GINGER SPARKLERS

cup butter or margarine
cup brown sugar
cup molasses

egg
cups sifted flour

tsp. soda
tsp. salt
tsp. ginger
tsp. cinnamon
tsp. cloves

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Granulated sugar

Preheat oven to 375. Cream together first four ingredients
until fluffy. Measure flour, soda, salt and spice into bowl,
stir well to blend. Add to creamed mixture. Shape into
small balls. Roll in granulated sugar, place 2 inches apart
on greased baking sheet.

Mrs. H. Henderson

BUTTERSCOTCH ICE BOX COOKIES

1 cup butter or mixed shortening 1 tsp. baking powder
1 cup white sugar + tsp. soda

1 cup brown sugar 1 tsp. salt

2 eggs unbeaten 4 tsp. vanilla or
34 cups all purpose flour lemon

Sift flour, baking powder, salt and soda. Cream butter, add
sugars gradually, beating well. Add eggs and vanilla, add
fruit or nuts, 1 cup if desired. Add to dry ingredients and
mix to a dough. Form in rolls and chill. Let sit overnight
in refrigerator, next day cut in thin slices. Bake in

375 to 400 oven,