From Miss M. Drury, 2616 Clarke Drive, City
~~ CHOCOLATE GINGERBREAD

2-3 c. shortening 1c. brown sugar

2 oz. chocolate ‘2 eggs

1 2-3 c. flour ; 2 t. ginger

2 t. soda 3 t. baking powder
Y t. salt 2-3 c. milk |

1 t. vanilla 1% c. nuts

Cream shortening, add brown sugar slowly.
Then add chocolate which has been melted ever
hot water. Then the well-beaten eggs. Sift dry
ingredients and add alternately with the milk to
the mixture. Add the nuts. Bake in a moderate
oven. Serve with whipped cream or butter icing.

From Mrs. Beech, 1719 Frederick Avenue, New

Westminster.

GRAHAM DROP COOKIES

2 cups brown sugar 1 teaspoon soda

1 cup . shortening 42 teaspoon salt
(half butter and 1 teaspoon vanilla

: half lard) 1 cup cocoanut

egg
% cup sour milk

Creain sugar agd shortening. Add egg and sour

_ milk, flavoring and then your dry ingredients.

Drop by teaspoon on to a well greased baking pan.

Bake in moderate oven 350 deg. F. This makes

_ Bbout 5 dozen cookies. Everybody likes them and
'they are especially good for children’s lunches.

From Miss. Josephine Rowa, 342 Irwin St.,
Nanaimo,

CREAM DE MINTHE WITH
CHERRIES.

Take a pistachio jelly powder and add to it
fhe juice from a tin of grated pineapple and
enough water to make a pint of fluid. Bring to
boiling point and add the powder and stir until
dissolved. When beginning to set add_ the
grated pineapple, a cup of marshmallows
cut into quarters and a cup of whipping cream
beaten stiff. Put in a cool place and serve with
cherries and rolled nuts.

From Mrs. F. M. Ethridge, Box 1208, Trail

TOASTED ROLLS WITH ORANGE
MARMALADE

Select two dozen small round fresh rolls. Break,
but do not cut, them in half.. Dot generously with
butter the broken surfaces and brown the rolls
quickly in the broiling oven. Just before serving
spread with cream cheese and over this a layer of
orange marmalade. ‘These aré so delicious that
the serving plate will need replenishing several
times.

From Mrs. C. 5. Elliott, Ladner
HEALTHFUL CANDY

1 cup Yaisins % cup graham

1 ‘cup dates cracker crumbs

Put all this through the food chopper, Mix
ingredients thoroughly. Shape into very small
balis. Roll in powdered sugar.
_ Mothers need not fear giving this candy to
young children. For older folks one-half cup of
nutmeats may be added instead of the cracker

crumbs. hen dip in chocolate and place on
oiled paper to cool;

Have You 2 Spare Room to Rent—Use a Sun Classified Ad.

_ PRIZE RECIPES ———

3 cups graham flour.

co

h

From Mrs, P. Christensen, 1607, William Street.

PEAR HONHY

4 quarts hard pears 1 can shredded pine-
% aS much sugar apple.

Put. peeled pears through the food chopper.
Cook down about half. Measure and add. one-
half as much sugar. Drain most of. the juice from
the pineapple and add. Cook until clear and seal]
while hot.

Frem Miss Isa Andrews, 36 West 6th Avenue
CHOW CHOW
1 quart white onions 6 tablespoons
1 quart diced mustard
~- cucumber 3 tablespoons flour
2 heads cauliflower 1 tablespoon tumeric
3 green peppers 1 cup sugar |
1 quart vinegar
Peel onions and add cucumbers, -cauliflowers
cut in small pieces and sliced peppers. Soak over-
night in brine (1 cup salt to 1 quart of water).
Drain and cook in fresh water until tender, and
drain again. Boil vinegar in kettle and add paste
made with mustard, flour, sugar, tumeric and a
little cold vinegar. Stir until mixture thickens
Add vegetables and cook slowly until mE PUre
thickens. Seal in steriliged jars.

From Mrs, L. 0, Lamson, Upper Sumas
CHILI CON CARNE

3 tablespoons butter

144. pounds ground
round steak or
hamburg

1 medium siged onion
chopped

2 cups canned red

2 cups canned toma-
toes

1teaspoon. chili
powder  -~

1 teaspoon salt

4% teaspoon sugar

Pepper. to taste

kidney beans

Brown the onion slightly in the ‘putter, then
turn inte it the ground meat. Cover, but stir
occasionally until the meat also is nicely: browned.
Add the beans, rinsed of their liquor, and the
tomatoes, Season with. salt, pepper, sugar’ and
chili powder,

Cook the mixture.slowly for one hour, tightly
covered. Water may be added if it seems too Nee.
Serve piping hot.

From Mrs, Gus Alto, B.R. No. 1, New Westminster

crumbs and bake.
sauce.

PUMPKIN SOUFFLE

2 eggs

Ll cup. sugar

3 tablespoons ginger
syrup

1 cup baked pump-
kin (or stewed il
preferred)

% teaspoon alispice
‘4 teaspoon -cloves
1% cups milk, scald-
ed and cooled
Pineh of salt
Buttered bread —
crumbs -

Beat the eggs, add the sugar, the pumpkin,

1 cup sugar
1 cup white corn
syrup

spices, ginger syrup, and salt. Beat well. Add
the milk and mix thoroughly. Pour into a but-
tered baking dish, sprinkle top with buttered
Serve with a’ butterscotch

SAUCE

1 cup thiek cream
1 teaspoon vanilla
14 teaspoon salt

Cook altogether in a double boiler for 1 hour.

When done add some finely chopped ‘preserved — |
ginger to the sauce.

The baked pumpkin is dryer than the siewed

and therefore improves flavor of eine