door to door. Cookies and soft drinks are always popular -- and a welcome alternative to candy.

So, roll up those sleeves, turn on the oven, and prepare to celebrate the night of witches, goblins and pumpkins with these tasty treats for your guests: ROLLED SUGAR COOKIES 21 cups all-purpose flour 1 teaspoon salt 3 cup sugar 12 tablespoons unsalted butter 3 tablespoons 1 teaspoon 1 large egg 1 tablespoon lemon zest 1 teaspoon pure vanilla extract Food Processor Method: In a small bowl, whisk together the flour and salt. In a food processor with the metal blade, process the sugar until very fine. Cut the butter into chunks and add with motor running. Process until smooth and creamy. Add egg, lemon zest, and vanilla extract. Process until incorporated, scraping the sides of the bowl. Add flour mixture and pulse in just until incorporated. If mixture seems dry, add a few droplets of water and pulse in just until the dough begins to clump together.

Electric Mixer Method: Soften butter. In a mixing bowl, cream together sugar and butter until fluffy. Add egg, lemon zest and vanilla extract. Beat until blended. In a small bowl, whisk together remaining dry ingredients. On low speed, gradually add to butter mixture and mix until incorporated. Add water, a few drops at a time, only until dough starts to come away from the sides of the bowl.

For both Methods: Scrape dough onto a piece of plastic wrap and use the wrap, not your fingers, to press dough together to form a thick flat disc. Wrap well and refrigerate for at least two hours, preferably no longer than three.

Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 350 degrees F.

On a lightly floured surface, roll out dough to 1 -inch thickness. Cut out cookies, using Hallowe'en cutters. Re-roll scraps and repeat. Bake 8 to 12 minutes, or until the cookies begin to brown around the edges. For even baking, rotate cookie sheets from top to bottom and front to back halfway through the baking period. When done, transfer to wire rack to cool and store in airtight containers. Yield: about 4 dozen 3-inch cookies.

Baketips: If dough cracks while rolling it, cut it in quarters and allow it to soften until it is more malleable before continuing. Allow cookie sheet(s) to cool completely before using for the next batch.

HALLOWE'EN PUNCH 6 oz. can frozen lemonade concentrate, thawed 6 oz. can frozen orange juice concentrate, thawed 6 oz. can frozen tangerine juice concentrate, thawed 2 cups water 1 28 oz.-bottle ginger ale, chilled Ice cubes or ice mold IN a large pitcher or punch bowl, combine concentrates and water. Just before serving, add ginger ale and ice; stir to blend. Garnish as desired. Yield: 25 (4 oz.) servings.

HALLOWE'EN CUPCAKES 11 cups raisins 2 cups water 1 cup shortening 3 cup brown sugar 1 egg 11 cups flour 1 tsp. nutmeg 1 tsp. baking soda 1 tsp. salt Orange food colouring PUT raisins in pot with the water and boil 20 minutes. Drain and reserve liquid. Cream shortening with brown sugar; add egg. Sift flour with nutmeg, soda, and salt; add to creamed mixture with 1 cup raisin liquid. Tint mixture light orange with a few drops of food colouring. Stir in raisins. Put in greased cupcake tins and bake at 375 degrees for 18 minutes. Cool on wire rack. If desired, decorate tops with Hallowe'en motif.

PUMPKIN PECAN BREAD 31 cups flour 3 cups sugar 1 cup oil 2 teaspoon baking soda A little salt, cinnamon, nutmeg 4 eggs 2 cup canned pumpkin 1 cup chopped walnuts SOFT flour and dry ingredients, add sugar and mix. Make a hole in centre and add oil, eggs, water and pumpkin. Mix well. Add nuts. Bake in pre-heated, 359-degree F. oven for 1 hour.

PUMPKIN MUFFINS 4 eggs 2 cups granulated sugar 11 cups cooking oil 1 14 oz. can pumpkin 3 cups sifted flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 tbsp. cinnamon 2 cups raisins BEAT eggs slightly in a bowl. Add sugar, oil and pumpkin, and beat thoroughly.

Sift flour, baking powder, cinnamon and salt into bowl. Add to creamed mixture gradually. Add raisins. Fill greased muffin pan or use paper liners, 3 full.

Bake in 400 degree F. oven for 18 minutes. Makes 28 large muffins.