HONEY GRAHAM DELIGHT

14 honey graham 10 marshmallows, cut fine
crackers 1/2 c. candied red pineapple

lc, pitted dates, 1/2 c. candied green —
chopped. pineapple

1/2 c. chopped nuts | 1 Tbsp. honey or maple syrup

1/4 c. heavy cream

Cut marshmallows, dates, pineapple and nuts into small
pieces. Add maple syrup or honey and cream. Combine thoroughly
and let stand in refrigerator for 2 or 3 hours. Roll 8 honey
graham wafers to fine crumbs and add to mixture and mix well.
Shape into a roll. Coat with crumbs from remaining 6 wafers.
Chill thoroughly. Serve in slices with whipped cream. Cherries
may be substituted for pineapple.

Mrs. W. Graham

. OATMEAL DROPS

Vé

3c. oatmeal 1/2 c. sour milk

lc. butter 2 eggs

2c. flour ltsp. salt

2c. brown sugar ltsp. cinnamon, nutmeg and
lc. raisins cloves and soda

lc. nuts 1 tsp. vanilla

Mix dry ingredients together. Cream butter, add
sugar, flavor and spices. Mix in dry ingredients, add nuts and
fruit. Add sour milk in which soda has been dissolved. Add
well beaten eggs. Drop with a spoon on a greased cookie sheet
and bake in a quick oven.

Mrs. W. Graham

/ BUTTER BUD COOKIES

lc. butter 2 tsp. baking powder
lc. brown sugar 3 level c. flour

2 eggs 1/4 tsp. salt
l tsp. vanilla 7

Cream butter, sugar, salt and vanilla. Addeggs. Add
sifted flour and baking powder. Pinch off pieces the size of a
walnut. Press with fork and bake in moderate oven.
Mrs. Francis Marsh

-22- Vanguard, Sask.