JUMBO RAISIN COOKIES

2 -&. Yaisins

lc. water

lc. shortening

1 3/4 c. sugar

3 eggs

2 tsp. vanilla

4c. ail purpose flour
1 tsp. baking powder

l tsp. baking soda

2 tsp. salt

1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. cloves

1 c. chopped nuts

Boil raisins and water for 5 minutes and save the liquid
from this. Cream shortening, add sugar gradually and cream
well. Add whole eggs, one at a time and beat thoroughly. Mea-
sure flour and sift with dry ingredients. Add alternately with the
raisin liquid. Fold in raisins and nuts. Drop by spoon on greased
cookie sheet and bake at 400 degrees for 12 to 15 minutes. Makes

6 dozen cookies.

Mrs. A. Rowe

MOTHER'S FAVORITE COOKIES

lc. brown sugar

1/2 c. butter or Margene
1/2 c. shortening

1 egg, well beaten

*<. flour

1/2 tsp. salt

1/2 tsp. soda

1/2 tsp. cream of tartar
1/2 c. coconut (fine)

1/2 c. ground walnuts

1 tsp. vanilla

Sift flour 4 times with cream of tartar, soda and salt.
Cream together, butter and shortening before adding the sugar
and well beaten egg. Add dry ingredients, coconut, ground wal-

nuts and vanilla.

Drop on a greased cookie sheet in small dabs about the
size of marbles, press flat with a fork which has been dipped in |
milk. Bake in a moderate oven, 325 degrees, for 15 or 20

minutes,

Mrs. Morran

MOCK SHORTBREAD

. $72 ¢; flour
1/2 c. icing sugar

1/2 c. cornstarch
1 c. butter

Rub together like pastry until you can roll out. Bake in

a slow oven.

932

Mrs. Morran

-33- Port Alberni, B.C.