This Week's RECIPE . . . For an accompaniment to your summer ice creams and cool drinks, try the following Peanut Butter Crisscrosses. You will agree that they are delicious. de-licious. The children will love them, too. Recipe submitted by Mrs. Henry J. Van Doorne (Edith (Ed-ith Nell Preece. Another popular recipe is Aunt Susan's Lemonade. Mrs. Wm. R. Preece gives this as an accompaniment for the cookies. PEANUT BUTTER CRISSCROSSES 1 cup shortening 1 tsp. vanilla 1 cup granulated sugar 1 cup brown sugar 2 beaten eggs 1 cup peanut butter 3 cups enriched flour 1-8 tsp. salt 2 tsp. soda Thoroughly cream shortening, vanilla and sugar. Add eggs; beat thoroughly. Stir in peanut butter, then sifted dry ingredients. ingred-ients. Form into tiny balls with j the palms of hands; place on I greased cooky sheet. Press with back of a fork to make crisscross. criss-cross. Dough may also be rolled and cut if desired. Bake in moderately mod-erately hot oven (375 deg) 10 minutes. Makes 50 to 60 small cookies. AUNT SUSAN'S LEMONADE 2 cups sugar 2V2 cups water juice of 6 lemons juice of 2 oranges grated peel of 1 orange 1 cup mint leaves Cook sugar and water 5 minutes, min-utes, then cool. Add fruit juices and peel. Pour over mint leaves, cover and allow to stand 1 hour. Strain into jar and keep in refrigerator. re-frigerator. Use 1-3 cup syrup for each glass; fill with crushed ice and water. Makes 10 to 12 servings.