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PAGE TWENTY-TWO THE DAILY TIMES - GAZETTE TUESDAY, NOVEMBER 20, 1951 ere Are More Recipes For Tasty Cookies OATMEAL AND COCONUT COOKIES cup granulated sugar 15 cup brown sugar 12 cup butter 1% cups flour * 3% cup coconut 1 tsp vanilla 1 tsp. baking powder 1 tsp. baking soda. Cream butter or shortening until smooth add sugar, add beaten egg, add oatmeal and cocnut, sift flour and soda, powder and salt to- 1 KIFFLES 325° oven, 8 to 10 minutes. 1 package active dry or com- pressed yeast 2 ths. lukewarm water % lb. butter or margarine 2 egg yolks 2 cups sifted all-purpose flour 3% cup light cream Dissolve yeast in lukewarm water. Then cream butter till soft, stir in unbeaten egg yolks, yeast, floup and cream. Divide parts and cool in refrigerator at into 4 HEDGEHOGS 10 to 12 minutes. 350° oven. 2 cups shelled walnuts 1 cup dates 2 cups shredded coconut 1 cup brown sugar firmly 2 eggs, unbeaten " Grind walnuts and dates in food chopper. Mix in 1% cups coconut, and remaining ingredients thor- oughly. Scoop up a spoonful of thet mixture and shape into a roll as thick as a wiener and half as long. Roll each Hedgehog in coconut, packed ' SUNBEAMS 2 egg whites stiffly beaten 1 cup granulated sugar 1, teaspoon baking powder 1 cup coconut 1 cup walnuts % lb, dates chopped fine To the egg whites fold in the sugar and baking powder (sifted together). In separate bowl mix "toconut and dates. Combine with first mixture and roll in Rice Krispies. Bake in oven 375° F. for 10 to 12 minutes or until golden "SHORTS" cup shortening egg ; cup brown sugar 2 cups flour 3% teaspoon soda % teaspoon cream of tartar dash of salt "2 cup chopped nuts, or coconut, or dried fruit Mix well together and chill for 2 hours. Drop from teaspoon onto greased cookie sheet. Bake 10 minutes in 400 oven. placed on a greased baking sheet and bake 10 to 12 minutes. Makes 40. prown, Mrs. R. Genge, Westmount Home and School Association. Mrs. W. R. Collins "Mary Elliott Smith" Mission Circle. least 4 hours, or overnight. FILLING 12 1b. shelled walnuts 1 egg white 1 tablespoon sugar 1 tablespoon cream 1 teaspoon vanilla extract Grind walnuts fine through chopper. Beat egg white till it stands in peaks. Mix nuts, egg white and otker ingredients to- gether. Roll first part of dough out paper thin on a board sprinkled with half confectioner's sugar and half flour. Cut into 2%" squares. Put 1 teaspoon filling in each square and roll, Baxe on greased baking sheet in 325° oven for 8 to 10 minutes. Sprinkle with sugar while still warm. Makes 80 small rolls. Mrs. R. D. Thomas, Westmount Home and School Association. gether, vanilla and mix. Roll in balls bake in oven 406, F for 10 minutes. Mrs. H, E. Tink, . Solina Women's Institute Mrs. R. D. Thomas, Westmount Home and School Association, OATMEAL MACAROONS 2 teaspoons, cooking oil or butte 1 egg % cup coconut, Shredded 32 teaspoon vanilla %2 cup sugar 1 cup rolled oats a pinch of salt Beat egg, butter and sugar until very light, then stir in rolled oats, salt and coconut. Flavour with Vanilla and drop from a spoon on warm oven about 375 degrees. Mrs. Albert J. Balson Solina Women's Institute MINCEMEAT BARS 'cup shortening cup brown sugar egg cup honey cup sifted flour tsp. salt 3% tsp, soda 1% cups rolled oats Cream shortening - and sugar; mix honey and egg, Sift flour, salt and soda, add to creamed mixture. Add rolled oats. Spread % of mix- ture on cookie sheet. Cover with mincemeat. Add remainder of mix- ture on top. Bake in slow oven 35 minutes. Cut into bars. Mrs. C. A. Weldon, Westmount Home and School Association. CARROT COOKIES (Nutritious) 2 cups flour tsp. baking soda tsp. salt tsp. nutmeg tsp. allspice tsp. cassia cups rolled oats cup. shortening cup sugar cup corn syrup or honey eggs, beaten cup raw, grated carrots tsps. vinegar or lemon juice cup raisins 1 cup nutmeats 5 y 4 % Method--Cream shortening, a 1 sugar, also other ingredients, drop] PEANUT BUTTER COOKIES % on buttered cookie sheet and bake | 3% cup white sugar in oven 375°. This makes 4 to 5| % cup melted butter doz. cookies. Js cup peanut butter Velma: Story, 1 tsp. soda Mary St. Home and School Assn. | 1; cup brown sugar 1 egg, well beaten 1% cups flour % tsp, salt Cream butter, peanut butter and sugars; ,add well-beaten egg. Mix in flour, soda and salt. Form into round balls and place on cookie sheet. Flatten with fork. Bake in oven, 350°, to a delicate brown. Mrs. Art Leadbeater, Enniskillen W.A, FOR THAT WELL-DRESSED LOOK! Are you a gentleman 00 me 00 RRR RE of distinction? % 1% BOSTON BROWNIE COOKIES 1 cup brown sugar % cup melted butter 2 eggs % teaspoon baking powder 2 cups flour ' 1 cup chopped dates 1 cup walnuts Dissolve the spices and soda in 15 cup boiling water. 