64 EDiITH ADAMS’ 12TH ANNUAL PRIZE COOK BOOK

UNCOOKED COOKIES

CLAIRE’S ROLY POLYS

Half cup cream, whipped, and 12 marsh-
mallows cut fine.

Stand in refrigerator for 1 hour. Mix
together % cup crushed pineapple, well
drained, % cup dates, cut fine.

Mix all the above together. Roll in
chopped walnuts or coconut, usually in
quite small pieces. Set in pan in refrig-
erator and serve cold.

DAFFY-TAFFY COOKIES

(For children to make for Mother’s Day)
3 bars well-known toffee candy
2 tablespoons cream
4 cups cornflakes

Melt toffee and cream together in double
boiler.

Put 4 cupfuls of cornflakes in oven to
crisp. Cool. Add cornflakes to taffy mix-
ture. Drop in spoonfuls on buttered sheet.
Makes about 3 dozen.

Mrs. A. M. Watson, Aldergrove, B. C.

ELEPHANT TUSKS

1 cup dates

1 cup walnuts

1 package mashmallows

1 or 2 cups graham wafers

Put the marshmallows in a dish over
steam (top of the double boiler). When
‘zooey’ put in chopped nuts and dates
and crushed graham wafers. Form into
a roll, wrap in wax paper and chill. When
ready to serve slice in thin slices.

“In spite of their name, these are dainty,
tasty cookies. I’m sure everyone will
love them, as my family does.”

Mrs. J. V. Masterson, 556 Trunk Road,
Ladner, B.. C.

GRAHAM WAFER DATE SLICE

35 graham wafers |

3% to 1 cup cooked dates

Fill wafers with date paste in sets of
five, then ice on all five sides of bar with
butter icing. (See page 48). (For variety
I use a different color on each bar). When
icing has set slice each bar crosswise into
4 or 5 slices. Average about 28 slices.

“These are better if sliced and used the
next day. They keep indefinitely.”

Mrs. I. Kaardal, No. 11, 2603 Main
Street, Vancouver, B. C.

ICE BOX ROLLS

Crush % pound of graham wafers. Mash
4 bananas. Chop % cup stoned dates and
Y%4 cup nuts. Cut %4 pound marshmallows
in quarters. Mix altogether with orange
juice to make a compact roll. Shape
evenly, roll in wax paper and chill over-

night. To serve cut in slices and garnish
with whipped creain.
Mrs. L. Hibbard, Hollyburn, B. C.

LAZYLADY COOKIES
Butter icing. (See page 52)
Graham crackers Fruit coloring
Spread 6 graham crackers with butter
icing, flavored to taste and faintly colored
(mint flavor and pale green, lemon flavor
and pale yellow, or put melted chocolate
with the icing and use coffee for liquid)
and cover with a seventh cracker. Spread
more icing around the edges. Let the
icing set, then wrap the little pile of
crackers closely in wax paper and leave
for several hours, or overnight, in a cool
place. When you wish to use them slice
the pile of crackers down, making six
slices to each pile of seven crackers.
“This simple recipe makes most exciting
and difficult-looking cookies, with alter-
nate layers of graham cracker and icing.”
Miss M. E. Colman, 2334 Balaclava
Street, Vancouver, B. C.

NO-OVEN NIGGER TOES
3 egg whites (beaten stiff)
2 tablespoons cornstarch
1 cup sugar
Pinch of salt
Add sugar and cornstarch, mixed to-
gether, to beaten egg whites. Cook over
hot water in a double boiler 10 to 15
minutes. Then add 2 squares of melted
chocolate and enough coconut to make
quite stiff. Drop from teaspoon onto but-
tered plate.
“No need to bake in oven.”
J.F. Bruce, 215 Mission Road, Calgary.

UNBAKED CHOCOLATE CAKE
4 cup butter
14 cup sugar
1 beaten egg
3%, cup chopped walnuts
2 tablespoons cocoa
14 pound graham crackers (or any
other sweet cookies)
1 teaspoon vanilla
Melt butter in saucepan,
cocoa and beaten egg. Stir. Bring to a
boil and simmer 1 minute; now add
vanilla, nuts and roughly-broken cookies.
Press mixture into a well-greased dish,
press well down with a spoon. Ice with
chocolate icing and sprinkle with chopped
nuts. Do not bake. When cold cut into
fingers.
“This recipe came from New Zealand.
We thought it very nice.”
Mrs. Jean R. Haines, Wildwood
Heights, B. C. |

add sugar,