FORK COOKIES

1% cups butter 1 tsp. soda (level)

13 cups brown sugar % tsp. cream tartar

2 eggs 1 cup raisins, dates or nutmeats
13 tsp. nutmeg if desired

Make into small balls and pat down with a fork.
Mrs. Z. Kennedy, Veteran.

CARROT COOKIES

# cup butter or margarine 1 egg

# cup white sugar 2 cups flour

1 cup cooked mashed carrots 2 tsps. baking powder
(cold) Vanilla

Bake at 350° or 375° until light brown.
Icing: 1 cup icing sugar, juice and rind of one-half orange.
Mrs. William Mair, Calgary.

JUMBO RAISIN COOKIES

Add: 1 cup water to 2 cups raisins. Boil 5 minutes. Cool.

Cream: 1 cup shortening, 2 cups sugar.

Add: 3 eggs well beaten, 1 tsp. vanilla, cool raisin mix, 1 cup nuts.

Sift together: 4 cups flour, 2 tsp. salt, 14 tsp. cinnamon, 1 tsp. baking
powder, 1 tsp. soda, 4 tsp. nutmeg, 3 tsp. allspice.

Add to raisin mix, blend. drop by teaspoonsful on greased cookie sheet.

Bake in hot oven 12 to 15 minutes.
Mrs. Olson, Ardrossan.

COCOANUT MACAROONS

4 egg whites, beaten stiff 1 tsp. vanilla
2 tbsp. cornstarch % tsp. almond
13 cups white sugar Cocoanut

To the egg whites add the cornstarch, sugar and flavoring. Cook in
double boiler about 15 minutes. After steaming well, cool slightly and add as
much cocoanut as mixture will absorb (4 fine cocoanut, 4 shredded cocoanut).
Drop by dessertspoon on greased cookie sheet. Cook in medium oven for 20
minutes or longer. Leave in pan until cool.

Mrs. F.. H. Strudwick, Edmonton.

NOMIE’S COOKIES

% cup white sugar 1 tsp. almond flavoring
% cup brown sugar 1 egg

% cup shortening 2 tsp. water

% cup butter % cup corn flakes

1 cup cocoanut or nuts 1 tsp. soda

2 cups flour 2 tsp. cream of tartar

Combine all ingredients. Roll into balls and press down with fork.
Bake at 350° for 10 or 12 minutes.
Mrs. I. Robertson, Bentley.

Good Eating begins with . . . McGAVIN’S
McGAVIN’S QUALITY
BAKING

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