ee |
|
|
|

|

if
|
)
|

ROLLED OAT SHORTBREAD

1 1/2 c. quick cook oats l tsp. baking soda
1 1/2 c. sifted flour (all 1 c. shortening
purpose) lc. brown sugar

1/2 tsp. salt

Cream shortening and sugar. Add sifted dry ingredients.
Add rolled oats and mix well. Press into pans. Bake in 325 degree
oven 35 to 45 minutes, or until well done. This is tasty and quick
to make.
Mrs. G. Schultz

LEMON SLICE

Boil:
1c. water juice of 1 lemon
lc. sugar pinch of salt

1 1/2 Tbsp. flour 1 egg (beaten)
2 Tbsp. butter |

Cool. Mix together:

1 1/2:c. flour lc. coconut
1 tsp. baking powder pinch salt
3/4 cc. sugar | 1/2 c. butter

Put mixture in bottom of pan and press down. Pour over
the mixture, place rest of crumbs ontop. Bake to golden brown
at 325 degrees.

Martha Turner

DATE COCONUT SQUARES

1 c. chopped dates 11/2 c. sifted flour

Lj2 c.. ‘water 1 tsp. baking powder

6 Tbsp. butter 1/8 tsp. salt

1/2 c. sugar lc. brown sugar

2 eggs, separated coconut or chopped almonds

1 tsp. vanilla

Cook dates with water until thick - cool. Cream butter
and 1/2 cup sugar. Beat in egg yolks and vanilla. Sift dry in-
eredients, add to creamed mixture. Press in greased pan. Spread
on date filling. Beat egg whites until fluffy, add brown sugar.

Cover date filling with margarine. Sprinkle with coconut. Bake

at 350 degrees from 35 to 40 minutes.
Mrs. W. Lumley

532 -27- Port Alberni, B.C.