Sift dry ingredients. Cut in puter: Add beaten egg
yolks. Mix. Press into greased 8 x 8-inch pan. Bake in
moderate oven, 350 deg. F., 15 minutes. Cool.

Cook dates and water until thick. Spread over base.
Beat egg whites and brown sugar until stiff. Add vanilla and
red food coloring. Spread over dates. Top with finely chopped
walnuts or coconut, if desired. Popinoven to brown meringue.
Cut in squares when cool.

MINCEMEAT SQUARES

BASE:

2 cups sifted all-purpose flour
1 teaspoon baking powder

1 teaspoon salt

3/4 cup sugar
3/4 cup butter

TOPPING:

2 cups mincemeat

1 teaspoon brandy flavoring
2/3 cup chopped walnuts

1 egg yolk

Sift dry ingredients. Cut in butter until crumbly. Press
3/4 of mixture into 8 x 12-inch baking pan. Bake in moderate
oven, 375 deg. F., for 10 minutes. Cool slightly.

Mix together mincemeat, flavoring and nuts. Spread
over base. Blend egg yolk with remaining crumbs. Roll out
on board 1/8-inch thick. Cut into 1/2-inch strips. Arrange
like lattice over filling. Bake 20 minutes longer. Cut into
Squares or strips. Makes 24,

CHERRY-PECAN SQUARES

BASE:

11/2 cups pastry flour
1 teaspoon sugar
3/4 cup butter
TOPPING:

2 eggs

1 cup brown sugar
2 tablespoons flour
1/4 teaspoon baking powder
1/2 teaspoon salt

2 teaspoons vanilla
1 cup cherries, cut

1/2 cup pecans

Sift flour and sugar for base. Work in butter. Press
into well-greased 8-inch square pan.

Beat eggs, add sugar and mix thoroughly. Add sifted
dry ingredients. Stir in vanilla. Addcherries and nuts. Place
on top of base. Bake in moderate oven, 350 deg. F., 20 to
25 minutes. Cool slightly and cut into squares.

CHERRY CHEWS

BASE:

1 cup all-purpose flour
1 cup rolled oats

1 cup brown sugar

1 teaspoon baking soda

1/4 teaspoon salt
1/2 cup butter

TOPPING:

2 eggs

1 cup brown sugar

1/2 teaspoon almond extract

2 tablespoons flour

X teaspoon baking powder

1/2 teaspoon salt

1 cup coconut

1 cup well drained maraschino cherries, halved

1/2 cup pecan halves

Mix flour, oats, brown sugar, soda and salt. Add butter
and mix until crumbly, first withfork, thenwith fingers. Press
into bottom of greased 9 x 13-inch pan. Bake in 350 deg. F.,
oven, 10 minutes.

Beat eggs, stir in sugar and almond extract. Mix flour,
baking powder and salt and stir in. Add coconut and cherries,
stirring to blend. Pour over base andspread evenly. Sprinkle
with pecans. Bake in 350 deg. F. oven, 25 minutes until brown.
Cool and ice with the following icing. Cut in squares to serve.

CHERRY ALMOND ICING

3 tablespoons soft butter

2 cups sifted icing sugar

2 tablespoons maraschino cherry juice
1/4 teaspoon almond extract

Blend butter and sugar. Add juice and extract, using
enough juice to make icing of spreading consistency. Stir
until smooth.

ALMA ROSE SQUARES
3/4 cup shortening
1/2 cup icing sugar

2 eggs

1 teaspoon vanilla

1/4 teaspoon baking soda

1/8 teaspoon salt

72 teaspoon cream of tartar
2 cups pastry flour

1/2 cup chopped nuts

1/2 cup medium coconut

1/2 cup cherries, cut small
Rich pastry

Cream shortening and sugar. Add eggs, one at a time,
and beat well. Add vanilla. Mix in sifted dry ingredients,
beating until well blended. Add nuts, coconut and cherries.
Line a 9 x 13-inch pan with rich pastry.

Spread generously with any kind of jam. Spread above
mixture on top of jam. Bake at 375 deg. F., for 25 minutes
until browned. Ice if desired.

NOTE: Rapsberry or strawberry jam are especially nice.

RAISIN SQUARES

7 cups seedless raisins

y cups water

1/3 cup sugar

i/2 teaspoon cinnamon

1/8 teaspoon salt

3 tablespoons cornstarch
1/4 cup cold water

2 tablespoons lemon juice
1/2 teaspoon grated lemon rind

Pastry for double crust pie

Wash raisins and simmer in water until soft and plump.
Blend in sugar, cinnamon, salt and cornstarch together.
Combine with 1/4 cup cold water. Add to the raisin mixture
and boil 2 minutes. Remove from heat, add lemon juice and
rind, cool. Divide pastry into two portions. Roll out to 1/8
inch thickness. Cut rectangular piece to fit 8 x 12-inch pan.
Pour raisin mixture into pan. Top with rectangular piece to
fit. Prick top with fork in several places. Let stand 10
minutes. Bake in hot oven, 425 deg. F., for 30 minutes, or
until done. Cut into squares. Serve hot or cold.

RAISIN BARS
BASE:
1/2 cup butter
1/2 cup brown sugar
1 cup sifted all-purpose flour