ORANGE CUPCAKES (Continued)

mix in orange rind. Combine orange juice and vanilla. Add
flour mixture to creamed mixture a quarter at a time, alter-
nating with three additions of orange juice and combining lightly
after each addition. Two-thirds fill prepared cupcake pans with
batter. Bake at 350 degrees for 25 to 30 minutes.

| Bert Rees

PINEAPPLE PINWHEELS
Sift together:

2c. flour 2 Tbsp. sugar
3 tsp. baking powder I tsp. salt

Cut in 1/3 cup shortening until flaky. Add 2/3 cup
pineapple syrup from can, Mix until dough holds. Turn onto
floured board and knead slightly. Roll into oblong shape about
8x16 inches. Spread with the following mixture:

lc. drained crushed 1/4 tsp. cinnamon
pineapple 2 Tbsp. melted butter
1/2 c. brown sugar, firmly packed

Starting from the long side, roll up as for a jelly roll.
Seal long edge. Cut into 1 inch slices. Place cut side down in
well greased baking dish. Bake in hot oven, 425 degrees, for
25 minutes.
Mrs. Astrid Kadin
UNCOOKED COOKIES

2c. sugar 1/2 c. Palm milk
1/2 c. butter 1 tsp. vanilla

Boil these rapidly for 5 minutes. Add:

3 c. oatmeal 1/2 c. shredded coconut
1/2 c. cocoa 1c. walnuts

Mix and drop from spoon on wax paper. To cool, these
can be placed in refrigerator to cool.
Mrs. C. Dortman
DATE-FILLED OATMEAL COOKIES

1c. butter 2c. oatmeal
2c. brown sugar 1/2 c. milk

-34- Riondel, B.C.