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Show Cookies lftJ.&v-M ipmk a 4 ....... . ..; c tmtti'i i fif'T "v'i r'i i rr. n'-'T jr.sv . rJU ! : :4i ANYONE who has never made cookies has missed a lot of fun rolling, cutting, sprinkling sprink-ling with sugar and seeing them come out of the oven golden aud glistening. Anyone who has never eaten cookies but everyone eats cookies. No one seems to know Just where cookies came from, I and no one knows where they go : so fast, when the cooky jar is full on Saturday and empty by Monday. Time to Eake If you were in Germany Saturday Satur-day morning, you might be btking lebkuchen or kranze; in DrniiMrk ' bursted cakes, and in Sweden, ome sort of spr; cookies. Hare at home, at this season, mince i cookies are a favorite. Here is a I recipe that is simple to make, and most savory and spicy to eat: I Filled Hince Cookies: Cream one cup shortening and two cups brown sugar. Add two well-beaten well-beaten eggs. Add one-half cup sour milk alternately with the following sifted dry ingredients: four cups pastry flour, two teaspoons tea-spoons baking powder, one-half teaspoon salt and one-fourth teaspoon tea-spoon soda. Chill. Roll thin and cut in small rounds. On half of them put a spoonful of canned mincemeat and cover with the other halves. Press edges together to-gether and bake in a hot oven 4l'3 degress about ten minutes. |