56 EDITH ADAMS’ 12TH ANNUAL PRIZE COOK BOOK

RICH LEMON DATE SQUARES 1 cup flour % cup shortening 1% cup brown sugar Topping: 2 eggs, beaten 1 cup brown sugar 2 tablespoons flour % teaspoon baking powder Pinch of salt Y% cup coconut 1 cup cooked dates 1%4 cup chopped maraschino cherries Vanilla to taste

Mix flour, shortening and % cup brown sugar to crumbs and pat down in a well- greased pan. Bake in a quick oven until golden brown. While cooling, mix the other ingredients and pour on top of cooked mixture and bake in a moderate oven for 20 minutes. When cool, cover with lemon frosting made by adding enough icing sugar to the juice of 1 lemon to make the right consistency. A little glycerine added to the frosting will keep it from going hard and cracking.

WALNUT ROLLY cup sugar eggs teaspoons baking powder teaspoon vanilla cup cooking oil Pinch of. salt 4 cups all-purpose flour Jam and walnuts

Mix eggs well with sugar. Add oil and vanilla. Sift in flour to which baking powder and salt have been added. Use just enough flour to form a soft dough to roll out. Divide into 6 parts. Roll out each part separately, spread with jam and sprinkle with chopped walnuts. Roll up as jelly roll, seal ends. Bake on greased pan, 375 degrees F., for 30 minutes.

“Delicious when you add raisins or cooked dried fruit or peel. You can make each roll different and so use up bits of jam and left-over fruit. It will keep two or three weeks in bread box. Cut into %-inch slices when ready to serve.”

Mrs. S. Reider, 825 West Twenty-third Avenue, Vancouver, B. C.

WILDWOOD FIRELIGHTERS

Line a shallow baking tray with thinly- rolled pastry. Prick well and spread with jam. Cream together 4 tablespoons but- ter and 1% tablespoons sugar; add few drops vanilla; also add 6 tablespoons rolled oats and enough milk to make a spreading mixture. Spread this over the jam, making it smooth. Bake in a moder- ate oven for about 30 minutes.

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“Mark into fingers, and cool on a wire tray. This makes a nice dainty for a tea party.”

Mrs. Jean R. Haines, Wildwood Heights, B. C.

YULE PEPPERMINT BROWNIES

% cup shortening % teaspoon vanilla 1 cup sugar 2 well-beaten eggs 2 squares unsweetened chocolate (1 ounce) %. cup flour % teaspoon salt % cup chopped walnuts % cup chopped raisins 1 tablespoon cream or top milk Cream shortening, vanilla, sugar. Add eggs and beat well. Stir in melted choco- late. Add sifted dry ingredients. Mix thoroughly. Add nuts and raisins. Stir in cream. Spread in two waxed paper- lined 8-inch square cake pans. Bake 20 minutes in a moderate oven of 350 degrees F. Cool. Put layers together with

Peppermint Cream: |

1 tablespoon hot milk 1 teaspoon butter % teaspoon peppermint flavoring 1 cup icing sugar Cut in 1x1%-inch slices. Mrs. R. L. Harley, 2074 East Thirty- second Avenue, Vancouver, B. C.

YUMMY LEMON SQUARES 134 cups cracker crumbs (unsalted soda biscuits)

3%4 cups flour

4 cup sugar 1 teaspoon baking powder

1% cup coconut (may be omitted)

14 cup shortening 2 tablespoons milk

Mix dry ingredients and rub in short- ening. To make filling: 1 cup boiling water, 1 egg, % cup sugar, 2 tablespoons cornstarch, % teaspoon salt, juice and rind of 1 lemon. Mix sugar, cornstarch and salt together. Add boiling water gradually and cook until mixture is slightly thickened. Add lemon juice and egg. Put two-thirds cracker mixture on the bottom of the greased cake pan. Pour filling over mixture. Sprinkle remaining one-third mixture over the top. Bake at 325 degrees F. for 45 minutes.

“IT always serve this to company and find it grand for teas, bridge parties or as a dessert—with custard sauce or whipped cream.”

Mrs. W. H. Lloyd, 2895 West Thirtieth Avenue, Vancouver, B. C.