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SLICES

CHOCOLATE SLICE
Norma Barlow, Regina, Sask.

1% cup melted butter, % cup brown
sugar, % cup flour (bread), 2 table-
spoons cocoa, 1 teaspoon vanilla, 1
egg. Mix and place in greased pan
(8x8).

To % can Eagle Brand milk add
2 cups cocoanut. Spread over chocolate
mixture. Bake at 350 deg. for 20 to
25 minutes. Ice with chocolate icing.

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BROWNIES

Virlea McPherson, Saskatoon, Sask.
1% cup butter, 1 cup sugar, 1 cup
flour, 1 cup walnuts, 2 eggs, 1 teaspoon
vanilla, 2 squares melted chocolate.

Bake about 20 minutes in a 375-deg.

oven. Ice with chocolate icing while
still warm.

7.2
FUDGIES

Lorna Whelan, Saskatoon, Sask.

14 cup butter (melted), 1 cup brown
sugar, % cup flour, 1 cup walnuts,
2 tablespoons cocoa, 1 teaspoon vanilla,
1 egg.

Mix dry ingredients. Add egg, vanilla
and butter. Bake at 350 deg. for 20
minutes.

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Icing
2 tablespoons cocoa, 1 teaspoon van-
illa, 2-3 tablespoons boiling water, 1
teaspoon butter, 14%, cups icing sugar.
Ice when warm. |

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‘DATE BROWNIES

Kay Delarue, Toronto, Ont.
% cup flour, % cup dates, 74 cup
walnuts (chopped), % cup butter, 1

cup white sugar, 2 eggs, 1% squares
melted chocolate, pinch salt, 1 teaspoon
vanilla.

Cream butter and sugar. Add melted
chocolate and vanilla. Add beaten
eggs. Then add flour sifted with salt,
followed by nuts and dates. Bake in
a 9-inch square pan at 350 deg. for
% hour. Cut into squares after five
minutes.

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BUTTERSCOTCH BROWNIES
Mabel Colebank, Saskatoon, Sask.
Y%
1 egg, 1 teaspoon vanilla, % cup flour
(sifted), % teaspoon baking powder,
% teaspoon salt, % cup nuts, % cup
shredded cocoanut.

Melt together the butter and brown
sugar. Cool slightly. Beat in egg and
vanilla. Sift the flour, salt and baking
powder together. Add to the butter
mixture, mix well. Add nuts and cocoa-
nut. Bake 1% hour at 350 deg. F. Cover
with the following icing:

1% cups brown sugar, % cup butter,
1% cup milk, 1 tablespoon flour, 1 tea-
spoon vanilla.

Mix and bring to a boil. Stir one
minute and beat until thick. Put over

cake before it becomes too stiff to
spread.
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OAT BARS

Mrs. W. C. Hoover, Saskatoon, Sask.
2 cups quick cooking rolled oats, %
cup brown sugar (firmly packed), %
teaspoon salt, 4% cup melted butter, 4
cup corn syrup, 1 teaspoon vanilla.

Mix together the rolled oats, sugar
and salt. Add combined melted butter,
corn syrup and vanilla, mix thoroughly.
Pack mixture firmly in greased 9-inch
Square pan. Bake in 425-deg. F. oven
10 to 12 minutes.

Topping
1 package semi-sweet chocolate, %
cup chopped nuts.
Melt chocolate over hot but not boil-
ing water. Spread over warm baked
oat bars, sprinkle with nuts. As soon

as chocolate is set, cut with a sharp
knife.

ee *

CHEESE CAKE
Agnes Hill, Tisdale, Sask.

30 graham wafers (crumbed), 4 tea-
spoon salt, 1 tablespoon sugar, % cup
butter.

Add salt, sugar and butter to the
crumbs as for pastry.

Filling

1 Ib. cream cheese, % cup sugar,
1% teaspoon salt, 2 eggs (separated),
1% lemon (juice and rind), % cup

‘glazed cherries (quartered).

cup butter, 1 cup brown sugar,

11

Combine cheese and sugar, blend
well. Add salt, beaten egg yolks, juice
and rind of lemon and cherries. Mix
all together and fold in beaten egg
whites. Place % the crumb mixture
into a buttered 8-inch square pan,
spread filling over and top with the
remaining crumbs. Bake in 350-deg. F.
oven for approximately 40 minutes.
When cool cut in squares.