BLARNEY STONES 1 pound cake 1 can sweetened condensed milk (not evaporated) 1 package shredded coconut Green food coloring Tear pound cake into shapes resembling stones. Spread with sweetened condensed milk. Place coconut in jar; add three or more drops green food coloring. Screw on top; shake until coconut is evenly colored. Roll cake pieces in coconut. Place on cookie sheet. Bake at 325 deg. F., for 10 minutes. ANGEL COOKIES Cut slices of day-old white bread 3/4 of an inch thick. Trim off crusts and cut each slice into strips of 3/4 inch wide and 2 inches long. Spread strips on all sides with sweetened condensed milk, covering the bread well. Roll strips in dry, shredded coconut, broken fine. Place in a pan and brown delicately on all sides under low flame, or toast on a fork over coals. Serve with favorite beverage. YUMMY JAM-CAKE TARTS 1/2 cup butter 1 cup sugar 2 egg yolks 1/8 teaspoon salt 2 teaspoons baking powder 2 cups sifted all-purpose flour 3/4 cup milk 1 teaspoon vanilla 2 egg whites, stiffly beaten Cream butter and sugar. Add egg yolks one at a time, and beat well. Sift together dry ingredients and add to creamed mixture alternately with milk and vanilla. Addthe stiffly beaten — egg whites. Line muffin tins with pastry. Add jelly, jam or pie filling. Top with cake mixture. Bake in moderate oven, 350 deg. F., for 25 minutes or untildone. If small pans are used the baking time will be less. BREAD COCONUT COOKIES 1/2 cup top milk 2 tablespoons sugar 4 Slices of day-old bread Grated coconut Line a shallow baking pan with wax paper. Cut bread, at least one day old, in inch-thick slices. Trim off the crusts. Cut the slices infinger-lengths. Dissolve the sugar in the milk. (If you have canned sweetened milk, no sugar will be needed.) Dip the bread fingers in the sweetened milk to dampen every surface, then roll in grated coconut. Place on wax paper- covered baking pan and brown in a hot oven. COME AGAINS 1 egg white 2/3 cup sugar 2 tablespoons cold water 1/4 teaspoon cream of tartar 1/4 teaspoon salt 6 marshmallows, cut in pieces 2 tablespoons shredded coconut 1/4 teaspoon vanilla 1 ' cup finely chopped nutmeats 40 wafers, biscuits or crackers In top of the double boiler cook first5 ingredients - (egg white, sugar, water, cream of tartar, salt), Beat constantly with the rotary beater, until mixture stand in peaks. (About 5 minutes.) Remove from fire and stir in marshmallows, 36 stirring until they are melted. Add coconut, vanilla, and nuts. Place a teaspoon on crackers or biscuits placed on cookie sheets. Bake in moderate oven, 350 deg. F., until delicately browned, about 5 minutes. Remove with spatula to cake rack to cool. DANISH DAINTIES CAKE BATTER: 1/2 cup butter 1/2 cup granulated sugar 1 unbeaten egg 11/2 cups sifted all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt TOPPING: 1 egg white 1 cup brown sugar 1/2 cup chopped walnuts 1/2 cup raisins 1 teaspoon vanilla Cream butter and sugar. Add egg and beat well. Add sifted dry ingredients and blend well. (This mixture looks like a shortbread.) Shape into balls and putin paper cups or in small tart tins, Make topping by beating egg white until foamy and then beat in brown sugar until mixture makes stiff peaks. Fold in rest of ingredients and spoon topping over cakes, Bake in moderate oven, 350 deg. F., for 15 minutes or until done. PERISHKI egg yolks cup butter teaspoons vanilla tablespoons lemon juice tablespoons sour cream cups flour Mix butter and flour together. Beat yolks slightly, add cream, vanilla and lemon and beat this into butter and flour mixture. Turn onto floured board and shape into marble-sized balls. Chill overnight. Roll each marble into a square (pie- crust thickness) and in the centre of each put a teaspoonful of thick jam and a walnut. Moisten edges and fold into little turn- overs. Bake in 375 deg. F., oven, 15 to 20 minutes. When cooled, put spoonful of meringue on top of each and decorate with walnut pieces. Lightly brown in slow oven. wo wNw bw Fe CHEESE POCKETS 1 cup sifted all-purpose flour 1/2 cup cold butter, cut-up 1/4 pound cream cheese Thick jam Sift flour onto baking board and work incut-up butter and cut-up cream cheese, handling dough as little as possible. Pat dough into ball. Wrap and chill overnight. Roll out dough 1/8 inch thick and cut into 2 inch squares. Place a little jam in centre of each squares and fold the squares in half diagonally to make triangles, then press the edges together. Brush surface with egg. Bake in hot oven, 400 deg. F., for 20 minutes or until brown. Sprinkle with granulated sugar before serving, if desired. COOKIE ICINGS GLAZE (For Baked Cookies) 1/2 cup corn syrup 1/2 cup sugar 1/2 cup water Combine ingredients. Stir over low heat until sugar dissolves. Boil without stirring until mixture is thick and will spin a thread. Dip cooled, baked cookies into glaze, placed over a pan of hot water. Coats about 3 dozen cookies.