THE MANITOBA HEALTH COOK BOOK

Shortbread (excellent)

Y, ¢. icing sugar Y, |b. butter 2 c. flour
Y, c. cornstarch
Sift dry ingredients together four times. Blend with butter.
Work until smooth and creamy. Roll out 14 in. thick, cut with
small round cutter and bake until golden brown.

Nutty Thimbles

Y, c. butter 1 egg yolk Vanilla
1 c. flour 4 ec. sugar

Mix and roll into small balls, dip in unbeaten egg white and
roll in chopped nuts. Make a hole in each with a floured thimble.
Bake, and when cool, fill hole with jam or jelly.

Oatmeal Snacks

1 c. butter 14% ce. b-sugar 1 t. vanilla
4 ce. rolled oats
Mix all ingredients well and put in shallow pan, about 10 in.
by 12 in. Bake in fairly quick oven till nicely browned. Cut in
squares.

Cocoanut Logs

1 T. butter Cocoanut 1 egg
1 c. chopped dates Y, c. sugar 1 t. vanilla
1 c. chopped nuts

Cream butter and sugar and add well beaten egg. Stir in
dates and nuts and add vanilla. Drop by spoonfuls into shredded
cocoanut and shape into small rolls. Bake on greased cookie
sheet in moderate oven until brown.

Cream Puffs

1% ec. water 4 eggs 1% c. flour
: Y, c. butter

Combine water and butter and bring to boiling point. Stir
in flour, and cool When cool stir in eggs, drop on buttered tins.
Bake 25 minutes. Partly open caps and fill with whipped cream
or the following filling :—

1 c. milk 1 egg Flavoring
¥, c. sugar 3 t. flour

Mix all ingredients and cook in double boiler. When well
cooked, cool and fill into cream puffs.

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