PERSIAN MERINGUES
Lorna Whelan, Saskatoon, Sask.

15 cup walnuts, 4 cup dates, 4% cup
raisins, 14 cup cocoanut, grated rind of
14 orange, 2 egg whites, 24 cup icing
sugar, 14 teaspoon vanilla.

Put fruits through the chopper, using
medium blades. Form into balls. Add
sugar gradually to egg whites while
beating and beat until meringue just
forms a stiff peak. Dip each ball
into the meringue, place on greased
Sheet and bake at 300 deg. F. till
lightly colored.

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CORNFLAKE MACAROONS
Evelyn Kusch, Scott, Sask.

2 egg whites, 4 teaspoon cream of
tartar, 3%, cup white sugar, 4% cup cocoa-
nut, % cup cornflakes.

Beat egg whites and cream of tartar

until it stands in peaks. Add sugar
gradually, beat until stiff. Fold in
cocoanut and cornflakes. Place in

spoonfuls on greased cookie sheet. Bake
in a 350-deg. F. oven until brown and
crisp.

= 2

ROLLED OAT COOKIES
(refrigerated)
Dennis Davy, Lindsay, Ont.

4 cups quick cooking rolled oats,
2 cups brown sugar, 1 cup corn oil,
2 eggs, 1 teaspoon almond extract, 1
teaspoon salt.

Mix oats, brown sugar and stir in
oil, let stand over night, next morning
stir in beaten eggs, flavoring and salt.
Drop on greased pan and bake in a
slow oven. Remove at once from baking
sheet.

a =

NORWEGIAN CHRISTMAS COOKIES
(refrigerated)
Anne Wiseman, Winthrop Harbor, Il.

2 cups butter, 5% to 6 cups all pur-
pose flour, 4 mashed hard-cooked egg
yolks, 4 uncooked egg yolks, 1% cups
white sugar.

In one bowl mix the butter and
flour, in the other blend the cooked
and uncooked egg yolks “and sugar.
Combine the two mixtures and chill.
Roll as thinly as_ possible, «cut into
desired shapes, sprinkle with coloured
sugar. Bake at 375 deg. F. for 10
minutes. These cookies will keep for
several months.

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OATMEAL ICE BOX COOKI
(refrigerated) >
- Mrs. C. Moorehouse, Wiseton, Sask.
1 cup butter, 1° cup brown sugar,
1 cup white sugar, 2 eggs beaten, 1

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Ss

8

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teaspoon vanilla, 1% cups flour, 1 tea-
spoon soda, 1 teaspoon salt, 3 cups
oatmeal, % cup chopped walnuts.
Cream butter and sugar until light.
Add beaten eggs and vanilla, then add
sifted dry ingredients. Lastly add oat-
meal and walnuts. Shape in rolls and
chill thoroughly. Slice and bake at

350 deg. F.
= a
BUTTER SCOTCH COOKIES
(refrigerated)

2 cups brown sugar, 1 scant cup
shortening, 4 cups flour, 1 cup walnuts,
3 eggs, 1 teaspoon cream of tartar,
1 teaspoon soda, 1 teaspoon vanilla.

Cream shortening, add sugar. Sift
flour, soda and cream of tartar together,
add to first mixture, beat until smooth.
Shape into rolls about 2 inches in
diameter. Refrigerate several hours.
Slice and bake in a quick oven.

7

NUTTY ICE BOX COOKIES
(refrigerated)
Margaret Sharp, Saskatoon, Sask.

1 cup shortening, % cup white sugar,
14 cup brown sugar, 1 egg (unbeaten),
1%, cup chopped nuts, 2% cups sifted
pastry flour or 2% cups sifted all
purpose flour, % teaspoon soda, 4
teaspoon salt, % teaspoon almond ex-
tract, % teaspoon vanilla.

Beat shortening until soft, blend
sugars well. Add egg and beat thor-
oughly. Sift and mix dry ingredients
to batter along with nuts. Add flavor-
ings. Shape into rolls about 2 inches
in diameter and chill about 24 hours.
Slice rolls thinly, place on greased pan
and bake at 375 deg. for 8 to 10 min-

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utes. About 80 cookies.
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RAISIN OATMEAL COOKIES
(refrigerated)
Anne Vickers, Regina, Sask.
% cup brown sugar, % cup white

sugar, 1 cup shortening, 1 egg, 1 cup
flour, % teaspoon soda, 2% cups oat-
meal, 1 teaspoon vee 1 cup chopped
raisins (or dates), % cup walnuts.

Mix in order given and shape in
rolls, leave in frig. over night. Slice
and bake at 350 deg.

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RUTH’S SECRET FORMULA
(unbaked)
Norma Tremaine, Regina, Sask.
13 ginger snaps rolled fine, 1 cup

icing sugar, 2 tablespoons soft butter,
1 tablespoon cream, desiccated cocoanut.

Cream butter with sugar and cream,
mix in ginger snaps, shape into balls
and roll in cocoanut. Set in frig. or
cool place to ripen. Makes two dozen.