VINARTERTA

2 cups white sugar
2 eggs

Mix together and knead for a few minutes. Divide dough
into six even parts. Roll out each part into one large cookie
and place in a 9" cake pan (round). Bake at about 375

until golden brown. (about 10-15 minutes).

When the six cookies are cooled, put together with the

following filling:

1 1b. butter
4 cups All-purpose flour

1/2 lb. white sugar
1/2 lemon (juice only)
1/2 tsp, nutmeg

dash salt

1 1/2 lbs. prunes

2 0Z, wine

1/2 tsp, allspice

1 tsp. cinnamon (heaping)

Boil prunes slowly until soft. Stone. Put through food chop-
per (fine blade). Add sugar, wine, lemon juice and spices,
and cook until consistency of jam. When cool, spread be-
tween layers of cookies. This filling will keep many months,
and makes a delicious prune whip dessert when added to
whipped cream. I find it very handy to have ‘on the shelf’.

- Betty Gisel
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CHOCOLATE MARSHMALLOW DAINTIES

30 colored marshmallows - cut fine
1 cup icing sugar

4 sq. semi-sweet chocolate

1 egg - beaten » ra

Melt butt t and chocolate, mix in other ingredients, let
stand till workable, Form into 4 rolls and roll in crushed
nuts and cocoanut. Let stand overnight in refrigerator.
Slice

- Connie Ormiston

CHERRY PECAN COOKIES
CREAM: SIFT :
1/2 cup butter 1 1/2 cups pastry flour
1 cup brown sugar 1/2 tsp. baking soda
2 eggs, beaten 1/4 tsp. salt
1 tsp. vanilla

Add dry ingredients to cream mixture. Blend well. Add

1/4 lb. pecans and 1/4 lb, cherries. Drop by spoonfuls on

well greased pan. Bake 350° - 12 mins.
- Vio Kirk