ROCKY ROADS

8 oz. semi~sweet chocolate
1/2 lb. butter or margarine

6 oZ. marshmallows (about 22)
3/4 cup walnuts

Cut chocolate fine and combine with
butter. Melt together over warm
water, not boiling water, stirring
occasionally. Pour a thin layer in
bottom of buttered pan (about 7 x
11). Arrange layer of marshmallows
and walnuts over the chocolate.
Pour remaining chocolate over all.
Chill until firm. Cut into squares.

- Mrs. W. Miller.

CHOCOIATE PEPPERMINT BALLS

1/4 cup margarine
1/4 = cup butter
1 cup brown sugar

1 1/4 cups pastry flour
1/2 tsp. baking powder
1/4 tsp. salt

cocoa

1 tsp. vanilla

Cream butter and margarine. Add
sugar. Mix well. Drop in egg.
Add flour, baking powder, salt and
cocoa. Beat well, add vanilla.
Chill for 2 hours. Put flour on
hands and roll into balls like a
walnut. Put on cookie sheet and
bake 12 - 15 minutes at 350°. Cool.
Put together with a blob of pepper-
mint cream made by mixing 1 1/2
cups icing sugar, 2 tbsp. butter,

3 dessert-spoons cream and a few
drops peppermint extract.

- L. Van Druten.

49

CHOCOLATE COCONUT MOLDS

1/2 cup shortening or salad oil

3 squares unsweetened
chocolate

1 1/2 cups flour

1/2:;:tep. galt

1 cup sugar

1 egg, well beaten

1/2 cup milk

1/2 tsp. vanilla

1 1/2 cups coconut

Melt chocolate and shortening and
allow to cool. Sift flour. Add
soda, salt. Add sugar and egg to
chocolate mixture. Add flour with
milk and vanilla. Fold in the
coconut. Drop by spoonsful on
greased sheet. Bake at 400° about
8 minutes.

- Mrs. T. Swan.

CHOCOLATE COOKIES
(No Baking)

2 cups white sugar
1/2 cup margarine
1/2 cup milk

Bring to boil for 2 minutes and
pour over the following ingred-
ients:

3 cups rolled oats
1 cup coconut

6 tbsp. cocoa

1 tsp. vanilla

Mix well, drop on wax paper and let
cool.

- Kay Finley.