ANYONE CAN COOK Page 71

LO ae a a i i i ee ed

MADELINES

By MRS. L. CROCKETT |

1 cup flour Vanilla to taste | |

1 tsp. baking powder Apricot jam : |

2 eggs Cocoanut |

1 cup fine sugar Cherries |
¥%; cup butter Angelica

Have ready a large saucepan containing two or three inches of boiling i
water. Break the eggs into a basin, add the sugar, whisk together over |
the boiling water until lukewarm. Care must be taken to avoid overheat-
ing the mixture.

Remove the basin and whisk until the mixture is very thick and ropy.
Add the butter and then the sieved flour, using a metal spoon, lightly {|
cut and fold the flour into the mixture. This should be done thoroughly i |
but lightly so that the air is not expelled.

Half fill greased Castle tins and cook in a fairly hot oven (390 degrees)
for fifteen minutes or less.

Cool, and brush over with warm apricot jam and roll in cocoanut. Put
half a cherry on each and leaves cut from strips of angelica.

If Castle tins are unavailable drop on heavy oiled paper, about
a rounded teaspoon to each one.

MARSHMALLOW CHOCOLATE DROPS
By MRS. W. M. HILL

4 oz. chocolate 1 cup icing sugar
1 tbsp. butter 20 marshmallows
2 eggs 1 cup chopped nuts

Melt chocolate and butter over hot water. Beat eggs until lemon colored,
add icing sugar. Add melted chocolate and butter to above. Add cut
marshmallows and chopped nuts. Drop by tsp. on wax paper. Very good
for afternoon teas or childrens party. To be made day before.

OATMEAL BARS
By MRS. E. R. FREY, Vancouver

1% cup shortening 3%4 cup milk
34 cup brown sugar 1 cup rolled oats
1 cup flour ¥4 cup seedless raisins or

% tsp. baking powder mixed dates and raisins
Y% tsp. salt |

Cream shortening and sugar. Sift flour, baking powder and salt and
add to creamed mixture, alternately with milk. Stir in rolled oats and
raisins mixing well.

Spread in greased 8” x 8” pan. Bake in moderate over 350 degrees F for
45 minutes. When cool spread with butter icing.

ICING:

14 cup yellow sugar 114 to 2 cups icing sugar
2 tbsp. butter Vanilla
3 tbsp. cream

Melt the yellow sugar, butter and cream over heat and add icing sugar
and vanilla.