Pineapple Bars M. Price

p 1/2 cups flour 1 1/2 cups brown sugar

1 tep~ salt: 1/2 cup chopped walnuts

1 tsp. soda 1 cup shortening or

2 1/2 cups raw quick cooking 1/2 butter and 1/2 short- |
rolled oats ening

Sift flour, salt, soda and add rolled oats, sugar and nuts.
Add melted shortening. Mix well. Press half ina ‘/ x14 or
12 x 8 inch pan firmly. Cover with cooled filling.

Filling:
1 1/2 cup crushed pineapple 4 6 tbsp. sugar
4 1/2 tbsp. cornstarch | 1 tbsp. lemon juice

In small saucepan mix sugar and cornstarch, add pineapple and
lemon juice. Cook, stirring over medium heat until thick and
boiling. Reduce heat. Cook one minute longer. Cool. ©

Spread on bottom layer of crumbs: Spread remaining crumbs
over and pat down. Cook until firm, lightly DFOWRRS<  Reee
450 degrees for 35 to 40 minutes. Cool in pan. | rs

May be served as squares or as dessert topped with waseued. |
cream or ice cream while warm. a

Dark Fruit Caké © - oe to Metti son

f: BOOBs? TELS THR cei | 1 tsp. cinnamon

2 lbs. currants | 1 tsp. cloves

1 1b. mixed peel 1 tsp. allspice

1 1b. dates’ 1 tsp. nutmeg

1/2 1b. almonds 1/2 cup fruit juice
1/2 1b. cherries. 41/4 cups flour

1 ab. white sugar = |; 1 tsp. soda |
1 1b. butter | 1 dozen eggs separated

Cream butter and sugar, add beaten egg yolks, add fruit floured
with half the flour, add remainder of flour, soda and spices,
and fruit juice. Lastly add the beaten egg whites. Bake at
295 degrees for 2 to 3 hours. nee

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