PINEAPPLE SQUARES
2 1/2 c. rolled graham wafers (save 1/4 cup)

Mix 1/2 cup melted butter in remaining crumbs. Press
in a pan and bake at 250 degrees for 15 minutes. Cream together:

1/2 c. butter 2 unbeaten eggs
1 1/2 c. icing sugar

Beat well. Spread on wafer mixture, Whip 1/2 pt. Palm
cream and to it add | can drained crushed pineapple and cover
above mixture. Sprinkle with remaining crumbs, then chill.

Mrs. L. Beckett

ALMOND SLICE

1/2 c. butter 1 1/2 c. flour
1/2 c. white sugar 1 tsp. baking powder
2 egg yolks 1 tsp. vanilla

Mix well and knead a bit. Spread in 9x9 inch greased
cake pan, Clean, wash and cut up | large cup dates and add
1/2 c. water. Cook until soft. Cool. Spread on batter.

Beat 2 egg whites stiff and add 1/2 cup brown sugar;
spread on top of dates. Sprinkle almond slivers on top of egg.
Bake at 325 degrees about 45 minutes.

Mrs. Edna D. Kidd

DATE MERINGUE SQUARES

1 c, chopped dates 1/2 c, water

1/2 c. butter 1/2 c. sugar

2 eggs, separated 11/2 c. flour

1 tsp. baking powder 1/4 tsp. salt

Il tsp. vanilla 1c. light brown sugar

1/2 c. chopped nuts

Cook dates and water until mushy. Cool and set aside.
Cream butter and sugar. Add unbeaten egg yolks, beat well.
Add sifted flour, baking powder and salt, Add vanilla, put in
pan to bake. Beat egg whites with pinch of salt until stiff,

Gradually add brown sugar beating well after each addi-
tion. Spread date mixture over partially cooked base. Top
with meringue, spreading evenly. Sprinkle with nuts, Return
to 325 degree oven and bake until done (about 25 or 30 minutes).
Cut into squares while warm, Makes about 20 squares,

Mrs. Karl Pompu

481 -37- Riondel, B.C.