| / 460 -25- Vanguard, Sask,
EO |

BUTTERSCOTCH OAT SQUARES ae ae isle "

1728. melted butter 1/2 tsp. vanilla |
2c, oatmeal, 1 tsp. baking powder
lc. brown sugar |

Combine brown sugar, baking powder and oatmeal in
mixing bowl. Add butter and vanilla. Blend thoroughly. Spread
in ungreased pan. Bake in moderately hot oven, 375 degrees, for
8 to 10 minutes or until a golden brown. Cut in squares while
warm, |

Mrs. Harvey Anderson

RASPBERRY JAM SQUARES

1/2 c. white sugar : 1 tsp. baking powder
1 c. all purpose flour pinch salt

1/3 c. butter | grated rind of 1 lemon
1 egg 1/2 c. raspberry jam

Cut shortening into flour, add sugar and beaten egg

if and grated lemon rind, Salt and baking powder to be sifted
into flour. Put 2/3 of mixture in a 7x7 inch greased pan. Put

the jam by spoonfuls over this mixture and then spread re~

mainder over the jam. Bake at 350 degrees for about 20

minutes or until slightly browned. Cut in small squares.
Mrs. Hugh Lee

CHOCOLATE CAKE

1/2 c. cocoa lc, milk
1 c. brown sugar

“ Boil above 2 or 3 minutes and cool.

1/2 c. shortening 2c. flour-. | *

2/3c. white sugar - 1 tsp. soda 3 ,

1/2 c. milk 1 tsp. vanilla
2 eggs

Cream shortening and sugar, add"beaten eggs. Add
the remaining ingredients. Lastly add the cocoa syrup. Bake |
in moderate oven.

| Mrs. Jim Malner
COFFEE CAKE

4 Tbsp. shortening 2 egg yolks