FRUIT OAT. CAKES
! 1144 cups flour % teaspoon salt
1% cups oat. flakes 1, cup seeded rs
% cup shortening raisins
le cup each of granu- % cup of mixed fruits

(chopped citron,
candied orange
3 teaspoons baking peel and cherries)

powder 4 tablespoons milk
l egg or cream

, lated and dark
brown sugar

Mix dry ingredients. Cream. shortening and
sugar. Add beaten egg, dry ingredients and fruits.
Mix lightly with the liquid. Form in small flat-
tened cookies and put in pan allowing spaces
around each, Bake in hot oven.

SUGAR COOKIES
1 teaspoon soda
1 teaspoon salt -

2 eggs beaten light 1 cup sour milk
5 cups flour (about) 1 teaspoon flavor

Cookies made with sour milk are more tender
and delicate,

Cream butter and add sugar, blend well until
smooth, then add beaten eggs, then flour sifted
with soda and salt, alternate with milk until
about 4 cups used, then add flour until enough
to roll out.

Sprinkle with sugar and bake hot oven about
10 minutes.

% cup shortening
2 cups sugar

CORNFLAKE DATES

14 cup orange juice
1 cup sugar 2 tablespoons grated
% cup water orange peel
Remove the stones’ trom the dates and boil
(lates, sugar, water, orange juice, and grated
orange peel until soft paste is formed.
1 cup shortening 2 teaspoons baking
1 cup brown sugar powder
314 cups flour 1% cup water
14 teaspoon salt 2 cups corn flakes

Cream the shortening, add the sugar and beat
thoroughly, Add the flour, which has been sifted
with baking powder and salt, then the water and
last the corn flakes. Roll the cookie dough thin
(about 3-16 inch thick) and cut into rounds.
Spread one round with the date mixture and put
a second round on top, pressing the edges to-
gether. Bake on greased baking sheet in a
moderate oven (375 degrees F.) for 15 or 20
minutes. This quantity will make about two
dozen three-inch cookies.

1 pound dates

CHOCOLATE CAKE
4 cup grated chocolate or cocoa, 1 teaspoon
soda, 1 cup boiling water.
Mix together and let stand for a few minutes.
2 cups brown sugar 1 cup sour cream
1% cup butter 2 cups Purity Flour
2 eges, beaten separ- 2 teaspoons baking
ately powder
% teaspoon salt Y, teaspoon vanilla.
a “Cream butter and sugar.
2. Add 2 beaten eggs.
3. Add vanilla,

4. Sift together 3 times, flour, baking whale ,

and salt.

5. Add chocolate to butter mixture (1, 2

and 3,.

6. To this add sour cream and lastly flour in-
gredients (4).
ik Bake in an oven of 350 degrees for 40 min-

utes.

» BIRTHDAY CAKE

% cup butter 1 teaspoon vanilla

1144 cups brown sugar % cup seeded

2 ege yolks raisins, chapped
2-8 cups milk % cup walnuts,

2% cups flour cho pped

3% teaspoons baking 1-3 cup currants

powder 2 tablespoons candied
1 teaspoon orange ex- orange a
tract 2 ese whi

Have all imgredients measured before beginning
to work. Sift flour and sugar before measuring...
Cream butter by working with wooden speon until
soft and creamy. Add half the sugar gradually
and beat together until light. Beat whites until
stiff and add remaining sugar, set aside, | and

beat yolks thoroughly, using same egg beater. Add
butter and sugar mixture. Add

beaten egg yolks
dry ingredients “which have been sifted together
and reserve one-half cup of flour to dredge the
finely cut fruit. Add dry ingredients and liquid
alternately. Beat thoroughly but do not stir. Fold
in egg whites. Bake in a buttered and floured
angel-cake pan 1% hours in slow oven. Cover
with ornamental frosting. |

ARROWROOT BISCUITS

% |b. butter % Ib, berry sugar
6 ozs. arrowroot % lb. flour
4 eggs

Beat the butter to a cream, beat the’ egg to
stiff. froth, add then gradually to the. butter,
stir in the sugar slowly and beat well, sift flour
with arrowroot and add. Mix all well together,

drop the dough on a greased tin in pieces the —

size of a 25¢ piece. Bake 15 Bia hig ‘slow oven.

Drink six or eight glasses of water every day.