1/2 teaspoon grated lemon rind

2 cups sifted cake flour

1/4 teaspoon salt

2 teaspoons baking powder

1 _ cup medium or fine coconut

1 cup washed and dried currants

Cream margarine and shortening with brown sugar. Add
egg, milk and lemon rind. Beat thoroughly. Add dry ingredients
coconut and fruit. Drop by spoonfuls onto greased cookie
sheets. Bake in moderate oven, 375 deg. F., for about 12
minutes or until done. ’

PEANUT DROP COOKIES

+ tablespoons shortening
1/2 cup sugar
1 egg
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped peanuts
1 teaspoon lemon juice or extract

Cream shortening and sugar; add egg. Siftdry ingredients
and add alternately with milk to creamed mixture. Stir in
extract and chopped peanuts.

Drop from teaspoon on greased cookie sheet, leaving
l-inch space around each. Place 1/2 peanut atop each. Bake
in slow oven, 325 deg. F., 12 to 15 minutes.

SUSIE’S COOKIES
(With Salad Oil)
eggs
cup brown sugar
cup vegetable oil (salad oil)
teaspoon lemon juice
cups chopped dates
teaspoon cinnamon
teaspoon baking powder
teaspoon baking soda
cups all-purpose flour
Beat eggs and add brown sugar. Mix well. Add oil and
lemon juice. Add dates, then sifted dry ingredients. Blend
together.
Drop by spoonfuls onto greased cookie sheets. Bake in
moderate oven, 350 deg. F., for about 10 minutes.

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CHEESE DATE ROCKS

1/2 cup shortening

1/2 cup white sugar

1/2 __— cup brown sugar

1 egg, well beaten

2 cups all-purpose flour

11/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla ~
2/3 cup cream-style cottage cheese
1/2 cup chopped dates

Cream shortening and sugar. Add egg. Beat well. Sift
dry ingredients. Add cottage cheese, dates and vanilla to
creamed mixture. Add dry ingredients.

Drop from teaspoon onto greased cookie sheet. Bake in
moderate oven, 350 deg. F., for 15 minutes or until done.

GINGER RICE COOKIES
11/4 cups all-purpose flour
11/4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup butter or shortening

1 cup brown sugar

2 eggs

1 cup cooked rice

1 tablespoon ginger syrup
1/2 cup preserved ginger
1/2 cup walnuts

Sift dry ingredients. Creambutter thoroughly. Add sugar
and mix well. Add eggs and beat well. Add dry ingredients,
syrup, ginger, walnuts and rice. Combine. Drop by spoonfuls
onto greased cookie sheet. Bake inmoderateoven, 375 deg. F.,
for 15 minutes, or until done.

LUNCH BOX TREATS

1 cup uncooked dried prunes, cut up
1/2 cup walnuts, chopped
2 ounces unsweetened chocolate, melted

1/2 cup butter
11/2 cups granulated sugar

1 teaspoon vanilla
2 eggs
1 cup dairy sour cream

23/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Combine prunes and nuts. Melt chocolateover hot water.
Beat butter, sugar, vanilla and eggs thoroughly. Beat in
melted chocolate and sour cream. Add sifted dry ingredients,
the prunes and nuts, Cover bowl. Chill for at least 2 hours.
Drop by small spoonfuls onto buttered cookie sheets.
Bake in hot oven, 400 deg. F., for about 8 to 10 mnutes. Cool
on racks. Makes about 5 dozen cookies.

MINCEMEAT COOKIES

1/2 cup butter or margarine
1/2 cup sugar
1 egg

11/4 cups all-purpose flour
21/2 teaspoons baking powder
1 cup mincemeat

Cream butter and sugar. Add beaten egg and mincemeat
Add sifted dry ingredients. Drop on greased cookie sheet and
bake at 400 deg. F., for 10 to 12 minutes.

MINCEMEAT MUNCHIES

cups all-purpose flour

teaspoons baking powder

teaspoon salt

cup soft butter or margarine

cups brown sugar firmly packed

eggs

cup whole bran cereal

teaspoon vanilla flavoring

cups prepared mincemeat
Sift together flour, baking powder and salt. Blend butter
and sugar; add eggs and beat well. Stir in cereal. vanilla and
mincemeat. Add sifted dry ingredients; mix well Drop by
tablespoonfuls onto greased baking sheets. Bake in moderately
hot oven, 400 deg. F., about 15 minutes. Makes about 6 dozen
cookies, 2 1/2 inches in diameter.
MINCEMEAT BARS: Spread batter in 2 greased 9 x 9-inch
baking pans. Bake in moderate oven, 350 deg. F., about 35
minutes. When cool, sprinkle lightly withicing sugar. Cut into
bars to serve. Makes 64 bars, 2 x l-inches.

NOrRPrPNON FEF DP

PEANUT BUTTER FRUIT DROPS
3/4 cup peanut butter
1/4 cup shortening
11/2 cups brown sugar