gredients to a boil and add the remaining ones. Spread mixture
quickly over wafers in pan and press another layer of wafers on

top. Ice with butter icing.

Janice Dixon (Wilson 56B).

RAISIN SQUARES

2 cups raisins
1144 cups boiling water

3 tbsp. flour
1 teasp. lemon juice

34 cup sugar ‘
rust

2% cups rolled oats
1 cup shortening

1 cup flour

1 teasp. salt

1 cup brown sugar
Boil raisins for 5 minutes. Add flour and sugar and cook until
thickened. Add lemon juice and cool mixture.
Mix crust until crumbly. Put half into 9 x 13 pan. Spread raisin
mixture and add remaining crumbs to the top. Bake 45-50 min-
utes in 350 degree oven. Cut in squares when cold.

Lorraine Bloomer (Laxdal 47B).
E. Rusk (38).

RAISIN SLICE

2 cups flour Y% cup white sugar
1 cup butter

Mix and pat into bottom of 9 x 13 pan.
Filling

3 eggs, beaten

2 cups brown sugar
1 cup raisins

34 cup cocoanut

1 teasp. vanilla
1 teasp. baking powder
3 teasp. flour

pinch of salt

Bake at 375°—% hour. May be iced with butter icing if desired.

Donna Arason (Baldwin ’50).

NUT AND RAISIN SPICE BARS

%4 cup soft shortening (part
butter)
1% cups sifted flour
2 teasp. baking powder
1% teasp. salt
1 teasp. cinnamon
1% teasp. nutmeg

1% teasp. allspice
1% cup granulated sugar
2 eggs, well beaten
1% cup light molasses
1% cup chopped nuts

1 cup seedless raisins
6 tbsp. milk

Grease and lightly flour a 9 x 12 inch cake tin. Sift together the
dry ingredients.

Cream shortening and butter until fluffy, gradually add sugar, then
the beaten eggs. Beat well. Add molasses, nuts and raisins. Blend
well. Add dry ingredients and milk combining thoroughly. Spread
in pan and bake at 350° F 20 to 25 minutes. When cool, frost with
the following:

% cup soft butter 1% teasp. lemon extract

2 cups icing sugar
2 teasp. grated orange rind

3 tbsp. orange juice
R. Rushton ’58B.