NON-BAKE STRIP O'CHOCOLATE BARS Mrs. H. Babcock

6c, puffed rice 1/4 c, butter
1/3 c. peanut butter 1/2 Ib. marshmallows
1 pkg. chocolate chips 1/2 c, peanuts

Measure puffed rice into shallow pan, Heat in mod, oven

350 degrees for 10 minutes. Pour into large greased bowl.

Melt butter, peanut butter and marshmallows in double boiler,
stirring occasionally. Pour over puffed rice, stirring until
puffed rice is evenly coated. Pack half of mixture into greased
pan about 7xll inches; cover with chocolate chips, Place in
moderate oven, 350 degrees for 2 or 3 minutes or until chocolate
chips are softened. Remove from oven, Spread chocolate chips
with spatula, sprinkle with peanuts. Top with remaining puffed
rice mixture, Cool and cut.

RAINBOW COOKIES Mrs, H, J. Mears
20 colored marshmallows le, icing sugar
(large marshmallows l egg, beaten |
cut in quarters) lc, coconut
le chopped walnuts 2 sqs. melted chocola

Mix egg with icing sugar, then add the rest of ingredients, Put
in long roll wrapped in wax paper, place in fridge until set, cut
in slices to serve.

RAISIN SQUARES Mrs, J. D, Honeyman
Filling:

11/2 c raisins 1/2 c. sugar

2 tsp. flour lc, boiling water

Mix and cook till thickened, Spread filling between -

lec, butter le sugar

ltsp, vanilla 2c, flour

2 tsp, baking powder
Mix as for regular cake, like a shortbread dough. Bake in 350
degree oven for 45 minutes, Needs no icing,

RICH OAT COOKIES Florence M, Phillips
13/4 c, sifted all purpose 11/4 c. yellow sugar
flour ltsp. baking soda
1/2 tsp. salt 2 Tbsp. boiling water
1/2 c. butter or margarine 1/2 tsp. vanilla
1/2 c. shortening 2c. rolled oats

Sift together flour and salt. Cream butter until soft, Gradually
blend in the sugar. Dissolve baking soda in boiling water and

-19- Ladner, B, C,