The Relief Societ Cookbook

Chill thoroughly. Cocktails should never have membrane, seeds or skins. GREENRIVER COCKTAIL 3 grapefruit, 1 can crushed pineapple iy2 quarts water 1 cup sugar 1 pi. Greenriver Cook water and Sugar until it forms a syrup. Let cool and add fruits. —Mrs. A. E. Taylor. CRANBERRY FRUIT COCKTAIL 1 lb. cranberries, 3 cups water, 2 cups sugar. Cook 10 minutes, strain then add 3 grapefruit, 3 oranges, 1 banana, 1 small can grated pineapple and juice of 2 lemons. Chill after mixing: thoroughly. Serve 12 people. WATERMELON COCKTAIL Scoop balls out of melon, using French Potato cutter, pour over sauce and chill. SAUCE— Cook 2 cups sugar, 1 cup watermelon juice until it forms a syrup, when cold add 1 bottle ginger ale and V2 tsp. salt. SHRIMP COCKTAIL 6 Shrimps served with Chili Sauce. LOBSTER COCKTAIL 1 large can Lobster 1 large can grapefruit, or one large grapefruit. 1 cup catsup 1 cup strained tomatoes 1 teaspoon tobasco sauce 1 teaspoon Worcestershire sauce Serves 15. —Mrs. Anna Whitehead. \ COOKIES AND DOUGHNUTS 11 COOKIES AND DOUGHNUTS OAT MEAL NUT COOKIES 1 c. flour V2 c. butter or substitute 1 c. sugar 1 c. milk y2 tsp. salt 2 c. rolled oats 1 tsp. cinnamon 1 c. raisins y2 tsp. cloves 1 c. nuts 1½ tsp. soda 2 eggs Cream butter and sugar add eggs and milk. Dissolve soda in 1 Tbsp. hot water, mix dry ingredients and add. Drop two inches apart on greased baking tin. GINGER COOKIES 1 c. molasses 2 tsp. soda 1 c. hot watter 2 tsp. ginger 1 c. sugar 2 tsp. cinnamon % c. shortening Dissolve soda in the hot water. Enough flour to make a soft dough. Let stand and cool before rolling out. — Mrs. Peter Ricks. GINGER SNAPS 1 c. sugar 1 Tbsp. ginger 1 c. shortening 1 tsp. soda 1 c. molasses 1 tsp. cinnamon 2 eggs 1 Tbsp. vinegar Pinch of salt Dissolve soda in hot water, add molasses. Cream sugar and shortening add eggs, vinegar, salt and spices with enough flour to make a soft dough. Roll thin and bake. Cover with seven minute frosting. ENGLISH TEA CAKES V2 c. milk 3 tsp. Royal B. P. 1½ c. shortening V2 tsp. nutmeg 1 c. sugar 2 eggs l/2 c. raisins or currants Pinch of salt 3 c. flour Cream shortening and sugar, add milk and eggs. Add B. P. nutmeg, salt to flour. Mix all together and add raisins. This should be about as stiff as soft biscuit dough. Bake in quick oven. While hot, split and lay bits of butter and lA c. sugar between cake. Serve while hot. RICH ROCK COOKIES 1 c. sugar % lb. walnuts c. butter % lb. raisins 2 c. flour 2 tsp. cinnamon !4 c. sour cream 1 tsp. cloves 2 eg 1 tsp. soda. Dissolve soda in a little hot water and add to cream. Drop by tsp. about two inches apart in butftered tins. Bake in slow oven. HONEY COOKIES 2 c. honey 1 level tsp. ginger 1 c. boiling water 1 c. lard 2 level tsp. soda Pinch of salt Enough flour to mix quite stiff. Mix in their order and drop from a spoon. Bake in a slow oven. Ice with plain white icing. — Mrs. Lee Browning-. HONEY COOKIES ½ c. Crisco, grated rind of lemon 2-3 c. su<?ar 1 tsp. s^lt M> c. honey 4 tsp. B. P. 2 eggs . y2 c. chopped walnuts 4 c. flour