GARDEN PATHS FIRST PART: 1 cup shortening 11/2 cups brown sugar 2 eggs 1 cup walnuts, chopped 3 cups all-purpose flour 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1 teaspoon baking soda 1/4 teaspoon salt SECOND PART: 1/2 cup shortening 3/4 cup white sugar 1 egg 1 » teaspoon vanilla 1/2 teaspoon almond extract 2 tablespoons water 3/4 cup small seedless raisins 12 candied cherries, quartered 2 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon salt Cream shortening and brown sugar until fluffy. Beat in eggs. Stir in nuts. Sift dry ingredients. Blend with creamed mixture. Cream shortening and white sugar until fluffy. Beat in egg, vanilla, almond extract and water. Stir in raisins and cherries. Sift dry ingredients and blend in. Pack half of first mixture evenly in 9x 5 x 3-inch loaf pan that has been completely lined with waxed paper. Pack all of second mixture on top of this. Top with remainder of first mixture. paper and chill overnight. Turn out and slice in 1/4-inch thick slices. Cut each slice into fingers. Place on ungreased cookie sheet and bake in hot oven, 400 deg. F., for 10 to 12 minutes. Makes 72 cookies. APPLE BLOSSOMS Cover with wax 21/4 cups sifted cake and pastry flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup soft shortening 21/2 cups granulated sugar 1 egg, well beaten 1 teaspoon vanilla 1 tablespoon cream 1 package red jelly powder 1/2 cup boiling water 2 5 egg whites tablespoons water 1 tablespoon corn syrup 1/8 teaspoon salt Thick jam and desiccated coconut Sift flour, baking powder, 1/2 teaspoon salt. Cream shortening and blend in 1 cup sugar; add egg, beat well. Beat in vanilla and cream. Add dry ingredients, a little at a time. Combine well, Form dough into a roll 1 inch in diameter, wrap in foil and chill 1 hour. Preheat oven to 350 deg. F. Grease cookie sheets. Cut cookies 1/8 inch thick. Bake 10 minutes. Combine jelly powder and boiling water and stir until jelly powder is dissolved. Keep ina warm place until required. Combine egg whites, 11/2 cups sugar, 5 tablespoons water, corn syrup, 1/8 teaspoon salt in top of a double boiler. Place over boiling water and cook, beating constantly witha rotary beater, for about 7 minutes. Stir in jelly mixture and beat until blended. Cool until thick, about 2 hours. Centre each cookie with 1/4 teaspoon jam, top with the pink mallow and dip in coconut. 16 LEMON CARAWAY COOKIES 21/2 cups sifted all-purpose flour 1/4 teaspoon soda 1/2 - teaspoon salt 1/2 cup butter 1 cup sugar 1 teaspoon caraway seed 1 teaspoon grated lemon rind L “gs 1 tablespoon white (distilled) vinegar 2 tablespoons water Sift together dry ingredients. Cream butter, sugar, caraway seed and lemon rind together thoroughly. Add egg, beat well. Blend in dry ingredients, vinegar and water. Form into balls about 2 inches in diameter; wrap in moisture-proof paper or foil. Chill several hours. — Slice rolls of dough into 1/8-inch thick slices. Place on cookie sheet. Bake in a 375 deg. F. oven, about 10 minutes, ANN’S LEMON COOKIES 1 cup butter 1/2 cup white sugar 1/2 cup brown sugar 1 tablespoon lemon juice and grated rind, combined A egg . 2 cups sifted flour 1/4 teaspoon soda 1/3 teaspoon salt 1 cup coconut Cream butter and sugars thoroughly. Add well-beaten egg, lemon juice and rind. Beat until really creamy. Add sifted dry ingredients. Form into rolls. Wrap and refrigerate overnight. Slice thin. Bake in moderate oven, 350 deg. F., for 10 to 12 minutes or until golden brown. ORANGE NUT CRISPS 1 cup shortening 1/2 cup white sugar 1/2 cup firmly packed brown sugar 1 egg, beaten 2 tablespoons orange juice 1 tablespoon grated orange rind 23/4 cups sifted pastry flour 1/4 teaspoon soda 1/2 cup chopped nuts 1 teaspoon baking powder Cream shortening. Add sugars gradually and cream thoroughly. Add egg, orange peel and orange juice. Add dry ingredients and nuts. Shape dough in three rolls or oblongs, (It’s a soft dough.) Chill in refrigerator for 3 hours ‘or overnight. (Be sure the doughis wrapped in moisture-proof paper.) Slice thin. Place well apart on ungreased cookie sheet. Bake at 375 deg, F., 12 to 15 minutes or until done. TEXAS TOMMIES cups once-sifted all-purpose flour teaspoon soda teaspoon salt tablespoon cinnamon cup shortening cup granulated sugar cup brown sugar large eggs cup chopped pecan meats teaspoon vanilla Sift dry ingredients together. Cream shortening and sugars. Add eggs, one at a time, and beat well after each addition. Add nuts and vanilla. Work in dry ingredients. (It seems dry.) Form into 2rollsandwrap. Chill about 12 hours. el So ee ee