U. F.W. A. COOK BOOK 41

DATE STRAWS

1 cup sugar 1 cup dates
1 cup walnuts, chopped fine % cup flour

% teaspoon baking powder \% teaspoon salt
1 teaspoon vanilla 2 eggs.

Mix as given. Bake in square pan for 15 or 20 minutes. Cool. Cut

in strips. Roll in powdered sugar.
Mrs. T. W. Hopkins, Leduc Local.

DATE STICKS

11/8 cups flour 11/3 cups sugar
1 teaspoon baking powder 1 pkg. dates, chopped
1 cup walnuts, chopped Y% teaspoon salt |
1% teaspoon vanilla 3 eggs, well beaten, added lastly.

When baked, cut in sticks, about 4”x1”. Roll in icing or brown sugar.
Nita F. Jones, Badger Lake Local, Wheat Centre.

BRAN DATE BARS

1 cup bran 1 cup chopped nuts
1% cups flour 1% teaspoon salt

%, cup sugar 38 eggs (beat whites and yokes
1% cup dates, measured after separately, blend).

stoning and cutting up
Sift flour, sugar, salt, over nuts, dates, bran. Mix dry ingredients well.
Add blended eggs. Mix well. Spread on buttered pan % inch thick.
Bake in slow oven % hour or until golden brown. While warm mark off
in finger lengths, as you would candy, and sprinkle with light coating of
icing sugar. Be careful not to have bottom of oven too hot. Delicious for

afternoon tea. :
L. Lambert, Warden Local, Stettler.

DATE STICKS

1 cup butter 1 teaspoon soda
1 cup brown sugar 1% cups rolled oats.
1% cups flour
Filling:

One lb. dates cooked down in 1 cup sugar. Pat one-half of mixture in
pan. Then put in filling. Put other half on top patting gently. Bake one

hour in slow oven. Mrs. Chas. Henderson, Leduc Local.
WALNUT WAFERS
1 cup sugar 1/3 cup flour
1 teaspoon baking powder Sprinkle salt.

1 cup crushed walnuts
Mix together above ingredients well. Now beat 2 eggs and add. Drop

in teaspoons on buttered pan.
Mrs. C. J. Williams, Eclipse Local, Clive.

WALNUT SLICE

1 cup flour Mix as for pie crust moistened
% cup butter with a little cream.
Filling:
14%, cups brown sugar 2 beaten eggs
1% cup cocoanut 1 cup chopped walnuts
2 tablespoons flour 1% teaspoon baking powder.

Mix in order given. Pour filling on to baked crust and bake again.
Cook very slowly until medium brown. Ice when cool with butter icing.
Mrs. Tena Wagler, Standard Local.