in raisin water.and coffee. Beat well. Bake as drop cookies or in paper cups in a quick oven of 400 degrees F. Makes 314 dozen cookies. NUT OAT COOKIES 14 teaspoon salt 3 teaspoon butter 1 cup sugar 2 eggs 2% cups rolled oats 2% teaspoons baking powder 1 teaspoon flavoring - Chopped nuts or shredded coconut Cream the butter and half the sugar. Beat egg yolks and add remaining sugar and combine with the first mixture. Add the flavoring and fold in the stiffly-beaten egg whites. Add rolled oats mixed with the baking powder and salt, and the nut meats or coconut. Drop from a teaspoon on a greased baking sheet and bake in a moderate oven until nicely browned. PERFECT RAISIN DROPS 2 cups raisins, 1 cup water. Boil briskly together for 5 minutes. Then stir in 1 teaspoon soda and let stand while mixing up cookies. 134 cups brown sugar cup shortening eggs, well-beaten cups plus 3 tablespoons sifted all- purpose flour teaspoon salt teaspoon cinnamon cup chopped nuts teaspoon vanilla teaspoon baking powder 1% teaspoon nutmeg Cream the shortening and sugar well together, then add the well-beaten eggs and mix. Sift the dry ingredients together and add part, mixing well. Add cooked raisins, nuts and vanilla and then the balance of the dry ingredients. Drop from a teaspoon onto a greased cookie sheet and bake in a moderate oven, 350 degrees F. for about 15 to 20 minutes. Yield 6 dozen cookies. Ne pom ped ph fem A Ged Cap mt ROLLED PECAN WAFERS '4 cup shortening 1 cup brown sugar 2 eggs 4 tablespoons flour 14 cup chopped pecans Y% teaspoon salt % teaspoon maple flavoring Cream shortening and sugar together. Beat in eggs, one at a time. Stir in flour and mix well. Add nuts, salt and flavor- ing. Drop by teaspoonsful on greased cookie sheet, about 5 inches apart. Spread out very thin with back of spoon. Bake in slow oven, 300 degrees F. from 10 to 12 minutes. Remove with a spatula or broad bladed knife and roll while hot over the round handle of a wooden spoon. If the cookies get too cool to roll, reheat in the oven. (If too much difficulty is met in rolling them, they may be served as wafers.) Recipe makes about 36 rolls. Mrs. A. D. Watts, Kamloops, B. C. PINEAPPLE DREAM DROPS : cup shortening cup brown sugar i egg Vanilla 1%4 cup drained, crushed pineapple 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda Y% teaspoon salt 14 cup raisins Cream shortening with brown sugar, add egg, vanilla and drained, crushed pine- apple. Sift together flour, baking powder, soda and salt. Combine the two mixtures, then add the raisins. Drop from tip of teaspoon onto oiled cookie sheet, leaving some spreading space. Bake 10 to 12 min- utes at 375 degrees F. Makes 3 dozen. Miss Joyce A. Probert, Box A, Agassiz. SUGARLESS COOKIES 1%4 cups all-purpose flour 14 teaspoon soda 14 teaspoon salt 14 teaspoon cinnamon Y% teaspoon nutmeg 14 cup honey % cup melted shortening 1 egg, well-beaten Y% cup raisins % cup chopped nut meats Combine the egg, honey, melted shorten- ing, raisins and nut meats, beating well. Sift flour, measure. Add spices, salt. Sift into honey mixture, mixing well. Drop by teaspoonfuls onto well-greased cookie sheet. Bake in a moderate oven (375 degrees F.) from 12 to 15 minutes.’