PEANUT SNOWBALLS

1 cup peanut butter | cup icing sugar
1 tbsp. butter 1 cup rice krispies
Y2 cup walnuts crushed

Mix well and roll into balls, walnut size. Dip into icing sugar
and water mixture (very thin) and roll in fine coconut.

Margaret Peterson, Rosemary Mason

MERINGUE SHELLS

4 egg whites, at room temperature (not straight from the refrigerator )
1 cup granulated sugar YQ tsp. cream of tartar
1 tsp. vanilla Pinch of salt

Beat egg whites until almost stiff. Add sugar sifted with cream
of tartar and pinch of salt. Keep beating until mixture holds peak-
shapes. Add flavoring. Cover cookie sheet with waxed paper. Dro
teaspoonsful of meringue onto paper. Make dent in each mound wit
spoon or thumb. Bake in slow oven, 250°, for 1% to 1¥2 hours, or
until a golden brown. Cool. Fill centre with ice cream, crushed fruits
or lemon pie filling. Top with whipped cream, if desired.

Carolyn Sugden

KISSES
3 egg whites 1 tsp. vanilla
1 cup white sugar Y2 lb. coconut

1 tbsp. corn starch

Beat egg whites until stiff, stir in sugar and cook in double boiler
unil light. Add corn starch, vanilla and coconut. Mix well and
drop onto greased pan. Bake in a slow oven about 15 - 20 minutes

at Z2/3°%
Mable E. Robblee

— 126 —