CHOCOLAYH MINT sticks

2 Cc. margarine pinch of salt

= cs. flour 2 squares unsweetened chocolate
lec. sugar 3 tsp. peppermint flavoring

2 eges 3 Ce chopped unblanched almonds

Melt chocolate and margarine over hot water. Beat eggs until
frothy, stir in sugar, chocolate mixture and peppermint flavoring. Add
flour, salt and chopped almonds. Four into greased 9" square pan and
bake at 350°F, for 20-25 minutes. Cool. ‘Spread top with the following:
1c. icing sugar 1 Tosp. cream
2 Tbsp. soft butter or margarine 3/4 tsp. peppermint extract.

Stir until smooth. ‘Ice cake and refrigerate while you make this
Glaze: Melt 1 square unsweetened chocolate and 1 Tbsp. margarine over
hot water. Mix thoroughly and dribble over cool firm filling. ‘Tilt
cake back and forth until glaze covers surface. Refrigerate.

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CINNAMON CRUNCH Bats

1c. flour + c. white sugar
1/3 c. shortenin 13 tsp. cinnamon

1 egg (separated 4 ce. chopped nuts

% tsp. vanilla @ tsp. cinnamon

2Ibsp. milk 3 Tbsp. white sugar

+ tsp. salt * Cc. semi-sweet chocolate bits

Sift together flour, salt, cinnamon. Cream shortening and # c.
sugar, add egg yolk, mix well, add vanilla. Add milk, flour and mix
lightly. ‘%pread evenly in ungreased 8" square pan. Beat egg white
until frothy. ‘Spread over first mixture. On top sprinkle last four
ingredients. Bake for about 35 minutes at 350°F.

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