CHIFFON COOKIES Lillian Sumarlidason
1 C. soft butter 1 tsp. vanilla

% tsp. salt 2% C. flour

% C. sifted icing sugar almonds (optional)

Preheat oven 400°.

Drop by spoonfuls onto ungreased baking sheet. Almonds may be placed on top of
each. Coloring may be added. Bake until set but not brown, 8 minutes at 400°F.
serves 5 dozen cookies.

CURRANT SLICE Margaret Stevenson
FILLING: (Uncooked) 1 T. butter

% |b. currants 2 T. water

1 C. sugar pie pastry to cover pan on bottom

1% T. flour and for a top layer

Preheat oven 375°.

Mix the filling ingredients. Line 8x9’’ cake tin with pastry. Spread with filling and
cover with pastry. Prick the top wtih a fork and bake. When baked sprinkle with
sugar.

DATE STICKS Jonina Feldsted
3 eggs 1 C. chopped dates

1 C. brown sugar 1 tsp. baking powder

1 tsp. vanilla ¥%, C. flour (not more!)

1 C. chopped walnuts
Preheat oven 350°.
Beat eggs and sugar for ten minutes, add the other ingredients. Bake in a large

shallow, buttered and floured 8x13’’ tin or so. Baking time is 15 minutes at 350°F.
While warm, cut into strips about 1%2x3”’ and roll in fine icing sugar.

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