CARAWAY SEED COOKIES Mrs. T. E. Ruff, Sintaluta.

1 cup butter. 1 tsp. salt.
1 cup sugar. 2 cups flour.
2 eggs. 1 tbsp. caraway seeds.

4 -tsp. soda in 2 tbsp. warm water.

Cream butter, add sugar, mix well; add eggs and beat. Add soda, then
dry ingredients. Roll on floured board. Cut in rounds and bake in moderate
over 15-20 minutes.

CHERRY WINKS Helen Robison.
214-cups sifted flour. 2 eggs.

1 tsp. baking powder. 2 tbsp. milk.

l,-tsp. soda. 1 tsp. vanilla.

l,-tsp. salt. 1 cup chopped walnuts.

%4-cup shortening. 1 cup chopped dates.

1 cup white sugar. 1 /3-cup chopped cherries.

Sift together the flour, baking powder, soda and salt. Combine shorten-
ing, sugar and cream well. Blend in eggs, add milk and 1 tsp. vanilla. Into
dry ingredients add walnuts, dates and cherries. Mix all together. Shape
into balls, using a level tablespoon of dough for each cookie. Crush 2%%-
cups corn flakes. Roll each ball of dough in corn flakes. Place on greased
baking sheet. Flatten with fork and place a %4-piece of cherry on top of
each cookie. Bake 10 to 12 minutes in 375° oven.

CHEESE SHORTBREADS Helen Robison.
l,-lb. soft, mild cheese. 2 cups sifted flour.
1,-lb. butter. Blanched almonds.

4 tbsp. icing sugar.

Cream cheese and butter until well blended. Sift flour and sugar and
add. Work well together. Roll to %-inch thickness and cut with small
cutter which has been dipped in flour. Press a blanched almond in the
centre of each cookie. Bake in moderate oven, 350°, until a light brown.
Yields three dozen.

CHRISTMAS TREE BALLS Mrs. Joyce Parsons, Glenavon.
14-cup whipping cream. 14-cup chopped dates.
12 marshmallows. 114-cups broken up cocoaonut.

1 cup finely chopped nuts (mixed). 2 rolled graham wafers.

Whip the cream. Cut marshmallows into small pieces (dip scissors in hot
water to prevent sticking). Drop into cream. Place in refrigerator. Chop
nuts and dates finely add cocoanut and wafers. Mix together and add to
cream-marshmallow mixture, kneading them a bit so that they will adhere
well. Put back into refrigerator for an hour or so. Break up a package of
red jelly powder with a fork. Form the marshmallows mix into balls and
roll into the jelly powder.

CGCOANUT PUFF-5 Mrs. E. J. Campbell, Regina.

3 egg whites, beat stiff and add: sugar sifted together.
1 tbsp. cornstarch and 1 cup white Pinch of salt.

Cook in double boiler for 15 minutes and stir constantly. Remove from
fire and add 11%4-cups cocoanut. Drop on cookie sheet. Bake 15 minutes in
siow oven. Yield about 40.

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