GUM DROP COOKIES Cream cup shortening cup brown sugar eggs, well beaten cup coconut cup gum drops (cut up) cups oatmeal tsp. vanilla cup white sugar cups flour /2 tsp. salt tsp. soda tsp. baking powder Add a oe ee On ee Oe Oe Make in small balls, flatten on pan and bake in moderate oven. - Margaret Milne. SHORTBREAD 2 cups sifted flour 2 tbsp. rice flour 1 cup butter 1/2 cup sugar A tsp. baking powder 1/2 tsp. salt Mix together flour, rice flour, baking powder and salt. Cream butter and sugar and combine with dry ingredients. Turn out on floured board and form into long roll. Place in refrigerator 15 minutes. Cut in 1/4 inch slices. Place on baking tray and prick with fork. Bake in slow oven, 275°, until light golden brown. Cool before removing from tray. - Margaret Inkster. : ALMOND FINGERS 1 cup sifted flour 1/4 1b. butter 4 tbsp. sugar l egg 1 tsp. baking powder Beat butter and sugar to a cream. Add yolk of egg unbeaten and beat 47 well. Mix flour and baking powder and add to mixture with the hand. Paste must be very stiff. Roll out thin, then ice with icing sugar mixed with white of egg. Place chopped almonds on icing, cut into fingers, place on baking sheet and bake in moderate oven about 15 minutes. - Rose Rouillard. PEANUT BUTTER CRUNCH 3/4 cup white sugar 3/4 cup syrup 1/4 tsp. salt Cook on low heat until sugar is dissolved. Stir often. Add 1 cup peanut butter 1/2 tsp. vanilla Pour over cups slightly crushed corn flakes 1 cup rice cereal 1 cup puffed wheat Roll in icing sugar, walnuts or coconut. Cool in refrigerator. PEANUT BUTTER COOKIES np cup butter or shortening cup white sugar cup brown sugar eggs cup peanut butter tsp. vanilla tsp. mapeline cups sifted flour tsp. baking soda ny OO ae Oe oo . ae) Cream shortening, white sugar and brown sugar. Add peanut butter, . eggs, vanilla and mapeline. Sift together flour and baking soda. Add gradually to’cream mixture. Form into balls and flatten with a fork. Bake in 375° oven for 7 minutes, or until done. - Betty Hardcastle.