PETTICOAT TAILS

1 c. soft butter . ogc, sifted gph a

1c. sifted icing sugar flour
1 tsp. vanilla, almond.or 1/) tsp. salt j
other flavoring Few drops food coloring

Mix thoroughly butter, sugar and flavoring.
Sift salt and flour;.stir into butter mixture and work
in thoroughly. Press and mold into 2 rolls about 2"
in diameter. Wrap in wax paper and chill overnight.
Slice 1/8". slices and plece on ungreased sheets.
|" Bake at 00 deg. about 8 minutes. Food color may be
added to dough if desired. |

"Petticoat Teils" comes from the French "Petit

Gateaux Tnilles" or cookies!
| eis Margeret Sather.

PINEAPPLE FROSTIES

1/2 c. butter 3/h c. sugar ;

2 eggs 1 c. crushed pineapple
* Ge Tigpur 2 tsp. baking powder
1/h tsp. soda 1/4, tsp. salt

1/2 Cc. nuts

Cream together the butter and sugar. Add the
eggs, one at a time and beat well. Add the crushed
pineapple, well drained, and the flour mixture and.
nuts,

Drop on cookie sheet ond bake 10 minutes in a

375 deg. oven.
Frost with:

6, tbsp. butter (melt, to a golden brown)
lS c. icing sugar

Heat 3 tbsp. pineapple juice ond add 1 swell vanilla,

Gladys Lockeridge.

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