PORCUPINES Mrs. J. D. Blakley, Sintaluta.
1 cup chopped dates. 1 egg.
I cup chopped walnuts. l,-tsp. vanilla.

14-cup white sugar.
Mix and roll in cocoanut. Bake 12 minutes at 350°.

RAISIN COOKIES Mrs. A. W. Evans, Glenavon.
1 cup chopped raisins. 1 cup butter.
3 eggs. 1 tsp. soda.

114-cups brown sugar.

Dissolve soda in 1 tbsp. of buttermilk or sour milk. Flour to make a soft
dough. Chill and cut as soft as can be handled.

RICH PARTY SHORTBREAD Mrs. R. M. Baker, Sintaluta.
1 cup icing sugar. 3 cups flour.

2 cups butter.

Sift flour and icing sugar three times. Cream shortening and add flour
mixture. Knead until smooth. This makes a very soft dough. Roll %4-inch
thick on well-floured board. Cut in shapes. Bake in 325° oven until lightly
browned, 10-20 minutes. Yield 5 - 6 dozen.

RASPBERRY BARS Mrs. R. J. Watson, Sintaluta.
1 cup flour. 1,-cup butter.
1 tsp. baking powder. 1 tsp. milk.

1 egg, beaten.

Spread this mixture in a pan. Cover thinly with raspberry jam.

Topping: 1 cup white sugar, 1 cup cocoanut, butter size of an egg, 1 tsp.
vanilla, 1 beaten egg, nuts if desired. Mix these well and spread on the
jam. Bake at 350° for half an hour.

SHORTBREAD Mrs. Teasdale.
1-lb. butter. 3 tbsp. cornstarch.

1 cup brown sugar. Vaniila.

Pinch of salt. 4 cups flour.

Cream butter, sugar and vanilla; add remainder. Mix well with hands.
Roll into long rolls and cut into clices. Hot oven 425° (not too hot). Watch
carefully. Yield 4 dozen.

SCOTCH SHORTBREAD Mrs. Helen Robison.
1 cup butter. ,-cup brown sugar packed in cup
2 cups flour. then sifted.

Mix together for half.an hour, it will form a thin dough. Drop on cookie
sheet. Bake at 350° for 18-20 minutes. Yield 3 dozen.

QUICK SHORTBREAD COOKIES Bea MacRobert, Sintaluta.
1'4-cups butter. 3 cups flour.
1 cup sugar.

Cream butter, gradually adding sugar. Add flour. Mix well with hands.
Chill half an hour. Roll out 4-inch thick and cut with floured cookie
cutter and prick with fork. Bake in 300° oven for 25 minutes. Makes two
dozen large or three dozen small cookies.

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