COCOANUT KISSES

3 egg whites 1 cup sugar
2 cups cocoanut 1 tsp. baking powder
1 tbsp. corn starch 1 tsp. vanilla

Beat white stiff. Add sugar and corn starch. Beat over steam till
crust forms on edges of dish. Add all other ingredients. Drop on but-
tered tins and bake very slowly. 275° for 20 min. Dates and walnuts
may be used in place of cocoanut.

MRS. F. D. WOODMAN.

OATMEAL COOKIES

4 cups oatmeal 2 cups flour

1 cup brown sugar | 1 cup shortening or bacon fat
1% cup milk . 1 tsp. soda

1 tsp. salt ve

Mix all dry ingredients. Blend in shortening and add milk. Roll thin.

YUM YUM GEMS

1% cup butter 1 cup brown sugar
1 egg 1 cup sour milk

1 cup raisins % cup walnuts

2 cups flour 1 tsp. soda

14 tsp. salt 14 tsp. cloves

14 tsp. cinnamon 4 tsp. nutmeg

Cream butter, sugar. Add egg and beat well. Dissolve soda in milk.
Sift flour, salt and spices. Add flour and milk alternately. Bake in

muffin tins or paper cups. MRS. F. D. WOODMAN.

DATE AND ALMOND BALLS

1 egg white 1% tsp. salt
34 cup fruit sugar 1% tsp. vanilla
1 tsp. grated lemon rind 14 lb. chopped dates (1 2/3 cups)

34 cup chopped blanched almonds

Beat egg white and salt until stiff. Gradually beat in sugar. Fold
in remaining ingredients. Form into small balls. Bake at 325° for 15
mins. Makes 2 dozen.

CORNFLAKE KISSES
Whites of 2 eggs beaten well 2 cups cornflakes
1 cup white sugar 1 cup cocoanut

Oven temperature of 450°.
MRS. D. S. WHITEFORD.

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