CRISP ROLLED OAT COOKIES

244 c. unsifted all- 1 c. shortening
purpose flour 1-1/3 c. brown sugar
2c. rolled oats 2 eggs
24 tsp. baking powder 4 tsp. vanilla (not
2 tsp. salt (no a mistake)
mistake)

Sift together dry ingredients and add rolled oats.Cream
butter and sugar together well, and add one egg at a
time, and the flavoring. Combine with the dry ingred-
ients. Roll into small balls and place on a greased
baking sheet. Press flat with a fork. Bake at 375
degrees for 12-15 minutes. Yield: 6 dozen. It's the
unusual amount of salt and vanilla that gives these
plain cookies such a delightful flavor.

Dorothy Walters

BUTTERHORNS
2.6. 210ur 1 egg
4 tsp. salt 4c. lukewarm water
1% tbsp. sugar 1 pkg . quick dry yeast
4c. butter or 1 tsp.' sugar
other 4c. warm milk

Dissolve yeast and 1 tsp. sugar in the lukewarm water.

Let stand 10 minutes. Measure flour, sugar and salt

into a bowl. Cut in the butter as for pie crust. Blend
well. Scald milk and cool to lukewarm. Blend slightly
beaten egg. Stir in the yeast mixture. Add dry ingredients
all at once. Stir until well blended. Cover bowl and

let stand 2 to 3 hours. Roll out dough to about ¥4"" thick

and cut into strips 6"'or 8"' long and ¥4'' wide. Use scissors.

Hold one end of strip in each hand; stretch slightly; and

(continued)

22-Abbotsford, B. C.

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