finger-lickin’ good CHOCOLATE SLICE ‘4 cup butter - § tbsp. white sugar 5 tbsp. cocoa i egg unbeaten ‘lL ‘tsp. vanilla 26 or 2 cups graham wafer crumbs . i cup coconut 42 cup chopped nuts METHOD—Place sugar, but- ter, cocoa, vanilla and egg in pan over hot water. Stir mix- ture until melted. Add cocoa mixture. Pack in ungreased pan and spread with— Combine 3 tbsp. milk with % tsp. vanilla, 4 tsp. custard powder. Add 2 tbsp. butter. Mix in 2 cups icing sugar. Spread over chocolate base. Allow to cool a little. Cover with '2 pkg. semi-sweet chocolate bits mix- ed with 1 tbsp. butter and pour ever (or spread over.) Use a 9 x 9-inch pan. Mrs. Bessie Houck Hamiota CRAZY CHOCOLATE CAKE 'T egg % cup cocoa ’2 cup margarine or shorten- ing 142 cups flour i tsp. baking powder cup sour milk or buttermilk ‘4s tsp. soda ‘lt cup white sugar % tsp. salt 42 cup hot water METHOD — Put all ingre- dients in a bowl. Mix with beat- ers until well mixed. Put in 8 x 8inch pan and bake for 35 minutes in a 350 deg. F. oven.— Gladys. Chrisp, Virden ‘iol! BANGOR BROWNIES V4 cup melted shortening I egg 1 cup molasses i cup flour 2 squares melted bitter _ chocolate — i tsp. baking powder few grains of salt 1 cup nuts METHOD—Sift flour, baking powder and salt together. Mix the ingredients in the order giv- en and beat thoroughly. Spread - mixture evenly on a cake pan ‘that has been lined with greased paper. Bake about 15 minutes in a slow oven, 325 de- grees F. Remove the paper 'frem the cake as soon as it is taken from: the oven and cut into small squares or strips with a sharp knife. Mrs. L. Lawrence 438 Douglas Street SCOTCH SHORTBREAD 1 lb. butter or margarine 1 cup icing sugar 1 cup rice flour 4 cups flour METHOD — Mix~- in order given in a bowl. Roll not too thin and cut or roll into balls and press with fork. Makes a large batch of shortbread. Donna Whitelaw Carberry WACKY CHOCOLATE CAKE 1 cup white sugar 14% cups flour % tsp. salt Y% cup cocoa 1 tsp. baking soda 1 tsp vanilla 1 tsp. vinegar % cup margarine or butter 1 cup cold water ~ METHOD — Mix ingredients in bowl in the order given and then beat. Bake 30 to 35 mi- nutes in an 8 x 8-inch pan. Donna Whitelaw Carberry DATE AND CHEESE BREAD 1% lb. pitted dates cut fine 34 cup boiling water 1%4 cups flour 4 tsp. salt 1 tsp. soda % cup sugar 1 large egg 1 cup mild cheese (grated) METHOD—Pour the boiling water over the dates and let them stand until they are cool. Sift the salt, flour, soda and sugar. Add the dates to this and then fold in the beaten egg and grated cheese. Mix togeth- er well. Pour this batter into a well-greased loaf pan and let rise 15 minutes. Then bake in a moderate oven (325 deg. F.) for about 45 minutes. Remove. from pan and let stand until perfectly cold before cutting: Mrs. Bert Baldrow — 1003 Third Street / BROKEN GLASS CAKE | 1 each red, green and yellow jelly powders - 1 pint whipping cream % cup white sugar 1 envelope plain gelatine % cup cold water 4% cup hot water % cup pineapple juice 1 cup crushed pineapple Base—18 single graham waf- ers rolled fine, % cup sugar, 4%, cup butter, % tsp. lemon juice. Mix well. Put crumb base in 10-inch pan saving % cup to sprinkle on top of fill- ing. 3 * FILLING—Set jellies in 1% 635 Rosser Fer —piaeaates COOK BOOKS! WE HAVE THEM Better Homes And Gardens $6.95 Great Dishes | Of The World .........0000.0......... $2.1 0 hs Pe ONE i. 2. $3.95 Pillsbury Cook Book ...... Be coe Cake Icing and Outiiéor Cooking by Betty Crocker 2000... ae $3.95 P A Good Selection of Foreign and Casserole Books | in both Hard and Paperback. MAIL ORDERS FILLED PROMPTLY BLACK-BOND BOOKS Phone 