THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

-, COOKIES .:

APRICOT NUTS

4 Oz. Flour A Pinch of Salt
1 Oz. Butter 1 Beaten Egg
1, Teaspoon Baking Powder Little Cold Water or Milk

Sift flour and salt into a basin, rub in butter as fine as possible,
then sprinkle in baking powder and mix to a very stiff paste, adding
egg and water (or milk).

Turn dough onto a floured board, roll out quite thin, cut into small
rounds. Wet edges with water; put some small pieces of apricot
jam in round and cover with other rounds, press edges well together.
Have ready on stove a pot of boiling fat (smoking hot). Put apricot
nuts into this and fry them a nice brown color. When ready turn
on to sugared paper and dust well with sugar. These are most de-

licious and if preferred any other kind of jam could be used instead
of apricot.

A. Linklater.

CREAM PUFFS
1 Cup Water Salt
1 Cup Flour 3 Eggs
', Cup Butter

Heat water, butter and salt. When it boils stir in the flour and cook
mixture until it leaves the side of pan. Cool, when nearly cold
add unbeaten eggs one at a time. Drop mixture by the spoonful
on buttered tin leaving space for rising. Bake in moderate oven 40
minutes. When cold split and fill with whipped cream.

3 Vera Dougall.

GINGER SNAPS WITHOUT SHORTENING

2 Cups “Domolco” Molasses 1 Tablespoon Soda
1 Cup Sugar ? 1 Egg
2 Tablespoons Vinegar 1 Tablespoon Ginger

Boil molasses and sugar five minutes, and when cold add other
ingredients, with sufficient flour to form a soft dough, and roll thin.

THIMBLE COOKIES

, Cup Butter 1 Cup Flour
, Cup Sugar }Mix 1 Teaspoon Flavoring
1 Egg Yolk

Make little balls. Pat out round. Dip in unbeaten white of egg
then in nuts. Dent with thimble. Bake 5 minutes. Dent again.
Bake 12 minutes. Fill with jelly. G. Scambler

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