a

FRUIT BALLS (Continued)

Put raisins, dates, nuts through chopper, mix together.
Add other ingredients, place in greased pan and bake in a moder-
ate oven, 275 degrees, until light brown. Stir together when
cool. Make into balls and roll in powdered sugar.
Mrs. Doreen Dunn

SHORTBREAD
1 lb. Northern Dairies 8 heaping Tbsp. honey or sugar
butter 1 scant tsp. salt
4c. flour _ few drops almond extract

soften butter, knead in flour, sugar, salt and extract.
Bake at 325 degrees for approximately 12 to 15 minutes or until
light brown.
Shirley Wreede

COCONUT BEEHIVES

3 Tbsp. honey 1 egg, well beaten
dash of salt 2c. flaked coconut

Combine honey, salt and egg; stir in the coconut. Drop
mixture ~ heaping teaspoonfuls on a greased baking sheet. Bake
in a slow oven, 325 degrees, 12 minutes or until slightly
browned.

Mrs. Shelke
MOLASSES CRINKLES
(Cookies)
3/4 c. shortening 1/4 tsp. salt
lc. brown sugar 2 tsp. soda
1/4 c. molasses 1 tsp. cinnamon
21/4 c. flour 1 tsp. ginger
l egg. beaten 1/2 tsp. cloves
1/4 c. sugar

Cream shortening and brown sugar. Add beaten egg and
molasses. Stir in remaining ingredients. Roll in small balls
and dip one side in sugar. Place sugar side up on ungreased
cookie sheet. Bake 12-15 minutes at 350 degrees.

Donna Solbrekken

YUM YUM COOKIES
3/4 c. sugar 3/4 c. shortening
$21 -35- Prince George, B. C.