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TUESDAY, NOVEMBER 20, 1951 THE DAILY TIMES - GA. GAZETTE ) PAGE SEVENTEEN Cookies the Children Will Enjoy SUGAR COOKIES cup brown sugar egg cup mixed butter and shortening tbsp. water tsp. soda tsp. vanilla Mix in enough flour to make stiff; nuts or raisins maybe added or hall Peanut butter is nice. Bake in a quick oven. Mrs. James Sandison, Ashburn Ladies' Guild. NUTAROONS 1 cup butter 3% cup sugar 1 -'0gE few grains of salt 1 cup finely chopped peanuts 14 tsp. almond extract 4 cups rice crispies Blend shortening, add sugar well add egg and blend. Add peanuts, flavoring and Rice Crispies, mix well. Press mixture into rounded bowl of tbp. soon and drop on lightly buttered baking sheet. Bake in TKSTaS oves Tues 12 to 15 min. Dorothy Lurre : Ashburn Ladies' Guild. GOLDEN FANCIES 1 cup shortening 1 cup brown sugar 1 egg, well beaten 3 cups sifted pastry flour 3; teaspoon baking soda 3% cup hot water Method: Cream together shorten- ing and sugar; beat until light; add well beaten egg and sifted flour and baking soda alternately with hot water. Chill batter. Place spoonsful of batter on oiled baking sheet about 2 inches apart; Press flat with tines of fork. Bake in moderate oven. Yield: 100 cookies. Temperature 375° PF. Time 12 minutes. They're particularly good put to- gether with strawberry jam just before serving. Mrs. T. Myers, Rainbow Group, Salvation Army. JELLO 'PUDDING POWDER COOKIES (Butterscotch, Caramel or Chocolate) 34 cup shortening 1 pkt. pudding powder 1 egg 1 cup rolled oats 1 tsp. cream of tarter 12 tsp. soda Roll into small balls, then flatten | out with fork. Bake in 350 oven | about 10 minutes. Mrs. Fred. Van Der Voort, "Mary Elliott Smith" Mission Circle YUM-YUMS 1% cups flour 1% cup butter 2 dessertspoons brown sugar 14 teaspoon salt Mix until crumbly and pack in shallow pan - (greased) 2 Over this pour-- +» 1% cups brown sugar 1 cup fine cocnut 1 cup broken nut meats 2 eggs well beaten pinch of salt Mix well together - Bake in moderate oven until golden brown. When set cut in strips or squares temp-350 PF. Mrs. Wilfred Harris Thortons Corners W.A. LEMON COOKIES cents worth baking ammonia cents worth of oil of lemon cups butter cups brown sugar pt. sweet milk (scalded) eggs Method: Flour to make a soft dough. Beat together eggs, sugar and butter, add oil of lemon, then am- monia dissolved in the warm milk. Mix to a soft dough with flour. Roll thin, and bake in hot oven. Makes about 5 dozen. Miss F. Spencer Prospect W.A. PEANUT BUTTER COOKIES 2 cups brown sugar 1 cup butter or margarine 1 cup peanut butter 1 egg Into 2 tsps. warm water, dissolve 1 tsp. soda, 3 cups sifted and meas- ured flour. Cream butter, add sugar and peanut butter then beaten egg. Then add soda dissolved and sifted flour. Rolliin hands to small balls place on cookie sheet and press with fork, Bake in moderate oven 10 to 15 minutes. Mrs. J. Egpert Y2 boc otlne GIAO POWRIS: AE oe IPO -_ ry --_----_. itinD NUT CRUNCHIES 1% cups sifted flour oo tsp. soda tsp. salt Ye cup shortening 1% cup brown sugar Y¥% cup white sugar 1 egg 1% tsp. vanilla 1, cup of chopped nuts (Pea- nuts and walnuts) METHOD: Sift flour, soda, salt, cream shortening and sugar until fluffy. Add egg and vanilla and beat well. Add flour mixture to cream mixture. Fold in muts. Drop by teaspoon on an ungreased cookie sheet, bake 350 degrees for 12 minutes. Yields: 4 dozen. Mrs. Ian McNab St. Andrews Junior W. A. CARAMEL SQUARES PART 1: 1% cup shortening 1 egg yok 1 tsp baking powder 1 cup brown sugar 1% cups flour 14 tsp. vanilla V4 tsp. salt Cream shortening and sugar, add slightly beaten egg yolk, vanilla and sugar. Sift in flour, salt and baking powder. Spread on bottom of 8" square cake pan. Press down | well into smooth layer. PART 2 1 egg white % cup chopped walnuts 1 cup brown sugar 1 coconut Beat egg white stiffly and com- bine sugar and walnuts and coco- nut with it. Spread this on first mixture. Bake 25-30 mins. still golden brown at 350, degrees. Mrs. R. E. Moore St. Andrews Junior W. A, DATE BARS cup sugar 1 tbsp. melter butter 15 cup hot water 1 cup of nuts, chopped 1 tsp. vanilla 1 tsp baking powder 1 cup flour Stir sugar and melted butter, add eggs and beat well, add nuts and dates over which hot water has been poured. Add vanilla and last flour and baking powder. Bake in rather slow oven 350 deg. like layer cake. When cool cut in pieces and roll in icing sugar. ° Ellen E. Fudger 5th Guide-Brownie Aux. DATE AND COCONUT BARS % cups once-sifted pastry flour 15 tsp. salt 1 tsp. baking powder Sift dry ingredients twice. To 2 beaten eggs, add % cup brown sugar, % cup corn syrup. Stir in 15 tsp. vanilla, 2 tbs. of shorten- ing, 1 tsp. lemon rind, % cup coco- nut, 2 cups cut dates. Add flour mixture. Spread in 9" pan, sprinkle with % _cup coconut. Bake 40 minutes in 325 degree F. oven. Leave in pan until cool and cut in bars. Mrs. J. Brown, Chub 41, R. R. 4, Bowmanville, Ont. CRISPY CRUNCHY COOKIES , 1, cup shortening 1 cup brown sugar 1 egg 1% cups flour 1 cup coconut 1% cups. rolled oats tsps baking powder tsp. baking soda Ys tsp. salt 1 tsp. vanilla Form dough in small balls-and pat down with fork on cookie sheet. Bake in hot oven 400 deg. about 12 - 15 minutes. Margaret Tabb Club 49, Tyrone PEANUT BUTTER COOKIES 1% cup butter 1% cup peanut butter (Cream together). 