MARSHMALLOW SQUARES Mrs. Kwitkowski
2 Tbsp. cocoa 2 eggs, well beaten

1/2 c. butter or margarine 3/4 c. flour

1c. white sugar 1/2 c. walnuts, chopped

Place this mixture in a square pan, and bake in moderate oven
15 minutes. Remove, and spread on top 24 marshmallows
which have been cut in half.

Return to the oven for a minute or two first to melt. Spread
evenly. When cool, frost with chocolate icing.

This cake must be made at least a day before it is eaten.
Comment ~’ This is a real favourite with our family."

PEANUT BUTTER MARSHMALLOW SQUARES
Mrs. Noreen Robinson

2 six oz. pkg. butterscotch 1c. peanut butter
chipits 3/4 c. miniature marshmallows
1/4 c. margarine

Melt chipits.’& margarine very slowly on low heat. Remove
from stove , add peanut butter. Mix. Cool for about 15
minutes (until cool enough so that the marshmallows will not
melt).

Add marshmallows. Putin slightly greased 8x8-inch pan.
Spread like fudge. Chill. These candy-like squares have a
very different taste and texture.

FRUIT ROLLS Mrs. E. Powles
1c. chopped dates 1/3 c. chopped cherries

1c. walnuts 2 egg whites

1/2 c. med. cocoanut 1/2 tsp. almond extract

3/4 c. white sugar 1/2 tsp. vanilla

Prepare ingredients - beat egg whites stiff. Mix altogether.
Put in 9x9-inch pan. Bake 20 minutes, 350 degrees oven -
let cool a little. Divide into small portions, finger-size, and
roll in white sugar. ,

Mr. Powles (Bill) and I opened our store, Prairie Market,
corner Prairie & Coast Meridian, in October 1949, and contin-
ued in business there until 1958. We would both like to take
this opportunity to send greetings to friends still in the area.

-25- Port Coquitlam, B. C.