| COOKIES
14, cup brown sugar | 1 cup flour

14 cup butter (cream) pinch of salt
1 egg chopped nuts

Cream sugar and butter together; add yolk of egg, stir. Add
flour and salt. Roll into small balls. Beat white of egg slightly,
roll the balls in white of egg; then roll in chopped nuts.

Bake 5 minutes. Press hole in each cookie with thumb; finish
baking until light brown.

Fill centre with jelly when cool.

If white sugar is used, roll in shredded cocoanut and fill with
orange marmalade. |

—Mrs. C. Owens. —

COCOANUT LOAF

1 cup milk 14 cup cocoanut
—% cup dates 4 tablespoons: butter
2 cups white sugar 1 Ib chopped nuts

Boil milk, butter and sugar until it forms a soft ball in cold
water; add dates. Cook until mixture leaves sides of pan. Remove
from fire. Add nuts and cocoanut. Beat until it hardens. Form
into rolls, cover with damp cloth and let cool. Cut into slices to
serve. |
—Gwen McGregor.

OATMEAL COOKIES

1 cup shortening +184, cups flour
1 cup brown sugar 3 - teaspoons baking powder
14 cup milk 1 teaspoon salt

2 cups ‘‘Minute Oats’’
Cream the shortening, add sugar, milk and ‘Minute Oats”.
Add flour, baking powder and) salt.
Chill as dough is very soft. Form in balls and press with
fork. Bake in moderate Oven. 7
—Mrs. C. LaVenne, Bow Island.

NUT SMACKS

1-3 cup butter _ 2-3 cup flour
1-3 cup brown sugar 1 teaspoon baking powder
2 egg yolks 1 teaspoon vanilla

pinch of salt
Spread in square pan.
Spread the following over first mixture:
2 egg ‘whites beaten stiff 1 cup brown sugar
1 cup chopped walnuts
Bake 20 minutes in moderate oven.
—Reta Lyons.

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