CHOCOLATE SQUARES Ruth Bardal
Y2 C. butter 5 tsp. cocoa

3% C. white sugar 1 C. chopped walnuts

2 eggs (unbeaten) 1 tsp. vanilla

Y2 C. flour 1/8 tsp. salt

Preheat oven 325°.

Cream together butter and sugar. Add eggs one at a time. Mix in remaining
ingredients. Put into 8x8’’ or 7x11’’ pan and bake for 30 minutes at 325°. Do not
over bake. When cool, cover with chocolate icing.

CRANBERRY LOAF Grace Love
2 C. flour 1 orange - juice and rind to make % C.

1 C. sugar 2T. melted shortening

1% tsp. baking powder 1 beaten egg

¥Y2 tsp. baking soda Y2 C. chopped nuts

1 tsp. salt 2 C. cranberries - cut in half

Preheat oven 350°.

Sift dry ingredients and add orange juice, shortening and egg. Fold in nuts and
cranberries. Bake in loaf pan for 1 hour at 350°.

SULTANA CAKE Carol Helgason
1 C. sugar 1 tsp. baking powder

% C. butter Y2 tsp. salt

2 eggs beaten 1 tsp. vanilla

Y2 C. warm milk 1 C. raisins (washed)

1% C. flour 1 C. maraschino cherries

Preheat oven 350°.
Cream butter and sugar, beat in eggs then add milk. Sift flour, baking powder and

salt, add fruit and mix well then add flour-fruit mixture to batter. Blend - then piace
in a greased 8x12’’ pan or so and bake at 350°F for 1 hour or until cake tests done.

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