FIG BARS (Continued)

2 c. chopped figs 1/2 c. sugar
1/2 c. water

Wash, drain and chop figs. Add water and sugar and cook
until thick. Figs may be put through food chopper if a smooth
filling is desired.

Dough:
1 c. shortening 3/4 tsp. salt
1 c. brown sugar 1 tsp. vanilla
2 eggs 1/2 tsp. soda
3 c. sifted flour 1 Tbsp. hot water

1 tsp. cream of tartar

Cream together shortening and sugar. Add eggs, one at
a time, and beat until light and fluffy. Sift together, soda, cream
of tartar and salt, and add 1/2 to the creamed mixture. Add van-
illa and soda which was dissolved in hot water. Add remaining
flour.

Chill dough. Roll and cut in 3 inch strips. Place mound
of fig mixture down the centre of the strip and fold dough over
filling from each side.

Cut in 1 1/2 inch lengths and place closed side down on a
lightly greased cookie sheet. Bake in a moderate oven from 12 to
15 minutes. |

Mrs. Irene Goossen

JELLY DROPS

1/2 c. butter 3/4 c. flour

1 egg 1 tsp. baking powder
1/2 c. sugar vanilla
3/4 c. cornstarch pinch of salt

Mix butter and sugar, add egg and vanilla. Sift corn-
starch, flour, and baking powder, add to above mixture. Knead
like shortbread.

Form into balls, the size of walnuts, make a depression
with a thimble in each one and put a bit of jelly init. Place in
a greased pan and bake in a quick oven.

Miss Ida Steel

FUDGE CAKE OR BROWNIES

1/2 c. melted shortening 2 Tbsp. cocoa
(or margarine) vanilla

-42- Steinbach, Man.