‘hands, and attach to them a string or ribbon loop so balls may /be hung on tree. Before syrup is ‘ completely set on popcorn balls, stick on faces, using raisins for the eyes and slices of candied cherries for the nose and mouth. Tf fruits do not stick, dip them in additional syrup and _ then press them on firmly, allowing them to set before hanging on tree, Popcorn faces may be tiny, 2 at ats Ales if ae teaspoon hakine ‘powder % teaspoon soda 1 cup: ee <a rolled 2 SOHtS fine cup light brown sugar cup dark brown sugar teaspoon vanilla i: egg well beaten Sift flour. and measure; sift again with salt, baking powder | ture with rolled oats and cocoa- nut. Cream shortening; gradual- ly add sugar and beat until r nd soda. Combine flour mix+ fluffy. Add flavoring; then well beaten egg. Mix thoroughly. i Turn egg mixture into flour mix- | ture and combine well. Form | dough into tiny balls. Place on | | greased cookie sheet, inch, with fork. Bake in 375 F. | Over: for 10. minutes or done. a i I have ‘quite a number of verte \ fine candy recipes on hand. A few of these will be in this col- /umn next week. I have tested | grand success with them. I hope pou will enjoy making them we “4tQLU. sie | rs Rel wth UH )} SUGAR PLUM COOKIES \_ | ' 2%4 cups sifted all-purpose flour ; 1% teaspons baking powder - 84 teaspoon salt : 24 cup margarine _ % cup sugar - ge 1 1% teaspoons granted lemon . - rind 18 seedless raisins Sift dry ingredients together. ' Cream butter or margarine with sugar until very light. Add un- } beaten egg and mix wel✪ Sugar Plum Cookiesl. Add j lemon rind. Mix flour into this mixture and work it well with your hands. Now pack. cookie )} dough into a round bowl about the size of a pint-sized ice cream ‘eontainer. Chill 3 hours. Strip off the carton or remove from bowl i and slice thin. Place a large rai- ! sin in the ‘eentre of each cookie ‘and put them on greased baking ’ sheets and bake in a 400 F. oven 40 to 12 minutes. Makes 15 or 20 cookies. Christmas wouldn’t » be Christmas without sugar ples cookies. The following recipes are thel palance of those promised from) he recipes I have on hand from i Margaret Henderson, direc- | tor of the Vancouver Daily Prov- ince Modern Kitchen. An assort- "ment of about 20 recipes are yet to be. passed on ee you, Sanaa or them, Tee about 2 | inches apart. Press flat, about % | unit | with a fork. 1% cup. shredded ~ coconut, cut 37 MEMORANDUM BUTTER NUT DROPS -eup shortening, part butter | cup shortening cup granulated sugar egg yolk beaten teaspoon vanilla flavoring tablespoons top milk teaspoons grated lemon rind teaspoons grated orange rind egg white cups sifted all- _purpose flour cup chopped walnuts or other nuts Work shortening with a spoon until fluffy and creamy; then add sugar gradually, while con- tinuing to work until light. Com- bine egg yolk with next 4 in- gredients, and add to shortening mixture. Add flour;* mix thor- oughly, and chill 1 hour. In a flat dish, beat egg white slightly Then dip one side _of each rounded teaspoonful of avery one myself and have had | ! dough first. in egg white, then in nut. Place nut side up, about 2 inches apart, on greased cookie sheets. Bake in moderate of oven of 325 F. for 20 to 25 minutes, or until slightly browned. Makes about 2 to 2% dozen. COCONUT YUM YUMS cup shortening cup. sifted flour teaspoon salt 1 tablespoon cold water cups brown sugar cup chopped nuts cup shredded coconut 2 tablespoons flour % teaspoon salt Ya teaspoon baking powder 2 eggs, well beaten 2 teaspoons vanilla✪ Coconut Yum Yums Blend shortening, We 1 ‘é 3 7) flour mix to a stiff dough, Press inte the:bottom of a well-greased 9x9- inch cake pan and bake in a 375 F oven for 20 to 25 minutes.

