Combine ingredients and mix well. Roll into very small
balls about l-inch in diameter, Roll in powdered sugar or
granulated sugar. Separate for storage. Makes 3 dozen balls.

CHOCOLATE-RUM BALLS
1 (6-ounce) package chocolate bits
1/2 cup commercial sour cream
Pinch of salt
1/4 cup chocolate chips

2 cups fine vanilla-wafer crumbs
1/4 cup heavy cream

2 teaspoons rum extract

1/4 cup soft butter

1 cup sifted icing sugar

1 cup ground pecans

1/4 teaspoon salt

Chocolate shot

Heat chocolate bits in top of double boiler over hot (not
boiling) water until about half melted. Remove from heat and
stir until smooth. Stir in cream and pinch of salt. Chill for
several hours or until quite firm.

Put 1/4 cup chocolate bits through fine blade of food
chopper. Combine with vanilla wafer crumbs, cream, rum
extract, butter, icing sugar, pecans and 1/4 teaspoon salt.
Blend thoroughly.

Form chilled chocolate mixture into small balls, 1/2
inch in diameter. Mixture will be soft to handle. Mould
vanilla-wafer mixture around chocolate centre to make a ball
the size of a walnut. Roll in chocolate shot. Store in air-tight
container in refrigerator for several days beforeusing. Makes
about 2 1/2 dozen.

COOKIE FUDGE

squares chocolate

teaspoons butter

eggs, Slightly beaten

cup sifted icing sugar
0 marshmallows, cut in pieces with scissors

cup nuts, chopped

Melt chocolate with butter. Mix all together. Spoon onto

waxed paper and leave for 24 hours to harden.

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CLAIRE’S ROLY POLYS
1/2 cup whipping cream, whipped

pi large marshmallows, cut fine
1/4 cup well-drained, crushed pineapple
1/2 cup dates, cut fine

Chopped walnuts or coconut

Whip cream. Add marshmallows and refrigerate for
1 hour. Mix pineapple and dates. Add to cream-marshmallow
combination. Mix thoroughly. Roll small pieces of the mixture
in walnuts or coconut. Place inpanand refrigerate. Serve cold.

CREME DE MENTHE DREAMS
3/4 cup coarsely chopped filberts

1 cup vanilla cookie crumbs
1 cup icing sugar
2 tablespoons light corn syrup

1/4 to 1/2 cup créme de menthe

Combine nuts, cookie crumbs, sugar, corn syrup and
creme de menthe. (Mixture should be moist to the touch.)
Form into walnut-sized balls and rollingrated sweet chocolate
or icing sugar, or dip into melted semi-sweet chocolate. Store
in tightly-covered container to age and mellow for at least
2 days. Makes about 30 ‘‘dreams’’. ©
NOTE: Add créme dementhe carefully. Too much makes balls
extremely soft.

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FRYING PAN COOKIES
3/4 cup white sugar
1/2 cup chopped dates

2 eggs beaten

i teaspoon vanilla

1/8 teaspoon salt

1 cup rice krispies

1 cup corn flakes, squashed

Coconut to roll

Combine sugar, dates and eggs. Cook inheavy frying pan
for 8 minutes, stirring constantly. Add vanilla, salt, rice
krispies and corn flakes. Wet your hands and roll the mixture
into fingers, then roll in coconut.

JIFFY CHOCOLATE BALLS

1 cup white sugar
1/2 cup cocoa

3/4 cup milk

1 teaspoon vanilla

21/2 cups rolled graham cracker crumbs
Coconut or chopped nuts

Bring sugar, cocoa and milk to a boil and boil 4 minutes,
being careful not to burn. Add vanilla. Add fine crumbs while
hot. Let cool, not too cool, and form into small balls. Roll
balls in coconut or nuts.

SNOWBALLS
/2 cup icing sugar

cup peanut butter

tablespoon butter

cup chopped walnuts

cup chopped dates

cup cherries, cut-up

cup miniature marshmallows

Mix all ingredients well. Roll in small balls. Roll in
coconut.

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POMANDERS
1 cup semi-sweet chocolate bits
1/2 cup sugar
1/4 cup light corn syrup

1/4 cup water

21/2 cups finely crushed vanilla wafers
1 cup chopped nuts

1 teaspoon orange extract

Tinted sugar
Melt chocolate over hot water. Remove from water and
stir in sugar and corn syrup. Blend in water. Add crushed
vanilla wafers and nuts. Add flavorings. Form into l-inch
balls. Rollintinted sugar. Let ripen several days in container.
These Pomanders will keep and improve with storage,
Store in tightly-covered container. Makes about 4 1/2 dozen.

FRENCH UNBAKED COOKIES
1/2 cup butter

2 tablespoons cocoa

1/2 cup brown sugar

1 egg, slightly beaten

1 teaspoon vanilla

3/4 cup walnuts

16 double graham wafers, roughly broken

Melt butter in pan. Mix together sugar, cocoa and
egg. Add to melted butter. Stir well and bring to bubbling
point. Remove from heat. Add vanilla, nuts and wafers.
Mix well.

Place in greased pan and press down with spoon. Ice
immediately with chocolate icing, Chill, When cold cut in
fingers.