Cream butter and sugar then add eggs. Stir in pineapple and nuts
then add flour mixture. Bake 10-12 minutes in 375 degree oven.

E. Rusk, 1938.
CHOCOLATE NOODLE COOKIES
1 large pkg. chocolate chips 1 tin Chow Mein noodles
1 pkg. caramel chips Special K cereal (twice

quantity of noodles)
Melt chips in double boiler, then add noodles and Special K. Drop

in spoonfuls on wax paper.
Velda Currie (Doty 50B).
MARSHMALLOW ROLL

4 squares semi-sweet 1 egg
chocolate 1 cup icing sugar
3 tbsp. butter 1% cup nuts

24 marshmallows—cut in 4

Melt chocolate and butter together. Add remainder of ingredients.
Form a roll and roll in coconut. Refrigerate.

Edna Couling (Sample 53B).
RAISIN DROP COOKIES

2 cups raisins 4 cups flour

1 cup water 1 teasp. salt

2 cups sugar 1 teasp. baking powder
1 cup shortening 1 teasp. cinnamon

1 teasp. vanilla %4 teasp. nutmeg

3 eggs

Boil raisins and water together 5 minutes, cool and then add 1
teasp. soda. Cream shortening, sugar, eggs and vanilla. Sift dry
ingredients and add to egg mixture alternately with boiled raisins.
Bake at 400 deg. for 12-15 minutes.

Janice Dixon (Wilson 56B).

TEA PARTY BARS

1 cup sifted flour 1 cup brown sugar
1 teasp. baking soda 1% cup cocoanut
1/3 cup butter % cup rolled oats

Mix together all ingredients and press into bottom of 8” pan. Top
with the following mixture:

1% cup butter 1% cup walnuts
1% cup brown sugar 1 cup seedless raisins
2 eggs, well beaten 1% teasp. vanilla

Cream butter and sugar, add eggs and remaining ingredients.
Spread over bottom layer. Bake 350° for 40-50 minutes. Cool.

Mildred Dayton (Cassie 1950A).

MELTING MOMENTS

2 cups flour 2 rounded tbsp. icing sugar

1 |b. butter
METHOD: Rub flour and butter together till fine—add icing sugar
and knead until fluffy. Roll in balls and pinch into shapes like
maple buds.
Cook 300° for approx. 15 minutes—very pale.

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