GINGER TOTS

Cream together well
1 cup butter
1144 cups brown sugar
Add
2 eggs, well beaten
1 tsp. lemon flavoring
Sift together
31% cups flour
1 tsp. soda
1 tsp. cream of tartar
2 tsps. powdered ginger
4 tsp. salt |
Work into the mixture and knead until flour is all mixed in,
Form into a roll.
Chill in the refrigerator overnight or for several hours.
Slice with a sharp knife and bake in a 375° oven until
golden brown. Put together in pairs with lemon icing.

LEMON ICING

Cream until light and fluffy

4 tbsps. soft butter

2 tbsps. lemon juice
Mix in

142 cups icing sugar
Spread between pairs of ginger tots.
Edna Joelson, Baldur

COCOANUT DELIGHTS

Cream together
4 cup butter or margarine
la cup sugar
Add and beat in
2 egg yolks
Sift together
1 cup sifted flour
1 tsp. baking powder
1 tsp. salt
Mix well into the butter and sugar with
1 tbsp. milk
Roll thin and cut into rounds.
Mix together
2 egg whites beaten stiff
1 cup icing sugar
1 tbsp. melted butter
2 cups cocoanut
Put a spoonful of the egg white mixture on each cookie
and top with a cherry or a dash of jelly.
Bake in a moderate oven.
Kathleen Campbell, Creighton, Saskatchewan

USE CO-OP MARGARINE