COOK BOOK 31

Precious Moments
1 lb. each Graham wafers, white marshmallows, dates.
1 c. each cream, cherries and nuts. Cut marshmallows fine,
also dates, cherries and nuts, pour cream over. Let stand
over night. Roll wafers and take a small ball, roll in crumbs
until solid. —Eva Crawford.

Chocolate Chip Macaroons
2 egg whites, beaten stiff, 14 c. white sugar, add gradual-
ly, 1 tsp. vanilla, ¥, of chocolate chips. Bake in slow oven,
about 300 degrees for half an hour till slightly browned. Put
brown paper on cookie sheet. —Mildred Crawford.

Sliced Chocolate Cookies

lc. each brown and white sugar, 1c. shortening, 1 tsp.
each cinnamon and salt, % c. sweet milk, 1 tsp. soda dissolved
ina little warm water, 1% c. almonds, 2 sqs, unsweetened
chocolate, 4% c. sifted flour. Mix all ingredients together, put
nuts in last. Knead as you would bread, shape into rolls and
put in ice box over night. In the morning slice thinly with a
sharp knife, bake in hot oven. —M. Coleman.

Easter Lilies

1 c. white sugar, 4 eggs, 1c. flour, pinch salt, 2 tsps. bak-
ing powder, flavoring. Beat eggs, add sugar and salt, add
flour and baking powder which have been sifted together.
Grease pie plates and put in 1 tbsp. melted butter. Bake and
while warm roll up like an ice cream cone. Cool, fill with
whipped cream and chill. Serve with slices of orange and
banana. —Eva Crawford.

Date Rolls
Cream, %’c. butter, beat in %4c. each brown and white
sugar, add egg and beat well. Add % tsp. salt, 1% c. flour, 1
tsp. baking powder, 1 tsp. vanilla. Roll out and spread with:
lc. dates, %4 c. brown sugar, 4 c. water. Roll like jelly roll
and chill. —Mrs. Crough.

Venetian Cakes
Yc, butter, Zc. w. sugar, 4 |b. almonds, yolks 3 eggs, 1
tsp. almond or vanilla flavoring, 134 c. flour. Bianch and chop
the almonds, keeping about 20° whole ones for top of cakes.
Cream butter, sugar, add beaten eggs, chopped almonds and
flour and mix well together. Break off small pieces of batter,
roll in powdered sugar, place % nut on top of each and bake
in moderate oven until delicately browned.
—Pearl Martyn, Kakabeka Falls, Ont.