~ oho COCONUT HONEY DELIGHT

4

* cup graham wafers, rolled 1 pkge. jelly powder

fine 1 cup water

1% cups coconut sauted in % cup honey % cup butter or margarine 1 cup whipped cream (stir constantly) any fruit desired

Let jelly stand until thick and beat in whipped cream and fruit. Spread half of wafers in pan, then cover with jelly mixture and top with remaining wafer mixture. Chill and serve.

- Mrs. R. McLean, Saskatoon, Sask.

CRUNCHIES FROM CHIPITS Melt one 6 oz. (1 cup) chocolate chips and one 6 oz. package butterscotch chips in a large bowl over hot water. Stir in 1 cup of chow-mein noodles and add 1 cup chopped peanuts. Drop with 2 teaspoons on to wax- ed paper. Makes 2 dozen crunchies. Chill until firm.

- Mrs. Mary Klaassen, Saskatoon, Sask.

FROSTY FRUIT SQUARES

2 tbsp. sugar 1 cup ripe banana slices

1 tbsp. flour 1/3 cup diced orange slices *% cup honey %, cup halved maraschino

1/3 cup lemon juice cherries

1 beaten egg 1 cup heavy cream, whipped

L414, Lbs) can? Of: Etude cocktail, drained

In saucepan, combine sugar, flour and honey, bring to boiling. Cook 1 minute, stirring constantly. Gradually stir lemon juice into egg, then blend in small amount of honey mixture. Return to remaining hot mixture. Bring just to boiling, stirring constantly. Remove from heat. Cool. Stir in fruits, fold in whipped cream. Pour into refrigerator tray. Freeze firm, cut in serving size pieces. Trim oranges on top and cherries in between. Makes six servings. For Marshmallow Squares: Omit fruit cocktail, banana and orange. Add 1 #2 Can pineapple tidbits, drained, 1 cup drained canned seed- less grapes and 3 cups tiny marshmallows. Freeze in 1 quart trays. Makes 10-12 servings.

- Mrs. Jean Matlock, Outlook, Sask.