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8 c. sifted flour
2 tsp. baking powder
6 c. brown sugar, firmly
8 c. quick rolled oats
4 tsp. salt
2 tsp. soda
3 c. shortening

Sift together three times, the flour salt, baking powder
and soda into large pan or bowl. Stir in sugar. Cut in
shortening until mixture is crumbly. Stir in oats. Mix well.
Store mix at room temperature in covered canisters, gallon jars
or in polyethylene boxes. Makes 6 1/2 quarts. Use for Oatmeal
Chippers or Mincemeat Bars, or any of the variations given.

Oatmeal Chippers
6 c. master cookie mix
1/2 c. milk
1 (6 oz.) pkg. semi-sweet
chocolate pieces
2 eggs, beaten
2 tsp. vanilla
1/2 c. chopped nuts
Stir eggs, milk and vanilla into cookie mix. Add
chocolate and nuts. Drop by teaspoonful onto greased baking
sheets. Bake in moderate oven (350 degrees) for 12 to 15 minutes.
Makes 4 dozen.
Raisin Spice: Omit vanilla and chocolate. Add 1
teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon ground
cloves and 1 cup raisins.
Peanut Butter: Omit vanilla and chocolate from Oatmeal
Chippers. Add 1 cup peanut butter. Shape into 1-inch balls.
Place on greased baking sheets; flatten with fork.

Mincemeat Bars
4 c. master cookie mix
1 1/2 c. ready to use
1/4 c. milk
Blend master cookie mix and milk. Pack half of this
over bottom of greased 9-inch square pan. Spread with mince-
meat. Cover with remaining mixture. Pack lightly. Bake in
moderate oven (350 degrees) for 30 minutes. Cool and cut into bars.
Prune Bars: Substitute 1 1/2 cups chopped cooked prunes
mixed with 1/2 teaspoon nutmeg for the mincemeat.

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