Page Forty-two

ry

ANNUAL. COOK BOOK _

Walnut ae

or eggs whites tia cups corn flakes
1/3 teaspoon salt

2/3 cup brown oh isl firm-
ly packed

1/3 teaspoon vanilla

2/3 cup shredded coconut,

2/8 cup broken walnut
meats — |

Add salt to egg whites and beat until foamy throughout;
wad sugar, a little at a time, beating after each addition until
sugar is blended. Aad — . Fold in flakes, coconut and
_ walnuts.

Drop from teaspoon on duseenuad! heavy paper., Bake in

‘ a slow oven (325’F) for 15 minutes. or until delicately brown.

Makes 2 dozen cocoroons. 3
Mrs. Jim Charpentier, 532 Nelson Road, New Westminster,

Sai wins a $1 prize for this cookle .Reeipe :

Golden Bite Codkted.

4 noun pitted dates ‘1%

is cups hot water
- 4 cups flour cn eee “%

teaspoon cinnamon.

1% teaspoons baking soda 34 teaspoon nutmeg
“et teaspoon. salt — tg -eup shortening
2 cups brown ‘sugar 2 eges
% cup chopped nuts % cup raisins.

: Boil dates in hot water until smooth and thick. Beat —

watt with 1 cup brown sugar. ‘Beat shortening until creamy
_ with other cup of brown sugar. Add egg: mixture, then dates.
Sift all dry ingredients and also the chopped nuts .Drop by

_ for 10 to 15 minutes or until golden brown.
| This recipe makes 7 dozen cookies.

This original recipe won a prize for Miss Joyce Ikeda,
1740 Powell Street. — ; .

Chocolate Delights

3 egg whites — ' 1 tablespoon comstarch
1 cup sugar
1 cup dates
1%. eups walnuts

se cup corrflakes
‘Beat egg whites and salt until stiff, add sugar gradually.

1 teaspoon vanilla
2 squares chocolate
% teaspoon sait -

o Place over pan of slowly boiling water for 10 minutes. Remove

from fire, fold in the melted chocolate.

ene up dates and walnuts, add cornflakes and stir the
chocolate into this. Immediately after folding in the melted
chocolate into the egg whites add the auts, and dates and
finally add the vanilla. Drop by small svoonfulls on cookie
sheet. Place a half walnut meat in the centre of each cookie.
Bake at 350’ FY for 15 to 20 minutes.

_ These cookies may spread out rather. haat” rise depending
on the.amount of egg whites but the flavor remains very

| ccs Foam Squares —

% teaspoon salt
Y% cup milk.

-2 cups flour ©
is cup Crisco
Mix as for pie pastry: roll out and place on a cookie

sheet. Spread with apricot jam. Top with the following:
? - Beat 2 eggs until stiff and add 6 tablespoons of sugar slowly,

_ continuing the beating while adding the sugar.

_ Bake in a 350 deg. F. oven for 25 to 30 minutes. Cut in
i squares: when cool.
| - Mrs. Reg. Harley, RR. No. 1, ‘Milner, wing: a $1.00 prize
for this cookie ‘recipe.

teaspoons on greased cookie sheet and bake in a 375’F. oven s

pleasing. The recipe won a prize for Miss portent E.. Scoular, :
oH a : 1575 Angus bitte

; 7, cup white sugar.

“Coconut Macaroons

3 tablespoons cold water
1 tablespoons Lily White
sabe

with a pinch of Salt:
3 cups coconut ae
2 tablespoons. cornstarch —

| Put sugar, water and syrup into a saucepan. Stir until e
dissolved, then boil without stirring until syrup i ale fine

thread (250 deg. F)

To stiffly beaten egg whites add the cornstarch. Beat ad
again until mixture peaks. Pour hot syrup over egg whites, —

beating constantly until very fluffy. Add coconut; blend.

Drop by teaspoonfuls on cookie sheet well oiled. Bake in slow

oven (325 deg. F.) for 15 to 20 minutes. Makes 36 macaroons.

Mrs. James. Hargraves of Bullion Mine, Williams _ Lake, as

won a $1 ae for this cookie recipe.

- Filbert ena Walnut Balls

is pound shelled Filberts _ Pinch of salt-
or walnuts 2 unbeaten egg whites
1 cup brown sugar 1 teaspoon vanilla
Put shelled filberts or walnuts through food chopper. “Add
brown sugar, salt and egg whites and vanilla; combine very

thoroughly. Shape mixture as rather small balls and place on ~

greased pan. Place in moderate oven (375 deg. F) with heat
turned off. Bake until very delicately browned, about 20 min-
utes. Baked balls may be dusted with sifted icing sugar.

2 egg whites stiffly ten

These afternoon tea dainties won a prize for Mrs. Jim —

Charpenter, 532 Nelson Road, New . Westminster.

r

Crisp Gingersnaps
1% cups rolled sats \
1% cups granulated sugar
2 cups nastry *lour
% teaspoon soda
2 teaspoons baking powder
1 teaspoon ginger

1 teaspoon cifinamon
1 teaspwon allspice
% cup dutter
1-3 cup shortening

1 egg, beaten ~

‘Mix rolled oats and sugar.
soda and spices then add to oats and sugar.

% cup golden syrup (wart)

Sift together flour, baking.
Rb in shortening ~

and butter until fine and then add beaten egg and warm syrup; |

mix well,

Bake in

a 375’ F oven for 10 minutes or until golden brown.
uch # aa Ff

This economical recipe won a prize for Mrs. Ida Lacey
of 781 Kingsway

| oe “Cinnamon ch

Cream %4 cup of butter and % cup sugar; add 1 egg, well
beaten. Sift together 114 cups flour and 1 teaspoon baking

_ powder (scant) and add to first mixture. Mix together 2 tea-

spoons sugar and 42 teaspoon cinnamon. Sprinkle a little on

a bread board, and take a small quantity of dough and roll out ~
Then cut in 4-_
inch lengths and form into the letter “S.” Roll the dough in

in lengths to the thickness of a little finger.

the sugar and cinnamon mixture on the board to coat the
“S’s”. Bake in a hot oven for 10 minutes. Yields 3 dozen.

This mixture makes a tasty cookie which can be eaten hot

f |
, >
\ fee ?

Make into little balls (size of walnuts) and pat |
_ down with fork; place 1 inch apart on greased tin.

.

or cold. The recipe won a prize for Mrs. H. S. Pearson, Box :
: 794, New Westminster, | ve

4 - ere m
a 2 ne A ak le