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Rogers Golden Syrup, 4

RUM BALLS
(unbaked)

Mrs. T. F. Boyd, North Battleford, Sask.

% lb. Christie’s vanilla wafers, 1 cup
icing sugar, 2 tablespoons cocoa, 1 cup
finely chopped pecans (4 oz.), % cup
cup rum.

Roll wafers into very fine crumbs.
Mix with sugar and cocoa. Add chopped
nuts, syrup and rum. Stir until blended
and stiff. Shape into 1-inch balls and
let stand 1 hour. Roll in confectioner’s
Sugar and put a half-pecan on each,
flattening slightly. Store in tightly
covered container for three days before
serving.

5 + ieee *

NOVELTIES
(unbaked)
Muriel Scott, Saskatoon, Sask.

3 toffee bars, 2 tablespoons cream
milk, % cup pecan nuts and cherries,
2 level cups cornflakes.

Melt toffee and cream milk in double
boiler. Add other ingredients and roll
in small balls. (Dip hands in warm

water.)
1
RAINBOW MARSHMALLOW
COOKIES
(unbaked)

Jean Brown, Lansing, Ont.
20 graham wafers rolled fine, % can
Eagle Brand milk, 10 red and green
cherries cut in %&ths, % cup chopped

nuts, 15 Rainbow marshmallows cut
in 4s.
Mix well. Shape in oblongs and roll

in cocoanut.
o..@

CHERRY ROLLS
(unbaked)
Mrs. S. Spani, Birch Hills, Sask.

32 graham wafers, 32 marshmallows,
1 can Eagle Brand milk, %4 cup cher-
ries (maraschino or candied).

Cut marshmallows up and stir into
milk. Add cherries and graham wafer
crumbs. Roll into long rolls then roll
in cocoanut. Chill and slice when ready
to serve.

10

CHOCOLATH TRINIDADS
(unbaked)

Mrs. J. G. Westphal, Sovereign, Sask.

3 egg whites beaten stiff, 2 table-
spoons cornstarch, 1 cup sugar, 2
Squares chocolate, pinch of salt, vanilla,
cocoanut.

“Mix sugar and cornstarch together
and then add to beaten egg whites.
Cook in double boiler, stirring for 10
minutes. Add melted chocolate, vanilla
and enough cocoanut to make quite
stiff. Drop by teaspoons onto buttered
pans. Let set a few hours.

“ ox

PORCUPINES
(unbaked)
Ellen Parker, Saskatoon, Sask.

1 egg, 1 cup white sugar, 1142 cups
dates cut fine.

Mix all together and put on stove
and cook for 15 minutes (be sure to
stir often or it will stick). Cool slightly
and add piece of butter size of walnut
and 1 teaspoon vanilla. Add 3 cups
Rice Krispies. Roll into small balls
and roll each ball in cocoanut.

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CHOCOLATE BON BONS
(unbaked)
Norma Barlow, Regina, Sask.

1%, cup cocoa, 4% cup water, 142 cup
white sugar. Bring to _ boil, cool
slightly and add 1% cups desiccated
cocoanut, 1144 cups’ graham wafer
crumbs (about 14), % teaspoon vanilla.

Cool for two hours or longer. Roll
in balls, then in crushed walnuts or
cocoanut. Makes about 40.

= ae *

CHOCOLATE MACAROONS
(unbaked)
Isabelle Thomas, Regina, Sask.

1% cup butter, 2 cups white sugar,
1%, cup milk or strong coffee, % cup
cocoa, 1 teaspoon vanilla, 4 teaspoon
salt, 2% cups oatmeal, % cup chopped
walnuts, % cup cocoanut.

In a large saucepan put the butter,
sugar and milk or coffee, let come to
a boil and add the cocoa and stir
~igorously. Add the remaining ingre-
dients and cook for two minutes. Drop
from spoon onto waxed paper to cool.