COCONUT MACAROONS

2 Egg whites } 1¥, Cup coconut
v, Tsp. cream of tartar 1 Tsp. vanilla
¥, Cup fine white sugar Pinch of salt

Beat egg whites, salt and cream of tartar until they form soft peaks.
Gradually add sugar. Fold in coconut and vanilla. Drop in mounds on
greased baking sheet. Bake in slow oven until lightly browned, about 20
minutes. Remove with spatula while warm, makes about 2 dozen.

Elsie F. Dowker

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OATMEAL COOKIES “\ ay VS
1 Cup sugar 1 Tsp. soda
¥, Cup white and %/, cup brown 1 Tsp. cream of tartar
1 Cup butter or margarine 2 Cups instant rolled oats
1 Egg 1 Cup fine coconut
1 Cup flour Quad
Cream butter and sugar and beat well. Beat in egg. Sift soda and
cream of tartar with flour and mix this with the rolled oats and coconut.
Then mix dry ingredients with buiter, sugar mixture. Drop by teaspoon full
on cookie sheet and flatten with fork fairly thin. Bake at 350°, 8 - 10 minutes.
N.B.—Use only instant rolled oats, the quick cooking kind will not work.
GINGER SNAPS
2 Cups flour 3, Cup shortening
2 Tsp. soda 1 Cup sugar
¥, Tsp salt 1 Egg
1 Tsp. cinnamon ¥, Cup molasses
1 Tsp. ginger
Mix syap and shortening, add egg and beat. Add molasses. Then
add the siftedf dry ingredients. Roll into balls. Dip in sugar and leave round.
Do not press with fork. Bake in 350°F oven.
May Hadiken
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CHIPITS OATMEAL COOKIES ESyY ‘

13/4, Cup sifted flour 1 Cup brown sugar
1 Tsp. baking soda ¥. Cup water
Y, Tsp. salt 1 Tsp. vanilla

Cups uncooked rolled oats 1 6 oz. package (1 cup)
¥, Cup desiccated coconut chipits chocolate chips
1 Cup shortening

Turn on oven and set at 350°. Sift flour, baking soda and salt. Mix
in rolled oats and coconut. Mix shortening and brown sugar well. Mix in
water and vanilla gradually, add flour mixture and mix well. Stir in chipits.

Drop with two teaspoons onto greased cookie sheet. Bake 12 - 15

minutes. Makes 6 dozen.
\ , a Anne Markin

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19

‘| Mary Smith