NIGGER TOES

14 cup butter or shortening
12 cup white sugar
1 egg slightly beaten
12 cups sifted bread flour
144 teaspoons baking powder
2 cup coarsely chopped nuts
1 cup crystallized ginger, cut fine
Method: Cream butter; add sugar and
egg, and beat well. Sift dry ingredients,
nuts and ginger. Take small ball and
roll in slightly crushed corn flakes. Shape
into “big toes” and roll well. Bake 15 to
20 minutes, depending on size of “toes”
at 375° F.
—ALLIE MOIR

NUT SHORTBREAD

14, Ib. butter

14 teaspoon almond flavoring

12 cup icing sugar

1 egg
Cream, and add 1 cup chopped nuts, 2
teaspoons baking powder and 2% cups
flour. Oven 350° F.

—VIOLET JONES

OATMEAL COOKIES

2 cups brown sugar

1 cup butter

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

14 teaspoon soda

2 cups rolled oats

1 cup cocoanut
Mix well. Make balls the size of a wal-
nut and flatten with a fork dipped in
milk. Bake at 350° F.

—BERTHA SUTHERLAND

OATMEAL DATE COOKIES

2 cups rolled oats
2% cups flour
1 cup brown sugar
2 cup butter, 4% cup shortening or
1 cup crisco
1 teaspoon baking powder
Salt
Y4 cup milk
Mix, roll and cut with cookie cutter. Bake
in moderate oven till brown.

DATE MIXTURE
1 Ib. dates
YY, cup brown sugar
1 cup hot water
Cook well, and put between cookies as
you need them.
—ELEANOR ‘TARLING

OATMEAL COOKIES

1 cup butter
1 cup brown sugar
2 cups rolled oats
1 cup flour
1 teaspoon soda in a little water
Roll in little balls and pat with fork.
—DoroTHy HAMILTON
Kiwassa Girls’ Club Cooking Class

QUICK OATMEAL SQUARES

1 cup quick rolled oats
14 cup brown sugar
14 cup melted butter
Y2 teaspoon baking powder
1 teaspoon vanilla

Combine rolled oats, sugar, melted but-
ter and vanilla. Pack firmly into greased
6”x10” pan. Bake at 375° F. for 12 to 15
minutes. Cut in squares as soons as taken
from oven.

—BROWN & ‘TURNER

OLD FASHIONED BRANDY
SNAPS

4% Ib. Roger’s Golden Syrup
Y2 Ib. brown sugar

2 cups flour

1 teaspoon baking powder
4 cup butter

1 tablespoon ginger

Put syrup, butter and sugar in double
boiler to melt. When melted sift in dry
ingredients, stirring well. Drop in spoon-
fuls on greased baking sheet leaving
plenty of room to spread. Bake in a
rather slow oven (325°F.) till brown.
Cool a minute and take off with spatula
and curl on a long greased pole. (A
broom handle is good).
—VERA STOREY

PINEAPPLE SQUARES

14 cup butter or shortening
tablespoons white sugar
well beaten egg
cup flour
teaspoon baking powder
tablespoon milk
Vanilla
Spread in pan and cover with pineapple
marmalade or any jam.
Spread on top:

2 tablespoons melted butter

1 well beaten egg

2 cups medium cocoanut

344, cup white sugar
Bake at 350° F. for 30 minutes.

—JESSIE CLELAND

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