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WHOLE WHEAT OATMEAL COOKIES Lana Verdonk
1/2 ce margarine 1 3/4 c. whole wheat flour
11/4 ¢ sugar 1 tspe baking soda

2 eggs 1 tspe baking powder

6 T. molasses 1/4 tspe salt

2 Ce rolled oats 1 tspe cinnamon

1 ce raisins or dates

Cream margarine and sugar. Add eggs and molasses, beat
until fluffy. Stir in remaining ingredients. Bake on greased
cookie sheet at 325° for 10 to 12 minutes. Yields 5 1/2 dozen
cookies, large.

RAISIN OATMEAL COOKIES Johanna VanVeen
1 ce raisins 1 2/3 ce oats

1/2 ce shortening - fa Gs teu

l ce sugar 1 tsp. soda

2 eggs 1/2 tspe salt

1/4 ce milk 1 tsp. cinnamon

Rinse raisins in hot water and drain. Cream shortening and
sugar, add beaten eggs and milk. Stir in raisins and oatmeal.
Add rest of dry ingredients. Bake at 350°. Makes 3 dozen.

PINEAPPLE COOKIES Mrse M. Ge Visser
2 ce sifted all-purpose flour l ce granulated sugar

1 tspe baking powder l egg

1 tspe baking soda 1/2 tsp. vanilla

1 tspe salt 1/2 ce drained crushed pineapple

1/2 ce soft shortening

Sift together first 4 ingredients. Mix shortening and the
next 4 ingredients until creamy. Mix pineapple, then flour
mixture. Drop by teaspoon 2 inches apart onto ungreased cookie
sheet. Sprinkle with combined 1/4 teaspoon nutmeg and 1 table-
spoon sugar.

It is better to have loved and lost than to never have
loved at all.

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