Fe ee Ps Ca © ‘ NUT SNACKS NUT BARS Vi Coleman, Saskatoon, Sask. Isabel Kear, Winnipeg, Man. 3 tablespoons butter, % cup sugar, Bake at 350 degrees for 20 minutes. . 2 egg yolks, 1 cup sifted cake flour, Makes 16 bars. ¥ teaspoon baking powder, % teaspoon 2 eggs, 1 cup brown sugar (firmly salt, 38 tablespoons milk. Topping: 2 packed), %4 teaspoon salt, %.cup salad egg whites, 144 cups sifted brown sugar, oil or Mazola oil, 1 teaspoon vanilla, 1 cup chopped nuts. 1% cup sifted all-purpose flour, 1 cup a Cream butter ape sugar together and coarsely chopped walnuts. 24 add egg yolks. easure and sift dry 1. Grease baking pan 11”’x7"x1%4". ' ee ingredients together and add alternately 2. Beat eggs with rotary beater ‘until — ? with milk. Spread in greased 8x8 pan. thick“and lemon colored in medium-sized Beat egg whites until stiff, but not bowl; add sugar gradually, beating after dry. Add brown sugar gradually, con- each addition until mixture is fluffy tinuing to beat. When it holds its and sugar is dissolved. 3. Stir in salt, shape, fold in nuts and spread meringue Mazola oil and vanilla. 4. Fold in flour on top of first mixture in cake pan. and % cup walnuts; stir just until Bake for 35 to 40 minutes in a 350-deg. blended. 5. Pour batter into greased oven. pan; sprinkle with remaining % cup ; walnuts over top. 6. Bake in a moder- ee omer ate oven (350 degrees) inutes, or . i 4 until wooden pick inserted in centre KING EDWARD CAKE comes out clean. 7. Coolfer five min- Sik ocean, Seeintle Ont. utes on wire cake rack; an into bars , : while still warm; remove from » pan 1 cup white sugar, 1 tablespoon but- at once. ter, gz, 1 cup dates with 1 cup . iE and 1 teaspoon soda, xk * ‘ % teaspoon salt, % cup walnuts,.1% cups flour. MYSTERY CAKE. ‘ » Pour the boiling water over the Mrs. Oscar Thorgilsson, Lundar, Man. chopped dates and soda. Let, stand 1 cup flour, 4% cup butter, 4 teaspoon while you cream the sugar and butter; salt. Wy together and press. into add egg. Mix in flour and walnuts alter- gre pan about 8’’x12”. Bake slightly nately with water mixture. Bake in a in.a moderate oven. “114 cups brown moderate oven. When baked, take out sugar, 2 tablespoons flour, 2 eggs (well and spread on the following: beaten), 1 cup chopped walnuts, % cup Topping chopped dates, 44 teaspoon salt, % tea- i, . spoon soda, :: teaspoon vanilla. % cup cocoanut (desiccated or Beat eggs’ and add other ingredients. shredded), 6 —— brown sugar; above slightly baked P _-* 3 tablespoons cre a moderate oven for Put back in o to brown. en cool ice with a thin a puttes icing. * w wy & # +. . ." j 4 ALMOND SQUARES CHERRY SNACK BARS of Turner, Sovereign, Sask. Bette Tweedell, Lansing, Ont. | 4 Cook ether until thick 1 cup 1% cup shortening, butter or margar- chopped es, % cup water. Cream _ ine, 1 cup gg pe neat: sugar, 2 eggs until soft % cup butter. Blend in grad- ~ (separated), 1 teaspoon almond fiavor- > ually 4% cup white sugar. Beat well and ing, 1% cups sifted pastry flour, 1 tea- add 2 egg yolks, 1 teaspoon vanilla. spoon baking powder, % cup sliced, well _* .. Combine well. Sift, and then measure drained maraschino cherries, 1 cup ~ . 1% cups flour and resift with 1 tea- brown sugar, % cup éhopped pecans ud Spoon baking powder. . or walnuts. _ Mix dry ingredients gradually into Cream together shortening and white butter, sugar andegg mixture to make a_ sugar. Beat in egg yolks and flavoring. ' «stiff dough. Press into greased pan. Add flour and baking powder. Sift to- » “On the dough spread a date paste gether and mix well. Spread over made as above. Beat stiff 2 egg whites, in gradually 1c real stiff. Sprea the dates and sprink thickly with chopped almonds. Bake in a medium and beat brown sugar until Bi geben ky over greased 8-inch square pan. Bake at 350 degrees’for 15 minutes. Spread cherries and nuts evenly over baked layer. Beat egg whites until stiff°and add brown sugar. Spread on top of cherries and nuts. Bake’in a slow oven at 300 oven at 375 degrees about % hour’ degrees for 50 to minutes. When or more. — cool, cut into bars.