; NOUGAT BARS

mG cup sifted all-purpose flour

: teaspoon baking soda
/8 teaspoon salt
1/2 cup light brown sugar
1 cup rolled oats
“1/2 cup butter
TOPPING: «+
2 eggs

3/4 cup light brown sugar
1/4 cup flour

1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 ‘teaspoon vanilla

1 tablespoon melted butter
3/4 cup finely chopped dates
1/2 cup chopped walnuts

1/2 cup fine coconut

Sift dry ingredients for base; add sugar and rolled
oats. Work in butter to make soft dough. Press in 9 x 9-inch
greased pan. Bake at 350 deg. F., for 10 minutes.

Beat eggs light; add sugar; beat well. Add dry ingredients,
beating till well-blended. Stir in vanilla and butter; add dates,
nuts and coconut. Mix and spread over base. Bake at 350 deg. F.,
for 20 to 25 minutes. Cool inpan. If desired, spread with thin
layer of butter icing.

MARINE SQUARES
BASE:
1/2 cup butter
1/2 cup sugar

2 egg yolks, beaten

11/2 cups sifted cake flour

1 teaspoon baking powder
1/2 teaspoon vanilla
FILLING:

1 cup chopped dates

1/2 cup water

TOPPING:

2 egg whites

1 cup brown sugar

Cook dates with water until thick as jam. Cool. Cream
butter and sugar thoroughly. Add egg yolks, flour, baking
powder and vanilla. Mix and spread in bottom of buttered
8 x 8-inch pan. Press down firmly. Spread cooled date
mixture over top.

Top with egg whites, beaten stiff with brownsugar. Bake
in moderate oven, 350 deg. F., for 40 to 50 minutes, or until
done. Meringue may be sprinkled with toasted almond flakes,
if desired.

JELLY CHEESE FINGERS

2 cups sifted pastry flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 tablespoon brown sugar

11/2 cups grated mild cheddar cheese

1/2 cup butter
1/2 cup grape or apple jelly

Sift flour, salt, baking powder and brown sugar; add grated
cheese. Cut in butter with pastry blender until mixture is
crumbly. Press half the mixture into buttered 8 x 8-inch pan.
Pack down.

Spread almost to the edges with jelly. Top with rest of
crumbs and press down firmly.

Bake in moderate oven, 350 deg. F., for about 30 minutes.
Cool and cut into fingers. (It cuts more easily when covered
and refrigerated overnight.)

(We used grape jelly. The cheese-flavored crust and the
jelly make an exciting flavor contrast.)

HEAVENLY HASH FINGERS

BASE;

1/2 cup butter

1 cup flour
TOPPING:

2 eggs

1/2 cup brown sugar
1 cup chopped dates
1 cup chopped nuts
1/2 cup coconut

Few cherries, cut-up

3 tablespoons flour
1 teaspoon baking powder
Vanilla

Salt

Rub butter and flour to crumbs, pack in 8 x 8~inch pan.
Bake in 350 deg. F., oven, until golden brown.

Beat eggs well and add remaining ingredients. Mix and
place on top of baked base. Bake in moderate oven, 350 deg.
F., until light brown, 20 to 25 minutes.

CURRANT SLICE

BASE:

1 cup flour

2 tablespoons sugar

1/4 cup butter

FILLING;

1 cup brown sugar

2 eggs

2 tablespoons cornstarch
11/2 cups currants

1 teaspoon baking powder

Mix flour, sugar and butter. Press in 8x 8-inch pan
and bake in moderate oven, 350 deg. F., 15 minutes.

Mix filling ingredients and spread over bakedbase. Bake
in moderate oven, 350 deg. F., for 15to 20 minutes. A meringue
can be put on top if desired.

ALMOND BARS
BASE:
1 cup all-purpose flour
1/2 cup butter
1/4 cup sugar

TOPPING;

1/4 cup butter

1 cup sugar

2 eggs

6 . tablespoons flour

1 cup finely chopped almonds
1/2 teaspoon almond flavoring
1 teaspoon baking powder

Mix ingredients for base and patin8x 12-inch pan. Bake
at 350 deg. F., for 10 minutes or until browned.

Cream butter and sugar. Add eggs and beat well. Add
sifted dry ingredients. Stir in nuts and flavoring. Spread over
cooked base. Bake at 350 deg. F., about 15 minutes until
browned. Coat with butter icing flavored with almond extract,
if desired.

ANGEL BARS
BASE:
11/4 cups once-sifted all-purpose flour
2 tablespoons brown sugar
1/2 cup shortening
MIDDLE LAYER;
1 tablespoon flour
1 cup chopped walnuts