NANAIMO BARS

1/2 cup butter

cup sugar

tbsp. cocoa

tsp. vanilla

ess

cups graham wafers
cup coconut

1/2 cup walnuts

HOHE

Place soft butter, sugar, cocoa,
vanilla and egg in bowl; set bowl
in pan of boiling water. Stir un-
til the butter has melted and the
mixture resembles custard. Con
bine wafer crumbs, coconut and
nuts. Blend and pack in 9" pan.

ICING CREAM:

To 1/4 cup butter, add 3 tbsp. milk”
which has been combined with 2 tbsp.
vanilla custard powder. Blend in 2
cups icing sugar, spread over choco-
late base. Let stand for 15 minutes
to harden. Melt 4 sq. oz. chocolate
with 1 tbsp. butter to spread over
custard.

- Joy Willgress.

CHERRY SLICE

Base: 1 cup flour
1/2 cup butter
tbsp. brown sugar

p 4

Tops 1 cup brown sugar
3/4 cup walnuts

1/2 cup coconut
1

2

_

1

small jar cherries
eggs

tbsp. flour

tsp. baking powder

Mix base ingredients until like
shortbread, pack into oblong pan,
bake in hot oven - 400° for 5 mins.
Combine topping ingredients, place
over slightly cooled base. Return
to moderate oven - 350° and bake
25 - 30 minutes. Cool and ice with
a butter icing using the cherry
juice as the liquid.

- Mrs. Frith.

52

LEMON SQUARES

3/4 cup sifted all-purpose flour

1/3 cup butter or margene

2 eggs

1 cup brown sugar

3/4 cup shredded coconut

1/2 cup chopped nuts

1/3 cup chopped glazed cherries

1/8 tsp. baking powder

1/2 tsp. vanilla

Juice of 1 whole lemon (not too big)

.2/3 cup icing sugar

Mix flour and butter to a fine crumb. |
Sprinkle into an 11 x 7" pan. Bake
in moderate oven, 350° for 10 mins.
Meanwhile beat eggs, mix in brown
sugar, coconut, chopped nuts, cher-
ries, baking powder and vanilla.
Spread over first mixture as you take
it from oven. Return to oven and
bake 20 minutes longer. Mix lemon
juice and icing sugar together to
creamy mixture and spread this over
top of the baked product as soon as
it comes from the oven.

- Mrs. Jack Campbell.
DANISH SLICE

1 1/2 cups bread flour
1 cup white sugar
1 1/2 tsp. baking powder
1/2 cup butter or margarine
1 beaten egg
salt
Roll 2/3 of this and put in pan.

Mix: 3/4 cup rolled oats
1/2 cup white sugar
1/2 _—s cup butter
3 tsp. almond flavoring

Crumble this on top of pastry in pan.
Roll the remaining 1/3 of pastry and
cut in strips and place on top of
slice. Brush strips with a little of
egg which has been saved. Sprinkle
strips with granulated sugar. Bake
30 minutes, 350°F.

- F. A. Cartwright.