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Ker he CANADA STARCH Co., Limited FO

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GINGER COOKIES

1 cup Brown Sugar 1 teaspoon Salt \

5 cups Sifted Pastry Flour 4% cup Crown Brand Syrup

1 teaspoon Soda 4 cup Molasses

2 teaspoons Baking Powder 1 cup Mazola

1 teaspoon Ginger — 1 cup boiling Water

lg teaspoon Cinnamon 3 Eggs

14 teaspoon Cloves

Girt dry ingredients. Add eggs and_ liquids

and stir well. Drop from spoon on to oiled
tins. Bake in moderate oven. One-half cup jelly
or jam may be added to this recipe.

CINNAMON COFFEE CAKE .
114 cups Sifted Pastry Flour 2 tablespoons Lily White

14 teaspoon Salt Syrup
2 teaspoons Baking Powder 2 tablespoons Mazola
1 beaten Egg 4 cup Milk

SIFT dry ingredients into mixing bowl, add
milk, Lily White Syrup, Mazola, and beaten egg.
Mix well and pour into shallow pan oiled with Mazola.

TOPPING
114 tablespoons Mazola 1 tablespoon Cinnamon
3 tablespoons Sugar Pinch of Salt

1 tablespoon Bread Flour

Mx until crumbly and scatter evenly on top of
cake. Bake in quick oven, about twenty-five
minutes.

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