Method:—Cream_ shortening, add sugar gradually and cream again, add unbeaten eggs one at a time, and beat well. Add lemon juice and rind. Sift dry ingredients and fold into first mixture. Roll out on slightly floured board and cut with cookie cutter. Bake 5 minutes in hot oven, 400 F., remove from oven, place half a marshmallow on each and return to oven to brown.

—Mrs. R. R. Peterson.

LEMON LAYERS. 1 cup flour. 1 cup icing sugar. Y% cup butter. 1 egg. Y teaspoon baking powder. 14 teaspoon salt.

Method :—Cream butter, add sugar and egg and beat well. Add dry in- gredients. Pack half the dough in Shallow cake pan cover with lemon filling, (jam or jelly). Roll the rest of the dough and place over filling. Bake in moderate oven until light brown.

—Mrs. Booth.

SNOW BALLS. 14 cup butter. 1 cup brown sugar. 2 eggs. Y%y cup warm water mixed with 1 scant teaspoon soda. Flavoring. 144 cups swansdown cake flour. 144 cups mixed fruits, cherries, nuts, dates and candied pineapple.

Method :—Cream butter and sugar, add beaten eggs then soda mixed in water, sift flour once, measure, then sift three times, add to creamed mix- ture then add fruit. Bake in 350 F. oven for 4% hour. Cut in small squares when cool, and ice with mocha icing, then roll in cocoanut.

—Mrs. Jas. Solem.

TEA BALLS.

1% cup cream, 12-14 marshmallows, cut small. Mix and let stand for 1 hour. Add % cup finely chopped dates or 1% cup shredded carefully drained pine- apple and 3 drops almond flavoring. Roll graham wafers fine, shape into balls and roll in crumbs. Chill thor- oughly before serving.

—Mrs. Gunnl. Johannsson.

40

RUSSIAN ROLLS. VY |b. butter. 34 cup fruit sugar. 2 tablespoons white sugar. 2 cups flour.

Method:—Mix butter and_ sugar thoroughly, sift flour twice and add. Keep in cool place an hour or longer. Form into rolls the size of a walnut, and place 4% walnut on each. Bake light brown, oven 350 F.

—Mrs. W. J. Burns.

PECAN WAFERS. Y% cup brown sugar. 14 cup shortening. 1 egg. 3 tablespoons flour. 1% cup chopped pecans. Salt.

Method :—Mix in - order _ given, spread on cookie sheet 5 inches apart, while hot roll over wooden spoon handle. If they become brittle too soon return to the oven for a minute. Bake at 350 F. until a delicate brown. This recipe makes 18 cookies.

—Edith Sundin.

ALMOND DAINTIES. 14 |b. almonds (not blanched). Y% |b. cherries. 1 cup cocoanut.

Put through mincer, then moisten with 1 egg slightly beaten. Form with hands into rolls or balls and roll in fruit sugar. |

—Mrs. H. B. Wilson.

ORANGE ALMOND COOKIES.

1 cup shortening.

1% cup white sugar.

14 cup brown sugar.

1 egg.

2 tablespoons orange juice.

234 cups general-purpose flour. 1% teaspoon salt.

14 teaspoon soda.

1 tablespoon grated orange rind. 14 cup blanched almonds.

Cream the shortening and sugar to- gether. Add the well-beaten egg. Sift the flour once before measuring, re- serving half a cup. Sift together the remaining flour, salt and soda and gradually add to the creamed mixture with the orange juice and rind. It