Ug iicWeA:: COOK: BOOK 31

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Cream shortening. Add sugar gradually, then eggs which have been
beaten until thick. Sift 2 cups flour with the baking powder and salt.
Combine mixtures. Add flavoring. This should be about the same texture
as cookie dough. Add another % cup of flour if necessary. Press through
a pastry bag or roll into round balls marking with fork. This makes about
12 dozen cookies.

Mrs. Arthur Westling, Eclipse Local, Clive.

ROLL COOKIES

1 cup butter 1 teaspoon vanilla
3 eggs 4-414 cups flour

4 teaspoons baking powder l% teaspoon salt

2 tablespoons milk 1 teaspoon nutmeg.
2 cups sugar

Cream fat, add sifted sugar and salt gradually. Beat until light, com-
bine with beaten egg and add liquid and flour alternately, beating between
each addition. Sift in baking powder. Add enough flour to make a soft
dough. Chill. Roll out % inch thick and cut with floured cookie cutter.
Bake on slightly floured baking sheet 10 to 12 minutes.

Jean Campbell.
DROP COOKIES

1 tablespoon lard and butter 1 cup brown sugar
1% cup water % cup milk

1 tablespoon molasses 1 cup raisins

1 cup rolled oats 1 cup flour

2 teaspoons baking powder 1 teaspoon cinnamon.
1

teaspoon allspice
Mrs. W. G. McInnis, Leduc Local.

DROP COOKIES

2 cups sugar 1 cup butter

1 cup sour milk 3 eggs

1 teaspoon soda 1 teaspoon baking powder
1% teaspoon nutmeg Flour to thicken.

Drop far apart to allow spreading.
Mrs. Ball, Tofield Local.

OVERNIGHT COOKIES

1 cup butter 1 cup lard

1 cup brown sugar 1 cup white sugar

3 eggs, well beaten 1 teaspoon soda

6 or 6% cups flour, depends on 1 teaspoon cinnamon
size of eggs % lb. broken walnuts.

Warm shortening till soft. Make 2 rolls of the mixture 3 inches in
diameter. Place on bake board and put in a cool place over night. Slice
in % inch slices or to suit in the morning and bake in a moderate oven.

Mrs. F. Sperger, Retlaw Local.

LAYER COOKIES
First Layer:
V

fe cup shortening 1% teaspoon salt
1 cup white sugar 1% cups pastry flour
2 eggs, beaten 1 teaspoon baking powder.

1% teaspoon vanilla

Cream shortening and sugar together. Add well beaten eggs and
vanilla and the well sifted flour, salt and baking powder. Spread half an
inch thick over shallow pan.