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PE THRE DALY TIMES-GAZETTE, Tucedey, Jume 10, 1958 COOKIES 3% tsp. salt 4 tsp. vanilla 1% cups candied fruits and peels Set oven for moderate, Cover a baking sheet with brown paper and grease well. Combine all ingredients and mix well. Drop mixture by tsp. on to the paper and bake 10-15 minutes or until light brown. Let stand about ¢wo minutes but not long enough "dozen cookies. Mrs. Alan Martyn, Scugog Home and School. i PUFFED WHEAT COOKIES 3% cup melted shortening 2 tsps. cocoa 1 cup brown sugar 3 cup corn syrup I - dash salt % tsp. vanilla 6 cups puffed wheat Combine first six ingredients. Boil two minutes, add puffed wheat and stir until well coated. Spread in greased pan. Cut im squares. Mrs. Jean Wannacolt, Audley United Church WA APPLESAUCE COOKIES 3% cups cake flour (sifted) 3% tsp. salt 1 tsp. cinnamon % tsp. nutmeg and powdered cloves 1 eup canned applesauce 1 tsp. baking soda 3% cup shortening cup sugar egg cup seedless raisins cup bran flakes Sift flour, spices together. Combine applesauce and soda. Mix shortening, sugar and egg until creamy. Mix in flour mix- ture alternately with the apple- sauce. Fold in raisins and bran flakes. Drop by spoonful about 2" apart on a greased cookie sheet. Bake 20. mins. at 375 degrees. Makes three dozen. Mrs. A. E. Howard, First Baptist Church WA CHERRY NUT COOKIES 1 cup soft butter 34 cup brown sugar 1 tsp. vanilla 15 tsp. salt 2% cups enriched flour 1 cup almonds cut fine 3% cup each red and green cherries vanilla, salt.and flour, lastly nuts and cherries. Form into 1%" rolls. Refrigerate overnight. Slice thinly and bake on a greased eookie sheet at 375 degrees for 10 minutes. Mrs. Howard Carnochan, Myrtle Parent-Teacher Assoc. HEDGEHOGS cups shelled walnuts oup pitted dates cups shredded moist coconut cup brown sugar, firmly packed eggs, beaten slightly Put nuts and dates through a food chopper, using the coarse blade. Mix in 1% cups of the coconut, sugar and eggs. Shape mixture into rolls about 3 inch thick and 2 inches long. Roll in the remaining coconut. Place on a greased baking sheet and bake 10 - 12 minutes at 350F until light Brown. Makes about 3 dozen. Mrs. Alan Martyn, Scugog Home and School. COCONUT NESTS cup; sifted pastry flour tsp. salt cup butter cun white sugar egg yolk egg white shredded coconut Thick jelly or jam or maraschino cherries. Sift flour three times with salt. Cream butter; blend in sugar Add beaten egg yolk; mix well. Mix in dry ingredients about one- third at a time. Roll dough with floured hands into tiny balls. Roll in egg white (slightly beaten), Roll in coconut. Place . on greased pan; indent in middle with fingertip. Bake about 20 mins. in 325 degree oven. After moving from pan fill depression with jam, jelly or cherries. Mrs. Jchn H. Puckrin. Audley United Church WA 1% Ya ¥% Ya 1 1 * | four dozen. SNOWBALL COOKIES 1 eup peanut butter 1 eup icing sugar % eup glaced cherries % cup walnuts Mix all together well. Form into balls. Roll in thin butter icing, then in fine coconut. Chill. Makes Mrs. Jack Chambers, :.. First Baptist Church WA DATE KRISPIES 1 tsp. butter or Margene, melt- ed in frying pan ADD: 1 cup white sugar 2 cups dates (cut up) eggs, slightly beaten Pimch of salt tsp. vanilla Bring all to boil until gates, thicken. Add three cups rice krispies, stir well. When