= ei y a tf . a
b ; i é = | 7} " ls Re \
t- d 4 re
nae
°
:

CAKES, COOKIES

CHERRY WINKS

21/4 c. flour 2 eggs

1/2 tsp. baking soda 1 Tbsp. milk
T-tsp. baking powder 1 tsp. vanilla
1/2 tsp. salt lc. pecans
3/4c. shortening lc. dates

lc. sugar 7 1/3 c. cherries

Sift the dry ingredients together. Cream butter and sugar,
blend in the eggs, milk and vanilla. Blend in the dry ingredients
and the other ingredients. Mix well, shape into balls. Crush
2 1/2 cups corn flakes, roll each ball of dough in the corn
flakes. Place on cookie sheet and top with a small piece of
cherry. Bake in a moderate oven, Do not stack or store until
cool.

Dora Hoffman

GINGERSNAPS
(like you buy)
2 eggs lc. molasses (dark)
1 tsp. soda (heaping) - lc. sugar
1 tsp. ginger fr ow Joc. shortening
1 tsp. salt 1/2 c. boiling water

flour to stiffen
Do not roll out. Pinch in pieces the size of a marble
and roll with hands. Place about | inch apart in pans and bake in
moderate oven until right shade is obtained.
Ella Bachman

WINTER BEST GINGERSNAPS

 3/4c. butter or 4c. flour
Margene 2 tsp. baking soda
3/4 c. shortening 2 tsp. cinnamon
2 3/4 c. white sugar 2 tsp. cloves
1/4 c. molasses | 2 tsp. ginger

1/4 c. syrup

Blend butter and shortening until creamy, then gradually
add 2 cups (only) of sugar and continue creaming until light.
Beat in eggs and molasses and syrup thoroughly. Sift dry
ingredients together and gradually mix with creamed butter,
Beat well and don’t be alarmed if batter is soft. Roll pieces
of dough into 1 inch balls in palms of your hand, then roll each ©

460 -19- Vanguard, Sask,