LEMON NUT LOAF

1 cup granulated sugar 1-1/2 tsp. baking powder
1/4 cup shortening 1/2 tsp. salt |

2 eggs 1/2 cup milk

grated rind of 1 lemon 1/2 cup chopped nuts

1-1/2 cups all purpose flour

Blend shortening and sugar. Add eggs, one at atime,
beating well after each addition. Stir in lemon rind. Add
dry ingredients and milk alternately. Stir in nuts. Pour into
a greased loaf pan. Bake in a 350°F oven for approximately
one hour. Remove from oven and let stand 5 minutes. Turn
out and brush with topping. Topping: 1/4 cup gran. sugar
and juice of 1 lemon.

GRAHAM COCOANUT SQUARES

1/2 cup butter 1/4 tsp. salt

1 cup sugar 1 tsp. baking powder

1 egg 2 cups graham wafer crumbs
1 tsp. vanilla 1 cup milk

3 tbsp. flour 1 cup cocoanut

Cream butter, sugar, egg and vanilla thoroughly. Sift
flour, salt, baking powder and add graham wafer crumbs. Add
to creamed mixture alternately with milk, Stir in cocoanut.
Bake in greased 7" x 11" pan in a 350°F oven for 35 to 40
minutes. When cool top with icing made as follows: Mix 1
cup brown sugar, 3 tbsp. butter and 1/4 cup milk. Boil 3
mins. Add 1 cup icing sugar and beat until smooth.

BUTTER BURRS

1/2 cup butter or shortening grated rind of 1/2 lemon

1/4 cup sugar grated rind of 1/2 orange

1 egg yolk 1 cup pastry flour

1/2 tsp. vanilla 1 egg white

1 tsp. lemon juice 1-1/2 cups crushed cornflakes

Combine in the usual way and place dough in refrigerator
to chill. Shape in small balls, dip in slightly beaten egg white,
then roll in crushed cornflakes. Place 1 inch apart on a greased
cookie sheet and bake for 20-30 minutes at 350°F. Yield 18-20
cookies.