When you are using plastic cookie cut-
ters, dip them in warm salad oil. You will
get more perfect figures and the dough
won't stick to them.

Mrs. JOHN BarTH,
Carlyle, Sask.

Vary the color and flavor of icings made
with icing sugar by adding a bit of jelly
or peanut butter.

Mrs. J. NEwTon,
Nipawin, Sask.

If you add a tablespoon of cornstarch
to two cups of icing sugar, it helps make
the sugar go further and takes away the
very sweet flavor. Try adding a pinch of
salt too.

Mrs. ArTHUR MASsoNn,
Oatfield,. Man.

When baking apples, always peel a
three-quarter inch band from around the
middle of the apples. This prevents them
from cracking open.

Mrs. R. B. Mu vay,
Carlyle, Sask.

Place cards that can be eaten at the
end of a meal are a treat. Cut your cookie
dough into any desired shape, bake care-
fully, and when cool, mark the names
across the cookies with icing. Then put
each cookie on a small lace doily.

Mrs. Ipa Evans,
Lightwoods, Sask.

Steamed apples make a quick dessert.
Core the apples and fill the centres with
sugar. Put them in a saucepan with hot
water about an inch deep in the pan.
Cover and cook slowly, turning the apples
once. This steams them and preserves the
red color. This dessert can be served with
whipped cream and is ready in 15 or 20
minutes.

Mrs. Ivy Topp,
Medicine Hat, Alta.

Lay a slice of white bread against the
cut side of Christmas cake. This will help
keep the cut edge moist.

Mrs. R. G. Fox,
Wakopa, Man.

If you want that real old mahogany look
in your next chocolate cake, add a few
drops of red food coloring to the batter.

Mrs. GEorGcE Fast,
Botssevain, Man.

Store your fruit cake this way. Put the
lid upside down and place the fruit cake
on the lid. Then cover the cake with the
bottom part of the cake container. Leave
it this way on your shelf. You will always
know which tin the cake is in, and you
can cut the cake on the lid, which serves
as a Cutting board.

Mrs. G. McDona_p,
St. Vital, Man.

Roll a bit of grated cheese into the crust
of your next apple pie and see how good
it is!

Mrs. JANET HUMPHREYS,
Winnipeg, Man. bs

Instead of cooking raisins in with your
rice pudding, try this sauce. Take one-half
cup washed puffed raisins, chopped, boil
a few minutes in 112 cups of water. Blend
three teaspoons of cornstarch and one-half
cup of water, add two tablespoons of
Margene and a teaspoon of vanilla. Put
these last ingredients in with the boiled
raisins and pour over the rice pudding.

Mrs. A. Dickson,
Winnipeg, Man.

For better tasting apple pies, blend grated cheese in the dough. Maple Leaf Old Canadian
Cheddar wedges give a lovely mellow flavour.

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