SCOTCH SHORTBREAD

Y4 lb. butter, firm

134 cups all-purpose flour

14 cup rice flour

4 cup berry sugar
Place butter on board and sift all other
ingredients on top of butter. Knead un-
til all is worked together. Roll, cut and
bake at 350° F.

—MARGARET ANDERSON

SHORTBREAD COOKIES

1 cup butter
1 cup tepid water
2 cups flour
14 cup brown sugar
Cream the butter in the tepid water and
drain. Add flour and sugar. Knead well
together and form into a roll. Chill in
refrigerator for 1 hour. Cut into small
cookies with a sharp knife. Bake in slow
oven (325° F.) about ¥% hour or until
light brown.
—VERA STOREY

MILDEW: Rub well with lemon juice
and salt, expose to strong sunlight; re-
_ peat if necessary.

a

Congratulations,
Kiwassa

Kiwanian

Gil. Young

(72)

SNOWBALLS

1 cup. peanut butter

1 cup icing sugar

2 cup chopped mixed fruits (raisins,
dates, etc.)

14 cup chopped nuts

Make into small balls and dip jin very
thin icing, and roll in cocoanut.

—ALLIE MOIR

ia

”

SOUTHERN MATRIMONIAL
CAKE

14 cup butter
2 tablespoons sugar
1 cup flour

Mix with fingers and spread in pan. Cook
15 minutes at 325° F. Spread following
over first mixture:

2 eggs, beaten slightly
1144 cups brown sugar
2 tablespoons flour
2 teaspoon baking powder
Salt
1 teaspoon vanilla
14 cup cocoanut
12 cup walnuts (cut up)

Bake 30 minutes at 325° F. .
—ELEANOR DALY

TOM THUMBS

Y2 cup butter
4 tablespoons brown sugar
1 egg yolk
1 cup flour, sifted
1 teaspoon baking powder
Little salt

Cream butter and sugar until light, then
add beaten egg yolk and beat well. Mix
in flour and baking powder. Form into
small balls (size of large alley) make in-
dentation in centre with thimble. Bake
at 400° F. about 10 minutes. Take from
oven and make indentation again; then
fill with a little raspberry jam, and top
with the following:

1 egg white beaten stiff

4 tablespoons granulated sugar

14 teaspoon lemon or almond flavoring

14 teaspoon vanilla

14 teaspoon baking powder
Put a little of the meringue on top of
jam and shape up to point in centre.
Bake at 350° F. about 15 minutes or un-
til delicately browned.

—MURIEL BUTCHART