ANYONE CAN COOK Page 63

Cookies aud Slices

ee

ALMOND COOKIES
By MRS. W. L. ARCHIBALD

1 cup shortening 2% cups flour
lo cup white sugar 1 scant tsp. baking soda
14 cup brown sugar 1 tsp. cream of tartar

1 egg unbeaten 1% tsp. salt

14 tsp. Almond Extract

Cream the shortening and sugar, add unbeaten egg. Beat well, add flavor-
ing and sifted dry ingredients, roll out and cut into shapes. Bake in a
greased pan for 6 minutes 375° F. While warm put together with raspberry

jam. Ice if desired.
ALMOND CRISP
By MRS. J. C. LINDSAY

1 cup brown sugar 1 cup coconut
l% cup butter 1%, cup chopped almonds
1 cup rolled oats 1 tsp. vanilla

Melt butter and sugar over a slow fire, then add rolled oats, coconut,
almonds and vanilla and mix together. Place in buttered pan and bake
until golden brown. Score while warm.

ALMOND CAKES
By MRS. L. B. LUSBY
1% |b. almonds l% lbs. powdered sugar
2 egg whites
Beat egg and sugar. Take out two tbsp. for icing. Put nuts through
chopper and add to mixture. Roll flat, cut in strips. Ice and bake brown.
Do not blanch almonds. Oven temperature 375 degrees.

ALMOND KISSES
By MRS. L. LESK
2 egg whites 1 lb. almonds, blanched
lg cup icing sugar 20 maraschino cherries
Beat egg whites until stiff, add icing sugar and almonds which have been
blanched and cut in small pieces and toasted. Add 20 maraschino cherries
cut up. Bake on ungreased sheet of brown paper at 250° F.

JAMIESON SHOES

620-622 Columbia St. Phone 2601

Ladies’ Style Footwear—Children and Men’s Shoes

“STYLE—QUALITY—-COMFORT