stiff, roll in balls and roll in chopped nuts, or coconut. Mrs. Neil Lamont, Scugeg Home and School. GOOD PEANUT BUTTER SQUARES eup corn syrup 3% cup white sugar pinch of salt 3% pound of peanut butter 1 smal box of rice crispies Bring to a boil, corn syrup, sugar and salt. Cream pea- nut butter in a large bowl. Pour in bot mixture. Mix then add rice crispics. Mix. Flatten out in an ungreased cake pan Cut into squares while warm. Mrs. Bert Guthrie, Audley United Church WA COOKIES cup brown sugar cup shortening egg cups flour tsps. baking powder 1% tsp. salt 1 cup fine coconut 1% tsps. vanilla Method: Roll dough in small balls, making a hole in the centre of each and put in a little mar- malade. Roll the hole shut. Place on baking sheet and flatten with a fork. For variation 3 tbsps. cocoa may be added. Mrs. Fred Peckover, oe 1 1 Audley United Church WA . COCONUT CHEWS »% cup shortening 1 cup brown sugar, Cream together Add 1 egg 3% cup all purpose flour 1% tsp. baking soda 3% tsp. baking powder ¥ tsp. salt Mix 'well Add 1-cup shredded coconut 1% cup rolled oats 1% cup chopped nuts Place teaspoonful on . greased cookie sheet. Top with a cherry or nut, if desired. Bake at 350 de- grees for 10 - 12 minutes till brown. Remove at once, to cool. Nettie Aldred, Scugog Home and School. COFFEE BROWNIES 34 cup flour 1% tsp. baking powder 3 tsp. salt 2 tbsps. instant coffee 2 sq. chocolate (unsweetened) 1-3 cup butter or margarine 2 eggs unbeaten 1 tsp. vanilla 15 cup chopped walnuts Oven 375F. 8x8x2 pan greased. Sift together flour, baking pow- der, salt, coffee. In double boiler over hot (not boiling) water melt chocolate with butter, cool. In bowl, beat eggs, sugar until light and fluffy, add chocolate mix- ture, blend well. Stir flour mix- ture into chocolate mixture until blended. Add vanilla and nuts and gently fold in. Pour into prepared pan. Bake 25 min. Cool. Cut into 2" squares. Makes 16. Joan Aldred, Scugog Home and School. CHOCO-REFRIG COOKIES 3% cup soft butter 14 cup soft shortening 2% cups flour 1 tsp. baking powder 1 tsp. baking soda 3, tsp. salt 1%, cup finely chopped nuts (op- tional) 1 tsp. vanilla 1% cup brown sugar % cup white sugar eggs, well beaten squares (3 ounces) unsweet- ened chocolate melted Cream butter and shortening, add vanilla, add sugars, mix till creamy. Add eggs, beat well. Add chocolate, mix well. Add dry in- gredients, combine thoroughly. Chill. Shape into 2-inch diameter rolls. Cut in thin slices, as de- sired. Bake on cookie sheet, 375F for 8 - 10 minutes. Remove from pan at once. Joan Aldred, Scugog Home and School. 2 3 CHOCOLATE SQUARES cup brown sugar tbsps. cocoa Blend together. Melt % cup butter or shortening and add to first mixture. 1 tsp. vanilla 1, cup chopped nuts 1 egg 34 cup flour (pastry) Use Pyrex pan (10" by 6"). Bake 25 minutes in 350 degrees oven. Ice while warm. Mrs. Jean Wonnacott, Audley United Church WA _ PEANUT COOKIES 2 eggs 15 tsp. salt ¥ cup carnation milk 1 tsp. lemon juice 2 cups icing sugar 4 cups finely chopped peanuts Separate eggs, beat yolks until thick and lemon colored. Add salt, milk, lemon juice. Blend well. Beat in the sugar a little at a time. Stir in nuts, then fold in stiffly beaten egg whites. The mixture should be very stiff. Drop by tsp. onto greased paper. Bake in mod. oven 350 - 375F for 15 min. Remove cookies from baking sheet, but