Page 72 ANYONE CAN COOK

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OATMEAL COOKIES
By MARGARET R. FOURNIER

1 cup brown sugar 1% cup lard
2 cups rolled oats 1 tsp. soda in %4 cup boiling
2 cups flour water
lg cup butter or shortening % tsp. salt

Mix ingredients together and drop by small teaspoonsful on buttered
cookie tin. Flatten with fork.

ORANGE RAISIN COOKIES
By MRS. M. FRASER

% cup shortening 2% cups flour

1 cup sugar ly cup rolled oats
2 eggs 1 tsp. soda

4 cup orange juice 4 tsp. salt

1 tbsp. grated orange rind 1 tsp. allspice

1 cup raisins

Wash raisins in hot water and dry. Cream shortening with sugar. Add
beaten eggs and orange juice. Combine rolled oats raisins and mix well.
Add flour sifted with soda, salt and allspice. Mix well. Drop onto greased
cookie sheet. Bake about 12 minutes at 375 degrees F. Makes about 4
dozen cookies.

PEANUT CHEWS
By NAN FAREBROTHER

2 egg whites 1 cup dates, chopped
1 cup salted peanuts, whole 4 tbsp. icing sugar
1 cup cocoanut Pinch salt

Beat egg whites very stiff, add peanuts, coconut, dates, icing sugar and
salt. Drop on greased pan, bake in slow oven 250°F for half hour.

PEANUT BUTTER COOKIES
By MRS. J. HYDE

2 cups shortening 2 eggs

2 cups brown sugar 2 cups flour
1 cup white sugar 2 tsp. soda
1 cup peanut butter 1 tsp. salt

Cream butter and sugar. Add peanut butter and mix well. Add eggs,
beaten slightly; then dry ingredients. Roll into balls. Press with a
fork, and bake 350 or 375 degrees for 10 to 15 minutes. (A double recipe).

PEANUT BUTTER COOKIES
By MRS. J. DRAKE, Los Angeles

14 cup white sugar 1 tsp. vanilla

14 cup brown sugar 14 tsp. soda

ls cup shortening % tsp. salt

l% cup peanut butter 14% cups general purpose flour
1 egg

Cream the peanut butter and shortening. Add sugar, then the unbeaten
egg and vanilla and beat well. Add the sifted dry ingredients. Roll into
small balls; press flat with a fork (criss-cross). Bake in a 375° F oven
tor 14 minutes.