1% cup white sugar 12 cup brown sugar Put these together, and add: 1 egg beatén 1% . ps flour % tsp. coda 1% tsp. bakin, - powder--pinch salt i on greased pan and flatten " .. fork. Cherries may be add- boy Oven 350 d-grees. Mrs. Howard Brent, > 41, creamed, TEA KISSES 1 cup butter cups flour cup white sugar eggs beaten lightly Cream butter, add sugar and beaten eggs. Then add flour and baking powder and lastly the milk. Drop by a teaspoon on a cookie sheet or other tin, sprinkle with sugar and bake in a quick oven about 10 to 12 minutes. Mrs. E. Ross Utica W.A. AMMONIA COOKIES ounce pulverized 'ammonia iups milk or sweet cream flavoring to suit Put ammonia into milk and warm till it is thoroughly dissolved and mis Sore diankt as usual and roll . Sprinkle with sugar and Sok chin in a fairly hot oven. Mrs. F. Vernon, ~ Prospect WA. ALMOND FINGERS 3 cup margarine tbsps. brown sugar tsps. ice water tsp. vanilla tsp. almond extract cup chopped pecan or walnuts 2 cups sifted pastry flour Method; Cream margarine and sugar, stir in ice water and vanilla and flour and lastly stir in nuts. Roll in small balls and shape fingers. Bake on cookie sheet in oven 275 deg. for 40 minutes. When baked, roll in fine sugar or icing sugar. Shirley Turner St. Andrew's Junior W.A. DATE SLICES With date paste (dates cooked as dry as possible) filt graham wafers to desired height. (from 4 to 8 wafers) Cover each block with butter icing. Place in refrigerator. When ready to serve, slice to de- sired thickness, or cut from corner to corner. Mrs. Frank Kendall Utica W.A, CHQCOLATE INDIANS 1 cup sugar 12 cup butter 15 cup flour 2 eggs : 15 cup chopped peanuts ¥ tsp. vanilla few grains salt « cinnamon Beat eggs with sugar, add melted butter, and cocoa Sifted with dry ingredients, add r Pour into lightly sae pan and bake in moderate oven for 20 minutes. When cool cut into bars. J. T. Gaskell, 4th Guide - Brownie Aux. DATE PINWHEELS 1% cups chopped dates % cup water % cup sugar 3% cup chopped nuts % cup butter 1% cups brown sugar 2 eggs 3 cups sifted pastry flour Ys tsp. salt . 1% tsp. soda Cook dates, sugar and water un- til thick, about 10 minutes. Cool and 'add dates. Cream butter, add sugar and cream well together. Add beaten eggs and beat well. Add sifted dry ingredients and chill thoroughly. «» Divide mixture into two parts and roll separately into two rec- tangles about 4 inch thick. Spread each with date filling and roll up as for jelly roll, into two long rolls and chill. Cut into %4-inch slices and bake in moderate oven of 350 to 375 deg. for about minutes. J, T. Gaskell, 4th Guide - Brownies Aux, PEANUT BUTTER COOKIES % cup shortening . 15 cup white sugar 1. cup brown sugar 15 'cup peanut butter 1% cup flour - tsp. salt egg Blend together, shortening, sug- ar salt and egg. Add peanut butter, stir in flour sifted with soda. Form dough into balls and press with fork. Bake 10 hinutes on cookie sheet at 375 degrees. BE J. T. Gaskell, o dln Aye vo Lies. y HONEY COCONUT COOKIES 2 cups sifted flour 3% tsp. double-acting baking powder 1 tsp. soda 1 tsp. hot water 1 cup butter or other Bote ing 1% cup brown sugar, firmly packed 34 cup granulated sugar 1% cup honey s€88, uubeaten cups rolled oats baking powder, and sift again Dissolve soda in water. Cream shortening, add sugars and honey, and cream together until light and fluffy. Add egg and beat well. Add part of flour, then add dis- solved soda and blend. Add re- maining flour, a small amornt af a time, mixing well after each ade dition. Add rolled oats, coconut, and rice cereal and mix thorough ly. Drop from teaspoon onto une greased baking sheet. Bake in moderate oven (375°F.) 12 minutes, or until done. Cookies will be- come crisp when cold. Makes about 8 dozen. v000073°000] ON LIN) J 00 '0 CANADA'S NO. This new 1951 Moffat Gas Range is designed to give maximum cooking performance where space is limited. Among its many features are the new "X-Ray Oven", banishing "oven Roomy Broiler with smokeless pan and grid -- handy Minute-Minder -- Automatic lighting of all burners. We have a complete selection of Moffat Gas Ranges -- there is one suited to your every coeking requirement in style -- size -- price! Make it a point to drop in today! ONTARIO SHORE GAS COMPANY LIMITED peeking" -- 15 KING ST. EAST RANGE! DIAL 3-2201