38 U.. BF, W. Avy COOK. BOOK
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EASTER LILIES

1 cup sugar 4 eggs
Pinch salt 1 cup flour
2 level teaspoons baking powder Any flavoring desired.

Beat the eggs until light and lemon colored. Add sugar and pinch salt.
Sift flour and baking powder together three times and add to beaten eggs.
Add flavoring. Grease a pie pan and put 1 tablespoon butter on it. When
done roll up like an ice cream cone while warm. Fill with whipped cream
or any desired filling.

Mrs. Wm. Drysdale, Standard Local.

CURLY PETERS

1 cup butter 1% teaspoon soda
14% cups sugar % teaspoon nutmeg

2 eggs 1 cup currants

14 cup sour milk or cream 4 cups flour.

Drop in teaspoonsful on buttered pans and bake in a very quick oven.
Ellen Campbell.

TEA KISSES

Sift together 2 cups flour, 2 teaspoons baking powder and % teaspoon
salt. Then rub in % cup butter, 1 cup white sugar, 2 eggs, scant 1/3 cup
sweet milk and 1 teaspoon flavoring. Drop on buttered tins, sprinkle with
white sugar or cocoanut and bake in hot oven.

These may also be relled out to about % inch thickness and cut with
cake cutter and used as kisses.

Mrs. H. Lyon, East Lethbridge Local.

KISSES

Whites of 2 eggs 1 cup icing sugar
1 cup chopped walnuts 1 cup dates.

Beat whites very stiff and add the chopped dates and walnuts and drop
a little on pan. Do not take off until the pan is cold.

E. Birch, Calgary Local.

LOVE KNOTS

1 tablespoon melted Crisco. 1 tablespoon cream
2 eggs | Little salt

1/3 cup sugar 1 tablespoon baking powder
1 teaspoon mace Enough flour to roll out.

Cut in strips about the size of a lead pencil. Tie in loose knot. Cook
in deep Crisco until a light brown. Dust with powdered sugar.

Mrs. T. W. Hopkins, Leduc Local.

RAGGED ROBINS

838 cups cornflakes 3 egg whites
1 cup crushed walnuts 1 cup sugar
1 cup dates, cut fine 1 tsp. vanilla

Beat egg whites very stiff; add cornflakes, chopped nuts, dates and
vanilla. Mix well and drop from teaspoon on greased pan. Bake in mod-
erate oven (375°).

Mrs. H. Buckley, Burnt Lake U.F.W.A. Local.