FRUIT ROLL

12 marshmallows—cut up % cup walnuts
1 cup chopped dates 1 cup rolled Graham wafers
Some cherries—cut up 6 tbsp. cream

Put all in a bowl and knead. Make a roll then roll up few more wafers
and roll the fruit roll in it. Put in a cool place. Use next day.

Mrs. Mabel Tatarniuk. Hanna.

RAISIN M.M. MUMBLES

Filling: Crumb mixture:

2% cups seedless raisins # cup soft Margene
% cup sugar 1 cup brown sugar

2 tbsp. cornstarch 12 cups sifted flour
# cup water % tsp. salt

3 tbsp. lemon juice z tsp. soda

Cook till thick. 13 cups rolled oats

Mix and put half in pan 13” x9”. Spread filling. Pat on remaining
crumbs. Bake at 400° for 20 to 30 minutes. Cut in bars.
Mrs. E. R. Westling, Edmonton.

BROWNIES
% cup margarine or shortening salt—4 tsp. if marg. was used
2 oz. chocolate z tsp. if short. was used
# cup flour 1 cup sugar
% tsp. baking powder 1 tsp. vanilla
2 eggs # cup walnuts

Beat eggs. Add sugar and chocolate mix (melted shortening and choco-
late). Add dry ingredients, vanilla and nuts. Bake in 325-350° oven for

30 minutes. Frost if desired.
Mrs. Fay Hinman, Cardston.

CHOCOLATE FINGERS (Swedish)

1% cups flour 3. tsp. cocoa

1 pinch salt z tsp. baking powder

1 egg yolk % cup fine cocoanut
2 cup sugar 1 egg white

z cup butter or margarine

Cream butter, add sugar and egg yolk. Then cocoa and flour sifted with
baking powder and salt. Roll into small rolls the thickness of your little
finger. Cut in lengths of 13 inches. Dip in unbeaten egg whites and then in
cocoanut and bake in moderate oven (375°) till done.

Mrs. Louis F. Johnson, Conrich.

JIFFY BROWNIES

% cup margarine 1 tsp. vanilla
13 oz. unsweetened chocolate z tsp. baking powder
2 eggs 4 tsp. salt
1 cup sugar 2 cup chopped nuts.

# cup sifted flour

Melt margarine and chocolate in 8” x8” x2” pan on top of stove or in
oven. Cool slightly for 10 minutes. Add eggs, sugar, flour, vanilla, baking
powder, salt and nuts. Stir rapidly and spread evenly in the pan. Bake in
moderate oven about 30 minutes. Remove from oven, put marshmallows over
top, return to oven until marshmallows are soft and can be pressed down
smoothly. When cool, ice with chocolate icing.

Ruth Sampert, Bruderheim.

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