Here are a couple more goodies from my mother and mother in laws papers.....

SUGAR COOKIES

2 cups sugar
l cup shortening
1 cup sour cream
2 egg yolks
1 whole egg
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp nutmeg
flour enough to roll out thin

Cream sugar and shortening. Add the beaten eggs and cream. Then add dry ingreadients using enough flour so dough can be handles. Roll thin: cut into shapes sprinkle with sugar (or decorations) and bake at 350 for about 10 minutes.

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The following is my mother-in-laws Poppyseed Chiffon Cake. They lived on the farm in a small town in Saskatchewan. When ever we meet people from back there, they always comment on her cakes....this was one of her favorites:

POPPYSEED CHIFFON CAKE

1/2 cup poppy seeds
1 cup boiling water
2 cups flour
1 1/2 cups sugar
1 tbsp. baking powder
1 tsp. salt
1/2 cup salad oil
2 tsp vanilla
7 eggs (separated)
14 tsp baking soda
1/2 tsp. cream of tartar

Soak seeds in boiling water until lukewarm. In bowl, sift flour, sugar, baking powder and salt. Form well in center and add oil, poppyseeds with water, vanilla, egg yolks and baking soda. Beat until smooth. In another bowl, beat egg whites with cream of tartar until stiff peaks form. Pour yolk mix over whites and gently fold (DO NOT STIR) Pour into ungreased 10" tube pan. Bake at 350 for 60 minutes. Invert pan to cool.

ICING:
1/2 package cream cheese
1 c icing sugar
1/2 tsp vanilla
enough milk to make it sort of runny so that you can drizzle it over the cake.

THIS CAKE IS ALSO GOOD WITH A CHOCOLATE FROSTING!!!!!

Hope you enjoy these cause they are among my favorites....