56 EDITH ADAMS’ 12TH ANNUAL PRIZE COOK BOOK

RICH LEMON DATE SQUARES
1 cup flour
% cup shortening
1% cup brown sugar
Topping:
2 eggs, beaten
1 cup brown sugar
2 tablespoons flour
% teaspoon baking powder
Pinch of salt
Y% cup coconut
1 cup cooked dates
1%4 cup chopped maraschino cherries
Vanilla to taste

Mix flour, shortening and % cup brown
sugar to crumbs and pat down in a well-
greased pan. Bake in a quick oven until
golden brown. While cooling, mix the
other ingredients and pour on top of
cooked mixture and bake in a moderate
oven for 20 minutes. When cool, cover
with lemon frosting made by adding
enough icing sugar to the juice of 1 lemon
to make the right consistency. A little
glycerine added to the frosting will keep
it from going hard and cracking.

WALNUT ROLLY
cup sugar
eggs
teaspoons baking powder
teaspoon vanilla
cup cooking oil
Pinch of. salt
4 cups all-purpose flour
Jam and walnuts

Mix eggs well with sugar. Add oil and
vanilla. Sift in flour to which baking
powder and salt have been added. Use
just enough flour to form a soft dough
to roll out. Divide into 6 parts. Roll out
each part separately, spread with jam
and sprinkle with chopped walnuts. Roll
up as jelly roll, seal ends. Bake on greased
pan, 375 degrees F., for 30 minutes.

“Delicious when you add raisins or
cooked dried fruit or peel. You can make
each roll different and so use up bits of
jam and left-over fruit. It will keep two
or three weeks in bread box. Cut into
%-inch slices when ready to serve.”

Mrs. S. Reider, 825 West Twenty-third
Avenue, Vancouver, B. C.

WILDWOOD FIRELIGHTERS

Line a shallow baking tray with thinly-
rolled pastry. Prick well and spread with
jam. Cream together 4 tablespoons but-
ter and 1% tablespoons sugar; add few
drops vanilla; also add 6 tablespoons
rolled oats and enough milk to make a
spreading mixture. Spread this over the
jam, making it smooth. Bake in a moder-
ate oven for about 30 minutes.

bm rm DS fe

“Mark into fingers, and cool on a wire
tray. This makes a nice dainty for a
tea party.”

Mrs. Jean R. Haines, Wildwood
Heights, B. C.

YULE PEPPERMINT BROWNIES

% cup shortening
% teaspoon vanilla
1 cup sugar
2 well-beaten eggs
2 squares unsweetened chocolate
(1 ounce)
%. cup flour
% teaspoon salt
% cup chopped walnuts
% cup chopped raisins
1 tablespoon cream or top milk
Cream shortening, vanilla, sugar. Add
eggs and beat well. Stir in melted choco-
late. Add sifted dry ingredients. Mix
thoroughly. Add nuts and raisins. Stir
in cream. Spread in two waxed paper-
lined 8-inch square cake pans. Bake 20
minutes in a moderate oven of 350 degrees
F. Cool. Put layers together with

Peppermint Cream: |

1 tablespoon hot milk
1 teaspoon butter
% teaspoon peppermint flavoring
1 cup icing sugar
Cut in 1x1%-inch slices.
Mrs. R. L. Harley, 2074 East Thirty-
second Avenue, Vancouver, B. C.

YUMMY LEMON SQUARES
134 cups cracker crumbs (unsalted soda
biscuits)

3%4 cups flour

4 cup sugar
1 teaspoon baking powder

1% cup coconut (may be omitted)

14 cup shortening
2 tablespoons milk

Mix dry ingredients and rub in short-
ening. To make filling: 1 cup boiling
water, 1 egg, % cup sugar, 2 tablespoons
cornstarch, % teaspoon salt, juice and
rind of 1 lemon. Mix sugar, cornstarch
and salt together. Add boiling water
gradually and cook until mixture is
slightly thickened. Add lemon juice and
egg. Put two-thirds cracker mixture on
the bottom of the greased cake pan. Pour
filling over mixture. Sprinkle remaining
one-third mixture over the top. Bake at
325 degrees F. for 45 minutes.

“IT always serve this to company and
find it grand for teas, bridge parties or as
a dessert—with custard sauce or whipped
cream.”

Mrs. W. H. Lloyd, 2895 West Thirtieth
Avenue, Vancouver, B. C.