woo. A COCR BOOK 27
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DATE COOKIES

2 cups rolled oats 2% cups flour
1 cup brown sugar 1% cup butter
% cup lard % cup milk
1 teaspoon baking powder Pinch salt
Filling:
1 cup brown sugar 2 cups hot water.

2 cups dates (stoned)
Cook until soft.
Mrs. D. S. Muir, Leduc Local.

JAM JAMS
4 cups rolled oats 1 teaspoon soda
2 teaspoons baking powder 1 teaspoon salt (small)
2 eggs 2 cups flour
1 cup shortening or butter 1% cup sweet milk
1% cups brown sugar
Filling:
1 lb. cleaned dates 1% cup brown sugar.

1% cup water
Boil 10 minutes and place between cookies when ready to serve.
Mrs. H. C. Moritz, Olds Local.

OATMEAL JAM JAMS (Eggless)

2 cups flour 2 cups rolled oats

1 cup shortening 1 cup brown sugar
% teaspoon salt 14 teaspoon cinnamon
1 teaspoon soda Sour milk.

Rub all ingredients together with the exception of the soda, which
should be dissolved in enough warm sour milk to hold other ingredients
together. Roll thin. Date or jam filling is good. Bake in hot oven.

Mrs. W. Sirett, Winona Local.

RAISIN FILL COOKIES

38 cups sugar 3 eggs
1% cups lard 1% cups sweet milk
1% teaspoon salt 6 teaspoons baking powder
Flour to roll
Filling:
1% cups sugar 2 tablespoons flour
2 cups chopped raisins 2 cups boiling water.

Cook together. Place spoonsful of filling between 2 cookies and press
edges firmly together. Bake in moderately hot oven. This makes about

6 dozen cookies.
Mrs. O. Stanchfield, Tees Local.

RAISIN FILLED COOKIES
1 cup sugar % cup sour milk
% cup lard 1 beaten egg.

Three cups flour sifted well with % teaspoon salt, % teaspoon soda, 3
teaspoons baking powder.

Mix, roll thin, cut out, place one teaspoon raisin filling on a cookie, lay
one on top, press edges together and bake.

Mrs. F. Reinberg, Stettler Local.