i — = j

—

BUTTERSCOTCH BROWNIES

MRS. BALL STREET.

a @ MELTED BUTTER 1 C. FLOUR

XC BROWN SUGAR X TSP BAKING POWDER
. UNBEATEN EGGS Yo TSP SALT

% TSP, VANILLA \ @. NUTS

MELT BUTTER, ADD SUGAR AND EGGS. BEAT WELL.
ADD DRY INGREDIENTS AND VANILLA. Bake 350°
FOR 20 MINS. ROLL IN ICING SUGAR.

COFFEE BARS MRS. K.J. WILLIAMS.

} C LIGHT RAISINS 2 EGGS

V3 0. STRONG COFFEE \Yae FLOUR

Vo TSP. CINNAMON ia TSP, BAKING POWDER
3 © SHORTEN ING V2 TSP. BAKING: SODA

1 ¢. SUGAR Vu TSP. SALT.

COMBINE RAISINS, COFFEE AND CINNAMON, LET STAND.
CREAM SHORTENING AND SUGAR, ADD EGGS ONE AT A
TIME, BEAT WELL. SIFT AND ADD DRY INGREDIENTS
ALT. WITH RAISIN MIXTURE. BAKE 350° FOR 2o MINS.
WHILE WARM SPREAD WITH GLAZE?-

ADD ENOUGH STRONG COFFEE To \1%2C (CING SUGAR
TOGET THIN ICING, (USE TELLY ROLL PAN)