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‘hands, and attach to them a string or ribbon loop so balls may /be hung on tree. Before syrup is ‘ completely set on popcorn balls, stick on faces, using raisins for the eyes and slices of candied cherries for the nose and mouth. Tf fruits do not stick, dip them in additional syrup and _ then press them on firmly, allowing them to set before hanging on tree, Popcorn faces may be tiny, 2 at ats Ales if ae teaspoon hakine ‘powder % teaspoon soda 1 cup: ee <a rolled 2 SOHtS fine cup light brown sugar cup dark brown sugar teaspoon vanilla i: egg well beaten Sift flour. and measure; sift again with salt, baking powder | ture with rolled oats and cocoa- nut. Cream shortening; gradual- ly add sugar and beat until r nd soda. Combine flour mix+ fluffy. Add flavoring; then well beaten egg. Mix thoroughly. i Turn egg mixture into flour mix- | ture and combine well. Form | dough into tiny balls. Place on | | greased cookie sheet, inch, with fork. Bake in 375 F. | Over: for 10. minutes or done. a i I have ‘quite a number of verte \ fine candy recipes on hand. A few of these will be in this col- /umn next week. I have tested | grand success with them. I hope pou will enjoy making them we “4tQLU. sie | rs Rel wth UH )} SUGAR PLUM COOKIES \_ | ' 2%4 cups sifted all-purpose flour ; 1% teaspons baking powder - 84 teaspoon salt : 24 cup margarine _ % cup sugar - ge 1 1% teaspoons granted lemon . - rind 18 seedless raisins Sift dry ingredients together. ' Cream butter or margarine with sugar until very light. Add un- } beaten egg and mix well. Add j lemon rind. Mix flour into this mixture and work it well with your hands. Now pack. cookie )} dough into a round bowl about the size of a pint-sized ice cream ‘eontainer. Chill 3 hours. Strip off the carton or remove from bowl i and slice thin. Place a large rai- ! sin in the ‘eentre of each cookie ‘and put them on greased baking ’ sheets and bake in a 400 F. oven 40 to 12 minutes. Makes 15 or 20 cookies. Christmas wouldn’t » be Christmas without sugar ples cookies. The following recipes are thel palance of those promised from) he recipes I have on hand from i Margaret Henderson, direc- | tor of the Vancouver Daily Prov- ince Modern Kitchen. An assort- "ment of about 20 recipes are yet to be. passed on ee you, Sanaa or them, Tee about 2 | inches apart. Press flat, about % | unit | with a fork. 1% cup. shredded ~ coconut, cut 37 MEMORANDUM BUTTER NUT DROPS -eup shortening, part butter | cup shortening cup granulated sugar egg yolk beaten teaspoon vanilla flavoring tablespoons top milk teaspoons grated lemon rind teaspoons grated orange rind egg white cups sifted all- _purpose flour cup chopped walnuts or other nuts Work shortening with a spoon until fluffy and creamy; then add sugar gradually, while con- tinuing to work until light. Com- bine egg yolk with next 4 in- gredients, and add to shortening mixture. Add flour;* mix thor- oughly, and chill 1 hour. In a flat dish, beat egg white slightly Then dip one side _of each rounded teaspoonful of avery one myself and have had | ! dough first. in egg white, then in nut. Place nut side up, about 2 inches apart, on greased cookie sheets. Bake in moderate of oven of 325 F. for 20 to 25 minutes, or until slightly browned. Makes about 2 to 2% dozen. COCONUT YUM YUMS cup shortening cup. sifted flour teaspoon salt 1 tablespoon cold water cups brown sugar cup chopped nuts cup shredded coconut 2 tablespoons flour % teaspoon salt Ya teaspoon baking powder 2 eggs, well beaten 2 teaspoons vanilla Blend shortening, We 1 ‘é 3 7) flour mix to a stiff dough, Press inte the:bottom of a well-greased 9x9- inch cake pan and bake in a 375 F oven for 20 to 25 minutes.

Girl's home manual of cookery, home management, home nursing and laundry