CANDIES, COOKIES

BLUE RIVER BARS

10 double graham wafers, l tsp. vanilla

crushed 1/2 c. butter
lc. chopped walnuts lc. brown sugar
l egg

Combine wafers and nuts. Mix well. Put remaining in-
eredients in a saucepan. Bring toa boil. Bubble 1 minute. Stir
all the time, as this mixture burns readily. Addto the nuts and
wafers. Mix well. Pack ina 7x 7 inch pan. Press down tightly
and cool. Refrigerate overnight or longer to set. Cover with
your favorite butter icing and cut into squares.

Loretta Gatzke

APPLE CHUNKIES

lc. flour l egg

ltsp. baking powder 1/2 tsp. vanilla

1/8 tsp. salt 1/2 c. chopped apple
1/4 c. butter or margarine 1/2 c. chopped walnuts

3/4 c. white sugar

Sift dry ingredients together, melt butter; remove from
heat, add sugar and stir well. Let cool slightly, then beat in egg.
Add vanilla, then fold in flour mixture. Stir in apple and nuts.
Spread in greased 8 x 8 inch pan. Bake at 350 degrees for 30 min-
utes. Cut in squares while warm. May be iced with thin lemon
icing before cutting.

Maizie West

CURRANT SLICES

1/2 c. margarine 1/2 tsp. baking powder
2 Tbsp. icing sugar l tsp. vanilla

lc. flour 1/2 c. coconut

2 beaten eggs lc. currants

1 1/4 c. brown sugar 1/4 tsp. salt

2 Tbsp. flour

Lightly grease a 9 inch pan. Preheat oven to 350 degrees.
Mix well the first 3 ingredients and pat into pan, bake until lightly
browned. Combine remaining ingredients and spread the mixture
over the baked shortbread. Return to oven and bake 25 minutes.
Dorothy Fiset

441-9 - -37~ Lumby, B. C. -