BUTTERSCOTCH NUT BARS

34 cup brown sugar
14 cup shortening
2 egg yolks

1144 cups flour

114 teaspoons baking powder
Spread in pan, and press 4 cup chopped
walnuts into batter. Beat 2 egg whites
stiff; add 34 cup brown sugar and 14 tea-
spoon vanilla. Spread on batter and bake
at 350° F. until lightly browned.

—JESSIE CLELAND

CEREAL COOKIES

cup white sugar

cup brown sugar

cup shortening

eggs

cup chopped peanuts
cup chopped raisins
cup crushed cornflakes
cups rolled oats

cup flour

1 teaspoon soda

Cream butter and sugar; add eggs, then
the other ingredients. Form in small balls
and press down with a fork on a cookie
sheet. Bake at 350° F. until light brown.
—LENA PECK

ik de ate ba Wh 0k pie tee

CHOCOLATE DROPS

Melt 4 squares dot chocolate in double
boiler. Beat 1 egg yolk; add 1 teaspoon
vanilla. Beat 1 egg white with ¥ cup
icing sugar. Cut up 4 lb. marshmallows
in bowl. Add egg white to yolk, add
melted chocolate; then add to marshmal-
lows. Drop on wax paper and let harden.

—EDNA MURRAY

( 62 )

CHEESE PASTRIES

4 cup butter
ly package cream cheese

1 cup flour

YY teaspoon salt

1 tablespoon milk

Blend thoroughly. Then let stand for
a while—cut out with cookie cutter and
place a little orange marmalade in centre
and fold over. Prick edges with fork.
Bake at 400° F. ,

—RENE RICHARDSON

CHOCOLATE BROWNIES

1 cup sugar

2 eggs (well beaten)

4 teaspoon salt

1 cup chopped walnuts

1 teaspoon vanilla

6 tablespoons melted butter

2 squares bitter chocolate

142 cup flour
Mix sugar and butter together; add eggs,
salt, vanilla, chocolate, nuts and flour.
Bake at 350° F. for about 35 minutes.
When cool, ice with chocolate icing.

—MAry DELF

CORN FLAKE MACAROONS

2 egg whites beaten stiff

1 cup sugar, add gradually

2 cups cornflakes

YZ teaspoon vanilla

14 cup shredded cocoanut
Drop by spoonfuls on buttered cookie
sheet. Bake 20 minutes at 350° F. or un-

til light brown.
—Kay SEABROOK

Lotus Pitted DATES
Fancy COCONUT

Australian

Sultana RAISINS
Australian CURRANTS