)R ODD OCCASIONS NOVELTY GINGER SNAPS 2 cups pastry flour 14 cup granulated sugar 1% teaspn. ginger 2 teaspns. grated lemon 2 teaspns. nutmeg rin 4 teaspns. 2 tablespns. shortening Magic Baking Powder % cup milk (approxi- % teaspn. salt mately) Recipe makes approximately 25 biscuits 2 inches in diameter. Mix dry ingredients with sugar and lemon rind. Cut in shortening and mix in milk until a soft dough is formed. Knead lightly on floured board, pat to %4 inch thickness, cut with a cookie cutter. Bake on buttered cookie sheet at 375° F. for 15-20 minutes. NUT BARS 134 cups pastry flour 1% cup brown sugar 1 teaspn. 6 tablespns. butter Magic Baking Powder 1 egg, well beaten 1% teaspn. salt *l4 cup light molasses 1%4 cup granulated white 44 cup chopped filberts sugar 14 cup chopped dates *—If dark molasses is used, blend together, %4 cup corn syrup and 4 cup dark molasses. Recipe makes about 40 bars—1i inch thick, 1 inch wide, 144 inches long. Cream butter and sugar. Add molasses and egg, beat well. Add sifted dry ingredients, com- bine well, then add nuts and dates. Bake at 350° F. in well greased pan for 30-35 minutes. Allow to cool after baking—then cut into suitable bars. CHOCOLATE CHARMS 21% cups flour 1 cup butter 3 teaspns. Magic Baking Powder 1 teaspn. salt %4 cup granulated white sugar 34 cup brown sugar 2 eggs 1% teaspns. milk 7 oz. sweetened chocolate 1 cup chopped nuts 1 teaspn. vanilla Recipe makes 100 cookies. Cream together butter and sugar and add 2 eggs, beaten whole, 144 teaspns. milk. Add sifted dry ingredients, then chopped nuts, flavouring and the chocolate, cut in pieces the size of a pea. Drop by half teaspns. onto well greased cookie sheet. Bake 10 minutes at 375° F. CHOCOLATE COOKIES The above recipe may be used for smooth chocolate cookies by melting the chocolate and adding it after the milk. APRICOT TEA MUFFINS 12 apricot halves, 1 egg, well beaten i 24 cup milk 2 cups all-purpose flour 3144 teaspns. Magic Baking Powder 4 teaspn. salt draine % cup brown sugar 1 tablespn. butter 1% cup butter 1% cup white sugar Put one apricot in each oiled muffin pan, hol- low side up. Cover each with a teaspn. of brown sugar. Dot with butter. Cream butter and sugar well. Add beaten egg and combine. Add milk and stir in sifted dry ingredients. Drop by spoonfuls on apricots. Bake at 425° F. for 20 minutes. Serve hot. Yield—12 muffins. Should be a _ rough- Pineapple, cut in pieces may be Note—Don’t overheat. looking mixture. used. SUNBEAMS 2 egg whites, siffly beaten 1 cup granulated sugar 4% teaspn. Magic Baking Powder 1 cup cocoanut 1 cup walnuts 14 lb. dates, chopped fine To the stiffly beaten egg whites, fold in sugar and baking powder, which have been sifted to- gether, then in separate bowl, mix cocoanut, nuts and dates. Combine with first mixture and roll in Rice Krispies. Bake at 375° F. for 10 to 12 minutes or until golden brown. Recipe makes 90 cookies. ROLLED CHOCOLATE WAFERS 1%, cup butter or short- 2 teaspns. ening Magic Baking Powder 1 cup granulated sugar 24 teaspn. salt 1 egg 4% cup cream or undi- 2 ozs. unsweetened chocolate, melted 2% cups sifted flour luted evaporated milk. 1 teaspn. vanilla Cream buiter and sugar; add beaten egg. Mix in melted cnocolate. Sift dry ingredients to- gether and add to sugar mixture alternately with cream. Stir in vanilla, as mixture thickens. Use sufficient of the dry mixture, with additional flour if required, to make a dough which may be handled on a very lightly floured board or canvas. (To keep the surface free of flour, it is preferable to roll between sheets of waxed paper, rather than on baking board or canvas.) Chill dough slightly, roll to desired thickness and shape with floured fancy cutters. Place on greased pan, sprinkle with slivers of blanched Brazils and bake in a moderate oven, 350° F. SOUR CREAM COOKIES 1 cup brown sugar % cup shortening 1 egg ¥% cup sour cream 2 cups flour 1 teaspn. cinnamon 1% teaspn. nutmeg 14 teaspn. Magic Soda % teaspn. salt 2 teaspns. Magic Baking Powder 1% cup chopped nuts 12 cup raisins Cream shortening, add sugar and blend well. Add egg; beat well. Mix and sift dry ingredients and add to mixture alternately with sour cream. Add floured nuts and raisins. Drop from teaspoon en an oiled baking sheet. Bake at 425° F. ap- proximately 12 to 15 minutes. Makes 5 dozen. ICED LEMON DRINK 3% teaspns. Gillett’s Cream of Tartar Juice of 8 lemons 2 quarts of water 1 cup sugar Add Cool and serve. Boil the sugar and water for 10 minutes. lemon juice and cream of tartar. Yield—6 pints. MOCHA 14% cups strong Chase & Sanborn Coffee 2 tablespns. cocoa 5 tablespns. sugar 14 teaspn. salt 44 cup water 14% cups evaporated milk Recipe makes six servings. Combine cocoa, sugar and milk, add water and stir until smooth. Cook slowly over low flame two or three minutes. Add boiling water, milk and coffee. Reheat. If desired beat before serving. Serve while hot. Write for Free Pamphlet “Magic Baking Soda” (Bicarbonate).