Mud Balls
1 pint cream (whipped stiff) '4 cup crushed peppermint candy
1 pkg. small marshmallows 34 cup nuts

Mix together, let stand overnight. Scoop into balls and roll in crushed

chocolate wafers. Keep in deep freeze.
—Mrs. W. Daley

White Cookies

4 cup butter 2 cups flour
Yy cup lard 1 tsp. soda
22 cup sugar 1 tsp. cream tarter

1 egg, well beaten

Sift flour; cream sugar, butter, and lard and butter. Add egg and

flour. Shape and bake quickly. Do not roll.
—Mrs. Grace J. Robertson

Ginger Sparkle Cookies

2 cups flour 1 thsp. ginger

2 tsp. baking powder 1 thsp. cinnamon
4 tsp. salt 34, cup shortening
1 cup sugar (white) 1 egg

', cup molasses

Mix as usual. Make into small balls and roll in white sugar. Don’t
grease the pan. Bake 12 to 15 minutes in 350 degrees F’. oven.
—Verna Newton

Honey Drops Cookies

1 cup butter 1 tsp. vanilla
1 cup brown sugar 2 tsp. soda
2 eggs 3'4 cups sifted flour

'Y, cup liquid honey
Cream together first five ingredients. Sift flour and soda and add to
above. Chill overnight. Roll in small balls. Bake 10 to 12 minutes
at 350 degrees F. Put the two halves together with apricot jam.
—Lois Gilchrist

Peanut Butter Cookies
1 cup syrup Bring to a boil
Yy cup sugar
Mix with one cup peanut butter until smooth. Add:
2 cups corn flakes 1 cup puffed wheat
1 cup rice krispies
Drop from spoon on waxed paper. Store in fridge.
—dMrs. W. Daley

Rolled Oat Cookies

1 cup shortening 134 cup flour

1 cup brown sugar 2 tsp. baking powder
2 cups rolled oats 1 scant tsp. soda

'Y, cup sour milk pinch salt

Cream shortening and sugar, slowly add milk. Add rolled oats and
flour and dry ingredients. Dough should be soft. Roll thin after chill-

ing. Bake 12 to 15 minutes in 325 degrees F. oven.
—Verna Newton

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