EDITH ADAMS’ 12ta ANNUAL PRIZE COOK BOOK 57 DROP COOKIES eet COOKIES cup shortening cup sugar egg cups pastry flour teaspoon baking powder teaspoon salt cups corn flakes cup of finely-cut dates 1%Z cup coconut Almond flavoring Mix in order given, adding just enough water to make the dough hold together, and pinch off about a teaspoonful at a time. Leave rough and place on cookie sheets. Bake in a fairly hot oven. Makes about 5 dozen. “T happened on this combination by accident—hence the name.” Mrs. Fred Westcott, 705 West Twenty- sixth Avenue, Vancouver, B. C. CRY BABY COOKIES 2% cups sifted all-purpose flour 1 teaspoon soda 14 teaspoon salt 1% teaspoon cloves % teaspoon cinnamon 14 cup sugar % cup melted shortening 14 cup molasses % cup milk Y% cup chopped raisins Measure first five ingredients into a sitter and sift. In a large mixing bowl combine sugar, shortening and molasses. Stir in the flour mixture alternately with milk. Beat smooth after each addition. Add raisins. Drop by teaspoonfuls on lightly- greased baking sheet. Bake for 12 minutes, or until well-done, at 375 degrees F. Makes about 2% dozen 3-inch cookies. “These cookies are what little folk want more of.” Mrs. Ken Palmer, 4376 Union Street, Vancouver, B.C. CHEWY DATE DROPS 1% cup shortening 34 cup sugar, half brown and half white 1 egg 1 a, pal Omt beet AS ent mt BS tablespoon hot water ™ cups pastry flour 14 teaspoon salt 1% teaspoon soda 1 cup chopped dates Y% teaspoon vanilla Cream the shortening and sugar; add the egg, hot water and vanilla, and beat until light. Sift flour, measure and sift again with salt and soda. Fold in chopped dates, keeping out 4 dozen bits for tops of cookies. Drop by very small spoonfuls on 1 a greased cookie sheet. Top each with a piece of date, and bake in a 375 degrees F. oven for 10 minutes. Makes 48 small cookies. ee O’CLOCK TEA CAKES 1 cup white sugar 1% cup shortening (butter if available) 2 eggs 2 tablespoons cold water or milk 1 tablespoon fruit juice 1 teaspoon vanilla 2% cups flour 1% heaping teaspoons baking powder Y% teaspoon salt (less if using butter) 1 cup raisins 1%4 cup walnuts or pecans; chopped 4 cup maraschino cherries; chopped (glazed cherries can be used) Put into mixing bowl 1 cup sugar, add the shortening which has been melted, stir together until well-mixed, then add the 2 eggs. Beat with egg beater until smooth. Now add the cold water and fruit juice, also flavoring. Stir well. Add the flour sifted with the baking powder and salt, also the fruit and nuts; stir together thoroughly. Drop by teaspoonsful on a well-greased cookie sheet and bake in a quick oven from 8 to 10 minutes. “These tea cakes are very good, tasty and economical.” Mrs. Hazel G. Campbell, 1773 West Seventh Avenue, Vancouver, B. C KID SISTER’S COOKIES 14%4 cups brown sugar 1 cup butter and shortening mixed 2 eggs 2 cups milk 1 cup dates, cut fine Y% cup walnuts (optional) Y% cup coconut 2 teaspoons preserved ginger (option- al) 4 cups flour 1 scant teaspoon baking soda 2 teaspoons baking powder Vanilla to taste Cream butter and sugar well. Add eggs, unbeaten, and beat well. Add flour alter- nately with milk, 2 cupfuls or enough to make a dough soft enough to drop from a spoon. Add other ingredients. Drop on cookie sheet and bake in a moderately hot oven until nicely browned. (If no pre- served ginger, which is good, use ginger spice or grated orange rind.) “T am 12 years old and I make thie for my brothers and sisters. They like them.” Miss Gloria Zboyovsky, Camp 6, You- bou, B. C.