HEAVENLY THINGS

1 (8 oz.) bar Dot Chocolate

2 eggs

1 cup icing sugar

25 marshmallows

1% cup diced candied ginger
Melt chocolate over hot water. Beat
eggs well and gradually add sugar, then
marshmallows cut in quarters, then
ginger. Pour melted chocolate over mix-
ture and combine well. Drop by tea-
spoon on waxed paper to set. Keep in
cool place.

—WILLENA CUNNINGHAM

COCONUT SQUARES

1 tin sweetened condensed milk
1 (8 oz.) package coconut
14 cup white sugar
Juice of 2 lemons
Graham wafers or cinnamon
crackers
Line 8 x 8-inch pan with wafers. Mix
milk, coconut and juice and spread on
wafers. Cover with another layer of
wafers, and ice with butter icing. Leave
overnight at room temperature, then
store in refrigerator.
—JEAN DAVIDSON

ROY STEVENS
TRI CLEANING LTD.

Service
Craftsmanship

DRY CLEANERS
RUG CLEANERS
SHIRT LAUNDERERS

DRIVE-IN CONVENIENCE

MU 5-0577

1170 Burrard

PEANUT LOGS

1 cup icing sugar

1 cup chopped walnuts

1 cup peanut butter

% cup fine coconut .
Mix like pastry dough, and roll into
logs. If necessary, add a little canned
milk to make mixture more pliable.
Melt 3 squares semi-sweet chocolate in
double boiler. Add 2 tablespoons butter
and a piece of wax about 1 inch square.
Dip logs into chocolate, which must be
kept over hot water. Logs may be rolled
in chopped nuts or coconut, but are
very nice plain.

—BERNIECE WILLIAMS

NANAIMO BARS
Melt over hot water:

1% cup butter

14 cup sugar

3 tablespoons cocoa

1 egg

1 teaspoon vanilla
Remove from heat and add:

2 cups graham wafer crumbs

1 cup fine coconut

1% cup chopped walnuts
Spread in 9x 9-inch pan and cover with:

% cup butter

2 cups icing sugar

2 tablespoons vanilla custard pow-

der mixed with 3 tablespoons milk

Chill, and cover with:

4 squares chocolate (2 semi-sweet
and two bitter) melted with 1
tablespoon butter. Rich and de-
lectable.

—BETTE MARETT

HOPSCOTCH CRUNCHIES

1 package butterscotch chippets
1% cup peanut butter

Melt over hot water and blend well.
Remove from stove and stir in at once
1 can of chow-mein noodles. (Try not
to mash them.) Then add 1 cup midget
marshmallows and stir until they are
melted. Drop by teaspoon in balls on
waxed paper. When cold and set, place
in tightly covered cookie tin. Makes 35
cookies. N.B. This may be varied by
using 1 cup noodles and 1 cup of canned
coconut chips, and % cup of peanuts,
omitting the marshmallows.

—MAauDE TEAGLE