RANGER COOKIES

L Ce Fi6er l tsp. vanilla

% tsp. baking powder #c. quick rolled
2 tsp. baking soda oats

/ 10 OR: 5 C. walnuts

2/3 c. shortening (chopped)

lc. brown sugar 1 c. corn flakes

1 egg, well beaten z c. chopped dates

Sift flour; add baking powder, soda and salt and
blend. Cream shortening; add sugar gradually.
Cream until light. Add egg and vanilla. Mix well.
Add flour mixture and then stir in rolled oats,
nuts and dates. Last of all lightly stir in
corn flakes. USing 2 teaspoons to help shape
cookie, drop small portions of batter on ungreased
cookie sheet. Bake in moderate oven of 375
degrees for 10 to 12 minutes. Yield: 3 dozen
approximately.

Mrs. L. HE. ‘Pitman

CHOCOLATE FUDGIES

eggs, well beaten 1/8 tsp. salt
s tsp. vanilla

NO FPO

Cc. sugar 2

squares of unsweet- 4 c. chopped walnuts
- ened chocolate fe cx raisins or
s c. butter or dates if preferred

margarine
2/3 c. flour

Combine beaten eggs and sugar until mixture is
light and creamy. Melt chocolate and butter.
Add this to the first mixture. Next stir in
flour which has been sifted with salt. Add
chopped nuts, vanilla, raisins and mix thor-
oughly. Turn into a greased 8 inch square pan.
Bake in a moderate oven of 375 degrees for 25
minutes. Cool. Cut in Squares before moving
fromthe pan. Yield: 25 squares - 108 calories
per serving. Source of Vitamin A.

Mrs. N. Temple

24-Victoria, B. C.

Li naenBhienReHReHeeeHeeHeHeeEkeEeteeey = a I