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52 THE BLUE BIRD CooK Book

GINGER SNAPS

1 cup butter 2 teaspoons cinnamon

1 cup molasses 1 teaspoon soda, dissolved in
1 cup brown sugar boiling water

Y cup boiling water Flour for stiff dough

2 level teaspoons ginger
Roll thin and bake in a quick oven (400 to 450 degrees) 8 to 10 minutes.

DATE KISSES

Whites of 4 eggs Y2 pound dates
1% cups bar sugar 1 teaspoon vanilla
Y2 pound salted almonds

Put almonds and dates through chopper, beat eggs very stiff, add sugar grad-
ually, fold in whites of eggs, flavor. Cook in slow oven 275 to 300 degrees 1 hour. —

PEANUT KISSES
1 quart of shelled and Ya pound powdered sugar
peeled peanuts 4 egg whites

Put peanuts through grinder. Beat the whites thoroughly and then beat in the |
sugar. Add the nuts and drop on buttered paper from a teaspoon. Bake in a slow
oven (300 degrees) 10 to 12 minutes. |

MAIDS OF HONOR

Make pie paste, cut in rounds. Put in small patty tins, put a little jam on the
bottom of each shell.

MIXTURE FOR FILLING:

2 ounces butter 2 ounces cocoanut
2/2 ounces sugar 2 ounces crushed walnuts
4 ounces flour 1 teaspoon baking powder
1 egg

Fill each shell with filling. Cut paste in strips, put 2 crossed on top of each and
bake in a moderate oven, 350 degrees.

MARSHMALLOW DELIGHT

Place a marshmallow on a vanilla wafer or crackers, dent in centre, put in a
small lump of butter and a nut meat or cherry. Place on cookie sheet and set in hot
oven long enough for marshmallow to cover wafer.

NUT COOKIES

2 cups brown sugar 1 teaspoon soda
1% cup butter Salt to taste
2 eggs Vanilla
3 cups flour 1 cup chopped walnuts

Cream butter and sugar, add eggs one at a time and beat well. Add flour into
which has been sifted the soda and salt. Stir in the flavoring and nuts. Put into a
pan to mould. Let stand overnight in a cool place. Slice in thin slices and bake at
350 degrees 10 to 12 minutes.

OLD ENGLISH BRANDY SNAPS

Y2 pound molasses Y2 teaspoon cream of tartar
Y2 pound brown sugar Flour to thicken
VY cup butter

Melt butter and syrup, add sugar, flour and cream of tartar. Bake in cool oven
(300 degrees) 10 minutes and shape on round stick.