THE MANITOBA HEALTH COOK no oa

Sugar Cakes

3 egg yolks 144 c. fine sugar 2 T. flour
1 t. b-powder 1 T. orange juice l, ¢. chopped raisins

Beat yolks light, sift flour, sugar and baking powder together.
Add gradually stirring well. Add raisins and flavoring. Beat
hard. Drop by spoonfuls two inches apart on ungreased pans.
Bake a pale brown in a moderate oven.

MACAROONS

Norwegian Macaroons 7
2 c. b-sugar ~ 1 ec butter 4 t. soda

1 c. shredded cocoanut 2! c. flour 1 c. rolled oats
1 t. b-powder 2 eggs

Cream butter or shortening with sugar. Add _ well-beaten
eggs. Stir in rolled oats and cocoanut and finally the sifted dry
ingredients. Mix well and form into small balls. Place on a
greased cookie sheet and press flat with a fork. Allow room for
them to spread_a little. Bake in a moderate, 375 deg. F. oven
until well browned, about 10' min. Place half a blanched almond
on top of each cookie before baking if desired.

Cornflake Macaroons

3 egg whites 1 c. fine sugar 1 t. flavoring
1 ec. cocoanut ) ; 2 c. cornflakes

Beat egg whites until very stiff. Add cornflakes and cocoanut
to egg whites into which the sugar has been folded. Bake in a
moderate oven 15 to 20 minutes.

Oatmeal Macaroons

2 eggs 2 t. b-powder le. b-sugar
21% c. rolled oats 2 T. butter Y, t. vanilla
Y, t. salt

Cream butter, add sugar and after thoroughly blending these
add well beaten eggs. Add salt, vanilla, rolled oats and baking
powder. Drop with a teaspoon into well buttered pan.

Cocoanut Macaroons

2 egg whites 1 small c. sugar Flavoring
1% ce, cocoanut . 1 T. cornstarch

Beat eggs, add sugar, add cocoanut gradually, all but about
a quarter of it. Add cornstarch. Hold bowl over a saucepan of
boiling water until sugar forms a coating on the side, beating all the
while. Drop in small spoonfuls on a buttered tin. Bake in a very
slow oven.

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