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CHOCO-NUT BARS

1 cup flour 1 -ege
1 cup sugar ¥% cup milk (about)
1% tsp. baking powder 1 tsp. vanilla
Y% tsp. salt 1 cup chopped walnuts or co-
2  1-ounce cakes chocolate coanut.

2 tbsp. shortening
Sift, then measure flour; sift again with sugar, baking powder and
salt into a mixing bowl. Melt chocolate and shortening over hot wat-
er. Break egg into a measuring cup and finish filling cup with milk.
Add to flour mixture and beat well. Stir in vanilla, nut meats, melted
chocolate and shortening, and beat again. Pour into greased rectangu-
lar pan (7 x 11 x 2) bake in a modérate oven (350 deg. F.) about 30
minutes or until done. Ice in usual way.
MRS. HUGH CAMPBELL.

CHOCOLATE DIAMONDS

2 squares Baker’s chocolate % tsp. baking powder
(unsweetened) 1 cup chopped nuts (walnuts)

% cup butter 1 cup sugar

2 eggs 1 tsp. vanilla

¥% cup flour 1% tsp. salt.

Melt chocolate in double boiler. Beat eggs and sugar together and
add to chocolate. Sift in dry ingredients. Add walnuts, melted butter
and vanilla. Beat well and put in greased pan and bake in moderate
oven for about 20 minutes.

MRS. R. B. PATERSON, MRS. J. BICHARD.

RECEPTION DAINTIES

1 ~ cup flour Mix like pastry. Then add:
2 tbsp. sugar 1 beaten egg

% cup butter or shortening Y%4 cup milk
1 tsp. baking powder. 1 tsp. vanilla.

Roll out about the thickness of pastry and cut in 2-inch squares.
Place % tsp. of raspberry jam in centre of each square and fold corners
over. Bake in small gem tins in moderate oven.

E. J. MAGGS.
CHERRY-NUT REFRIGERATOR COOKIES
1% cup shortening 1 tsp. baking soda
% cup granulated sugar Y% tsp. salt
% cup brown sugar 2, cup peanuts (chopped)
1 egg (well beaten) 8 - 10 glaced cherries (chopped).

14% cups all purpose flour, sifted
Cream shortening, adding sugar gradually. Add egg and beat well.

Sift dry ingredients and add, mixing until smooth. Lastly fold in chop-
ped nuts and cherries. Shape dough into roll and chill several hours or
overnight. Roll must be wrapped in parchment paper to prevent dry-
ing. Slice as you wish and bake in a moderate oven (375 deg. F.) 10 to
15 minutes. This dough when well wrapped will keep for a week or

more.
MRS. H. L. HARPER.

fy
CHERRY AND ALMOND ICE BOX COOKIES

1 cup butter (or half shorten- 1 cup brown sugar
ing) 3 cups flour
% cup glaced cherries % cup blanched almonds.

Cream butter, add sugar gradually; then flour, cherries and al-
monds. Knead like shortbread. Shape into rolls and place in ice box
to chill. Slice in desired thickness and bake in moderate oven until

lightly browned.
E. J. MAGGS.

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