ALMOND MERINGUE SQUARES

2 cups chopped dates 1 cup hot water
Cook till thick, about 5 minutes Cool

6 tbsp. butter
2 egg yolks

1/2 cup white sugar

1 1/2 cups pastry flour
1 tsp. baking powder 1/2 tsp. salt

1 tsp. vanilla 2 egg whites

1 cup brown sugar (lightly packed) Slivered almonds

Cream butter and sugar. add beaten egg yolks and vanilla
Gradually work in sifted dry ingredients, using pastry blender.
Mixture will be crumbly. Press gently into well greased

10 x 10 x 2 pan. Spread date paste Beat egg whites until
they stand in peaks, gradually adding brown sugar. Spread
over date paste. Sprinkle with slivered almonds. Bake

45 to 50 minutes at 325°

Vio Kirk

32

CHOCOLATE SLICE

1/2 cup butter

o tablesp, white sugar
5 tablesp. cocoa

1 tsp. vanilla

1 egg (unbeaten)

2 cups graham wafers rolled
fine (26)

1 cup cocoanut

1/2 cup chopped nuts

Cream butter, sugar, cocoa, vanilla and egg in bowl. Set
bow] in pan of hot water. Stir in mixture until butter melts
and becomes like custard. Mix crumbs, cocoanut and nuts
together. Add to cocoa mixture and pack in ungreased 9”
square pan Spread with following :

Cream 4 tbsp. butter. combine 3 tbsp. milk with 2 tbsp.
custard (Bird s custard powder), add to butter, mix in 2 cups
sifted icing sugar, spread over chocolate base and allow to
harden a bit in fridge. Cover with 4 squares melted semi-
sweet chocolate, mixed with 1 tbsp. butter. Let seta few
minutes and then put in fridge

- Muriel Cafik