FUDGE BAR Mrs. N. McNiven

1/2 c. butter or shortening 1/2 c. sifted flour
1c. white sugar 2 Tbsp. cocoa

2 eggs, separated 1/2 tsp. salt

1 tsp. vanilla 1c. chopped nuts

Cream butter and blend in sugar. Beat, and add egg yolks.
Sift flour with cocoa and salt and add part to sugar mixture.
Fold in egg whites (beaten stiff, not dry), walnuts, vanilla,
then remaining dry ingredients. Turn into greased and floured
8-inch square pan. Bake in moderate oven, 350 degrees,

for 40 to 50 minutes.

Icing:
1 Tbsp. butter Few grains salt
1-2 Tbsp. cocoa 3 Tbsp. strong coffee
1-2 c. sifted icing sugar 1 tsp. vanilla

Daughter - Merle Mc Niven - plays Clarinet and Bassoon.

NANAIMO BARS Alma Lyons
1/2 c. soft butter 1 egg

1/2 c. granulated sugar 2c. graham wafer crumbs

o Tbsp. cocoa 1c. cocoanut

1 tsp. vanilla 1/2 c. chopped walnuts

Special Icing:

Cream 1/2 c. butter - add 3 Tbsp. milk and 2 Tbsp. vanilla
custard.

Blend 2 c. sifted icing sugar. Spread over chocolate base.
Let stand 15 minutes, then melt 4 squares semi-sweet
chocolate with 1 Tbsp. butter, and spread. Cut in bars.

Put butter, sugar, cocoa, vanilla and egg into bowl over pan
of boiling water. Stir until mixture resembles custard. Com-
bine graham wafer crumbs, cocoanut, and nuts. Blend well.
Add to cooked mixture. Pack into 9-inch square pan. Spread
with the Special Icing.

NEAPOLITAN SLICE M. Iles
24 graham wafers 1 Tbsp. flour
(12 double) - rolled fine 1/2 c. brown sugar

1/2 c. soft butter or margarine
(continued on next page)

-23- Port Coquitlam, B. C.