"These are just like good old fashioned ginger snaps'!

CRISP GINGERSNAPS

Yield: 10-12 dozen Temp: 400° Time: 8-10 mins,
1 cup shortening 1 tsp. ginger

1 cup brown sugar 1/2 tsp. salt

1 cup molasses 5 cups flour

1 tsp. soda

Heat the first 3 ingredients over hot water or very low heat. Mix the re-
mainder of the ingredients and add. Roll into rolls about 1 1/2 inches in
diameter, Chill thoroughly (or freeze, if you wish) then bake, on a greased
cookie sheet,

From: Miss Jean Allanach, Mannville.

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CHECKERBOARD COOKIES

Yield: 7-8 dozen Temp: 350° Time: 10 mins,
3 1/2 cups flour 1/2 cup brown sugar

1 tsp. soda 1 cup white sugar

1/2 tsp. baking powder 2 eggs

1/2 tsp. salt 1 tsp. vanilla

1 cup butter 2 squares unsweetened chocolate

Cream the butter and white and brown sugar. Add eggs, unbeaten, one at
a time and beat well. Sift together flour, soda, salt and baking powder,
and add to first mixture with the vanilla. Divide the dough in half. To
one half add the melted unsweetened chocolate. Divide both the light and
dark dough in half again, making 4 small rolls. Place one dark roll over
a light and one light over a dark, Place them together in a checkerboard
effect. To make the rolls hold together, moisten lightly with milk, Chill
until quite firm, Slice in 1/8" slices and bake, The colors may be varied
by adding different food coloring instead of chocolate. The flavoring may
be varied too, to blend with the colors used,

From: Mrs. Vincent Chartrand, Therien.

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PLAN BAKING DAYS AND ECONOMIZE ON ELECTRICITY,
COOK FOOD REQUIRING THE HOTTEST TEMPERATURE
FIRST. FOODS SUCH AS RICE PUDDING, PRUNES

WHICH HAVE BEEN SOAKED, APPLES DICED FOR
APPLESAUCE HELP TO USE UP THE OVEN'S
HEAT, TURN THE HEAT OFF BEFORE

SUCH FOODS HAVE FINISHED COOKING,

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