727-1007 cup hot water in flat loaf tins and chill each one quite firm. Whip cream with sugar. Dis- solve gelatine in cold water ~ and then add hot water and pineapple juice. Chill until thickened. Add to whip cream mixture. Cut set jellies in cu- bes. Combine in whipped cream mixture. Spread on _ base. Sprinkle with crumbs. Let set | in fridge. Mrs. Ben Brown Glenboro BLUEBERRY TEA MUFFINS % cup shortening % cup sugar 2 beaten eggs 2 cups flour 5 tsp. baking powder 1 tsp. salt % cup milk % cup frozen blueberries METHOD — Cream shorten- ing and sugar. Add eggs and mix well. Sift 1% cups flour baking powder and salt togeth- er. Add to first mixture alter- nately with milk. Sprinkle blue- berries with remaining flour. Stir lightly with above mixture. Baked in greased muffin pans in 375 deg. F. oven for 25 to 30 minutes. Yield: 12 muffins. Freshly picked berries can be used. Mrs. Olive Joel Glenboro GINGER SNAPS (really snap) 1 cup half and half of molas- ses and syrup 1 cup shortening or butter 1 cup sugar Sift together 3 cups all-pur- pose flour, 1 level tsp. baking soda, 1 level. tbsp. ginger. (Fol- low the recipe closely or they will not be the same cookie.) Roll the dough into little balls in hands and space on the bak- ing sheet. The balls of dough should be the size of a walnut. Do not flatten as they will do that while baking. Bake at 350 deg. F. for 11 minutes or until done. Mrs. I. Quiring Wawanesa TURTLES i cup cornflakes | 1 cup rice krispies i cup walnuts % cup honey) . % cup coconut METHOD — Mix well. Form into turtles. Melt 3 chocolate bars or sweetened baking choco- late may be used. Pour over formed turtles. Chill in refrig- erator until solid, about % hour. Mrs. Gene Lamb 19 Ashgrove Blvd. PINEAPPLE COCONUT SLICE 1 cup coconut — 1 cup brown sugar _¥% cup shortening — 1 cup flour Va tsp. salt — METHOD — ee brown sugar and shortening. Add coco- nut, flour and salt. Mix until crumbly and press one-half of mixture into greased 9-inch cake tin. Filling: 1 cup crushed secon: drained — %4 cup white sugar 3 tbsp. cornstarch “4 cup cold water — 1 tsp. butter 1 tsp. lemon juice pinch salt METHOD — Combine sugar, corn starch and_ salt. Add crushed pineapple and water. Mix well. Bring to boil and al- | SUN COOK BOOK, APRIL, 1969, 5 any time, any meal clear. Add butter and - lemon juice and allow to cool. Pour over crumbly mixture base. Sprinkle balance of crumbs on top and bake at 350 deg. F. for 49 minutes, approximately. Mrs. Verna Deneka 827 Third Street GOOD CREAM CAKE 1 cup whipping cream 2 eggs 1 cup sugar 1 tsp. vanilla % tsp. salt 1% cups flour 2 tsp.* baking powder METHOD—Whip cream untill firm and add eggs. Whip until light as foam. Add sugar, salt and vanilla. Beat well. Then beat in flour and baking pow- der. Bake in angel food tin for 25 minutes at 400 deg. F. Or use a pan 9 x 13-inches. It is done when it spring back when touched. A moist and delicious cake. Mrs. I. Quiring Wawanesa SPECIAL OATMEAL COOKIES © 1% cups flour 142 cups oatmeal 1 cup brown sugar 1 cup white sugar 1 tsp. baking powder 1 tsp. soda 1 cup shortening (don’t use butter) ‘2 tsp. salt 2 eggs METHOD — Blend all dry ingredients. Then work in the softened vegetable shortening (as for shortbread). Then add the beaten eggs. Drop by spoonfuls or chill and roll inte balls for a more even shape. Bake in 400 deg. F. oven until} brown. Mrs. Ben Brown Add to first three ingredients. low to simmer until thick and Glenboro & _For the Finest : = : : in Baking .. . use Dairy Products from . 2 © —. Without Cottage Cheese a Salad is never complete. ODERN DaIRIES (BRANDON) LIMITED +” k 0 RPS be *