Page 70 ANYONE CAN COOK

Ar

DUTCH DAINTIES
B. MRS. L. B. LUSBY

% cup butter 1 egg yolk
34 cup white sugar 1 whole egg
14 cup sifted flour Pinch salt

1 tsp. baking powde1

Cream butter and gradually blend in sugar. Beat and add the egg yolk
and whole egg. Sift flour with baking powder and salt, and blend grad-
ually into butter mixture. Place about 1 tablespoon of this mixture in each
lightly greased small tart pan. Press out with finger tips to line both
bottom and sides of pan. Do not have mixture too thick. Fill each tart
with about 1 teaspoon of the following mixture.

FILLING
1 egg white ls cup chopped candied cherries
1 cup brown sugar 14 cup bleached sultana raisins
1 cup chopped dates 1 tsp. vanilla

14 cup chopped walnuts

Beat egg white until stiff but not dry, and gradually beat in brown sugar.
Add fruits, nuts, and vanilla, and combine mixture very thoroughly. Use
to fill the lined tart tins. Bake in a moderately hot oven (375) until crust
is delicately brown and the filling set. (About 15 minutes, depending on

size of pan.)
GINGER BISCUITS
By MRS. E. R. LATTA

% cup fine oatmeal % cup brown sugar
% cup flour 4 cup syrup
1% cup butter 2 tsp. ground ginger

Bring butter, brown sugar and syrup to the boil. Then mix with oatmeal,
flour and ginger. Let stand until the following day. Bake in slow oven
325 to 350 degrees about 8 minutes.

LEMON GRAHAM SLICE
By MRS. A. E. DAVIDSON

134 cup graham wafer crumbs 11% cups desiccated cocoanut
% cup of butter 2 tsp. baking powder
1%, cup white sugar Pinch of salt

Sift flour and baking powder, rub in butter, add cracker crumbs, sugar
and cocoanut. Spread half mixture on greased pan, add lemon filling and
cover with the remaining mixture. Cook in moderate oven.

FILLING: 2 large eggs, rind of 2 lemons, 4 tbsp. lemon juice, Ys tsp.
salt, 1 scant cup of sugar, and 1 tbsp. butter. Put all the ingredients in
the top of a double boiler. Stir a little with woden spoon. Cook until the
filling thickens.

LEMON SQUARES
By MRS. J. DRAKE

11%4 cups flour 34 cup butter
Rub to crumbs and pack in baking tin. Bake till golden brown in hot oven.
MIX:
% cup cocoanut 1% tsp. baking powder
144 cups brown sugar Into this stir 2 unbeaten eggs

1% cup rolled walnuts

Place this mixture on the baked foundation and bake until light brown.
When cool cover with a thin butter icing flavored with the juice of
part of a lemon.