MOLASSES CRINKLES

1 cup white sugar

34 cup margarine

1% cup molasses

1 egg

2 teaspoons soda

1 teaspoon cinnamon

14 teaspoon cloves

1 teaspoon ginger

14 teaspoon salt

2 cups flour
Cream shortening, sugar, egg and
molasses thoroughly. Sift dry ingredi-
ents together and add. Chill.
Heat oven to 350 to 375 degrees. Roll
dough in 1l-inch balls, dip tops in
sugar and place sugared side up on
greased baking sheet—3 inches apart.
They will flatten and crack. Bake 8 to
10 minutes. Makes 4 doz.

—JEAN DAVIDSON

CHRISTMAS FRUIT ROCKS

1% cups brown sugar
1 cup butter
2% cups unsifted flour
3 eggs
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon vanilla
1% teaspoon salt
2 lbs. chopped dates
4 slices green pineapple (candied),
chopped
1% Ib. red candied cherries, chopped
1 lb. chopped walnuts
1 cup blanched chopped almonds
1 cup brazil nuts, sliced
Cream brown sugar and butter and add
beaten eggs and vanilla. Mix well. Sift
together the dry ingredients. Keep
out % cup of the dry ingredients to
mix with fruit and nuts. Add rest to
creamed mixture. Mix fruit with % cup
of flour and add to creamed mixture.
Chill 3 hours or overnight. Drop by
teaspoonfuls on a greased cookie sheet.
Bake at 325 degrees 12 to 15 minutes.
Makes a large number and keeps well.
—BERNIECE WILLIAMS

MARSHMALLOW RICE CRISPS

14% pound marshmallows

1 teaspoon vanilla

14 cup butter or margarine, melted

5 cups rice krispies
Melt butter and marshmallows over hot
water. Add vanilla. Butter a large bowl,
pour in rice krispies, and add marsh-
mallow mixture. Mix well and spread
in a well buttered pan. Place in a cool
spot to set.

— AGNES BUTLER

68

PEAR DROP COOKIES

1% cup butter or margarine

3%4 cup brown sugar, firmly packed

1 egg, beaten

1% cup sour cream

1% cups all-purpose flour

1% teaspoon salt

1 teaspoon soda

1% to 1 cup chopped nuts

% cup maraschino cherries, chopped

1 cup well-drained canned pears,

chopped
1% teaspoon flavoring—almond or
vanilla

Cream butter and sugar. Add egg and
beat. Blend in sour cream. Sift flour,
soda and salt. Add to creamed mixture.
Add flavoring, nuts, pears and cherries.
Drop by teaspoonfuls on greased baking
sheet and bake for 8 to 10 minutes at
375 degrees.

—ETHEL Bupp

QUICK OATMEAL COOKIES

2 cups Quaker Oats
2 cups sifted all-purpose flour
1% cups brown sugar

1% teaspoon salt

1 cup melted butter (generous)

1 teaspoon soda

1% cup boiling water
Combine oatmeal, flour, sugar and salt.
Then add melted butter, and soda dis-
solved in hot water. Drop in small pieces
on greased cookie sheet and press with
fork. Bake at 350 degrees for 10 to 12
minutes.

—HazeL_ Boyrp

GINGER OATMEAL COOKIES

1% cup shortening
1 cup brown sugar
egg, unbeaten
teaspoons vanilla

1% teaspoon salt

1% teaspoon ginger

1% teaspoon mace

1% teaspoon baking powder

1% teaspoon soda

Grated rind of 1 lemon or 1
orange

1% cups minute rolled oats

1% cups sifted bread flour
Cream shortening and sugar well. Add
egg and beat again. Add flavoring. Sift
flour with spices, salt, baking powder
and soda. Add grated rind and combine
with rolled oats. Mix well. Add cream
mixture and blend thoroughly. Make
into small rounds, place on well-greased
cookie sheet one-inch apart. Press with
a fork and bake at 375 degrees about
10 minutes.

—ANNE HEwson