DATE BARS (One bowl) 1 egg 1/2 cup granulated sugar 1/2 cup melted butter 1 cup chopped dates 1/4 cup chopped walnuts 1/2 cup sifted all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt Beat egg. Add sugar and beat well. Add melted butter. Add dates and nuts, then sifted dry ingredients. Stir to blend evenly. Pour into buttered 8 x 8x 2-inch baking dish. Bake in slow oven, 325 deg. F., for 30 minutes or until done. Cool. Cut into squares. (These may be rolled in icing sugar.) CHOCOLATE MINT BARS 1/2 cup butter 2 ounces unsweetened chocolate 1/2 cup sifted all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 2 eggs 1 cup sugar 1/2 teaspoon vanilla 1/2 cup chopped nutmeats 2 tablespoons soft butter 1 cup sifted icing sugar 1 tablespoon cream 1/4 teaspoon peppermint extract 1 ounce unsweetened chocolate Green food coloring Melt 1/2 cup butter and 2 ounces chocolate over boiling water. Cool. Sift together flour, baking powder and salt. Beat eggs until light; beat in sugar gradually. Stir in flour mixture, chocolate mixture, vanilla and nuts. Spread batter in buttered 8 x 8-inch pan. Bake in moderate oven, 350 deg. F., for 20 to 25 minutes. Cool. ICING: Cream 2 tablespoons butter; gradually blend in icing sugar, alternately with cream. Blend in peppermint extract. Tint a delicate green. Spread on cooled cake. Melt 1 ounce chocolate over boiling water; drizzle over icing. Cut into 24 bars. CARAMEL WAFERS 1/4 cup butter 1/2 cup chopped nuts 1 cup coconut L ess 1 cup brown sugar 1/2 cup flour 1 teaspoon baking powder Melt butter, stir in sugar. Cool,andadd well-beaten egg. Stir in all other ingredients and press into square tin. Bake 20 minutes at 350 deg. F. ICING: 1/4 cup butter 2 tablespoons milk 1/4 cup brown sugar 1 cup icing sugar Melt butter, add sugar and milk and bring to boil. Cool and add icing sugar. Ice cake when still hot in tin and cut into bars when cold. ALMOND CRISP 1/2 cup butter 1 cup brown sugar 1 cup rolled oats 1 cup coconut 1/2 cup unblanched almonds, slivered 1 teaspoon vanilla Melt brown sugar and butter in saucepan. Remove from heat. Add rest of ingredients. Blend well. Place in shallow buttered pan. Bake in moderate oven, 375 deg. F., for 20 to 25 minutes. Cut into squares while still warm. MARBLE SQUARE CAKE 2 eggs 1/4 cup white sugar 1/2 teaspoon baking powder 1 teaspoon vanilla 3/4 _ cup sifted all-purpose flour Pinch salt 1/2 cup coconut 1 (1-ounce) square semi-sweet chocolate 1 tablespoon butter 1/2 cup walnuts Marshmallows Combine eggs, sugar, baking powder, vanilla, flour and salt to make smooth batter. Divide into two parts. To first part add coconut. Pat into well-greased 8 x 8-inch pan. To second part, addchocolate, melted with butter, andnuts. Spread over white layer. Bake in 325 deg. F. oven, for 30 minutes. Remove from oven and cover withmarshmallows. Return to oven for about 2 minutes; remove, spread marshmallows evenly with knife. Ice with chocolate icing. CHOCOLATE ICING 2 tablespoons hot water 1 tablespoon butter 1 cup icing sugar 2 tablespoons cocoa Pour hot water over butter. Stir in mixture of icing sugar and cocoa. Blend well. TOFFEE SQUARES 1 cup butter 1 cup brown sugar, packed 1 egg yolk 1 teaspoon vanilla 2 cups sifted all-purpose flour 1/4 teaspoon salt 3to4 milk chocolate bars 1/2 cup chopped nuts Mix butter, sugar, egg yolk and vanilla. Sift dry ingred- ients and stir into butter mixture, mixing till well-blended. Spread on greased 13 x 10-inch cookie sheet, leaving 1-inch space around edges. Bake in moderate oven, 350 deg. F., 20 to 25 minutes or until lightly browned. Crust will be soft. Remove from oven. Immediately place separated squares of chocolate on top. Let stand until soft; spread evenly over entire surface. Sprinkle with nuts. Cutin small squares while warm. Makes 6 to 7 dozen. (For softer bar, spread batter in oblong pan, 13 x 9-inches.) FOOD FOR THE GODS 1 cup chopped dates 1/2 cup chopped walnuts 1 cup cut-up candied cherries 16 double graham wafers, rolled fine 2 teaspoons baking powder 1/2 teaspoon salt o eggs, beaten 1 cup brown sugar Combine dates, walnuts, cherries, graham wafers, baking powder and salt, stirring well to mix. Beat eggs with brown Sugar and add to combined mixture. Stir well. Spoon into greased 8 x 8-inch baking pan.