My Grandma made these cookies when sugar was scarce during World War II
1 package Butterscotch pudding powder
2 � c hard margarine of butter softened
3 1 tablespoon granulated sugar
4 1 c all purpose flour
5 1 � c quick cooking rolled oats
6 � tsp baking powder
7 � tsp baking soda
8 1/8 tsp salt
9 1 tsp vanilla
10 1 large egg
Measure all ten ingredients into large bowl. Mix well. Roll into balls, 1 � 1 � inch in diameter. Place on greased cookie sheet. Press with fork. Bake in 375� F oven for 10 � 15 minutes. Makes about 3 dozen cookies.
A double crust pie that Mum made.
Pastry, enough for 2 crust pie
Fresh strawberries, halved 4 Cups
Granulated sugar 1 cup
Minute tapioca 3 tbsp
Granulated sugar 1/2 tsp
Roll out pastry on lightly floured surface. Fit into ungreased 9 inch pie plate. Roll out top crust.
Place strawberries, first amount of sugar and tapioca in large bowl. Mix. Let stand for 15 minutes. Stir. Pour into pie shell. Dampen edge of pastry. Cover with top crust. Trim and crimp to seal. Cut vents in top.
Sprinkle with second amount of sugar. Bake on bottom rack in 350 oven for about 45 minutes until cooked. Cuts into 8 pieces.
