MALLOW CRISPIES

3 bars toffee (2-ounce size)
3 tbsp. cream

18 - 20 marshmallows

Rice Krispies

Melt toffee in top part of double
boiler over hot water. Blend in
cream. Remove from heat. Spear
marshmallows one at a time on to
long- handled fork, twirl around
in the toffee mixture to coat well.
Hold against edge of pan fora
second to drain off any excess
toffee coating. Drop into small
bowl of Rice Krispies, rolling
around to coat well. Place on
rack to set. If toffee mixture
becomes. too thick, set over hot
water for a minute. After about
five minutes, shape each gently
with hands so Rice Krispies will
adhere well to toffee coating.
Makes about 18 to 20.

- Sylvia Burnip.
54

CHINESE CHEWS

1 cup granulated sugar

3/4 cup sifted all-purpose flour
1 tsp. baking powder

1/4 tsp. salt

2 eggs

1 cup chopped dates

1/2 cup chopped walnuts

1 tsp. vanilla

Sift together sugar, flour, baking
powder and salt. Beat eggs, add
dates, walnuts and vanilla and
flour mixture. Mix thoroughly and
turn into 8" square pan. Bake in
moderate oven (350°) about 20
minutes. While hot, cut into small
squares and roll in’ powdered sugar
(this is optional, can be left
plain). Makes about 4 doz. cookies.

- I. Rutherford.

46

COCONUT COOKIES

3/4 cup butter

1 1/2 cups flour

1 cup fine coconut

1 tsp. soda

af tsp. cream of tartar
1 cup brown sugar

1 tsp. vanilla
1 egg

Cream butter and sugar. Add beaten
egg and other ingredients. Roll
into small balls and press out
with fork. Bake for 10 minutes
at 375°. Watch carefully.

- Gwen Emerslund.
UNCOOKED CHEWS

eggs )

cup chopped dates
cup white sugar
cup chopped walnuts
1/2 tsp. vanilla
coconut

DY)

Beat eggs in top part of double
boiler. Add sugar, dates. Cook un-
til thick. Add vanilla. Let cool.
Add the chopped nuts. Mix well.
Drop by small teaspoonsful on
coconut. Roll into small balls.
Store. These improve with age,
s0 can be made days before needed.

- D. Lawlor.
SHORTBREAD

1/2 =ilb. butter

2 1/4 cups flour

* i dessert-spoons cornstarch
3/4 cups icing sugar

Sift flour, icing sugar, cornstarch
into a bowl. Cut in the butter and
knead ona board until no cracks
remain. Cut into desired shapes.
Bake until golden brown in a moder~
ate oven.

- Mrs. Pym.