CHRISTMAS COOKIES

2 cups sugar 1 tsp. vanilla

1 lb. butter 1 lb. dates

3 eggs 1 pkg. candied fruit

5 cups flour YZ |b. walnuts

1 tsp. soda | medium jar maraschino cherries
] tbsp. syrup and juice

Cut fruit, nuts, and drained cherries. Cream butter and sugar,
add eggs, flour and soda, syrup, vanilla and cherry juice. Add prepared
fruit and nuts and mix thoroughly. Pack into wax paper lined crisco
boxes and store in fridge — will keep there indefinitely. Slice with
serrated knife and bake in greased tins at 350-400° about 10 - 12
minutes. Do not overbake. Cook only what are needed at the time
as they are much better freshly baked.

Mrs. J. W. Bainbridge

APRICOT BALLS

142 cups dried apricots 1 cup coconut
] tin Eaglebrand Condensed milk

Put apricots through food chopper. Add Eagle brand milk and
coconut. Roll in icing sugar or fine coconut.
Pete Wallace

CHOCOLATE BALLS

2 squares unsweetened | teaspoon rum flavouring
chocolate 28 graham wafers (or more )
1 tin condensed milk rolled fine

Melt chocolate, remove from stove and add milk, flavouring and
wafers. Mix well, form into balls and roll in coconut.
Keep refridgerated.
Marg Noble

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