FILLED COOKIES

1 cup sugar, % cup butter or lard, 1 egg, % cup sweet milk, 4 tsps.
cream of tartar, 2 tsps. soda. Flour to make stiff filling.
FILLING—1 box seeded raisins, 1 cup sugar, 2 tbsps. flour, 1 cup
boling water; boil till it thickens, and add vanilla flavoring.
—Mrs. Godtfreyson

fy.

DATE KISSES

Beat the whites of 2 eggs very stiff; add 1 cup of powdered sugar,
1 cup of chopped walnuts and 1 cup of chopped dates.

Drop from teaspoon on to greased pan and bake in a slow oven until
a delicate brown. (This makes about 2% dozen kisses.) —S.A.D.

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SCOTCH SHORTBREAD

1 cup butter, 2 teaspoons lard, % cup icing sugar, 2 cups flour.
Put butter and lard in warm place for 10 or 15 minutes to soften, but not
to melt. Then work in icing sugar and add flour, gradually working and
kneading it in. You may cook this in the regular shortbread way by
patting out a piece of the mixture to cover the bottom of a pie-plate
about % inch deep, marking the edges and pricking over the top with
a fork. (I was told that the secret of the softness of good Scotch short-
bread lies in the use of the two teaspoonsful of lard instead of all but-
ter.) ) —Mrs. W. Durrand

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