DATE BAR
% lb. chopped dates, 1 cup chopped walnuts, 5 tablespoons flour, 2
level teaspoons baking powder, % teaspoon salt, % cup white sugar.
Mix dry ingredients; add 3 unbeaten eggs and combine, Bake in 8-
inch tin in a slow oven about % hour. —Mrs. A. M, Thompson

RICH COOKIES

144 cups brown sugar, 1% cups butter, 3 eggs, 344 cups flour, 1 tsp.
soda, 1 tsp. cream of tartar, pinch of salt, 1 tsp. vanilla or other flavor-
ing. Cream butter and sugar, add eggs, beaten; add salt, sift dry in-
gredients together and add to others; add flavoring; roll in small balls
about the size of a walnut and put on greased pan. Press out with a
fork dipped in flour, and decorate with blanched almonds or candied
peel. Bake in a moderate oven. —Louise Beavo

BOHEMIAN CHRISTMAS COOKIES

Yolks of 2 hard-boiled eggs, 1-3 cup shortening, % cup sugar, 1 yolk
of 1 egg, tbsp. milk, flour to stiffen for rolling, 3 tbsps. finely chopped
blanched almonds.

Put the hard-cooked yolks of eggs through a sieve, and cream with
the shortening; add sugar; cream again, then stir in the uncooked egg
yolk, the milk and sifted flour. The dough should be stiff enough to roll.
Cut into round shapes with cookie cutter, brush with beaten egg white
and sprinkle with chopped nuts. Cook in a slow oven.

—Mrs. Birkeland

omer .

OATMEAL COOKIES
3 cups rolled oats, 1 cup flour, 1 cup butter (use half lard and halt
butter), 1 cup brown sugar, 1 teaspoon soda dissolved in % cup boiling
water, 1 teaspoon salt. Roll out on floured board.
—Mrs. A, McKenzie

LAYER COOKIES
1% cup shortening, 1 cup sugar, 1% cup flour, 1 tsp. baking powder,
2 eggs (leave out 1 white), 1 tsp. vanilla. One egg white beaten stiff, ™%
cup brown sugar, % cup chopped walnuts, 1 tsp. vanilla. Sprinkle wai-
nuts on top. —Mrs. A. Mitchell

COCOANUT COOKIES
1 cup flour, 2 cups rolled oats, 1 cup cocoanut, % teaspoon salt, 1 cup
brown sugar, 1 cup shortening, 1 small tsp. soda, 2 tsp. cream of tartar,
1 egg. Roll in a little ball and press both ways with a fork.
—Mrs. G. Hedstrom

SHORTBREAD
% cup light brown sugar, % lb. butter, 3 cups of flour (scant).
Cream butter, add sugar and add in flour gradually, mixine well by
hand. Bake in a slow oven. —Mrs. D. A. Johnstone

ALMOND WAFER ROLLS

¥% cup butter, % cup fruit sugar, % cup milk, 7-8 cup bread flour,
% teaspoon vanilla, chopped almonds.

Cream butter and sugar, add milk, then flour and vanilla. Mix well
and spread as thin as possible on baking sheet; sprinkle with almonds.
Bake in moderate oven. When delicate brown, cut and roll quickly while
still hot. —Mrs, Chatfield

~-f 3 Oe

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