60 EDITH ADAMS’ l2tae ANNUAL PRIZE COOK BOOK

ROLLED COOKIES

CHEDDAR PENNIES
14 cup shortening
3 tablespoon sugar
1 egg
1%, cups flour
1% cups grated cheese
1 teaspoon baking powder
2 tablespoons milk
™% teaspoon salt
Paprika
Cream sugar and shortening. Add egg.
Beat well, add cheese. Sift dry ingredients
and add with milk. Chill until firm. Roll
very thin on lightly floured board and
cut in 1 inch circles. Sprinkle with paprika,
or celery seed, and bake in a moderate
oven for 12 to 15 minutes.
Mrs. John Lind, 1321 East Fifty-third
Avenue, Vancouver, B. C.

CHOCO-MINTWICHES
(For St. Patricks’ Day)
1%4 cups sifted flour
1 teaspoon baking powder
™%Z teaspoon soda
YZ teaspoon salt
% cup cocoa
1 cup sugar
1 egg
44 cup shortening
Y% cup cereal bran
% cup milk
Sift flour with baking powder, soda,
salt and cocoa. Beat shortening until
creamy, add sugar gradually, beating until
light and fluffy. Add egg and bran, beat
well. Stir in sifted dry ingredients alter-
nately with milk; mix. Wrap dough in
waxed paper and chill. Form into rolls
about 2 inches in diameter. Now wrap
again in waxed paper and chill for several
hours. Cut in slices about % inch thick.
Place on ungreased baking sheets. Bake
in slow oven (350 degrees F.) for 10 to
12 minutes. Remove from baking sheets
while still warm. When cold, put cookies
together in pairs with mint flavored
whipped cream icing, colored green.
(Page 53).

GINGER SNAPS WITHOUT
SHORTENING

2 eggs

1 cup molasses

1 cup sugar

2 teaspoons lemon extract

2 teaspoons soda, dissolved in a little

vinegar
1 teaspoon cream of tartar
1 tablespoon ginger
Mix together and let stand ™% hour.

Then add flour to stiffen. Roll out, cut in

fancy shapes (including gingerbread men)
and bake in oven above 400 degrees F.

Miss Helen Creek, RR7, New West-
minster, B.C.

HOME-MADE FIG BARS
6 tablespoons shortening
*, cup sugar
2 eggs
2% cups flour
™% teaspoon baking soda
l% teaspoon cloves
4 teaspoon salt
4 cup sour milk
1% teaspoon cinnamon
Filling
2 cups cut figs
1 cup sugar
1 cup water
Cream shortening and sugar, add well-
beaten eggs and beat up well. Sift together
the dry ingredients and add to mixture
alternately with sour milk. Roll the dough
thin and cut into rectangles, 3 inches wide.
Spread Filling (made by cooking figs,
sugar and water until thick) down the
centre. Fold each edge to centre to cover
filling. Cut with knife into 2-inch lengths
and place in greased pan, with the joined
side down. Bake in moderate oven for 20
to 25 minutes.
Mrs. Pauline Kulyk, Suite 8, 1424 Fran-
ces Street, Vancouver, B.C.

HOLLY WREATH COOKIES
1 cup shortening
1 cup white sugar
2 eggs
1'%4 teaspoons vanilla
3% cups sifted flour
'% teaspoon baking powder
14 teaspoon salt
Cream the shortening and_ sugar
together well. Add the beaten eggs and
vanilla. Sift the flour, baking powder and
salt together and add. Mix well together.
Chill. Roll out the cookie dough. Cut in
fancy shapes, using a doughnut cutter to
get the wreath effect. Bake in a moderate
oven, 350 degrees F. for 10 to 15 minutes.
Watch carefully to see they do not burn.
Makes about 40 fancy cookies. After bak-
ing, decorate by brushing the top of the
cookies with beaten egg whites, and then
make the holly wreath by putting sliced
green gumdrops and bits of candied
cherries around. Put the cookies back in
the moderate oven for about 5 minutes
to set the garnish.
Mrs. Ralph Brown, 2203 West weur-
teenth Avenue, Vancouver, B.C.