FROSTED MOLASSES CREAMS

1 cup butter and shortening 2 tsp. salt

mixed 1 tsp. ginger
1 cup brown sugar Y2 tsp. cinnamon
Y2 cup molasses 2 tsps. soda
2 eggs | tsp. cream
24% cups flour Y to | cup raisins

Cream butter, shortening mixed with brown sugar. Add to
this molasses and eggs. Mix well. Mé*ix flour, salt, ginger, cinna-
mon add alternately to creamed mixture with the soda and cream
mixed. Add raisins.

Mix well and spread on greased cookie sheet. Bake at 350
degrees about 20 minutes. While still warm spread on the thin butter
icing.

Donalda Hallberg

COCONUT LAYER TREAT

Lower Crust:
¥% cup butter 1% cups white flour
Y4 cup white sugar

Blend and place firmly into a 8” x 8” cake pan. Thinly
spread with jam, preferably a dark red type. Cover with topping.
Bake at 325 degrees for forty minutes.

Topping:
1 egg white (well beaten) Y2 tsp. vanilla
¥%, cup brown sugar Y cup shredded coconut

VY tsp. salt
Blend ingredients into egg white and use for topping.

Betty McPhee
NUT SNACK
¥3 cup butter 1 tsp. vanilla
3 cup white sugar 1¥%2 cups flour
2 egg yolks 1 tsp. baking powder

Mix above and bake for 10 minutes at 350 degrees. Cool to
lukewarm and spread with following:
2 egg whites, beaten stiffly 2 cup walnuts
1 cup brown sugar

Brown in oven.

Ella McDonald
— 110 —

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