|
q
t
i}

COME AGAIN COOKIES Mrs. Roy Harvey, Sintaluta.
134-cups butter. I tsp. baking soda.

2 cups brown sugar. 1 cup currants.

2 eggs. 1 cup walnuts.

3 cups, flour. 14-lb. glace cherries.

1 tsp. cream of tartar.

Cream butter and sugar. Add eggs and beat well. Add sifted dry in-
gredients and fruit. Drop on greased cookie sheet. Bake at 350° for 20-25
minutes.

DAD’S COOKIES Mrs. Albert J. Luther, Sintaluta.
1 cup white sugar. 1 egg.

Y4-cup brown sugar. 1 tsp. vanilla.

1 cup butter or shortening. 1 tsp. baking powder.

114-cups oatmeal. 1 tsp. baking soda.

34-cup cocoanut. 1!4-cups flour.

When all mixed, form dough in balls half the size of an egg and flatten
on cookie sheet with fork. Cook 10 minutes in moderate oven.

DATE PORCUPINES Donna Cole.
1 cup brown sugar. 1 cup walnuts.

1-2 tbsp. butter. 1 cup shredded cocoanut.

2 eggs. 1 tsp. vanilla.

2 cups chopped dates.

Cream butter and sugar; add eggs (beaten). Add other ingredients. Roll
in small shapes and roll in cocoanut. Bake on greased sheet in moderate
oven. They are a bit mushy to make but very good.

DELICIOUS COOKIES Mrs. P. Leech, Glenavon.
1 cup butter. 1 egg.

34-cup brown sugar. 24%, to 2\4-cups flour.

2 tbsp. sweet cream. l,-tsp. soda.

1 tsp. vanilla.

Make long lady fingers wit hcookie press and cut into desired length.
Stick together with lemon icing.

DATE ROLLS Mrs. A. G. Goodwin, Sintaluta, Mrs. M. Allen.
134-cups dates. 1 tbsp. butter.

34-cup white sugar. 2 cups rice krispies.

2 eggs. Shredded cocoanut may be added.

Beat eggs. Add dates, sugar and butter. Place in frying pan and stir
while cooking. Continue stirring until mixture is mushy. Allow to cool. Add
rice krispies and form into small balls. Roll in cocoanut. Nuts may be
added if desired.

GRILL ROOM DAINTIES Mrs. Bob Dunn.
2 egg whites (beaten stiff). l,-tsp. vanilla.

1 cup white sugar. 1,-lb. almonds

1 tsp. cornstarch. whole and unblanched.

1 cup dates, chopped fine.

Bake in moderate oven 10 to 15 minutes. : ee

33