oe: roe cicing wugar Lt @. Ghoppéed walnuts” ~—
1c. peanut butter 6-sq. semi-sweet choc.
1c. chopped dates % sq. inch parowax

ae Mix well first four ingredients. Roll into
balls. Melt chocolate and parowax. Dip balts-
_Phae 18 waxed paper to harden. — | lee

- 66.. PEANUT BUTTER COOKIES

= ¢. white sugar 1c. peanut butter |
-$-¢. brown sugar 1é.¢. VELVET flour”
+ c. NEW DOMESTIC i’ tep.«soda..
| shortening gakboacu: +
i egg =

Cream sugar and shortening. Add ege and.

beat well. Add peanut butter and sifted dry

“~dneredients. Roll & slice or make into balls
and flatten with fork. Bake at 315 for le oe

. 45 mins.

67. cea GEMS
1é oc. brown sugar S ¢. VELVET flour
as c. NEW DOMESTIC 2 tsp. cream of barker.
shortening 1 tsp...soda ot eee
hry ck OBE 2 tbsp. milk

" Cream sugar and shortening. Add egg and
- beat well. Add sifted dry ingredients. Add
Milk, Roll out (not too thin). Cut with small
cookie cutter. Bake at 350' for 10 wing. Put.

ee between while still hot.

To test a chicken for tenderness, try to .bend
the breast bone. If it's still flexible, the |
chicken is young; if hard and unbendine, the
chicken is old. Look for a moist skin, soft
legs and: feet.