PEACH TARTLETS Mrs. A. Munshaw
Canned peach halves Whipped cream
Jam or jelly Baked tart shells

Drain peach halves well, and place 1 each hollow side up, in
cooled tart shells. Fill cavity with jam or jelly and top with
whipped cream.

MAZUREK (POLISH SHORTBREAD) Mrs. Nora Smith

1/2 c. soft butter or 1c. each chopped raisins,
margarine dates, black figs, and nuts

3/4 c. sugar 1/2 c. sugar

1 egg, beaten 2 eggs, beaten

2c. Sifted all-purpose flour 2 Tbsp. lemon juice

1/4 tsp. salt Grated rind & juice of 1 orange

3 or 4 Tbsp. milk

Cream first three ingredients together. Stir in flour and salt
alternately with milk to form a stiff dough. Pat dough out
evenly in greased 15x10-inch jelly-roll pan, or two, 8-inch
pans.

Bake at 350 degrees for 20-25 minutes, or until edges are
lightly coloured. Mix remaining ingredients together and
spread over baked layer. Bake 20 minutes. While hot, deco-
rate with bits of red and green glace' cherries and sliced nuts.
Cool, and cut in squares. Makes 5 dozen.

PAISLEY SHORTBREAD Cindy Field

1c. sugar (fruit) 1c. butter
21/2 c. flour

Cream the butter until very light. Add sugar and blend. Fold
until not sticky, adding flour. Roll dough 1/4-inch thick.
Bake for 50 minutes in a 275 degree oven.

SHORT BREAD Mrs. Nora Smith

1/2 lb. butter 2c. flour
4 Tbsp. icing sugar

Mix and knead as bread for about 5 minutes after mixing.
Form in shapes the thickness of 1/4-inch or in rolls. Chill
about 1 hour. Bake at 350 degree oven until lightly coloured.

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-24- North Vancouver, B. C.