1 teaspoon cinnamon 3 teaspoon cloves 1 teaspoon soda Put the melted butter in mixing bowl and add the sugar and eggs and beat well. Then add the spices and soda that has been dissolved in boiling water, then add dates and walnuts and lastly, sift flour and baking powder together and add to the other ingredients. Bake on a well greased cookie sheet in a mod- | erate oven, 350° for about 15 min- | utes. Mrs E. Randall, Mary St. Home and School Assn, For years men in this district hove been buying their clothes ond accessories at SAM ROTISH MEN'S WEAR. When you wear « suit, topcoat or overcoat from SAM ROTISH MEN'S WEAR . . you know they are ot the height of fashion. PEANUT BUTTER COOKIES % cup shortening % cup butter or margarine % cup white sugar % cup brown sugar % cup peanut butter 1 egg % tsp. soda 1% cups flour 1 tsp. vanilla Method: Cream shortening, but- ter or margarine, sugar, and pea- nut butter together, Add egg. Sift flour and soda, stir into mixture. Add vanilla. Drop from spoon onto cookie sheet. (No need for greasing.) May be used in cookie maker. Mrs. Lillian Braund, Westmount Home and School Association, SHORT BREAD *% 1b. butter or margarine % cup brown sugar, cream well Sift 2 cups of flour and a pinch of salt. Mix well. 3% tsp. vanilla. Roll and cut as you like, Medium oven, 350° F. Mrs. F. Storie, Blue Bell Group, St. Andrew's W.A, CHOCOLATE WALNUT SQUARES 350° oven. 20 minutes. 1 cup butter or margarine % cup white sugar % cup brown sugar 12 tsp. vanilla 1 egg yolk % cup sifted all-purpose flour 3% cup rolled oats 3 small plain chocolate bars 1 tsp. butter % cup chopped walnuts Cream butter, then add both kinds of sugar. Add vanilla and egg yolk. Beat until light. Stir in flour and rolled oats. Spread mixture in a greased 8" x 8" pan and bake 20 minutes or until nicely owned. Remove from oven and let Stand 10 minutes. Melt chocolate and butter over hot water. When smooth, spread over cookies and sprinkle with nuts. Cut into squares while still warm. Makes about 18. Mrs. R., D. Thomas, Westmount Home and School Association, "The FINEST DRY CLEANING Service In Oshawa" ORANGE CHOCOLATE CHIP COOKIES Cream: % cup shortening % cup white sugar Add: % teaspoon vanilla Juice and grated rind of one large orange 1 egg Sift together and add: 1% cups flour % teaspoon baking soda % teaspoon baking powder % teaspoon salt Stir in %--1 bag chocolate bits. Drop by spoonfuls on greased cook- je sheets. Bake at 350--15 min. Betty Weldon, Mary St. Home and School Assn. YUM YUMS - 1% cups flour 2 thsps. brown sugar and 12 cup butter--made into crumbs Spread on the bottom of 9" cake tin. Make the following mixture and spread over crumbs: 2 eggs 1% cups brown sugar 2 thsps. flour Ya tsp. salt 1 cup coconut % cup walnuts 1 tsp. vanilla Bake at 350 degrees for 25 min- utes. Cut in squares when cool. Mrs. E. M. Yourth, Mrs. J. Luke's Group, King Street W.A. © DRESS SHIRTS © SPORT SHIRTS ® SOCKS o TIES © HATS o SLACKS © SPORT JACKETS © PYJAMAS, ETC. SAM ROTISH MEN'S WEAR N COCONUT FRUIT BALLS 7 KING ST. E. DIAL 5-2433 cups dates (J: 1b.) cups raisins (% 1b.) cups figs (optional) (% 1b.) cups shredded cocoanut ('% 1b.) cups nut meats (% 1b.) cup candied peel (% lb.) cup orange juice 1% by candied cherries (chopped). 2 tablespoons lemon..juice 1% cups toasted coconut. Method -- Put fruit, coconut (shredded) and nuts through food chopper. Add fruit. juices and cherries. Mix thoroughly. Roll into balls. . Roll in toasted coco- Mary St. Home and School Assn. COCONUT SQUARES Oven 300°, Cream thoroughly 3% cup butter or margarine. Blend in well % cup fine sugar. Add 2 egg yolks. Beat well. Sift and measure 2 cups pastry flour, Add to creamed mix- ture blending thoroughly. .Beat stiff but not dry 2 egg whites and 14 tsp. salt. Beat in gradually 2 cups brown sugar. Add: 1 tsp. senilla, 1 op cocoanut, % cherries. eugpped 8" cake pan and press in first mixture. Spread egg-white mixture over. Bake about 1 hour. Cool and cut in squares. Mrs. Plancke, Westmount Home amd Schoel Association, PICKUP and DELIVERY! OSHAWA cup 16a ONTARIO STREET SHH RES NRE PLE SVEN SER ERE COR L Reed aN. AGRE RARE TS LY TRL TRAINER BER FS ea BUT [i