CHERRY SLICE

Y2 cup butter 1 cup flour
2 ea fs icing sugar
ix well together and pat into pan. Spread with:

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FILLING 1 cup walnuts
l cup brown sugar Y% lb. glazed cherries
2% tbsp. flour 2 eggs beaten
YD tsp. soda Y2 tsp. vanilla
Method: Beat eggs, add sugar and flour sifted with soda. Fold
in nuts and cherries and flavoring. Bake at 350 degrees for 30 min-
utes. Top with butter icing. a

Norma Dewhurst, Pete Wallace

SOUTHERN RAISIN BARS a
1 cup light or dark raisins, washed and dried
YZ cup butter or margarine 2 tsp. salt
24 cup brown sugar (packed) ¥Y% tsp. cloves
2 eggs 4 tsp. cinnamon .
1 tsp. vanilla 14 tsp. nutmeg
Y2 cup table molasses 1 cup semi-sweet chocolate
2 tbsp. orange juice or water pieces ~
1 tsp. baking powder "poops sifted ai/ p set /oor, 7

Beat butter, eggs and vanilla until well blended Add | mo lasses

and juice. Sift dry ingredients into first mixture, add raisins and
chocolate pieces. Spread in greased pan 10” x 15”, bake at 350
degrees for 25-30 minutes. Cool in pan. Cut into bars. (May

be iced or icing may be sprinkled over the top before being
sliced). Makes 4 dozen bars.

Edna Stewart
COCONUT BARS

Y2 cup butter or margarine 1 cup flour
Yo cup brown sugar (packed )
Blend well and press into 8” x 12” pan. Bake 325 degrees for 20

minutes.

Topping 1 cup brown sugar (packed)

2 eggs beaten 1 tsp. vanilla

Yg tsp. salt 2 tbsp. flour 4
Y2 tsp. baking powder lIcup shredded coconut

¥2 cup chopped nuts (optional )

Mix all ingredients well, fold in nuts and coconut last. Spread
over bottom layer and bake at 325 degrees for 25 minutes or until
nearly browned. Cut into small bars while still warm. Riemove
from pen when cooled. Yield 2 dozen bars.

Florence Fulkerts, Marge Berry
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