SALTED PEANUT COOKIES (Continued)
alternately until all ingredients are added. Bake in hot oven, 400
degrees, until pale gold.
Maizie West

OATMEAL CARROT COOKIES

1 c. firmly packed ltsp. baking powder
brown sugar 1/2 tsp. baking soda

1/2 c. soft butter 1/2 tsp. salt

2 eges 1/2 tsp. cinnamon

1/3 c. milk 1/2 tsp. nutmeg

lc. grated raw carrots 2c. quick cooking oatmeal

1 1/2 c. all-purpose flour 1 1/2 c. seedless raisins

Cream sugar, shortening and eggs until light and creamy.
Add milk, carrots, stir until well mixed. Sift together flour,
baking powder, soda, salt, cinnamon and nutmeg. Add remaining
ingredients to flour mixture and stir until raisins are well coated
with flour mixture. Mix with creamed mixture, this is a fairly
stiff batter. Drop by spoonfuls on a greased cookie sheet. Bake
at 375 degrees for 15 minutes. Yield: 4 dozen.

Mrs. Selma Sandberg

PLAIN WHITE COOKIES

3c. flour lc. shortening
2 eggs 2tsp. baking powder
lc, white sugar 1 tsp. vanilla or lemon

2 Tbsp. canned milk

Roll on floured board. Bake at 350 degrees for 10 minutes.
Ice if you wish.
Barbara Gallon

FRUIT NUT REFRIGERATOR COOKIES
Aurea Demers

lc. butter 1/2 tsp. cinnamon
2c. brown sugar l tsp. soda

2 eggs 1/2 c. nuts

3 1/2 c. flour 1/2 c. dates

1/2 tsp. salt I/2c. cherries

Cream together butter and brown sugar, beat and add eggs.
Sift flour, salt, cinnamon and soda, then add nuts, dates and
cherries. Form into rolls and place in refrigerator overnight.
Bake at 400 degrees for 10 minutes.

441-9 -39- Lumby, B. C.