THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

COOKIES—Continued
SIFTON COOKIES

3%, Cup Butter 1 Teaspoon Soda
2 Eggs _ ', Teaspoon Salt
2 Cups Brown Sugar 1 Teaspoon Vanilla

1 Cup Shelled (chopped) Walnuts 3 Cups Flour

Mix in evening and let stand in rolls over night. Cut off slices and
bake as cookies. Margaret Fraser.

BACHELOR BUTTONS
1 Small Cup of Brown Sugar 1/3 Cup of walnuts, (chopped)

1 Egg ', Cup of Raisins
1 Cup of Dates 1 Small Teaspoon of Baking
1 Cup of Flour Powder

Y, Cup of Butter

Cook 12 minutes slowly. Makes 60 bachelor buttons.
Angela Lane.

SULTANA COOKIES

1 Cup Butter 2 Tablespoons Milk

1 Cup Brown Sugar 1 Teaspoon Baking Powder

2 Eggs 2 Cups Flour

4, Teaspoon Salt 34 Cup Washed Sultana Raisins

4 Teaspoon Soda
Roll out 14 inch thick, cut with large cookie cutter and bake a

light brown. J. Dalgleish.
CHOCOLATE SQUARE
1 Cup Sugar | 'Y, Cup Walnuts
', Cup Flour 2 Tablespoons Cocoa
'’, Cup Butter Vanilla
2 Eggs

Cream butter and sugar - add well beaten eggs - followed by
remaining ingredients. Place in a greased tin and cook in a mod-
erate oven for 25 minutes.

Kay Death
PECAN NUT YUMS
', Cup Butter or other Shortening ', Teaspoon Cloves
1 Cup Light Brown Sugar ', Teaspoon Soda
14% Cups Pastry Flour Y, Teaspoon Vanilla
, Cup finely chopped pecans Y, Teaspoon Salt
1 Egg (beaten) ', Teaspoon Cinnamon

Cream shortening, add sugar and cream well, then beaten egg and
beat again, vanilla, and flour which has been sifted with dry in-
gredients, then pecans which have been dredged with little flour.
Mold the dough with the hands into a long roll and let it stand
in ice box or cold place overnight. Slice very thin and bake in
hot oven 10 to 15 minutes. Lottie Walker Thompson

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