YUM YUM COOKIES (Continued)

lc. honey, warmed 1 tsp. cinnamon

1 egg ] tsp. ginger

1/2 c. water 1/4 tsp. nutmeg

2 tsp. soda add flour for a soft dough
Filling:

1/2 c. dates 2 Tbsp. honey

3/4 c. raisins or dates 4-8 Tbsp. water

Cook to thick jam.

Cream sugar and shortening. Add warmed honey, blend.
Add well beaten egg. Add water alternately with sifted dry in-
gredients. Roll out on floured board and cut in rounds. On each
round place generous teaspoon of cooked filling. Cover with
another round. Pinch edges together. Bake 15 minutes in moder-

ate oven.
Mrs. Elizabeth Hamilton
BOSTON COOKIES

1/2 c. Northern Dairies 1/2 tsp. salt

butter 1 tsp. cinnamon
1 1/2 c. white sugar 1 c. chopped nuts
3 eggs 1/2 c. currants
1 tsp. soda 1/2 c. raisins, seeded and

chopped

Cream butter and sugar. Gradually add well beateneggs;
then add half of flour sifted with soda, salt and cinnamon. Mix
fruits and nuts with remainder of flour and add to first mixture.
Drop by spoonfuls an inch apart on a well greased baking sheet
and bake in moderate oven.
Mrs. Elizabeth Hamilton

OLD FASHIONED OATMEAL COOKIES

3c. oatmeal 1c. hot water
1c. Northern Dairies 3/4 c. sugar

butter Ll die; “fleur
1 tsp. salt 1 tsp. soda

Put soda and butter in hot water and pour over oatmeal,
then mix in other ingredients and cool if necessary. Roll thin
and cut in desired shape. Bake 10 minutes in 350 degree oven.

Hazel Bonnett

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-36- Prince George, B. C.