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ALMOND HOLIDAY SHORTBREAD

2c. cake flour (or 1 3/4 c. lc. butter
flour and 1/4 c. cornstarch) lc. finely chopped unblanched
3 Tbsp. icing sugar almonds

Cream butter and sugar until well blended. Mix flour and
nuts and add gradually to butter mixture. Make into small balls.
Flatten slightly. Bake at 325 degrees for 20 minutes. Bake a very
light brown. Roll in granulated sugar while still warm. Makes about
28 cookies.

Mrs. Stella Kempton

CARAWAY SEED CAKE

% ©, flour 2 eggs, well beaten

2 tsp. baking powder 3 tsp. caraway seed

pinch of salt 3/4 c. sugar

1/4 lb. butter 2 0z. chopped lemon peel
(optional)

Bake in loaf pan in moderate oven 30 to 45 minutes.
Mrs. M. Redgate

UNBAKED CAKE

2c. white sugar 1/2 c. butter
if2 cc, milk

Bring to a full boil for 1 minute. Add:
3 c. rolled oats vanilla
lc. cocoanut pinch of salt

3 Tbsp. cocoa

Put into a buttered pan 8" x 8".
0 Dora Bernard

BRAZIL ROLLS

2 sq. Baker's chocolate 24 single graham wafers, crushed
1 can Eagle Brand milk 8 oz. pkg. Brazil nuts

Melt milk and chocolate in double boiler until hot. Add
wafers and mix well, keeping hot until smooth. Let cool. Cover

nuts and roll in icing sugar or cocoanut. Makes 4 dozen.
Mrs. H. A. Spencer

-29- Weyburn, Sask.

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