ADVENTURES IN COOKING 171

NANAIMO BARS

4 cup butter Y cup butter

14 cup white scugar 2 cups sifted icing sugar

3 tbsp cocoa 2 tbsp custard powder

1 egg 2 tbsp hot water

1 tsp vanilla 2 squares semi-sweet chocolate
2 cups graham wafer crumbs 1 tsp butter

1 cup cocoanut Y% cup chopped nuts

Cook butter, sugar, cocoa over hot water till sugar dissolves. Add beaten
ege and vanilla. Remove from heat and add crumbs, cocoanut and nuts.
spread in greased pan 8” x 8”. Place in frig. to set. Combine butter,
sugar, custard powder and hot water. Mix well. Spread over first mixture
and return to frig. Melt chocolate and butter. Spread on top of icing
and chill until firm. Cut into small squares.

DATE SQUARES

2 eggs, well beaten 1 cup chopped dates
1 tsp vanilla 3 tbsp flour

Y% cup white sugar 4 tsp baking powder
1 cup chopped walnuts 1 tbsp melted butter

' tsp salt

Beat eggs until foamy, add sugar and beat well, then melted butter (not
hot), then mix rest of ingredients. Spread on fairly large greased tin and
bake 14 hr. in 325° or 350° oven until done. While still hot, cut in
desired shape. Leave until cold then remove and roll in icing sugar.

BUTTERSCOTCH SQUARES

4 cup butter 1 tsp baking powder
1 cup brown sugar 4 tsp salt

1 egg 114 tsp vanilla

34 cup sifted flour 4 cup nuts

Melt butter and while warm add sugar and blend thoroughly. Cool to
luke-warm and then add unbeaten egg and beat well. Mix and sift flour,
baking powder and salt, and add to first mixture, and then add vanilla
and nuts. Spread like fudge in a greased cake pan 8” square. Bake in a
moderate oven (350°). Remove from pan and cut into squares. The addition
of 4 cup dates (chopped) makes a pleasing variation.

PINEAPPLE SQUARES

214 cups graham wafers finely ground 2 unbeaten eggs

Y% cup melted butter VY tsp salt

1% cup butter Y pint cream, whipped

114 cup icing sugar 1 cup drained crushed pineapple

Mix together 2 cups ground graham wafers and 14 cup melted butter, press
and bake at 325 deg. for approximately 15 minutes. Cool.

Mix 4 cup butter, icing sugar, eggs and salt and beat till fluffy. Spread
over baked wafers. Combine whipped cream and pineapple and spread
over last mixture. Spread 4 cup ground graham wafers or chopped nuts
over this as topping. Leave in a cold part of fridge 3 - 4 hours.

MEM Roo

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