MELTING MOMENTS — M. King

2 cups sifted flour Pinch of salt
1/2 cup icing sugar 1 tsp vanilla
1 cup butter

Method:

Cream butter, add sugar, then flour, salt and vanilla. Drop onto cookie sheet, about a
teaspoonful, press with fork. Bake at 350° for 10 minutes. Much like shortbread.

UNCOOKED CHOCOLATE COOKIES

1 cup margarine 1-1/2 cups white sugar
1/2 cup milk
Boil for 1 minute.
Add:
3 cups oatmeal 6 tbsps cocoa
1 cup coconut 1 tsp vanilla

Drop by teaspoon on waxed paper. Put in fridge to cool and harden.

LEMON CRUMBLES — Mrs. H. Clark

1-3/4 cups soda cracker crumbs 1/2 cup white sugar

1-1/2 cups dessicated coconut 3/4 cup butter
3/4 cup flour 2 tsps baking powder
pinch of salt

Sift flour and baking powder. Rub in the butter. Add cracker crumbs, sugar and
coconut. Spread half of mixture on greased pan, add lemon filling and spread
remaining mixture on top. Bake in moderate oven.

LEMON FILLING:

1 egg 1 lemon (grated rind and juice)
1 cup water 1 tbsp flour.
1 cup sugar

Mix sugar and flour, stir in water. Add beaten egg gradually. Cook stirring constantly,
until thick. Remove from fire. Add lemon juice and rind. Cool before using.

BRAILES COOKIES — EN. Wright

2 oz lard 2 oz butter or margarine 3
1 tsp syrup 3 tsps boiling water
4 oz flour 2 oz oats
3 Oz sugar vanilla or ginger flavoring i
Method:
Cream fat and sugar, add flavoring, water and syrup. Blend in dry ingredients to a stiff [
dough. Form into walnut sized balls, place ona floured baking tray. Bake at Mark 4 or a,

350° for 15 to 20 minutes. (golden)