PRESERVED GINGER COOKIES

May Russell, Arnprior, Ont.

4% cup butter, 1 cup brown sugar,
1 teaspoon soda dissolved in 2 table-
spoons boiling water, 1 cup flour, 1 tea-
spoon vanilla, %4 cup Chinese ginger
cut fine, %4 cup walnuts.

Mix in order given. Make into balls
and press with a fork. Bake in a very
slow oven.

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SNOWBERRY COOKIES
Mrs. A. Tyson, Saskatoon, Sask.

2 cups sifted cake flour, % teaspoon
soda, 1 teaspoon salt, 1 cup brown
sugar, %4 cup fluffy type shortening,
1 egg, 1 teaspoon vanilla, 2 tablespoons
milk, % cup chopped nuts, % cup can-
died or maraschino cherries, % cup
cocoanut.

Sift flour, soda and salt in mixing
bowl, add sugar, shortening and beaten
egg. Mix vanilla with milk and add
to the mixture. Beat well. Stir in
nuts, cherries and cocoanut. Drop on
greased cookie sheet and bake at 375
deg. F. for 12 to 15 minutes. Makes
about five dozen.

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ORANGE COOKIES
Chris. Shultis, Saskatoon, Sask.

1 cup flour, % cup sugar, % cup
shortening, 1 egg yolk, 1 orange (rind
and juice).

Work the flour, sugar and shortening
with a fork. Mix with the egg, orange
rind and juice. Roll in balls and dip
in egg white—also roll in cereal or nut

crumbs. Bake in moderate oven.
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JAM JAM COOKIES
Mrs. H. F. Benedictson, Otto, Man.

1 cup shortening, 1 cup brown sugar,
2 eggs, 24 cup Rogers golden syrup,
2 teaspoons soda, 1 teaspoon vanilla,
3 cups flour.

Mix well and roll in balls. Bake in a
quick oven. While warm put together
with jam or cooked dates.

7 2
LACE COOKIES

Nora Brown, Edmonton, Alta.

14 cup butter, % cup white sugar,
2 eggs, 1 teaspoon cinnamon, % tea-
spoon soda, 4% cup flour, 1 cup chopped
pecans, % cup raisins.

Cream butter with sugar, add egg,
beat well. Sift in cinnamon and soda
with flour. Add pecans and then raisins.
Drop very small dabs on warm metal
sheets and bake in a 350-deg. F. oven
10 to 12 minutes. Makes four dozen.

ROLLED OATMEAL COOKIES

Mrs. Duncan McPherson, Glenside, Sask.

1 cup white sugar, 2 cups oatmeal,
2 cups flour, 2 teaspoons baking powder,
1 teaspoon soda, 1% cups shortening,
1 egg, sour milk.

Mix sugar with oatmeal. Add the
flour sifted with baking powder and
soda. Cut in the shortening and egg.
Add enough sour milk to make dough
for rolling. Roll thin, cut in rounds,
sprinkle with sugar. Bake at 375 deg.
F. about 10 minutes.

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SHREWSBURY CAKES
Carolyn Loos, River Forest, Il.
1 cup butter, 1% cups sugar, 2 eggs,
4 cups sifted flour, 1 teaspoon baking
powder, 1 teaspoon vanilla, 1 teaspoon
grated orange rind or 1 teaspoon lemon
extract. ae
Cream butter and sugar together.
Stir in eggs. Combine dry ingredients
and add gradually to creamed mixture.
Blend in flavoring. Roll on a floured
board, cut out cookies and _ sprinkle
lightly with sugar. Bake on ungreased
cookie sheet at 350 deg. F. for 15 to 20
minutes.

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PECAN CRESCENTS

Isabel Johnston, Saskatoon, Sask.

1 cup butter, % cup icing sugar,
2 teaspoons vanilla, 2 cups sifted all
purpose flour, % teaspoon salt, 2 cups
finely chopped pecans.

Cream butter, add sugar gradually
and beat until fluffy. Add vanilla. Sift
flour and salt together then add to
to creamed mixture. Fold in pecans.
Using 1 tablespoon of dough for each
cookie, shape in hands to make cres-
cents. Bake on ungreased cookie sheet
in 325-deg. F.. oven for 30 to 40 minutes.
Roll in icing sugar while warm.

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DAD’S COOKIES

Margaret Brunsdon, Assiniboia, Sask.

1 cup shortening, 2 teaspoons ginger,
2 teaspoons cinnamon, 1 teaspoon salt,
2 eggs, 1 cup cane syrup or honey,
3 teaspoons soda, 3 cups oatmeal, 3 cups
flour, 2 cups white sugar.

Cream shortening with syrup, sugar
and eggs. Sift dry ingredients and add
to shortening mixture. Add oatmeal
and mix well. Roll in small balls and
drop on buttered pan. Do not flatten
out as they spread themselves with a
crinkled look. These cookies burn very
easily so need close watching and not
too hot an oven.