DATE-OATMEAL COOKIES
(refrigerated)
Eva Cawsey, Regina, Sask.

2 cups fine oatmeal, 1 cup flour, %
cup brown sugar, 1 teaspoon salt, %
cup butter, 1 teaspoon soda.

Mix all ingredients well, moisten
with a little cold water till all is a
soft dough. Chill. Roll thin and bake
in 350-deg. F. oven until delicate brown,
about 10 to 15 minutes.

Date Filling

% lb. dates, % cup water, 4 table-
spoons brown sugar, juice of one lemon.

Boil all together until soft. Spread
between two cookies. “

Ww ?

HONEY MOONS
(refrigerated)

Mrs. Maurice Marleau, Prince Albert, Sask.

34 cup shortening, % cup honey,
1%Z cup white sugar, 1 egg, 1 teaspoon
orange extract, 2% cups sifted flour,
2 teaspoons baking’ powder, % teaspoon
“salt, 1% cup pecans (chopped).

Blend together shortening, honey,
Sugar, egg and orange extract. Sift
together dry ingredients and mix well.
Add chopped nuts, chill dough. Roll
into pencil thick rolls, cut in 2%-inch
lengths, place on baking sheet in cres-
cent shape. Bake in a 400-deg. F.. oven.
After cooled, put different moon faces
on with icing.

w

FRUIT BALLS
(unbaked)
Seonaid Mackay, Saskatoon, Sask.
2 cups chopped dates, % cup raisins,
14 cup chopped nuts, 1 cup brown sugar,
2 eggs.

Mix all together and cook slowly
until thick. Cool. Add 3 cups Rice
Krispies. Form into balls and roll in
cocoanut.

2

2...
MARSHMALLOW ROLL
(unbaked)

Edna Linklater, Sovereign, Sask.

2 squares unsweetened chocolate,
1 can Eagle Brand milk, 2 cups graham
wafer crumbs, % cup walnuts, % cup
cocoanut, 24 marshmallows, 1 teaspoon

vanilla.

Melt chocolate in double boiler, add
the can of Eagle Brand milk, cocoanut,
walnuts and vanilla. Take two pieces
of wax paper and divide this mixture.
First sprinkle wax paper with a little
cocoanut, then pat mixture with damp
hand until it is wide enough to cover
a marshmallow and long enough to
hold 12, then roll using wax paper as
a roller. Put in fridg. and slice when
ready to serve.

FILBERT BALLS
(unbaked)

Lorna Whelan, Saskatoon, Sask.

2 eggs, 1 cup brown sugar, 142 cups
chopped dates, % to 1 cup filberts
chopped, 134 cups cocoanut, salt, almond
extract or vanilla.

Beat eggs, add sugar, blend well and
add remaining ingredients. Cook in a
well-greased frying pan over slow heat
for about 25 minutes, stirring often.
Cool a little and form into balls. (Be

sure you butter your hands.) Roll in
cocoanut or powdered sugar.
ie
GRAHAM FLAPPER FRUIT ROLLS
(unbaked)

Isabel Johnston, Saskatoon, Sask.

1% lb. marshmalows cut in pieces,
¥% cup boiling water, % cup Eagle
Brand milk, % cup chopped walnuts,
14 cup chopped dates, 2% cups graham
wafer crumbs, % teaspoon’ vanilla,
chopped cherries if desired.

Put marshmallows in a pan and pour
boiling water over them, mix. Add
milk, nuts, dates, cherries, flavoring
and crumbs. Knead well. Roll in wax
paper and ripen 12 hours. Slice or roll
in balls which may be rolled in fine
cocoanut or chopped nuts.

bs eS

NUGGETS
(unbaked)
Marion Smillie, Saskatoon, Sask.

16 marshmallows cut in pieces, 3
tablespoons cream, % cup dates
(chopped), % cup walnuts (chopped),
1%, cup graham cracker crumbs.

Allow marshmallow pieces to stand
in the cream for one hour. Stir in

dates, nuts and cracker crumbs. Roll |

mixture into balls, then roll in cracker
crumbs.
le *

STRAWBERRIES
(unbaked)

Olive Crawford, Saskatoon, Sask.

2 strawberry Jell-O powders, 1 can
Eagle Brand milk, % lb. package un-
sweetened cocoanut.

Mix together and roll into the shape
of strawberries in some of the left-
over Jell-O powder. Use a little green
gumdrop or peel for the stem.

YY w

CHOCOLATE SWEETIES
(unbaked) +
Ruth Davy, Rivers, Man.

30 single graham. wafers ground
finely, 1 tin sweetened condensed milk,
4 squares melted chocolate.

Blend the wafer crumbs and milk
into the melted chocolate.
balls and roll in chopped nuts.

-
$-

Shape into

é