"For variety, try substituting crushed pineapple instead of the banana",

ROLLED OAT MACAROONS

Yield: 5 dozen Time: 12 mins. Temp: 375°
1/2 cup white sugar 1 banana, mashed

1/2 cup brown sugar 1 1/3 cups flour

1/2 cup melted shortening 1/2 tsp. soda

1 egg, well beaten pinch of salt

1/2 tsp. vanilla 2 cups rolled oats

1/2 cup shredded coconut

Cream shortening and sugar, add egg and vanilla, Sift flour, soda and salt;
add rolled oats and coconut, Add alternately with banana to tHe shortening
and sugar. Drop by teaspoonfuls on cookie sheet. Press with a fork and bake,
From: Mrs. Geo. W, Braithwaite, Box 1822, Vermilion.

i i er i i

PEANUT BUTTER ORANGE COOKIES

Yield: 6-7 dozen Time: 10 mins, Temp: 350°
2 cups sifted all purpose flour 1 tbsp. grated orange rind

3/4 tsp. baking soda 1/2 cup granulated sugar

1/2 tsp. baking powder 1/2 cup brown sugar, packed

1/4 tsp. salt 1 egg

1/2 cup peanut butter 1/4 cup orange juice

1/2 cup shortening

Sift together the first four ingredients, Cream the peanut butter, shortening
and grated orange rind, gradually cream in the two sugars. Add the egg
and beat well, Add the sifted dry ingredients alternately with the orange
juice. Chill dough thoroughly in covered bowl. Shape into small balls
the size of walnuts, place 2 inches apart on lightly greased cookie sheets.
With floured fork, flatten balls into rounds, forming cross-cross pattern.
Bake until lightly browned,

From: Mrs. Grace M, Harnady, Donalda,

* KF K K KK KK K KK K K K K

DUTCH SHORTBREAD

Yield: 2 dozen Time: 10 mins, Temp: 350°
1/2 cup butter or shortening 3/4 cup flour
1/4 cup brown sugar 1/8 tsp. salt

Cream butter, add sugar and cream well. Add flour sifted together with
the salt. Roll in small balls the size of walnuts or place teaspoonfuls of
dough on lightly greased cookie sheet. Press flat with a fork dipped in
cold water. Bake until a delicate brown,

From: Mrs, A. B. G. H. Lanninga, Box 821, Grande Prairie.

* KF K K K K K KK K K K K K

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