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BANANA BUTTERSCOTCH COOKIES Anne Gemser
l ce sugar 1 1/4 ce rolled oats
3/4 ce. soft margarine 1 (6 oze) pkg. butterscotch
1 egg bits
11/4 c. sifted flour 1 c. finely mashed bananas
3/4 tspe salt 3 1 c. chopped dates
1/2 tspe baking soda 1/2 ce chopped walnuts,
1/2 tspe nutmeg optional

Cream sugar and margarine, beat in egg; add sifted flour,
salt, soda and nutmeg. Add remaining ingredients and blend well.
Drop by heaping teaspoons onto greased cookie sheet. Bake in
preheated oven 10 to 12 minutes at 400°.

CHERRY WINKS Linda DeJong
21/2 c. flour 2 1/2 ce crushed cornflakes
1 tspe baking powder l ce sugar
1/2 tsp. baking soda 2 T. milk
1/2 tspe salt il tspe vanilla
3/4 ce Crisco 1 c. chopped nuts
1/3 ce maraschino cherries, 1 ce dates
chopped 2 eggs

Sift dry ingredients. Blend Crisco and sugar, add eggs,
milk and vanilla. Beat well. Add dry ingredients gradually
and mix well. Add remaining ingredients and drop by spoonfuls
into cornflakes. Toss lightly to coat, forming balls. Place
on greased baking sheet and top with a cherry. Bake at 375° for
12 to 15 minutes.

COCONUT COOKIES Mrse VanEgmond
1 1/2 ce. sugar Dash of salt

2 egg yolks 1/2 ce coconut

1 ce butter 21/2 ce flour

1/2 tsp. baking soda

Cream butter, sugar and egg yolks. Add to this the flour
in which the soda and salt has been mixed. Mix thoroughly and
add coconut. Bake 15 minutes at 350°.

Wit is the salt of conversation not the food.