LEMON BARS
“4 cup butter 2 beaten eggs
1 cup flour 1 cup sugar
Y% cup icing sugar 2 tbsp. flour
2 tbsp. lemon juice Y2 tsp. baking powder

Grated rind of 1 lemon
Mix butter, 1 cup of flour and icing sugar. Pat into 8” pan
and bake for 15 minutes at 350 degrees. Sift sugar, 2 tbsp. flour
and baking powder, add eggs, lemon juice and rind, mix well together.
Place on bottom crust and bake for 25 minutes at 350 degrees. Frost
when cool with butter icing.
Edna Krueger

SPICE BARS
¥Y cup soft shortening 1% tsp. baking powder
Y2 cup brown sugar VY tsp. soda
1 egg Y2 tsp. salt
Y2 cup molasses 1 tbsp. instant coffee
Y2 cup hot water 1 tsp. cinnamon
1% cups sifted flour Yr tsp. cloves

eat oven to 350 degrees. Grease and flour a 13 x 942 x 2”
baking pan. Cream shortening and sugar together well and add eggs,
beat until fluffy. Beat in molasses and hot water. Sift dry in-

edients together into creamed mixture. Beat until smooth. Spread
in prepared pan and bake about 30 minutes or until top springs back
when touched lightly in centre. Cool in pan until just slightly warm.
Ice with creamy raisin nut icing. Cut into bars to serve.

Mable E. Robblee
CHOCOLATE CHIP SLICES

Ya cup margarine 1 tbsp. milk

Yo cup white sugar Y% tsp. baking powder
1% cups flour Dash of salt

2 egg yolks

Combine flour, sugar and baking powder, cut in margarine.
Beat egg yolks with milk and add to dry ingredients. (If a little dry
add another | tbsp. milk). Press firmly into 8” x 8” greased square

an.
: FILLING
Sprinkle bottom layer generously with chocolate chips.
TOPPING Y2 tsp. vanilla
2 egg whites Y2 cup coconut
1 cup brown sugar chopped nuts, (optional)

Beat egg whites until stiff and beat in brown sugar until very
stiff. Fold in vanilla, coconut and nuts.

Spread carefully over chocolate chips. Bake 275 degrees for
¥% to | hour. Gladys Dikken

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