GINGER COOKIES

114 cups flour 8 tablespoons butter
2 teaspoons baking powder 2-3 cup brown sugar
34, teaspoon ground nutmeg (packed)
14 teaspoon salt 1 egg yolk

Mix in ordinary way. Then with floured hands form into balls
size of small walnuts and press with a fork (slightly).
Bake in hot oven for about 7 minutes.
—Mrs. Wm. Yawney, Rossland, B.C.

JAM JAMS
2 eggs 6 tablespoons syrup
1 cup brown sugar 2 teaspoons soda (small)
1 cup shortening 1 teaspoon lemon juice

Flour to roll. Roll thin and bake. While warm put together
with jam or dates.

—Mrs. A. Martin.
BUTTER SCOTCH COOKIES
1 cup butter 1 teaspoon soda
2 cups brown sugar 14 teaspoon baking powder
2 eggs, unbeaten 1 teaspoon vanilla
314 cups flour Salt

Sift soda, salt, and baking powder with flour. Mix in order
given. Let stand overnight. Roll, cut thin. Bake in moderately

hot oven.
—Mrs, W. E. Runyan.
GRAHAM FLOUR COOKIES
1 cup white sugar 1 teaspoon soda
1 cup brown sugar 1 teaspoon, salt
1 cup lard 1 teaspoon ground nutmeg

1 cup sour milk
Graham flour to roll.

—Mrs. McIndoe
BOSTON DATE BARS
1 Ib dates 14 cup flour
1 cup walnuts 1 cup sugar
1-8 teaspoon salt 14 teaspoon baking’ powder
2 beaten eggs — 14, cup melted butter

Pit and quarter dates; cut nuts; mix diry ingredients; add
dates, nuts, beaten eggs and butter.
Spread % inch thick in shallow pan and bake 35 minutes,
When cool cut in bars and roll in powdered sugar.
—Mabel Snaith

28