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14 THE DAILY TIMES-GAZETTE, Tuesday, Juwe 10, 1958 COOKIES UNCOOKED GUM DROP SLICES % cup condensed milk 3% cup chopped nuts % cup mixed gum drops 8% cup graham cracker crumbs % cup chopped glazed cherries % cup shredded coconut % cup chopped marshmallows Combine ingredients. Form into a roll, wrap in waxed paper, place in refrigerator over night. Remove from waxed paper, and place on rolled cracker crumbs to ease stickiness. Slice to serve. Keep refrigerated. Mrs. Allan Downey, Myrtle Parent-Teacher Asso¢. ¢HOCOLATE CHIP OATMEAL COOKIES 2 cups pastry flour 1% cups all purpose flour ¥% tsp. salt % cup coconut cups rolled oats cup shortening cup lightly packed brown sugar : tsp. baking soda tsp. vanilla 3% cup boiling water 3% pkg. chocolate chips Sift flour and salt, mix in roll- ed oats and coconut. Mix togeth- er shortening and brown sugar. Dissolve baking soda in boiling water. Mix together, add flour and salt. Stir in chocolate chips. Drop on to baking sheet and press with a fork dipped in cold water. Bake at 350 degrees 12-15 minutes. Makes 6 doz. cookies. Mrs. Allan Downey, Myrtle Parent-Teacher Assoc. BUTTERSCOTCH SQUARES 1% cup butter 1 - cup brown sugar 1 egg 34 cup flour 1 tsp. baking powder Y; tsp. salt 1% tsps. vanilla Y% cup nuts. Melt butter and while rm add sugar and blend thoroughly, Cool to lukewarm and add egg and beat well. Mix flour, baking powder, salt and add to first mix- ture. Add vanilla and nuts. Spread like fudge in a greased cake pan, 8 ins. square. Bake at 350F, until brown, Mrs. Cath, Martyn, Scugog Home and School. ALMOND GINGER SNAPS Y% cup shortening % cup molasses Ys cup brown sugar (packed) 1% tsp. ginger 1% tsp. cloves % tsp. cinamon . % tsp. nutmeg 14 tsp. baking soda cups all purpose flour cup roasted unblanched almonds Melt shortening, add molasses and brown sugar. Heat to melt sugar. Sift dry ingredients to- gether and blend with the mol- asses mixture. Stir in almonds. Shape dough in a roll about 2" in diameter and wrap in wax paper and chill in refrigerator for 24 nrs. Cut in slices .and bake for six fhins.,, 375 degrees. Makes four dozen. Mrs. A. E. Howard, First Baptist Church WA CANDIES STRAWBERRIES can Eagle Brand milk packages strawberry flavored Jelly powder (save % pkg., to roll berries in) 1 1b. desiccated coconut 20 drops red food coloring 3% teaspoon vanilla Mix all together and shape into berries, roll in jelly powder. Make leaves of butter icing tinted green. Yield about 6 doz. berries. Mrs. Bert Guthrie, Audley United Church W.A. FROSTED MARSHMALLOWS 1 package white marshmallows ICING 1 cup icing sugar butter size of walnut little milk to enable icing to spread Divide in 3 parts, color one lot pink, one green and other yellow. (Very little coloring is used --- about 1 drop of red to make pink.) Hold mallow on fork to ice, then sprinkle all sides (not bot- tom) with desiccated coconut. Mrs. Avern Taylor, The Lyceum Club and Women's Art Association AFTER DINNER MINTS 1 egg white 1 tablespoon of cold water § drops of oil of peppermint or capful of extract of pepper- mint pinch of cream of tartar % to 1 Ib. of icing sugar food coloring Method: Beat egg white until frothy, add water and flavoring, beat well, then gradually add icing sugar and beat with beater until mixture can be held in a roll the size of a finger, add col- oring and cream of tartar. Make sure this is stiff enough to make small rolls. Cut with scissors in length desired. Drop on wax paper to dry about one hour. Mrs. Charles Cathmoir, Salvation Army Home League POTATO FUDGE 2/3 cup hot mashed potato put through ricer 2 teaspoons butter 2% tablespoons cocoa 1 pound icing sugar Y% pound coconut 1 teaspoon vanilla Put potato in double boiler heat and add cocoa. Stir and add reing sugar, butter and coconut last. Remove from heat, stir and add vanilla. Drop by teaspoons on cookie sheet or waxed paper. Mrs. Stanley Powell, Audley United Church W.A. COCONUT BON BONS 2 cups sifted icing sugar 2 cups coconut (desiccated) 3% cup butter Y% cup Carnation milk 1 tsp. vanilla 4 oz. semi-sweet chocolate % of a slab of parafin wax Mix first five ingredients until smooth and creamy. Chill. Melt in double boiler 4 oz. semi-sweet chocolate, % slab wax. Drop tea- spoon of chilled mixture into chocolate and set on waxed paper until hard. Makes 4 dozen. Mrs. Jack Chambers, First Baptist Church W.A. CREAMY UNCOOKED FONDANT (2 pounds) % cup margarine 5 to 6 cups icing sugar 1 egg white 3 tbsps. heavy cream Soften margarine by beating, blend in two cups icing sugar and the egg white. Add cream grad- rally, blending well. Blend in re- maining 3 to 4 cups icing sugar, adding only enough to make fon- dart easy to handle. Transfer to board dusted with icing sugar. Knead until smooth and even- textured. Mrs. Lorne Saunders, Audley United Church W.A. Jersey Milk Regular Milk Homogenized Milk Skimmed Milk Our List of Dairy Products Is Complete Chocolate Milk Whipping Cream Table Cream Sour Cream Buttermilk OSHAWA DAIRY LTD. "The Dairy That Satisfies" Eggs Creamery Butter Sweet Butter Cottage Cheese NUT HERMITS 1 cup brown sugar 1% cup melted butter 1 egg, well beaten 2 tbsps. milk 1% cup chopped raisins 1 cup walnuts 1 cup sifted flour 1% tsp. baking soda 1% tsp. nutmeg 1% tsp. cloves 1% tsp. cinnamon Combine sugar, butter, egg and milk. Add raisins and walnuts. Mix and sift flour, baking soda, nutmeg, cloves and cinnamon and add to first mixture. Drop from spoon on to greased baking sheet. B at 400F fgr 10 minutes. Mrs. A Martyn, Scugog Home and School. SQUARE COOKIES 1% cup flour 1 cup butter : 1 "cup brown sugar Mix together and put in pan 8 x 12". Brown in 375F oven until it bubbles. Prepare: 2 eggs, beaten slightly 3% cup brown sugar 2 tsps. baking powder ¥% cup each, nuts, coconut Pour on top of first mixture and return to oven. Bake about 20 minutes. Cut in squares. Mrs. Alan Martyn, Scugog Home and School. CHOCOLATE YUMS ¥% cup butter 3% cup milk 2 cups white sugar Bring this to a rolling boil and boil vigorously for two minutes. Lower heat right down; and add: 4 tablespoons cocoa 1 cup coconut 3 cups rolled oats Mix well and using teaspoon drop cookies on to platter. Work very fast. Makes about three dozen. Mrs. Riciiard Britton, . First Baptist Church WA BROWNIES 2 eggs, well beaten 1 cup white sugar 2 sq. chocolate melted with % cup butter 3% cup flour % tsp. salt 3% tsp. baking powaer 1 tsp. vanilla Nuts, if desired Mix well together. Pour imto 8 x 8 greased pan. Bake 350F for 25 - 3¢ minutes. Mrs. J. 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