CORN FLAKE COOKIES
(Mrs. W. Nichol, Trossachs)
1 cup sugar
3%, cup melted butter
2 eggs
14 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1 lb. dates
2 cups flour
2 cups corn flakes.

Dissolve soda in a little hot water.
Add corn flakes last. Roll. Cut. Bake.

SUGAR COOKIES
(Mrs. Ivan B. Ross, Estevan)
2 cups sugar

1% cup butter

1 cup sour cream

2 eges

1 teaspoon soda

1 teaspoon vanilla

14 teaspoon salt

41% cups flour.

Mix in order given.

CHEESE MOONS
(Mrs. Henry T. Mills, Jr., Colonsay)

1 cup grated cheese

1 cup flour

1% cup butter

% cup milk.
Roll out as for tarts. Drop % tea-
spoon of jelly on half side. Fold over
and press down.

FAIRY MACAROONS
(Mrs. O. Magnusson, Lydden)
1 egg white
% cup sugar
1 cup peanuts or nuts (chopped)
Beat egg white stiff, add sugar con-
tinuing to beat till thoroughly mixed.
Fold in nut meats and drop on
greased cookie sheet. Bake in moder-
ate oven till golden brown.

BUTTERSCOTCH COOKIES
(Mrs. A. Tosh, Valley Centre)

1 cup butter

2 cups brown sugar

14 teaspoon soda

1 teaspoon cream of tartar

2 eggs

4 cups flour

1 cup walnuts

1 teaspoon vanilla.

Cream butter and sugar, add beaten
eges. Sift soda, cream of tartar, and
2 cups of flour to first mixture. Then
add nuts, vanilla, form into 2 or 3
rolls. Chill over night. In the morn-
ing cut in thin slices and bake.

. COCOANUT FINGERS
. (Mrs. A. Tosh, Valley Centre)
2 cups white sugar
4 level tablespoons cocoa
8 tablespoons water
Butter—size of egg.

Boil 4 to 5 minutes, or until sugar
is dissolved. Take 1 loaf of fresh
bread and cut in cubes, dip in hot
dressing and roll in cocoanut.

WHITE COOKIES
(Mrs. Leng, Ruddell)

1 cup brown sugar

1 cup white sugar

1 cup lard or butter

¥% cup sour cream

1 teaspoon soda

2 eges (unbeaten)

3 cups flour.

Mix dry ingredients. May need more
flour. Roll. Bake in hot oven.

DATE SQUARES
(Mrs. Leng, Ruddell)
Filling
% lb. chopped dates
14 cup water
14 cup granulated sugar

Cook water and dates together until
thick and add sugar. Cook 1 minute.

2 cups flour

2 cups rolled oats

1 cup shortening

1 cup sugar

14 teaspoon salt

1 teaspoon baking soda dissolved

in milk

14 cup sour milk.
Put % mixture in pan (well greased).
Spread with filling and cover with
remainder of dough. Bake 25 minutes
and cut in squares when cold.

SNICKERDOODLES
(Mrs. J. McCechnie, Tuffnell)
cups flour
teaspoon soda
teaspoons cream of tartar
cup butter
cups sugar
eges.

NNwe Ne

‘Sift flour, soda, and cream of tartar

together. Cream butter, add sugar
and cream well. Add eggs one at a
time. Mix dry ingredients into cream-
ed mixture. Chill. Drop by spoonfuls
on a cookie sheet and sprinkle each
with topping of 4 cup sugar and 2
teaspoons cinnamon mixture. Bake in
a hot oven 10 minutes. Makes 4
dozen snickerdoodles.