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..GE FOURTEEN THE DAILY TIMES -GAZETTE TUESDAY, NOVEMBER 20, 1957 Cookies Can Help You to Entertain VARIETY DROP COOKIES Basic Recipe: 1% cup shortening 1% cup brown sugar (packed) 1 egg 1% tsp. vanilla 1% cups sifted pastry flour 1% tsp. cream of ta-tar 1 tsp. salt Method: Cream shortening, add sugar. Add unbeaten egg and beat well into sugar mixture with the van- lla. Sift together flour, cream of tartar and salt. Combine with the first mixture and blend thoroughly. 1--Spice Drops: To % batter, add the following: 3% tsp. cinnamon 1, tsp. allspice 'tsp. ground cloves cup chopped nuts SY cup currants 2- v.itmeal Crisps: Zo a second third add: 3 cup coconut ¥% cup quick-cooking oatmeal 2 tbsps. milk #--Cherry Cookies: To the last t{ird of batter add: cup chopped red cherries % cup chopped nuts Method: Drop the batter by teaspoons on pn lightly greased cookie sheet. Flatten the oatmeal crisp cookies with a floured fork. Bake at 375 deg. for 10 to 12 minutes. Makes about 5 dozen cookies-- 20 of each variety. Miss Ada Stephenson Utica W.A. JUNE BUG COOKIES To 1 egg -- beaten with beater till thick -- add: 1 tsps. butter 15 cup white sugar 3% tsp. vanilla pinch of salt 3 cup chopped walnuts 3 cup chopped dates Add enough coconut to make batter form into small balls, and bake in slow oven. Mrs. B. Hitchens, N. Oshawa Senior W.A. PEANUT BUTTER COOKIES 15 cup shortening 15 cup granulated sugar 3% cup brown sugar 1 egg slightly beaten 1% cup peanut butter 1 cup flour 3 tsp. baking soda 1 tsp. vanilla 1 tsp. salt Mix ingredients in the order given. Chill in refrigerator for an hour. Form into balls and press with fork in crisscross pattern. Bake at 350 deg. F. for 15 minutes. Makes 40 two-inch cook- {es. Doreen Skitch Junior Group, King Street W. A. HERMIT COOKIES 35 cup shortening (some butter) 3 cup white sugar 34 cup chopped dates 1 beaten egg 1% cup sifted flour 15 tsp. cinnamon 15 tsp. soda 1; tsp. allspice 15 cup chopped walnuts Method: Cream shortening and add chop- ped dates and sugar. Stir in beaten egg, then sifted dry ingredients. Add chopped nuts. Drop from tsp. on greased cookie sheet and bake in moderate oven, 325 to 350 deg. for approx. 15 minutes or until golden brown. Mrs. W. A. McLeese Jr. Group, King Street W.A. CRISP OATMEAL DROP COOKIE 1, cup shortening 1 cup brown sugar 1 egg : } tsp. vanilla 1% cup flour 3% tsp. baking soda 12 tsp. salt 1% cups quick cooking rolled oats ¥% cup chopped nuts 1 cup shredded coconut Grease 2 baking sheets. Pre- Rheat oven to 375 degrees. Soften shortening in large bowl. Blend in sugar. Add egg and van- illa, beat well. Sift dry ingredients together and beat into batter, add nuts, rolled oats and coconut. Drop by teaspoonfuls on greased baking sheet. Flatten slightly and bake in hot oven 7 or 8 mins. Yield 5 dozen. Mrs. Frank Hoag, . Thornton's Corners W.A. SNICKER DOODLES 3% 1b. butter or margarine 1 cup white sugar pinch salt 3 thsps. cocoa Blend in double boiler. Then add the following: 2 beaten eggs 1. cup walnuts 14 cup flour ¥ tsp. baking powder 1 tsp. vanilla Bake in oven at 350 deg. for 30 minutes, using pan approxim- ately 8% inches square. Icing: 1 cup icing sugar 1 tbsp. milk 1 tbsp. cocoa 1 tbsp. butter vanilla Cook in double boiler for a few minutes. Mrs. Victor Phair 10th Guide -- Brownie Aux. DATE AND WALNUT BARS 2 eggs 1 cup flour 1 tsp. baking powder % tsp. salt 1 tsp. vanilla 2 cups dates 1% cup walnuts 1. Beat eggs until very light; add sugar 2. Add flour, sifted with baking powder and salt; add vanilla. 3. Add dates, which have been cut, and walnuts, cut in pieces. 