SOUR CREAM DOUGHNUTS

1 cup white sugar 4 teaspoons baking powder
14, cup sour cream 14% teaspoon soda

4 cups flour 14, taaspoon salt

34, cup buttermilk flavoring

Beat sugar, milk, cream and eggs together well. Add flour and
baking powder. Roll and fry in hot grease.
—Mrs. Walter Bailey.

COCOANUT PUFFS

3 egg whites (beat stiff 114 tablespoons cornstarch
1 cup sugar 114 teaspoon vanilla
1144 cups cocoanut Pinch of salt

Place eggs, sugar, cocoanut, cornstarch in the top of the
double-boiler, until it forms a crust in the bottom. Aidd flavoring.
Drop by tablespoons onto cookie sheet. Bake in a slow oven.

—Mrs. Ed. Reid.

COCOANUT CRISPS.

1 cup butter ns] eup. cocoanut
114 cups white sugar 2 cups flour |
2 . eggs 2 teaspoons baking powder

14 teaspoon vanilla
Cream butter and sugar; add well-beaten eggs, vanilla and
cocoanut. Sift flour with baking powder, add to mixture. Drop
from, spoon onto grea:ed baking sheet and bake in moderate oven

for 10 to 15 minutes.
—Theresa Schmidt.

GINGER COOKIES

1 cup brown sugar 1 small teaspoon cream of
1 cup butter tartar

1 egg 1 small teaspoon ginger

1 small teaspoon soda 2 cups flour

Make in small balls. Bake.
—Mrs. John Crooker.

: CREAM PUFFS
2 cups water 2 cups flour
14 Tb butter 8 eggs

Put water to boil with the butter, add flour and! mix well while
other mixture is boiling. Let cool. Beat eggs one by one for five
minutes each. Take a tablespoon and drop onto greased pan. When
dropping always go around in a circle, leaving a point on top. Put
two tablespoons to 1 puff. Hiave slow fire. Take knife and fill
with whipped cream which contains icing sugar (when cool).

—Mrs, G, Ostoficiuk.

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