THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

COOKIES—Continued

PAULIN’S GRAHAM WAFER DATE BARS

14% Cups White Cross Graham
Wafers.

14% Cups Flour

3%, Cup Butter

1 Cup Brown Sugar
Pinch Salt

1 Teaspoon Soda

Mix all dry ingredients
Wet Mixture:

1 Cup Chopped Dates
Y, Cup White Sugar

1 Cup Boiling Water

Let cool.
Pat down, then add the wet
Bake in slow oven and cut in oblong pieces before cake

Cook wet mixture, then add vanilla.
Spread half first mixture in cake pan.
mixture.

gets cold.

RICH GINGERBREAD WITH ONE EGG
', Cup “Domolco” Molasses
1 Cup thick Sour Cream
', Cup Sugar
1 Egg
', Teaspoon ginger, cinnamon and

Allspice.

Pinch of Salt

Level Teaspoon Baking Soda
Enough flour to make a Cake
Batter

Mix together the molasses, sugar, egg, salt, spices; dissolve the
soda in boiling water and stir into the sour cream. Then put all
of the ingredients together, adding enough flour to make the batter
of the usual consistency of cake batter, pour into a buttered pan,
and bake in a moderate oven. If the cream is very sour use a
rounding teaspoonful of soda.

CHEESE - MARMALADE WAFERS

1 Cup Flour
', Lb. Chateau Cheese
4 Lb. Butter

Cream cheese, add butter and flour. Roll out and cut with small
cookie cutter and bake |0 minutes in slow oven until golden brown.
Sprinkle with salt as soon as removed from oven. When cool put
two together with marmalade. _ V. Beattie

WALNUT COOKIES

1 Cup of Butter

1 Cup Brown Sugar
2 Eggs

2’ Cups of Flour

Cream butter and sugar. Include

4 Teaspoon Salt

2 Teaspoons Baking Powder
2 Teaspoons Vanilla

1 Cup Walnuts

baking powder and salt with

flour and add alternately with beaten eggs; then add flavoring

and chopped walnuts.

Drop about one-third teaspoon of mixture

on cookie tray and smooth with a fork moistened with milk. Cook

in fairly quick oven.
65

M. I. McDermot.