2% teaspoons baking powder.
¥g teaspoon each, ground cinnamon,
nutmeg and ginger.

Method :—Cream butter thoroughly
and add half of the sugar gradually.
Beat the eggs until light and beat in
rest of the sugar. Combine the two,
blending well. Mix dry ingredients to-
gether and add to first mixture. Drop
from spoon on greased pan spacing
them far apart.

—Mrs. R. Gislason.

CALLA LILY.

Beat 3 eggs well, then add 1 tablespoon
hot water. Beat into this 1 cup
white sugar, 1 cup flour, 1 tea-
spoon baking powder, 1 teaspoon
vanilla, pinch of salt.

Bake quickly, cut and roll like a lily
while hot. When cold fill with whip-
ped cream or any filling. Decorate
with cherry or piece of orange for
flower centre.

—Theresa Beaubien.

THIMBLE COOKIES.
% cup butter.
Y% cup brown sugar.
1 egg yolk.
1 cup flour.

Method:—Beat butter with fork,
add sugar, egg yolk, then flour. Roll
into balls and roll in egg white (not
stiffly beaten). Roll in desiccated
cocoanut or walnuts, then with
thimble make hollow in each cookie.
Bake in moderate oven, 350°, for about
10 minutes. Before serving put jelly

in each cookie.
—Mrs, 8. T. Bardat.

THIMBLE COOKIES.

1% cup butter.

1% cup white sugar.

1 egg yolk.

1 cup flour.

1 teaspoon flavoring.

Method :—Make into balls, dip into
unbeaten egg white then dip in cocoa-
nut, dent in centre with thimble. Bake
5 minutes in moderate oven dent again
and bake 12 minutes longer. Put jam
or jelly in centre before serving.

—Pearl Palmason.

37

COOKIES.
(Gydingakokur)

eggs. |
heaping cup sugar.
tablespoons water.
teaspoon cardamom seed,

and ground.
1 Ib. butter.
4 cups flour.
1 teaspoon baking powder.

Method :—Beat eggs well, add sugar
and beat again. Add water and car-
damom seed and one cup flour. Then
turn out on a board or pastry cloth,
and knead in butter and remaining
flour, into which the baking powder
has been sifted. The flour should be
worked in very gradually. Roll and
cut into cookies. For top of cookies
beat one egg and one tablespoon water.
Spread each cookie with egg mixture
and again with coarse white sugar
and finely chopped almonds. Bake in
a slow oven until a golden brown.

—Mrs. H. A. Bergman.

mK hd et OO

shelled

RICE CRISPIES.
14 cup butter (melted).
1 cup brown sugar.
1 cup rice crispies.
14 cup coarse oatmeal.
14 cup chopped walnuts.

Method :—Mix melted butter with
brown sugar, add rice crispies, oatmeal
and walnuts. Pat mixture into a cake
tin. Bake 10 minutes in fairly hot
oven. Cut while warm. This will be
bubbling when taken from oven.

—Mrs. Geo. Shuttler.

VANILLA KRANSAR.
3 eggs.
1 cup sugar.
3 teaspoons vanilla.
4 teaspoon almond essence.
°%4 cup finely chopped almonds.
1 pound butter.
4 cups flour.

Beat eggs, add sugar, vanilla, al-
mond essence, chopped almonds and
1 cup flour. Turn out on board, knead
in remaining flour and butter.

Take small bits of dough, roll with
hands on board until about 3 inches
long and three-eighths inch through,
join ends to form a circle or krans.
Bake in moderate oven until a golden
brown.