NUT AND DATE SLICES
Elizabeth Proctor, Sovereign, Sask.

1 cup sifted flour, % cup butter,
1% cup brown sugar.

Mix flour and sugar, cut in butter
and spread in greased pan 8 inches
square. Bake 10 minutes in a 350-degree
oven. In the meantime mix the fol-
lowing:

22 cup Eagle Brand condensed milk,
1. teaspoon vanilla, % cup chopped
dates, 1 cup cocoanut, % cup walnuts.

Combine well and, spread over baked
pastry. Return to oven and bake for
20 minutes. When cool cut into squares.

x

NANAIMO BARS
Mrs. J. M. Byers, Saskatoon, Sask.

1% cup butter, 4 cup granulated
sugar, 5 tablespoons cocoa, 1 teaspoon
vanilla, 2 eggs, 2 cups graham wafer
crumbs, 1 cup cocoanut, % cup chopped
walnuts.

Place softened butter, sugar, cocoa,
vanilla and eggs in bowl. Set the
bowl in a dish of boiling water. Stir
well until the butter has melted and
the mixture resembles custard. Com-
bine graham wafer crumbs, cocoanut
and nuts, blending well. Add to cooked
mixture. Pack evenly into 9-inch square
pan. Spread with special icing.

Icing

Cream % butter, add 3 tablespoons
milk which has been combined with
2 tablespoons vanilla custard powder.
Blend in 2 cups sifted icing sugar.
Spread over chocolate base, let stand
about 15 minutes or so to harden
somewhat. en melt 4 squares of
semi-sweet chocolate with 1 tablespoon
butter and spread over the custard
icing. When set, cut into bars.

w
ALMOND SLICE

Lorna Whelan, Saskatoon, Sask.

1%, lb. almonds put through grinder
(not blanched), 3 eggs, 1 cup brown
sugar, 3 teaspoons flour, % teaspoon
baking powder, salt, few drops almond
flavoring.

Mix the dry ingredients (flour, bak-

ing powder and salt). Add to ground
nuts. Beat eggs. Add sugar and com-
bine mixtures. Grease 9’’x9” pan. Bake
30 minutes at 300 degrees. Ice with
butter icing.
wT
FRUIT SQUARES
Mrs. Wm. Bradshaw, Toronto, Ont.
6 tablespoons butter, % cup brown

sugar, 4% cup granulated sugar. Blend
and then add: 1 egg (beaten), 1%

cups sifted flour, 4% cup chopped cher- +.
ries, 2 tablespoons chopped nuts, 2
tablespoons chopped dates.

Bake in a 9x9 pan at 350 degrees _
for 30. minutes or until done. Cut into ™
squares while still hot.

%

RICE KRISPIE SQUARES
Mrs. L. Benjamins@@, Lundar, Man.

1 package Rice Krispies, 1 cup brown
sugar, % cup syrup, 38 tablespoons
butter, 2 teaspoons cocoa.

Put the Rice Krispies in a buttered

pan. Cook the remaining ingredients
for 1 minute. Pour over Rice Krispies.
Press into the pan. Cut in squares
when set.
- e * 4

LEMON DELIGHT

Mrs. L. Benjaminson, Lundar, Man.

2 cups graham wafer crumbs, 1 cup
flour, 4% cup white sugar, 14 cup
butter, 1 teaspoon baking powder, %
cup cocoanut, milk.

Mix the butter and sugar, flour
sifted with the baking pow Add
wafer crumbs and cocoanut an isten
with a little milk. Put half of this
into a buttered pan. Make a filling
from a “Lemon Pie Filler,’ spread on
crumbs and pour remaining crumb mix-
ture on top. Bake in moderate oven
till golden brown.

x. 2
GRAHAM WAFER LEMON CAKE
Mrs. W. Edwards, Saskatoon, Sask.

25 graham wafers (rolled), ™%4 cup
flour, 4% cup butter, % cup sugar.

Combine these ove ingredients. *
Save % cup for tnd. Pat remainder |
firmly into pan.

Lemon Filling ,

3 egg yolks, juice and spo of one

lemon, % cup sugar, 1 tablespoon corn
starch, a small piece of butter.

Mix the above and add cup of
boiling water. Cook until ick, and
spread over crumbs.

Beat whites of three eggs stiff and
add 4 cup sugar—beat again. Spread
over the filling and sprinkle the rest
of the crumbs over the whites. ,

Bake about 4 minutes at 350 degrees.

mw

COCOANUT SQUARES :
Mrs. L. M. Foster, Port Credit, Ont.

2 cups white sugar, 2 cups water,
3 envelopes plain gelatin, 1 teaspoon ;
vanilla.

Boil slowly for’10 minutes. Add 2
cups icing sugar. Cool, stir in 2 tea-
spoons baking powder and heat well.
-Grease pan. Pour in and let set. Cut
in squares and roll in cocoanut.

14 ’ '
=

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