CHOCOLATE CRACKLES

3 tablespoons cocoa

3 tablespoons butter

¥% cup light corn syrup

Y% cup granulated sugar

3 tablespoons chopped preserved

ginger

2 cups sugar-coated cornflakes
Combine first four ingredients in sauce-
pan and cook over low heat until it boils,
stirring constantly. Remove from heat
and cool slightly. Add cornflakes and
ginger, stirring until well coated. Drop
by teaspoon on waxed paper. Set in cool
place to harden.

—JeEss1E SKINNER

GRAHAM CRACKER
MAPLE SLICE

1 cup brown sugar
1% cup butter
1 egg, slightly beaten
Pinch of salt
25 graham wafers, broken in chunks
14 marshmallows, cut up, or 2 cups
tiny ones
24 cup walnuts
Cook together the sugar, butter, egg and
salt in double boiler 5 to 10 minutes.
Don’t overcook. Then combine with re-
maining ingredients in a large bowl.
Pack well in 8x10-inch pan. Chill in
refrigerator. Ice with butter icing fla-
vored with maple syrup.
—JEANNE WOLFE

LIME JELLY SQUARES

1 tin chilled sweetened condensed
milk
Juice of 1 lemon
3 tablespoons lime jelly tee
2 cups fine coconut
Graham wafers
Line a 9 x 9-inch pan with waxed paper
and cover with wafers left whole. Beat
the milk, add lemon juice, jelly powder
and coconut. Cover wafers with this,
and cover with another layer of wafers.
Ice with butter icing to which 1 table-
spoon of the lime jelly powder has
been added. Chill.
—PEARL LONG

No-Bake Confections and Candy

79

CHOCOLATE
COCONUT BALLS

3 egg whites, beaten stiff

2 tablespoons cornstarch

1 cup sugar

Pinch of salt
Mix sugar and cornstarch together and
add to stiffly beaten egg whites. Cook
over hot water in double boiler 10 to
15 minutes. Then add 2 squares of
melted semi-sweet chocolate and enough
coconut to make quite stiff. Drop from
teaspoon on waxed paper to cool.
—MARJORIE McLAREN

CHOCOLATE FRUIT ROLL

1 Ib. package semi-sweet chocolate
1 cup cherries
1 cup walnuts (not chopped)
11% dozen mixed colored
marshmallows
Coconut
Melt chocolate in top of double boiler.
When it is just barely melted, add
marshmallows, cut in half, cherries and
nuts. Mix well. Shape into a roll on
waxed paper and roll in coconut. Re-
frigerate to set. Slice and serve.
—BETTE MARETT

PINEAPPLE SQUARES

1%, cup butter or margarine
1% cup brown sugar
% cup canned milk
1 egg
1 cup crushed pineapple, well
drained
1 cup crushed graham crackers
1 cup coconut
Nuts and cherries optional
Heat sugar and butter in pan, beat egg
in milk, and add to warm mixture. Cook
till slightly set, stirring all the time.
Remove from heat and add remaining
items. Line a 9 x 9-inch pan with whole
graham wafers and cover with hot mix-
ture. Put another layer of wafers on
top of filling, and set in refrigerator to
cool. Ice with butter icing.
—PEARL LONG