FRUIT BAR

Base:

1 cup flour

% teaspoon salt

% cup butter

% cup sugar
Mix and press into 8x 8-inch pan and
bake for 10 minutes at 350 degrees.
Topping:

2 eggs

3 teaspoons flour

1% cups brown sugar

1 package fruit cake mix

1 teaspoon baking powder

1 teaspoon vanilla

1% cup walnuts

% cup raisins, scalded in boiling

water
Mix together, spread over base, and
bake for about 20 minutes at 350 de-
grees.
—E.si—E BROowN

RASPBERRY SLICE

1% cups flour

1 teaspoon soda

% cup brown sugar

% cup white sugar

1% cup butter

Yolks of two eggs

1 tablespoon milk
Mix and spread in a 9x9-inch pan.
Cover with a thin layer of raspberry
jam.
Topping:

2 tablespoons butter

1 cup brown sugar

2 egg whites

Y% teaspoon salt

1 teaspoon vanilla

1 cup crushed walnuts
Spread over jam layer, and bake at
350 degrees for about 30 minutes.

—JEAN DAVIDSON

A small bag of salt in the biscuit tin
keeps contents crisp. Dry salt in warm
oven periodically.

Another way of keeping biscuits crisp
is to line the biscuit tin with blotting
paper.

BUTTERSCOTCH BROWNIES

1% cup butter

1 cup brown sugar

1 egg

1% cup sifted flour

% teaspoon salt

1 teaspoon baking powder

% cup chopped walnuts

1 cup fine unsweetened coconut

1 teaspoon vanilla
Melt butter and stir in sugar. Cool
slightly, add egg and beat well. Sift dry
ingredients together and add to first
mixture. Add balance of ingredients.
Spread in a greased 8-inch square pan
and bake for about 30 minutes at 350
degrees. (DO NOT overcook.) When
cool, ice with a thin layer of butter
icing or

1 cup brown sugar

3 tablespoons cream

3 tablespoons butter
Boil together for 3 minutes. Cool. Beat
and spread over cooled square.

—Mary DELF

CURRANT EVENT

1% cups sifted all-purpose flour
% teaspoon salt
34 cup brown sugar
1 cup rolled oats
24 cup butter
1% cup chopped nuts
Combine flour, salt, sugar and oatmeal
in a large bowl. Cut in butter till
crumbly. Pat half firmly in a greased
9x13-inch pan. Spread with filling.
Combine nuts with remaining crumbs
and sprinkle on top of filling. Pat
down well. Bake at 350 degrees for 30
to 40 minutes.
Filling:
1 tablespoon cornstarch
1% teaspoon cinnamon
1% cup sugar
Pinch of salt
1 cup water
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1% cups currants
Mix and cook until thickened. Cool be-
fore spreading on base.
—Laura MAWHINNEY