THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

COOKIES—Continued

UNCOOKED ICE BOX COOKIES
, Cup Walnuts , Pound Marshmallows (cut in
3%, Cup Chopped Dates quarters)

Pour over this mixture 14% cup boiling water, add '% cup Eagle
Brand Condensed Milk (sweetened) and 2! cups of graham
wafers - crumbled. Mix all together and roll in graham wafer
crumbs. Make two rolls of this amount. Place on a dish and
leave in refrigerator 12 hours before serving. When removed to
serve - cut as you would a pecan roll.

JAM PATS
1 Cup Butter 1 Tablespoon Corn Starch
Y, Cup Icing Sugar 14%, Cups Flour

Rub butter and sugar together. Add flour and cornstarch - press
into small gem pans - put teaspoonful raspberry jam in each one
and add the following mixture. | egg beaten, 14. cup castor sugar,

14 cup dessicated cocoanut, vanilla. Bake half hour in medium
oven. Mrs. H. McBride

PEANUT MACAROONS
Y% Cup Flour 4 Teaspoon Salt
1 Cup powdered Sugar 1 Cup coarsely chopped peanuts
2 Egg Whites

Beat egg whites dry and stiff. Mix dry ingredients together and
add gradually to egg whites. Add peanuts. Drop on greased tin
about 2 inches apart. Bake at 400° for ten minutes, or until

lightly browned. G. Boniface
ORANGE COOKIES
%, Cup Shortening 1 Orange Rind grated
1 Cup White or Brown Sugar 3 Cups Flour
4 Tablespoons Orange Juice 4 Teaspoons Baking Powder
4, Teaspoon Salt Little Cream if needed

Cream sugar and shortening, add the rind and juice, the sifted
flour, salt and baking powder and if needed add a little cream or
additional orange juice. Roll thin, sprinkle with sugar, cut out and

bake in a hot oven.
Mrs. E. L. La Morie

ALMOND FINGERS
2 Cups Flour ', Cup Fruit Sugar
', Cup Butter 1 Egg Yolk

Cream butter and sugar well, add egg yolk and flour. Mix to stiff
paste. Roll to 4 inch thick, sprinkle with chopped almonds. Cut
into finger shaped strips and bake in a moderate oven.

Phyllis Longmire
66

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