3/4 cup sugar L egg 1 tablespoon milk 1/2 teaspoon lemon extract 13/4 cups sifted all-purpose flour 1 teaspoon salt 3/4 teaspoon cream of tartar 3/4 teaspoon soda Rinse, drain and chop raisins. Cream shortening, sugar and egg together thoroughly. Blend in milk and lemon extract. Sift flour with salt, cream of tartar and soda, and blend into creamed mixture. Stir in raisins. Roll into balls about the size of a small walnut. Place on ungreased baking sheet, about 3 inches apart. Flatten with tines of fork dipped in flour, making a crisscross pattern. Bake in moderately hot oven, 375 deg. F., 10 to 12 minutes. Makes 3 dozen cookies. GINGER TOTS 1/2 cup butter 1/2 cup shortening 11/4 cups brown sugar 2 well-beaten eggs 31/2 cups flour 1 teaspoon baking soda 1 teaspoon cream of tartar 2 teaspoons ginger : teaspoon lemon flavoring 1/4 teaspoon salt Cream butter, shortening and sugar thoroughly. Addeggs. Sift in dry ingredients. Add flavoring. Knead well. Chill over- night. Form into small balls. Press down with fork on well- greased pan and bake in moderate oven, 350 deg. F., until delicate brown. Put together with lemon - made as follows: Cream 4 tablespoons butter and 2 teaspoons lemon juice. Add 11/2 cups sifted icing sugar. | PEANUT BUTTER COOKIES 1/4 to 1/2 cup shortening (part butter) 1/2 cup peanut butter 1/2 cup EACH white and brown sugar L egg 11/4 cups sifted flour 1/2 teaspoon baking powder 3/4 teaspoon soda 1/4 téaspoon salt shortening and sugars. Add beaten egg and mix Sift dry ingredients and stir in. Chill dough. lls the size of large walnuts. Place 3 inches apart Flatten with fork dipped in Cre thoroughl Roll into on lightly greased baking sheet. flour. Bake until set in a moderate oven, 375 deg. F., 10 to 12 minutes. Makes about 3 dozen. PUDDING POWDER COOKIES 1 package sweetened pudding powder (the cooking aoe) 1 cup margarine 1 egg 1 cup oatmeal 11/2 cups sifted all-purpose flour 1/4 teaspoon soda 1/4 teaspoon salt 1/4 teaspoon cream of tartar Cream margarine. Add pudding powder. Blend well. Add rest of dry ingredients. Mix well. Shape into balls. Place on greased cookie sheet. Press down with fork tines dipped in hot water. Bake in 375 deg. F., for 15 minutes, or until done. (This mixture is crumbly but rolls into balls when manipulated.) 12 PRESSED COOKIES 2 cups pastry flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup shortening 1/2 cup butter 1 egg 1 teaspoon vanilla 1/2 cup coconut (dessicated), optional Cream shortening and butter. Add sugars and combine well. Add egg and vanilla. Add sifted dry ingredients, Mix well, Blend in coconut. Make into halls. Place on greased cookie sheet. Press with floured fork tines. Bake in hot oven, 400 deg. F., for 10 to 15 minutes, or until browned. Makes 6 dozen. MELTING MOMENTS or LEMON ZEPHYRS 1 cup butter 1/2 cup sifted icing sugar 1 teaspoon lemon extract 2 cups sifted all-purpose flour 1/4 teaspoon salt Lemon filling Cream butter to consistency of mayonnaise. Add sugar gradually while continuing tocream. Add remaining ingredients and blend well. Measure level teaspoonfuls of dough, shape into balls, and flatten slightly. Place about linchapart on ungreased baking sheet. Bake in hot oven, 400deg. F., 8 to 10 minutes or until very lightly browned. Put together with Lemon Filling. Makes about 5 dozen double cookies. LEMON FILLING 1 egg slightly beaten GPated peel of 1 lemon 2/ cup sugar 3 tablespoons lemon juice 11/2 tablespoons softened butter Blend all ingredients in top of double boiler. Cook over hot water stirring constantly, until thick. Chill until firm. PORCUPINES cup chopped walnut meats cups chopped pitted dates 1/2 cups shredded coconut cup brown sugar tablespoon melted butter eggs, unbeaten 1/2 teaspoon vanilla Shredded coconut Mix dates, walnuts and 1 1/2 cups coconut. Add brown sugar and melted butter and blend well. Add 1 egg, unbeaten, at a time to the mixture and blend each in thoroughly. Add vanilla with the last egg. Form dough into balls and roll in shredded coconut. Place on greased cookie sheet. Bake in moderate oven, 325 deg. F., for 18 to 20 minutes. NrPrPrPNPH CHERRY FLIPS 1/4 pound butter 1/4 cup icing sugar 1 egg yolk 1 cup sifted all-purpose flour 1/8 teaspoon salt 1 teaspoon almond flavoring 1 bottle maraschino cherries (save the liquid for icing) 1/2 pound chopped nuts