FOOD FOR THE GODS

16 Graham wafers—crushed 1 cup chopped dates
1 cup brown sugar 2 eggs
1 cup crushed walnuts or
cocoanut

METHOD: Mix in order given. Bake 30 minutes in moderate oven
until light brown. Ice with butter icing. 8 x 8 slice pan.

V. Pearce (Benson 748).

PINEAPPLE SLICE

1 cup flour 1 teasp. baking powder
1% cup butter or margarine 1 tbsp. milk
1 egg

METHOD: Mix together and spread in bottom of 8 x 8 greased pan.
Drain and put in 1 tin crushed pineapple.

Topping
1 cup sugar 1 teasp. vanilla
1 egg 2 tbsp. butter

2 cups cocoanut

Mix and spread over pineapple. Bake in moderate oven (350°) %
hour.
V. Pearce (Benson ’48).

UNBAKED CHOCOLATE CAKE

1% cup butter 2 heaping teasp. cocoa
34 cup chopped nuts 1 teasp. vanilla

1 cup white sugar 12 double Graham wafers,
1 egg (beaten) rolled fine

Put butter in saucepan and add sugar, cocoa and beaten egg. Bring
to boil and simmer 1 minute. Add vanilla, nuts and crumbs. Pour
into greased 8” x 8” pan. Ice with chocolate icing. Keep in fridge.

Gail Melville (Whitehead 1954A).

HEAVENLY BARS
% cup butter or shortening 1% cups flour
3 tbsp. sugar
Cream these together adding the flour. (Shortbread base.) Bake
350° about 20-25 minutes. Cool and top with following:

1 cup raisins 1 teasp. vanilla
1 cup dates 1% cup brown sugar
1% cup cold water 1 tbsp. corn starch

Cook all together in saucepan ’til thick—about 10 minutes. Cool.
Spread over base and ice.

Icing
% cup soft butter or 4 tbsp. cold milk
margarine 4 tbsp. boiling water
34 cups sifted icing sugar 1 teasp. vanilla

Mix with electric beater and beat until stiff—then put over filling.
Keeps best in refrigerator.
Ruth Shepherd (Campbell 57B).

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