Rogers’ Panucula

2 cups Golden Yellow Sugar

1% tsp. salt

2 cup granulated sugar

1 cup milk

14 cup ROGERS’ GOLDEN SYRUP
2 tbsp. butter

12 cup chopped nuts

Combine Golden Yellow Sugar, salt, granu-
lated sugar, milk and syrup. Cook over low
flame while the mixture thickens; stir con-
stantly, add butter. Remove from flame, cool
to lukewarm. Beat until dull in appearance;
add nuts. Pour into greased pan. When firm
cut into squares.

Brownie Tea Squares

12 cup butter

2 squares (2 oz.) unsweetened chocolate

2 eggs

1 cup granulated sugar

14 tsp. vanilla

12 cup plus 1 tbsp. sifted all-purpose flour

1 cup finely chopped walnuts (no leavening
necessary for recipe)

Heat oven to 350°F. Grease and flour 2 8-
inch square cake pans. Put butter and choco-
late in small saucepan, set over moderate heat
to melt. Cool slightly. Combine eggs, sugar,
vanilla in bowl. Blend in butter-chocolate mix-
ture. Stir in flour. Divide batter between the
two prepared pans and spread in thin layers.
Sprinkle each with half of nuts. Bake about
12 min. Cool in pans. Cut into small squares
at serving time and put squares together in
pairs with Orange Butter Icing. See page 9.

Coconut Sponge Squares

4 eggs, separated

2 cups granulated sugar

3¥%4 cup cold water

1 tsp. almond flavoring

1 tsp. baking powder

21 cups sifted all-purpose flour
V2 tsp. salt

Grease and flour 9” x 12” pan. Beat egg yolk
until thick and lemon colored. Add sugar
gradually, then the water. Sift flour, baking
powder and salt, combining with first mixture.
Add flavoring. Fold in stiffly beaten egg
whites, bake at 325°F. for 20 or 30 min. or
until it springs back to touch. Cool and cut
into squares. Ice squares with the
following recipe:

1 cup granulated sugar

1 tsp. ROGERS’ GOLDEN SYRUP
1 egg white

Shredded coconut

Mix sugar, water and syrup. Cook to “soft
ball” stage (234-240° F) without stirring. Pour
over beaten egg white and whip until creamy.
Roll squares in shredded coconut.

Old Fashioned Oatmeal Cookies

1 cup shortening

1 cup Golden Yellow Sugar
1 cup granulated sugar

2 eggs

1 tsp. vanilla

1% cups all-purpose flour
1 tsp. salt

1 tsp. soda

3 cups oatmeal

Cream sugars and shortening thoroughly. Add
eggs with vanilla. Beat well. Sift together
flour, salt, and soda; add to creamed mixture.
Stir in oatmeal. Drop by teaspoon on greased
cookie sheets or form into rolls and chill thor-
oughly. Cut into %4” thick slices. Bake at
350°F. for 10 min. or until lightly browned.
Makes 5 dozen.

CRC LERLERLLELE SL