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CHOCOLATE BROWNIES
(Fudge cake when Iced)

Y2 cup butter (or Y2 shortening) 2 eggs
1 cup white sugar 12 cup flour
2 oz. chocolate Y cup walnuts (chopped)

Add butter to melted chocolate. Mix well, stir in sugar. Mix
then add well-beaten eggs. Add flour. Mix and add nuts. 350° for
25 minutes.

Rosemary Mason

BUTTERSCOTCH BROWNIES

4 cup butter 12 tsp. salt

1 cup brown sugar Y2 tsp. baking powder

1 egg 2 cup walnuts

1 tsp. vanilla ¥Y%4 cup shredded coconut

Y2 cup sifted flour

Melt together butter and brown sugar. Cool slightly. Beat in
egg and vanilla. Sift flour, salt and baking powder, add to butter
mixture. Mix well. Add nuts and coconut. Bake for Y2 hour at 350°.
Cover with following icing:

ICING: Yq cup milk
1¥%2 cups brown sugar 1 tbsp. flour
14 cup butter 1 tsp. vanilla

Mix and bring to a boil. Stir one minute and beat until thick.

Put over cake before it becomes too stiff to spread. Can be used
while cake is hot.

Dorothy Newett

CHOCOLATE PEANUT BUTTER FINGERS

Y2 cup butter 1 cup sifted flour

¥Y2 cup white sugar 1 cup quick rolled oats
2 cup brown sugar 2 tsp. baking soda

1 unbeaten egg 1% tsp. salt

YZ cup peanut butter 1 tsp. vanilla

Mix in usual method. Turn into 13”x9” pan, well-greased and
floured. Bake for 25 - 30 minutes in 350° oven — 325° if glass
pan is used — until slightly brown.

FILLING:
1 6-0z. pkg. semi-sweet chocolate 1% cup peanut butter
chips | 2 to 4 tbsp. milk

4 cup icing sugar (sifted)
Remove bottom layer from oven, sprinkle immediately with
chocolate pieces. Let stand 5 minutes, spread evenly. Combine sugar,
peanut butter and enough milk to make a spreading consistency.
Mix well. Drizzle over chocolate. Cool. Cut into 2”x1” bars. Makes

4 dozen fingers.
Mrs. Paterson

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