CHOCOLATE CRUNCHES
1 ten cent bar Fry’s Sweet Chocolate (bought at Eaton’s Groc.)

14 cup brown sugar 14 tsp. soda

14 cup white sugar Wy tsp. salt

14 cup butter 2 tbsp. hot water

1 egg 4 tsp. vanilla

1144 cups flour % cup chopped nuts

Cream butter and sugar, add beaten egg. Dissolve soda in hot
water and add alternately with sifted dry ingredients. Add vanilla
and broken-up chocolate and nuts. Drop in spoonfuls on cookie sheet.

Bake 15 mins. 375°. MRS. G. G. CHAMBERS.

PINEAPPLE SQUARES

2% cups vanilla wafer crumbs. Take out % cup for top. To this
add 1% cup butter. Press down in well greased pan. Bake in slow oven
325° for 15 minutes. Cool. Cream % cup butter. Blend in 1% cups
of icing suger. Add 2 unbeaten eggs and beat hard with egg beater.
Spread on first mixture. Drain 1 large can pineapple. Whip % pint of
cream stiffly. Add pineapple. Spread on top and sprinkle with crumbs.
Chill in refrig. for several hours. Will keep for days.

MRS. A. CODE.

ICE BOX COOKIES

1% cup butter 1 cup brown sugar

1 egg well beaten 14 tsp. vanilla

134 cups pastry flour 1 tsp. baking powder
14 tsp. cinnamon 14 cup mixed walnuts

Cream butter, add sugar gradually. Cream well together. Add egg
then vanilla. Beat well. Add sifted dry ingredients and walnuts. Mix
well. Form into cylinder. Chill well (you could let it stand in the
refrig. overnight). Slice and bake in buttered pan—370° for 10-15 mins.

MRS. W. W. KENNEDY.

BUTTER BUDS

21% cups flour 1 cup good shortening
1 cup brown sugar 2 eggs
1 tsp. baking powder Wy tsp. salt

2 tsp. vanilla

Cream shortening, add sugar gradually then eggs which have been
beaten thick. Sift 2 cups flour with baking powder and salt. Combine
mixture, add flavoring. Should now be about the texture of dough.
Add % cup of flour if necessary. Press through pastry bag or roll
round balls marking with fork. This makes 12 doz. butter buds. Mod-
erate oven.

MRS. E. J. DUPEE.
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