RAISIN BROWNIES

14 cup shortening

1 cup granulated sugar

2 squares unsweetened chocolate
2 eggs well beaten
344, cup sifted flour
14 teaspoon baking powder
14 teaspoon salt
34, cup seedless raisins

Cream shortening, add sugar and cream
well. Add eggs and melted chocolate.
Mix and sift flour, baking powder and
salt and add the raisins. Turn into shal-
low pan about 9’x9”x14” and bake at
350° F. for 30 minutes. Cut while hot.
—EpE HoORREXx

RASPBERRY SLICE

1 cup all-purpose flour

1 teaspoon baking powder
14 cup butter

1 well beaten egg

12 teaspoon salt

Mix and spread on pan about 9”x9”.
Spread with thin layer raspberry jam.
Spread the following on top of jam:

144 cups cocoanut
1 cup sugar
1 egg
Butter size of small egg (melted)
1 teaspoon vanilla

Bake at 350° F. until done, about 25 min-
utes.
—LucIE HIcks

RUM BALLS

24 vanilla wafers ground fine
3 tablespoons cocoa

1 cup powdered sugar

1 cup chopped nuts

2 tablespoons white Karo

2 ozs. Bourbon

Mix all ingredients in order named. Form
into small balls and refrigerate overnight.
—WILENA CUNNINGHAM

RUSSIAN TEA CAKES

1 cup butter
4 cup confectioner’s sugar
214 cups all-purpose flour (sifted)
Y% teaspoon salt
1 teaspoon vanilla
34 cup finely chopped almonds

Cream butter and sugar. Add flour, salt,
vanilla and nuts. Form into 1-inch balls.
Bake 30 minutes at 300 to 350° F. While
hot, roll in confectioner’s sugar. When
cool, roll in sugar again.

pie —KATH. BARNETT

REFRIGERATOR COOKIES

¥% cup soft butter

1 cup brown or white sugar
1 egg

1 teaspoon vanilla

2 cups flour

14 teaspoon soda

14 teaspoon cream of tartar
14 cup nuts

Cream butter and sugar; add eggs and
beat well. Add sifted dry ingredients and
nuts. Mold into rolls, wrap in waxed
paper and place in refrigerator until
ready to use. Slice and bake at 425° F.
for 8 to 10 minutes.

-—Bupa Brown

ROCKS

1 cup shortening
114 cups white sugar
3 eggs (add beaten whites last)
14 teaspoon ground cloves
34, teaspoon ground cinnamon
1 Ib. chopped dates
1 cup broken walnuts (not too fine)
1 teaspoon baking soda dissolved in
1 tablespoon hot water
234 cups all-purpose flour

Bake in fairly quick oven.
—RosE EDWARDS

SCOTCH SHORTBREAD

Y4 lb. butter (must be all butter)
1 Ib. flour (I use pastry flour)
6 ozs. light brown sugar

Mix well, and when it is the consistency
of putty knead for about 20 minutes; then
shape into cake of about %-inch thick-
ness. Curl edges and prick well with fork
all over. Bake in oven for about 1 hour
at 275 to 300° F. Cut while hot.

—Cis BONE

SHORTBREAD ICE BOX
COOKIES

4 cup fruit sugar

1 cup soft butter or margarine

2 cups flour
14 teaspoon salt

1 cup chopped almonds or pecans

Cream sugar and butter. Sift flour with
salt and add to creamed mixture and
cream well together. Add nuts and knead
well again. Chill. Slice 44” thick and
bake about 10 minutes at 350° F.

—SHEILA WOOSTER