COOKIES 39

Xx _ MACAROONS (Miss W. Doherty). Beat a whole egg wth fork or beater

until it is light and fluffy. Add 1-2 cupful of sugar and 2-3 tablespons of melted
butter. Add 2-3 cupful rolled oats, 1-8 cupful shredded cocoanut, a little salt,
flavor with 1-4 teaspoonful vanilla. Drop from teaspoon on buttered pan, Bake.
in a very slow oven 20: minutes. Good. Se:

GINGER COOKIES (Mrs. R. H. Duke). 2 cups molasses, 1,1-2 cups sugar,
do eggs, 1 teaspoon soda, 3 teaspoons ginger. Enough flour to make fairly stiff
dough. Set over night. !

OATMEAL DATE COOKIES (Mrs. Doherty). 1-2: cupful sugar, 1-2 cupful
butter, 1-2 cupful milk, 1-2 teaspoon soda, pinch of salt, 1,142 cup flour. Stir in
fine granulated oatmeal to make a stiff dough, roll thin and put in following

date filling between two layers of dough: 1 package dates seeds, cook with —
little milki and sugar to form a paste, cut in small cookies and cook to a light

brown. -

GINGER SNAPS (Mrs. Healey). 3-4 cup lard, 1 cup sugar, 1 cup molasses, —
1-2 cup water, 1 teaspoon ginger, 1 heaping teaspoon soda, 4 cups flour, 1-2 tea-
spoon salt. These do not need to be rolled, Mold about a teaspoonful of the

dough in the hand. Drop in pan and cook.
MOLASSES OATMEAL -COOKIES. 3 cups rolled oats, 3 cups flour, 3-4 cups

brown sugar, 1 large cup Crisco. Mix like pie crust, add enough molasses to

moisten. Flavor with vanilla and roll very thin.

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ROYAL COFFEE CAKES. 2 cups flour, 4 tablespoons ‘butter, salt, 3 tea-
spoons baking powder, 2 eggs, 4 tablespoons sugar, 3-8 cup milk. (Mix together

the dry ingredients, add butter, then egg and milk combined. (Roll fairly thick—

cut in long strips—butter slightly the outside and twist two pieces together. Cut
in two and a half inch lengths. Bake in hot oven 15 minutes. While hot, brush
the top of cakes with 1-2 cup icing sugar wet with boiling water.

ALMOND DROPS. 1 cup flour (large), 8 tablespoons sugar, 1 egg, a little
milk, 1-4 lb. butter (scant), 3 oz. ground almonds, 1 dozen whole almonds, 1 tea-
spoon baking powder, almond essence. Cream butter and sugar, add beaten egg
gradually. Mix bak powder and flour and add gradually. Add a little milk,
if necessary. Add. ind almonds last. Blanche the whole almonds and chop
them. Drop on bi ered pan and bake from 1 Oto 15 minutes.

ALMOND BARS. 1 lb. almonds, ground fine, 1-2 lb. pulverized sugar, whites

two eggs, well beaten. Mix sugar and eggs till smooth. Take out 3 teaspoonsful
and flavor with vanilla. Then add ground nuts to the remainder. Put this on
board and roll about half an inch thick, then cut in strips and put in pan. Spread_
the 3 teaspoonsful of vanilla flavored mixture on top of bars and bake a few
minutes or until delicately browned.

FLUFFY RUFFLES. 1-2 cup butter, 1-2 teaspoon salt, 1 cup flour. Rub
well together. Add enough water to make it hold and roll out. Fold and set

away for small rounds with biscuit cutter. Bake a light brown. Put two together,

when cooked, with chocolate frosting. Frost the top and add half a shelled
walnut.

FOR AFTERNOON TEA. Butter very thinly any kind of unsweetened
crackers. Put a marshmallow in the centre of each with a dab of butter on top
of each marshmallow. Place in oven just long enough to melt and spread marsh-
mallow and faintly brown on top..

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MARGUERITES. 1-2 lb. brown sugar, 1-2 lb. walnuts, chopped, 2 eggs, 2

tablespoons flour, 1 teaspoon bak'ng powder, flavor with vanilla, Butter a pan
and spread mixtures on it. Bake 20 minutes in a slow oven. Let get a little
cool, then cut in any desired shape.

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