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BREAD, wees 6 66 ER OA ft BS

HELLO DOLLY BARS

1 stick oleo 1 c. crushed graham

1 c. coconut crackers

6 oz. butterscotch 6 oz. chocolate chips
chips 1 can Eagle brand

1 c. chopped walnuts can milk

Melt oleo and sprinkle crackers over to form crust in
bottom of pan. Sprinkle the coconut, chocolate and
butterscotch chips, over oleo and crackers. Pour 1 can
Eagle brand milk over top then sprinkle last with the
walnuts. Bake at 350 degrees for 30 minutes. Bake in
13x9 inch pan. Cut when warm.

DROP SUGAR COOKIES

244 c. sifted flour 4c. shortening
4 tsp. soda lc. sugar
3/4 tsp. salt 1 tsp. vanilla
4c. butter or 1 egg

margarine 2 tbsp. milk

Cream butter, shortening, sugar and vanilla thoroughly.
Add egg; cream until mixture is fluffy. Stir in dry
ingredients until mixture is smooth. Blend in milk.
Drop by teaspoonfuls onto ungreased cookie sheet.
Flatten with bottom of water glass which has been dipped

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19-Port Coquitlam, B. C.