PINEAPPLE SQUARES
(REFRIGERATO

lh graham crackers (crushed)
= c. icing sugar
pint whipping cream

eges

c. margarine

cCe soft margarine

- 10 oz. can crushed pineapple
(drained)

MOVER No

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Mix graham cracker crumbs with = c. melted margarine. Spread
3/ in large greased pan 8 x 12 and bake 10 minutes at 300°F. Cream
the $c. soft margarine, gradually beat in icing sugar, then add one
egg at a time, beating until light. Spread on cooled crumb mixture,
Whip cream, add drained crushed pineapple and spread over creamed _
mixture. Sprinke remaining = crumb mixture over top and refrigerate
until set. Keep in refrigerator at all times,

% rm oe st ro
RAISIN CHEWY BARS
lc. seedless raisins 1. ¢. Flour
lc. brown sugar (packed) * tsp. salt
3 tsp. baking powder | 1 tsp. grated orange rind
1 egg 1/3 ¢. melted shortening

Rinse and drain raisins. Beat egg lightly and stir in sugar,
cooled shortening and orange rind. Sift dry ingredients and blend
into first mixture, Stir in raisins and spread in greased 8" square
pan. Bake at 350°F. about 30 minutes. Cool, then cut in bars, Frost
with vanilla icing if desired.

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