CHOCOLATE- NUT CRUNCH

2 cups vanilla wafer crumbs

1 cup chopped walnuts

1/2 cup butter or margene

1 cup confectioner's sugar

3 well-beaten egg yolks

11/2 - 1 oz. squares unsweetenec
chocolate, melted

1/2 tsp. vanilla

3 stiff-beaten egg whites

Combine crumbs and nuts. Line
bottom of 9" square pan with half

of the crumbs. Thoroughly cream
butter and sugar. Add egg yolks.
Add chocolate and vanilla. Mix
well. Fold in stiff-beaten egg
whites. Spread over crumb mixture
and top with remaining crumbs. Chill
in refrigerator overnight. Cut in
squares.

- Kate McGuffie.

RASPBERRY BARS

1 cup flour

1/2 cup shortening

l tsp. baking powder
1 egg (beaten)

1 tsp. milk

Rub shortening into flour, baking
powder. Add egg and milk. Spread
above in pan. Cook and cover thinly
with raspberry jam.

TOP:
1 cup white sugar
1 beaten egg
2 tbsp. butter
1 1/4 cups coconut
1 tsp. vanilla

Cream sugar and butter, add coconut
and vanilla. Spread over jam. Bake
at 350° for 20 to 30 minutes. Cool
and cut into bars.

- Mrs. A. W. McKay.

56

RAISIN SQUARES

1/4 lb. butter or margene
2/3 cup white sugar
l egg

Cream well. Boil 1 cup raisins in
1/2 cup water. Add 1 tsp. soda and
let stand until cool. Add above to
creamed mixture. Add 11/4 cups
flour, pinch of salt and teaspoon
vanilla. Bake in 350° oven in 9"
pan for half an hour. Cut in squares.

an Mrs A. W. McKay.

MATRIMONY CAKE

1 1/2 cups flour

1/2 tsp. soda

1 tsp. baking powder
1f4 tsp. salt

1 cup butter

1 cup brown sugar

1 1/2 cups rolled oats

Sift flour, baking powder, soda and
salt. Rub in butter with tips of
fingers. Add sugar and oatmeal. Mix
well. Spread 1/2 crumbs in greased
pan (8 x 14). Pat to make smooth.
Cover with cooled date filling,
spreading evenly and cover with re~
maining crumbs. Bake at 325° for
35 minutes. Increase heat for few
minutes longer to brown. Cut in
squares while hot and allow to cool
in pan.
DATE FILLING:

1/2 lb. chopped dates

1/2 cup cold water

2 tbsp. brown sugar

grated rind of 1 orange

2 tbsp. orange juice

1 tsp. lemon juice

Cook dates, orange rind and sugar
till thick. Remove from stove and
add juices. Mix well and cool before
spreading.

- Mrs. A. W. McKay.