leave on paper until cold. . Mrs. Alan Martyn, Scugog Home and School. OATMEAL COOKIES 3% cup shortening 3% cup white sugar 1% cup brown sugar 1 beaten egg % cup peanut butter 3% tsp. vanilla 1 tbsp. water 1 cup sifted flour 3% tsp. baking soda 1% tsp. salt 1% cups rolled oats 3% cup raisins Cream shortening and sugar. Stir in beaten egg, water and peanut butter. Add vanilla. Add dry ingredients. Drop from a tea- spoon on greased sheet. Bake in 375F oven for 10 - 15 minutes. Reta C. Wilson, Scugog Home and School. GINGER COOKIES eggs cup brown sugar small cup baking syrur tsp. soda tsp. cream tartar tsp. ginger pinch salt cup flour Mix and let rise 2 hours, add enough flour to roll. Bake on greased pan. These are soft cookies. Mrs. Amell, Myrtle Parent-Teacher Assoc. 1 2 . CHOCOLATE NUT KISSES 3 sq. unsweetened chocolate 1 1/8 cups (1 can) sweetened condensed milk ¥% tsp. salt 2/3 cup chopped nuts 1 tsp. vanilla Melt chocolate in top of double boiler over hot water. Add milk gradually and salt, stirring until well blended. Cook until mixture thickens, about 5- 7 minutes. Re- move from heat and add nuts and vanilla. Drop from a teaspoom onto a greased baking sheet. Bake at 350 degrees F. for 15 minutes. Remove from pan im» mediately. The cookies may be dusted with very fine sugar while still warm, if desired. Ruth Hopson, First Baptist Church WA GINGER REFRIGERATOR COOKIES 1% cup melted shortening 13 cups flour 1 tsp. baking soda 3% tsp. salt 1% tsp. cinnamon. 3 tsps. ginger % cup fine white sugar ¥% cup fine dry bread crumbs 1% cup molasses 2 tbsps. ice water. Combine all ingredients, star$- ing with the dry ingredients. Combine into long rolls 2 inches in diameter, chill, and cut inte slices. Bake at 350F for 8 - MW minutes. 50 - 60 cookies. Hilda Lamont, Scugog Home and School. ONE BOWL CHIP COOKIES cup plus 2 tblsp. sifted pastry flour or 1 - cup sifted all purpose flour 14 tsp. baking soda 1% tsp. salt 3% cup granulated sugar Y% cup firmly packed brown sugar 1 1 egg 14 cup shortening at room temperature (use part but- ter if desired) 1 tsp. vanilla 14 cup chopped nuts package Baker's Semi-Sweet chocolate chips . Measure. flour, add soda and salt, and sift into mixing bowl. Add granulated sugar and brown sugar, egg, shortening, and van- illa. Blend, then mix thoroughly about 1 minute. Stir in nuts and chocolate chips. Drop from tea- spoon onto ungreased baking sheet about 2 inches apart. Oven 375 degrees, 10-12 min- utes. Makes about 4 doz. cookies. Mrs. R. Collins, 1 First Baptist WA WILSON & LEE LTD. OFFER YOU AN IDEAL ARRANGEMENT "TRY error: you BUY" CHOOSE YOUR PIANO - KEEP IT IN YOUR HOME FOR SIX MONTHS - TEST YOUR CHILD'S ABILITY AT THE KEY- BOARD - THEN DEDUCT THE RENTAL CHARGES FROM THE PRICE = OF YOUR INSTRUMENT. RENTAL-P URCHASE ' PLAN « « . If you aren't sure your child will take to piano lessons, WILSON & LEE LTD. will rent you a brand new small piano and bench for less than $2.00 per week (plus cartage) for a period of six months. Here then is an economical way to test your child's ability at the keyboard, All the rent plus cartage paid by you wi be deducted from the price of the .insrument should you decide to purchase. Budget Terms Available -- Take Up To 36 Months To Pay EASTERN ONTARIO'S LARGEST MUSIC CENTRE WILSON & LEE LTD. 87 SIMCOE ST. 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