4. Turn into greased baking pan to a depth of 34 in. 5. Bake 30 to 40 minutes in moderate oven. 6. When cool, cut in bars; roll in fruit or icing sugar. Mrs. Lloyd Halliday 10th Guide -- Brownie Aux. ICE-BOX -COOKIES 1 cup marshmallows, cut small 15 cup chopped dates 14 cup chopped walnuts 15 cup whipping cream Allow to stand 1 hour in res frigerator. Pick up soft mixture by spoonsful and drop in rolled graham cracker crumbs. Coat each cake completely. Chill in refrigerator until ready to use. Mrs. J. M. Souch, Junior Group, King. Street W.A. CHCOLATE INDIANS 1% cup butter 1 cup white sugar 2 eggs 1% cup bread flour 1% cup broken walnuts * salt and vinegar 2 sqs. semi-sweet chocolate or, 15 cup cocoa Method: Melt chocolate. Mix sugar, butter and chocolate, then add well beaten eggs, flour and other ingredients. Bake very slowly in 8 inch pan. Cut in squares. Mrs. Leslie Guy Cheerful Givers Group King Street United Church CHOCOLATE SQUARES 2 sgs. unsweetened chocolate melted in double boiler, add 1 can sweetened condensed milk and stir until thick, add 1 tsp. vanilla and 2 cups graham cracker crumbs rolled fine. Add % cup nuts and spread in 8 x 8 cake tin and chill, then cut in squares. Mrs. T. Tyers 5th Brownie-Guide Aux. PEACH CRUMBLE SQUARE Line a deep 8 inch pan with rich pie paste and fill with drained canned peach slices. Combine 1 cup flour with 32 cup brown sugar, cut in 6 tbsps. butter. Spread over peaches and bake in a hot oven 425 degs. until paste is done and top nicely browned. Cut in squares and serve hot or cold with cream. Mrs. T? Tyers 5th Brownie-Guide Aux. TOLL COOKIES 1, cup gran. sugar 1% cup brown sugar 32 cup butter 1 egg pinch salt 3 cup walnuts 1%, cup choc. chipits 1% tsp. soda dissolved "in, 1%. tbsp. hot water 1 tsp. vanilla 1% cups pastry flour sifted) Drop from teaspoon on a well- greased baking sheet. Bake in a moderate oven 350 \deg. from 10 to 15 mins. Remove from pan as soon as taken from oven. Mrs. Jean King, (before N. Oshawa Senior W.A. FRUIT JUMBLES 1 cup butter or lard (half of each) 1% cups white sugar 3 egss 1 tsp. baking soda, dissolved in 1 tbsp. of boiling water 1 1b. dates, chopped % 1b. walnuts, crushed 1 tsp. vanilla 2% cups flour 3% tsp. 'salt Method: 1--Cream butter and lard with sugar, 2--Add eggs well beaten, then add soda and mix well. 3--Add dates, walnuts and vanilla 4--Sift in flour and salt, mix well. 5~Drop in pan. by tsp. and bake in moderate oven 325 deg. for 10 to 15 minutes. This mixture will be stiff, makes 4 to 5 dozen. Mrs. J. Monaghan 4th Guide-Brownie Aux. FAVORITES 1% cups flour 1% cup butter or margarine 1 tbsp. brown sugar Mix these ingredients well to- gether and spread on the bottom of a 9" X 9" X 2" cake pan. 2 eggs 1% cups brown sugar Ya tsp. salt 1 tsp. vanilla 1 cup coconut ' 1 cup chopped nut meats Beat the eggs well and gradually beat in the brown sugar, salt and vanilla. Then stir in the coconut and chopped nuts. Pour this mix- ture over the first. Bake in a mod- erate oven 325 deg. for 25 min- utes or until cake is firm and a golden brown. Let stand in pan avernight. Cut in squares. Mrs. L. T. J. Allen, Cheerful Givers Group, King Street United Church JUMBO RAISIN COOKIES 2 cups raisins 1 cup water Boil together for five minutes then cool. 1 cup shortening 2 cups brown sugar 3 eggs Cream shortening, add sugar and eggs. Beat well and add raisin mixture and 1 tsp. vanilla, Sift and measure the following: 4 cups flour 1 tsp. baking powder 1 . soda. Ys tsp. allspice Add gradually to first mixture and blend well. Add chopped nuts. Drop by spoon on baking sheet and bake 12 to 15 minutes at 400 deg. Mrs. William Edwards 10th Brownie-Guide Aux. Cope. Advertioons Uachonge tug. 1951 Signals on! Shift to savings by getting all your health and beauty aids at JURY & LOVELL'S! Here you will find. All Canada's favorite brands--products of known de- pendability and proven quality. Just look over this all-star value line-up and you'll know that you'll score in savings every time you shop here. Make economy your goal. Make JURY & LOVELL'S your drug store. DEPENDABLE, EC Bachelor Deodorant Gaylord After Shave Lotion Stick $ Noxzema 3-Way Shave Special Seaforth Shave Bowl $ Ingram Shave Creom ond Vitalis en . 355¢, 85¢ 89¢ 1.75 ' for $1.19 t li both ONOMICAL RUGS "Cooper's Mentholated Pine Tor Fels Caps. for colds, etc. 75¢ Cooper's Nose Drops 1 oz. 35¢ Penicillin Troches 3,000 I.U. Hista-Rex with A.P.C. $1.00 Mineral Oil Regular 55¢ Regular $1.10 Epsom Salts AS.A. 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