2 eggs, beaten 31/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1to2 cups raisins 1/2 cup cold coffee Cream peanut butter, shortening and sugar together. Stir in eggs. Sift dry ingredients and add alternately with coffee to creamed mixture. Drop by teaspoonfuls onto greased cookie sheets. Bake in hot oven, 400 deg. F., for 10 to 15 minutes or until done. Makes 6 to 7 dozen. CHOCOLATE PINEAPPLE DREAMS 1/4 cup butter 1/4 cup shortening 1 cup brown sugar 1 egg 2 cups all-purpose flour 1/2 teaspoon soda 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 (9-ounce) can crushed pineapple, drained 1 (6-ounce) package chocolate pieces 1/4 cup chopped walnuts Cream butter and shortening thoroughly. Add sugar and combine well. Beat in egg. Add sifted dry ingredients with the crushed pineapple. Fold in chocolate and nuts. Drop from teaspoon onto greased cookie sheets. Bake in moderate oven, 375 deg. F., for 12 to 15 minutes, or until done. Cool on cake rack. Makes 4 to 5 dozen. PINEAPPLE DREAM DROPS 1/2 cup shortening 1 cup brown sugar : egg Vanilla 1/2 cup drained, crushed pineapple 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup raisins Cream shortening with brown sugar, add egg, vanilla and drained crushed pineapple. Sift together flour, baking powder, soda and salt. Combine the two mixtures then add the raisins. Drop from teaspoon onto oiled cookie sheet, leaving some spreading space. Bake 10 to 12 minutes at 375 deg. F. Makes 3 dozen medium-sized cookies. PUMPKIN COOKIES 3/4 cup shortening 2 cups brown sugar, firmly packed 2 eggs 11/2 cups cooked or canned pumpkin | teaspoon vanilla 1 teaspoon lemon extract 21/2 cups all-purpose flour 21/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1 cup chopped nuts i cup finely chopped dates 24 Cream shortening and sugar thoroughly. Beat in eggs. Add sifted dry ingredients and the pumpkin. Stir in nuts and dates. Drop from teaspoon onto greased cookie sheet. Bake in moderate oven, 350 deg. F., for about 15 minutes. Cool. Makes 5 dozen. JUBILEE JUMBLES 1/2 cup shortening 1 cup packed brown sugar 1/2 cup granulated sugar 2 eggs 1 cup evaporated milk 1 teaspoon vanilla 23/4 cups all-purpose flour 1/2 teaspoon soda 1 teaspoon salt 1 cup chopped nuts, dates or seedless raisins Cream shortening and sugars. Add eggs and beat well. Stir in milk and vanilla. Add sifted dry ingredients. Fold in nuts, dates or raisins, Chill for 1 hour. Drop by teaspoonfuls onto greased cookie sheet. Bake in moderate oven, 375 deg. F., for 10to15 minutes, or until done. Makes 4 dozen. Frost with BURNT BUTTER GLAZE: Heat 2 tablespoons butter until golden brown. Beat in about 2 cups sifted icing sugar and 1/4 cup evaporated milk. Beat until smooth. JUMBO RAISINS cups raisins cup water cup shortening cups sugar eggs teaspoons vanilla cups all-purpose flour teaspoon baking powder teaspoon soda teaspoons salt 11/2 teaspoons cinnamon 8 S NRE AN WOH HH DD 1/2 teaspoon nutmeg 1/4 teaspoon allspice 1/2 teaspoon cloves 1 cup chopped nuts Boil raisins and water 5 minutes. Leave water for liquid. Cream shortening and sugar well. Add whole eggs, one at a time; beat thoroughly. Sift dry ingredients and add alternately with raisin liquid; fold in raisins. Drop on greased cookie sheet. Bake at 400 deg. F., for 12 to 15 minutes. Makes 6 dozen cookies. ZULUS cups sugar ounces chocolate, melted cup evaporated milk, soured cup shortening eggs teaspoons vanilla cups sifted all-purpose flour teaspoon Salt teaspoon soda cup broken nut meats cup raisins (or other dried fruit) Combine sugar, chocolate and shortening. Add vanilla. Add beaten eggs and sour milk. Sift in dry ingredients. Beat until smooth. Add fruit and nuts. Bake in moderate oven, 375 deg. F., for 10 to 15 minutes. Makes 4 dozen cookies. NOTE: Sour evaporated milk by placing 1 tablespoon lemon juice in cup, then filling with milk to 1 cup level. Uh tute ngtot: kG, 8 BD dt dh Ob-49 bd a we)