SPRINGERLI
Rosa Scholer, Luseland, Sask.

8 eggs, 4 cups sugar, 6-10 drops oil
of anise flavor, enough flour to make
rather soft dough to roll out, 4 tea-
spoons baking powder, 4 teaspoon bak-
ing soda, pinch of cream of tartar.

Beat eggs and sugar until very light
and foamy. Add the anise flavor. Sift
together the dry ingredients with some
of the flour. Add more flour until
batter is of the right consistency to
roll out. Cut with small cutters. Allow
cookies to rise 4-6 hours or overnight.
Bake in slow’ oven. until
browned.

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CHOCOLATE COOKIES
Rosa Scholer, Luseland, Sask.

8 eggs, 3 cups sugar, 8 tablespoons
cocoa or 4 squares unsweetened choco-
alte, 1 cup walnuts (finely chopped),
enough flour to make rather soft dough
to roll out, 4 teaspoons baking powder,
1, teaspoon baking soda, 2 teaspoons
cinnamon, 1 teaspoon cloves.

Beat eggs and sugar until very light
and foamy. Add the melted chocolate or
the cocoa sifted together with the
other dry ingredients and some of the
flour. Add the chopped nuts and more
flour until batter is of right consistency
to roll out. Roll out this batter in
sugar instead of flour (a small sprinkle
of flour may be used if batter sticks
to rolling board). Cut with small cut-
ters. Allow cookies to rise 4-6 hours
or overnight. Bake in slow oven.

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BANANA NUT COOKIES
Velma Crilly, Saskatoon, Sask.

2% cups cake flour, 2 teaspoons bak-
ing powder, % teaspoon salt, 4% cup
butter, 1 cup white sugar, 2 eggs beaten,
% teaspoon vanilla, 4 teaspoon lemon
extract or 1 tablespoon lemon juice,
1 cup mashed bananas (2 bananas),
1% cup chopped nuts.

Sift dry ingredients. Cream shorten-
ing and sugar. Add eggs and flavoring,
beat well. Add bananas alternately with
flour; add nuts. Drop by teaspoon on
well greased pan. Bake in 350-deg.
F. oven and remove from pan at once.

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CHOCOLATE CRUNCHIES
Mabel Colebank, Saskatoon, Sask.

1%, cup shortening, % cup brown
sugar, 1 egg, ™% lb. chocolate bits, 1 cup
flour, 2 tablespoons cornstarch, 4 tea-
spoon soda, 4 teaspoon salt, 4 tea-
spoon vanilla, 74 cup nuts (optional).

Cream butter and sugar. Add un-
beaten egg. Beat well. Sift dry in-
gredients, and add to shortening, butter
and egg mixture. Add vanilla and fold
in chocolate bits and nuts. Drop from

slightly

teaspoon on greased cookie sheet. Bake
at 400 deg. F. for nine minutes.
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TASTY DROPS
Mrs. E. Eshpeter, Saskatoon, Sask.

1 cup shortening, 14% cups brown
sugar, 2 eggs, % cup cocoanut, 1 Ib.
dates, 1 teaspoon soda, % cup walnuts,
1 cup rolled oats, 1 teaspoon vanilla,
2 cups flour (flour dates with 42 cup
flour).

Cream shortening and sugar. Add
eggs. Mix in other ingredients and drop
by teaspoons on cookie sheet. Bake at
300 deg. F. for 15 minutes.

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CHERRY WINKS

Ruth Derousseau, Rice Lake, Wis.

214 cups sifted pastry flour, 1 tea-
spoon baking powder, % teaspoon soda,
15 teaspoon salt, % cup shortening,
1 cup white sugar, 2 eggs, 2 tablespoons
milk, 1 teaspoon vanilla, 1 cup chopped
pecans, 1 cup chopped dates, 44% cup
maraschino cherries (chopped), 214
cups corn flakes.

Sift flour, baking powder, soda and
salt together. Combine shortening and
sugar, cream well. Add eggs, milk and
vanilla; beat well. Blend in dry ingre-
dients gradually; mix thoroughly. Add
pecans, dates. and cherries, mix well.
Shape into balls using a level table-
spoonful of dough for each cookie. Crush
the corn flakes. Roll each ball of dough
in the corn falkes. Place on greased
baking sheet. Top each cookie with
14 maraschino cherry. Bake in moder-
ate over 375 deg. F. 10 to 12 minutes.

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GINGER COOKIES
Chris. Shultis, Saskatoon, Sask.

3% cup white sugar, 1 egg, % cup
shortening, 4 tablespoons molasses, 2
teaspoons soda, 1 teaspoon cinnamon,
1 teaspoon cloves, 1 teaspoon ginger,
2 cups flour. ;

Cream shortening and add sugar, egg
and molasses. Sift dry ingredients and
add gradually to the first mixture. Form
into balls and roll in sugar. Bake in
moderate oven.

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OATMEAL COCOANUT COOKIES
June Duffy, Oconomowoc, Wis.

1 cup white sugar, 1 cup brown sugar,
14 cup butter, % cup crisco, 2 eggs,
2 cups flour, 2 teaspoons baking powder,
1 teaspoon salt, 1 teaspoon soda, 1 tea-
spoon vanilla, 2 cups oatmeal, 2 cups
cocoanut, % cup nuts.

Cream shortening, add sugar, eggs.
Mix well. Sift flour, baking powder,
soda and salt. Add vanilla, oatmeal,
cocoanut and nuts. Shape into balls
size of walnut, dip in sugar and bake
at 375 deg. F.