DATE BALLS
(Mrs. B. H. Moore, Rouleau)

2 eggs

1 cup brown sugar
1 cup cut dates
1 cup cocoanut

1 cup nut meats
Salt

Vanilla.

Beat sugar and eggs and add dates.
Bake in well greased flat pan 20
or 25 minutes and bake brown. Roll
in cocoanut and nuts.

SOCIALITES
(Mrs. T. W. Earl, Weyburn)
3 egg yolks
1 cup butter
2 teaspoons vanilla
2 teaspoons lemon juice
2 tablespoons sour cream
2 cups flour.

Mix butter and flour together. Add
eges, cream, vanilla and _ lemon.
Shape into balls. Next day roll out
the thickness of pie crust. Place a
spoonful of jam and % a walnut in
centre of each crust. Moisten edges
and fold into a little turnover. Bake
in moderately hot oven. When cook-
ed put a spoonful of meringue on
top of each. Garnish with another
walnut. Bake until meringue is
brown. Peanuts may be used in place
of walnuts.

JAM NUT SQUARES
(Mrs. W. A. Cowan, Weyburn)
% cup flour

1 tablespoon sugar

5 tablespoons butter

1 tablespoon milk.

Sift flour with the sugar. Rub or
cut in the butter and add milk.
Press into floured shallow pan.
Bake in moderate oven for 20 min-
utes. Remove and spread with a thin
layer of jam. Top with:

1 egg

% cup brown sugar

1 tablespoon flour

Y% teaspoon baking powder

1% teaspoon salt

% teaspoon flavoring

% cup chopped nuts.

Beat the egg light. Add sugar. Sift
the flour, baking powder and salt
into this and add the flavoring and
chopped nuts. Mix. Spread over the
jam layer. Return to a moderate
oven for 30 minutes. Cut in squares
and let cool in pan.

ROLLED OAT COOKIES
(Mrs. Ben Chick, Keeler)

14 cup butter

1 cup brown sugar

2 eggs

1% cup sour milk

1 cup flour

1 teaspoon baking soda

14 teaspoon salt

2 cups rolled oats

1 cup raisins.

Cream butter, sugar and eggs. Add
sour milk and baking soda alter-
nately with flour, oats, raisins are
to be added last. Drop from spoon.

ALMOND MACAROONS

(Mrs. Al. Howard, Brownlee)

1 cup butter

1 egg

1 cup white sugar

1 teaspoon soda

2 cups flour

2 teaspoons cream of tartar

1% cup almonds (blanched

and cut fine).

Drop from spoon and press % al-
mond or cherry on top of each. Bake.

TEA PUFFS
(Bachelor’s Recipe)

(Mrs. George Greensides, Millwood, Man.)
2% cups flour
3 cups milk
3 eggs (beaten separately)
3 teaspoons melted butter
Salt. ’

Bake in muffin tins in hot oven.

FROZEN COOKIES

(Mrs. R. J. Smith, Marchwell)

cup brown sugar

cup white sugar

cup shortening

eggs

cup walnuts

teaspoon cinnamon, soda, cream
of tartar

Vanilla

3% cups flour.

Make into rolls, freeze overnight,
slice and bake in the morning.

SUGAR COOKIES
(Dorothy Gunn, Shamrock)
cups flour
cup sugar
teaspoon baking powder
cup butter
eges
Vanilla.
Roll out and cut with cookie cutter.

Be De ee

NH He Oo