THE MANITOBA HEALTH COOK BOOK §

Date Macaroons

4 egg whites Y, lb. walnuts 1, lb. dates
2 c. fruit sugar

Mix sugar and eggs together lightly, then dates and nuts.
Drop on buttered tins.

SHORTBREAD

_ Shortbread

2 c. flour 1 c. butter Y, ¢. fruit sugar

Work together until it can be cut into cookies or patted into
pan. Bake ina slow oven.

Oatmeal Shortbread

1 ec. flour (large) 2 c. oatmeal 1 c. melted butter
1 t. soda 1 ¢. b-sugar

Mix dry ingredients thoroughly. Add melted butter and stir
well. Spread on bottom of fairly large pan, pressing down with
hand. Bake in over 200 deg. F. until golden brown.

Scotch Shortbread

1 Ib. butter 2 Ib. flour Y, lb. b-sugar

Put butter and sugar together on the board and rub flour in,
spread flour on board and form into cakes. Bake in moderate oven
until nicely brown.

MISCELLANEOUS
Pineapple Surprise Cakes

4 ec. butter , cc. sugar Y, t. vanilla
1% ce. flour 2 t. b-powder 2 eggs
VY, c. milk 4 t. salt

Cream butter and sugar, add well beaten eggs. Sift flour,
measure and sift again with b-powder and salt. Add to butter
mixture alternately with milk. Add flavoring and beat until smooth.

Fill well buttered muffin pans about 2-3 full of batter and bake
in moderate, 375 deg. F., oven about 20 min. Cool, cut a slice
from top of each and scoop out crumbs.

Peel pineapple, remove eyes and core. Chop very fine or put
through food chopper. Sprinkle with sugar and set aside for | hr.
Mix crumbs from cake with | c. whipped cream. Sweeten with 4
T. sugar and add 34 c. pineapple, well drained.

Fill cakes, replace tops, decorate with spoonful of pineapple
cream mixture. Serve soon after preparing as they become soggy
if allowed to stand too long.

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