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Filling the Cooky Jar

(Specially prepared for the Five Roses Cook Book) COOKIES are the children's everlasting delight, in which case it is well to remember that "men are but children of a larger growth." The following recipes will supply toothsome cookies that require careful concealing if they are to "keep" well.

Cookies, like pastry-because of the large proportion of fat they contain should be thoroughly chilled before any attempt is made to roll out the dough. To ensure the best results, the dough should be left standing in a cold place for a short time before rolling and cutting. Use as little flour as possible. Avoid a stiff cooky dough, and roll rather thin. Use a pancake turner for lifting the cookies into the pan for baking, also in removing the cakes after baking.

Cookies should bake in about 10 minutes. The oven should be rather quick, not too hot, however, as these cakes burn very easily. Cookies are at their best when two or three days old.

The cooling and proper packing of these small cakes have much to do with their keeping qualities. Cookies put into an earthen or stone jar, lined with a clean cloth, while still hot, and kept closely covered will be much more melting and will keep their aroma much longer than if allowed to cool exposed to the air.