requires some working with the
fingers or the electric beater to in-
corporate all the flour. Add the al-
monds cut in strips and sprinkled with
the 4% cup flour. Roll in a long roll
about 3 inches in diameter, wrap in
waxen or parchment paper and chill.
Slice off and bake on a greased baking
sheet in a 400 F. oven. Makes six
dozen.

—Mrs. J. G. Thorgeirson.

PEANUT BUTTER COOKIES.

cup shortening.

cup white sugar.

cup brown sugar.

eggs.

cups flour.

14% teaspoons soda.

1% teaspoon salt.

1 teaspoon vanilla.

1 cup peanut butter.
Method:—Cream_ shortening, add

sugar and cream well. Add eggs well

beaten, vanilla, flour sifted with salt

and soda, and lastly peanut butter.

Mix well and knead. Roll into balls

and press with fork. Bake in oven at

400°. — About 12 dozens cookies.

—Mrs. Paul Johnston.

wh eS Re

COCOANUT DIPS.
1 cup chopped dates.
1 cup chopped walnuts.
%4 cup brown sugar.
% cup cocoanut.
144 teaspoons flour.
1 tablespoon melted butter.
2 eggs.

Method :—Mix in order given. Roll
small pieces in cocoanut and place on
greased pan. Bake about 15 minutes,
300-375 F.

—Mrs. G. H. Nicholson.

COCOANUT MACAROONS.

1% cup sweetened condensed milk.
2 cups shredded cocoanut.

Method — Mix sweetened condens-
ed milk and _ shredded cocoanut
together, add vanilla if desired.
Drop by spoonful on_ buttered bak-
ing sheet about 1 inch apart. Bake
about 10 minutes in moderate oven,
350 F., or until a delicate brown. Re-

41

move from pan at once. — Makes 24.
Use o~ sweetened condensed milk.

—Mrs. C. Carswell.
MACAROONS.

2 egg whites.
1 cup sugar.
1 cup cocoanut.
1 cup cornflakes.

Method :—Beat egg whites. until
stiff, add sugar and beat well. Add
cocoanut and cornflakes. Drop by

teaspoonful on cookie sheet and bake
in moderate oven for 15 minutes.
—Mrs. J. Magnusson.

CORNFLAKE MACAROONS.

2 cups cornflakes, crumbled.
4 cup granulated sugar.

1 cup cocoanut.

1 egg.

1 teaspoon vanilla.

Method :—Combine ingredients and
drop by spoonfuls on greased pan.
Bake 15 minutes in slow oven, 300 F.

—Herdis Eyjolfson.

MACAROONS.

2 egg whites, beaten stiff.
1% cups fruit sugar.

1 cup dates.

1 cup cherries.

Y% cup blanched almwnds.

Method :—Mix in order given, beat
egg whites stiff, then fold in the fruit
sugar (do not beat). Add dates, cher-
ries which have been cut, and al-
monds. Bake in a very slow oven for
20 minutes.

—Mrs. Arni Eggertson,
Wynyard, Sask.

DROP COOKIES WITH JELLY
CENTRES.
Y% |b. butter.
cup sugar.
1 egg.
1 teaspoon vanilla.
1 teaspoon baking powder.
34 cup corn starch.
%4 cup flour.

Method—Take 1 teaspoon dough,
roll with palm of hand put in pan,
press hole in centres, and fill with
jelly before baking. Bake 400 F.H.

—Mrs. Jonina Johannesson.