LEMON SQUARES
(Mrs. C. F. Proudfoot, Fenaghvale, Onte)
% Ib. butter
10 soda biscuits (rolled)
1 cup flour
1 teaspoon baking powder
Salt
1 cup cocoanut
1 cup sugar.

Spread % of this mixture in bot-
tom of pan, cover with hot lemon
filling. Spread remainder of dry mix-
ture on top. Sprinkle with cocoa-
nut. Bake in moderate oven until
brown.
Filling

1 lemon

1 cup sugar

2 eggs

Salt

1% cup cold water

2 teaspoons butter.

Mix and cook in double boiler. When
boiling add 2 tablespoons corn starch.
Mixed in % cup cold water. Cook
until thick.

NEITHER COOKIES
(Mrs. W. J. Brown, Readlyn)
2 cups oatmeal

cups brown sugar
cups flour

cup corn flakes
cup salted peanuts
cup lard or butter
eges

teaspoon soda
Salt.

Mix butter, sugar, eggs then dry
ingredients. Add flour last. Drop by
spoon. Bake.

BMH Hed

PIGS IN BLANKETS
(Frances Cowan, Colonsay)
(Miss Beatrice A. Woods, Colonsay)

1 cup brown sugar

2 eggs

2 teaspoons cream of tartar
1 cup butter and lard

3 cups flour

1 teaspoon soda.

Mix butter and lard and sugar to-
gether, then add well beaten eggs.
Sift the soda and cream of tartar
into the flour and mix into batter.
Roll out and cut into rounds the
size of a cup. Put a spoonful of date
filling on one side of each round and
fold over and press edges together.
Bake in quick oven.

FEATHER CUP CAKES
(Mrs. John Hartley, Saskatoon)

1 egg
1 cup sour milk

1 cup sugar

1% cup butter

1 teaspoon vanilla

2 cups bread flour

2 teaspoons baking powder.

Cream butter and sugar. Add egg,
milk. Sift flour and baking powder
together. Add to first mixture.

OAT DROP COOKIES
(Miss C. I. Honnef. Barford)

cup rolled oats

eggs

cup shortening

cups flour

cup sugar
tablespoons milk

cup raisins (chopped)
cup nuts (chopped)
teaspoon baking powder
teaspoon cinnamon
teaspoon nutmeg

14 teaspoon cloves

14 teaspoon salt.

Cream butter and sugar. Add eggs
and milk. Combine with sifted dry
ingredients. Drop with a spoon on
greased pan. Bake in hot oven for
10 minutes.

et ee ee DR DO

CHOCOLATE CHUNKLET CUP
CAKES

(Mrs. Sidney Stewart, Kerrobert, Sask.)
1 cup of sugar
1% cup of oil or melted short-

ening

1 cup flour
11% teaspoons of baking powder
1 teaspoon of vanilla
2 eggs (unbeaten)
14 teaspoon of salt
Milk to fill cup (about %4 cup)
11% squares of chocolate.

Sift together into a bowl the sugar,
flour, baking powder and salt. Cut
or chop the chocolate fine—do not
melt it; add it to the dry ingredients.
In a measuring cup, measure the oil
or the melted-and-cooled shortening;
add the vanilla, drop in the unbeaten
eggs, and fill the cup with milk. Add
to the dry ingredients, and beat for
three minutes. Bake in greased and
floured muffin tins, in a moderately
hot oven, 400 degrees F., twelve to
fifteen minutes. Makes twelve cup
cakes.