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__--_ TEE TS RR Te SS 18 THE OSHAWA TIMES, Tuesdoy, June 28, 1960 ROLLED OAT COOKIES cup shoriening Cookies eup brows sugar tbsps. hot water tsp. soda _» cups flowr cups oatmeal tsp. vanilla WHOLESOME QUICK CHOCOLATE COOKIES % cup butter 6 tbsps. cocoa 1% cup milk 1 cup white sugar 1 cup brown sugar Boil 'these ingredients together for a good hard boil for two min- ules and remove from stove, add: 3 cups quick oatmeal 12 cup coconut % cup chopped nuts 1 tsp. vanilla pinch of salt Mix and drop on buttered sheet by large teaspoon. 22 dozen. (Specially liked bv the small ory) v Mrs. A. Beaton, Dr. Robt. Thornton H and S GINGERBREAD DROPS eggs cup sugar (brown or white) cup shortening cup molasses cups all-purpose flow tsps. baking power tsps. einnamon tsp. ginger tsp. nutmeg tsp. cloves king soda cup raisins cup milk METHOD: Beat eggs. shorien- ing, and sugar until] light. Add molasses, then dry ingredients, Add milk. Drop on well greased | cookie sheets by spoonfuls. Bake | in 350 deg. oven for 15 'minutes. | { Mrs. E. E. Coutts, { Hampton H-S Assoce. i » BUTTERSCOTCH NUT COOKIES | Mix and sift twice 2% cups | ence sifted pastry flour, 2 tea- spoons baking powder and % teaspoon salt. Cream together 3% ¢up brown sugar, 2 well beaten eggs, add 3% teaspoons vanilla, and % cup chopped nuts. | Add flour mixture, a small amount at a time combining thoroughly after each addition. Drop dough by teaspoonfuls, wzll apart on greased baking sheet, flatten with a fork dipped in cold water. Bake in pre-heated oven 10 to 12 minutes. Remove from pan immediately. Bake on cookie sheet or large pan. Bake at 350 deg. Makes 6 dozen cookies. Mrs. Ann Derry, Queen Mary Lodge. LEMON SLICES Filling: 2 eggs 1 eup sugar 2 lemons, juice and rind Cook in double boiler wna thick, 3% cup butter 1 cup flour 1 tsp. baking powder 1 cup white sugar J4 soda crackers rolled 32 cup coconut Put two-thirds mixture on boi- tom of 7 x 12 pan, cover with slightly cooled filling. -Put rest | of mixture on top and pat down flat. Bake 25-30 min. in 375 degree | oven. Makes aprox. 25 squares. Mrs. C. Twining, Vincent Massey H-§ Asseoe. SAUCE-PAN BROWNIES One-third cup shortening 4 squares chocolate % tsp. vanilla 1 eup sugar 2 eggs (beaten) '3% cup sifted flour Ys tsp. salt % cup chopped nuts Ys cup raisins may be added METHOD: Melt shortening and chocolate over low heat in med- ium sauce-pan, add vanilla and sugar, add beaten eggs a little at a time. Add sifted flour, salt and nuts and raisins, if desired. Turn into greased 8 x 8 x 2 pan. Bake at 325 degrees for 25 minutes, Makes about 2 dozen. Mrs. Gordon Dowling, Ladies Civitan Club. PEANUT BUTTER COOKIES J2 cup corn Syrup 3% cup white sugar Heat in double boiler till sugar is dissolved, add 1 teaspoon vyan- illa, few grains of salt; scant cup of peanut butter, 2 cups coro- flakes, 1 cup rice Kkrispies. Mrs. William Reed, Queen Mary Lodge. {2 tbsps. cocoa [1 BROWNIES 12 cup soft buiter 1 cup brown sugar 1 egg Two-thirds cup flour tsp. vanilla Chopped nuts Bake 20 min. at 350. . Icing: 1 tbsp. butter 1 tbsp. cocoa 2 tbsps. hot waier Icing sugar to right fexture liquid. Add smooth for icing. Mrs. Colin Williams, Del-Mar Group, King Street United Chorch. DROP COOKIES &up COM Syrup eup brown sugar cup peanut butter Boil 1 minute, add: 2 eups rice krispies 2 cups corn flakes 3% tsp. vanilla Drop by paper until set. Yield 4 doz Mrs. Richard Copithorne, St. Paul's Guild, (8 St. Paul's Presby. Church, 2 ke at 375 for 8-10 minutes, Re- ove from cookie sheet t¢ wire Pour hot water on buiter and | PINEAPPLE CRUNCH COOKIES add cocoa. Mix togeiher unill all icing sugar woiil spoonfuls OB 'wWax- Cream shoriening and brown sugar until fluffy. Add soda to hot water, then add to creamed sugar and shortening. Add oat- meal and vanilla. Add flour com- bining thoroughly. Drop by spoon: fuls on greased baking sheet. rack. Mrs. Vernon Landon, Del-Mar Group, King Street United Church. cup buiter cup brown sugar cup white sugar eggs tsp. baking powder tsp. sali cups flour tsp. vanilla eups rice krispies cups rolled oats cup angel flake coconud cup cubed candied pineapple Mix in order given. Roll in balls size of walnuts, Bake at 375 deg. 15-17 minutes. Mrs. O. Stokes, 6th Scout Mother's Grow. fad BD bud hee bed ¥ he bok BO BD a BS FUDGE SQUARES ozs. chocolate (bitter) tin eagle brand milk cups graham wafers rolled fine Desserts NEOPOLITAN REFRIGERATOR DESSERT All-buiter pound cake (120z.) (12 oe.) 2 cupt whipping eream 2 tbsps. quick cocoa mix 3 ibsps. sugar ¥% cup chopped walnuis Ya tsp. salt 3% tsp. vapilla METHOD: Heat chocolaie in top of double boiler. Add milk. Stir until H beging io thicken and add other ingredients. Grease fin. Sprinkle coconui and add mixture. Pui coconut on top Cut and let cool overnighi, Mrs. H. Wilkins, Hampton H-S§ Assoe. 1 tap. vanilla % cup crushed sirawiberries Cut cake lengihwise four slices. Whip 1 cup cream until stiff and divide into three portions. To first portion fold in cocoa mix and 1 tbsp. sugar. Spread on bottoms cake layer and add second layer. To another portion of cream fold in remaining sugar and vanilla and spread on second layer and add to third cake layer. Fold strawberries into cream, spread on third layer and top with fourth layer. Chill several hours. Frost top and sides with remain- ing cream, whipped and garnish with halved sirawberries Makes 8 servings Mrs. H. A. 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