buttered paper, 1'' apart, to a delicate brown, in ¥!
quick oven. These resemble macaroons. Yield: 70 cakes.

Mrs. G. Dempster

GINGER CRINKLES

2/3 c. cooking oil

+S. suger

1 egg

4 tbsp. molasses

2c. all-purpose
flour

tsp. baking soda
tsp. salt

tsp. cinnamon
tsp. ginger

c. sugar

pr oe Re WW DN

Mix o1l and sugar thoroughly. Add egg; beat well. Stir
in molasses. Add sifted dry ingredients. Drop teaspoon-
fuls into saucer containing the 4% c. of sugar. Form into
balls coated with sugar. Place on ungreased baking sheet
about 3'"' apart. Bake in 350 degree oven for no longer
than 15 minutes, even if they seem under-cooked. Cool

on a wire rack. Cookies will flatten and crinkle when
cooling. A most delicious cookie.

Una Peardon

WHOLE WHEAT OR RYE MUFFINS

lc. brown sugar 1 c. white flour

3 tbsp. shortening 1 c. whole wheat

% tsp. salt or rye flour

1 egg 1 tsp. baking soda
ls. sour milk Raisins, if desired

(buttermilk powder
may be used)

Cream the sugar, shortening and egg together. Add sifted
dry ingredients, alternately with the sour milk, Fill
greased muffin tins 2/3 full and bake in a 400-425 degree

(continued )

24-Abbotsford, B. C.

, i j q