EDITH ADAMS’ 12te ANNUAL, PRIZE COOK BOOK §9

BUTTER BALLS

Mix together % cup peanut butter, %4
cup shortening and % cup brown sugar;
beat until fluffy. Add 1 unbeaten egg, 2
tablespsoons lemon juice and 1 teaspoon
grated lemon rind; blend until light. Sift
in 1 cup all-purpose flour, % teaspoon
salt, and % teaspoon baking soda. Mix all
together, then chill for 3 hours or over-
night. Break off even pieces of batter, and
roll into small balls. Place on a greased
cookie sheet, flatten both ways with the
tines of a fork. Bake in a 375 degrees
F. oven for 12 to 15 minutes.

BUDGET-BLUES FIG DELIGHTS
14 cup shortening
114 cups sugar
2 cups flour
2 teaspoons baking powder
14 teaspoon salt
1 teaspoon cinnamon
2 cups rolled oats
1%4 cups figs, chopped
° cup milk
Cream shortening and sugar. Sift to-
gether flour, salt, baking powder and
cinnamon. Then mix with rolled oats
and chopped figs. Add to shortening
mixture alternately with the milk. Drop
small teaspoonfuls on greased cookie
sheet and bake 15 to 20 minutes.
Mrs. G. C. Abel, 5120 Spencer St., Van-
couver, B. C.

PEANUT BUTTER FINGERS
1% cup shortening
14 cup peanut butter
2 teaspoons finely grated orange rind
1% cup brown sugar, firmly packed
% cup white sugar
1 egg, well-beaten
% cup finely cut raisins
1'4 cups sifted all-purpose flour
1 teaspoon baking powder
Y% teaspoon baking soda
% teaspoon salt
Combine shortening, peanut butter and
grated orange rind. Cream until well-
blended. Add sugar gradually, creaming
until light and fluffy. Add well-beaten egg
and raisins. Mix well. Sift together remain-
ing ingredients and add to creamed mix-
ture, mixing until well-blended. Pinch off
pieces large enough to make balls about
l-inch in diameter. Roll with the palms
of the hands to make a roll 2 inches long.
Place on an ungreased pan and press
lengthwise with a fork. Bake in a mod-
erate oven (350 degrees F.) 12 to 15 min-
utes or until a delicate brown. Makes about
7 dozen cookies.
Mrs. A. A. Young, 3933 West Ejigh-
teenth Avenue, Vancouver, B.C.

JACQUIE’S OATMEAL COOKIES
1 cup shortening

cup brown sugar

cups flour

cups rolled oats

eggs

cup coconut

teaspoon baking soda

teaspoon baking powder

teaspoons vanilla

% teaspoon salt

Cream shortening and sugar thoroughly.

RN) mt et et DD

- Work in other.ingredients which have been

sifted together. Roll into balls; flatten
with a fork, after they have been placed
on a greased baking sheet. Bake in a
moderate oven, 375 degrees F. for 10 to
12 minutes.

“These have been in our family since I
was a little girl.”

Miss Jacquie Cross,
Street, Vancouver, B. C.

ORIGINAL LUSHUS COOKIES
% cup shortening
3 tablespoon white sugar
Y% teaspoon salt
1 cup golden syrup
1 egg
2 teaspoons baking soda
3 cups all-purpose flour
1 teaspoon vanilla
1 cup coconut

Cream shortening, syrup, sugar, salt.
Add egg, beat well. Add flour, soda (after
sifting together). Lastly, vanilla and coco-
nut. Roll in balls and press down with
tines of fork. Bake in a moderate oven.
Makes 9 dozen.

“These cookies really have a delicious
flavor.”

Mrs. G. C. Calhoun, 3522 West Forty-
third Avenue, Vancouver, B. C.

WHALETOWN DAD’S COOKIES
cup shortening

cups brown sugar
beaten eggs

teaspoon salt

teaspoon vanilla

cups sifted flour
teaspoon baking powder
teaspoon baking soda
cups oatmeal

cups shredded coconut

Cream shortening and brown sugar.
Add other ingredients. Mix well and mold
into small balls. Flatten with tines of
fork and put in oven for about 20 minutes.

“IT had no coconut so added another
cup each of flour and oatmeal.”

Mrs. T. H. Saunders, Whaletown P.O.,
B.C.

2475 Imperial