CHOCOLATE — TWINKLES

1 c. chocolate chips bres butterscotch chips
1c. Chinese noodles | 1 c. salted peanuts

Melt chips in: double boiler and pour over nuts
and noodles. Drop. by spoon on.a waxed paper or, cookie

sheet. Set aside to cool. (No baking).
Gladys Leckwridgs.

CHOCOLA TE” UNCOOKED COOKTES
Boil together for 2 minutes:

2c. white sugar 1/2 ¢c. butter.
72 sc, milk ! 1/2 ce. cocoa
Then »dd:

3 c. oatmeal , | 1c. cocoanut

1 tsp. vanilla

Drop on woxed peper to cool. Lydis Johnson.

COCOANUT PRAKS

1/h c. morgene . | 2G, £0ing ‘sugar
1/h c. cresm or canned milk 3 c. desiccated cocoanut

Melt mergene over slow heat, add milk snd bring
to scalding point but do not boil. Stir-in cocosnut
ond sug»r. Mix well. Remove from heat and form into
balls ond plece in refrigersctor until cool. Then form
into perks ond dip top into the following mixture:

1/2 c. chocolate chips and 2 tsp. margene, which have
bean melted over = a
| , Beatrice Holdstock.

DAD'S com
2c. brown sugar 1 iim s rtening
ec eggs, beaten 2. Crue.
1 Sic 2 alioust f 3: Ll tsp. vanilla
1 c. cocoanut i tsp. baking powder

Roll into bells ond’ press with .- fork. Bake at .
375 deg. for 10 - 12 minutes or until lightly browned. *>

Joyce Gehon.
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