YUM-YUMS

% cup butter or margarine 2 eggs, well beaten
1 cup brown sugar % cup walnuts
% box Graham wafers 1 teasp. vanilla
(broken up—not rolled)

Melt butter and brown sugar in pan on stove. Add vanilla and
well beaten eggs. Stir on stove until it starts to bubble. Keep heat
low and watch carefully that it doesn’t burn. Add nuts and wafers.
Stir until all wafers are coated. Press into an 8 x 8 pan. Top with
butter icing.

Donna Sunde (Hackman ’55B).

STREUSEL COFFEE CAKE

1 cup sugar 1 egg, beaten
1% cups flour % cup milk
2 teasp. baking powder % teasp. salt
1% cup butter
Topping
% cup brown sugar 8 tbsp. melted butter
2 tbsp. flour % cup chopped walnuts

2 teasp. cinnamon

Cream sugar, butter and egg. Add sifted dry ingredients alternate-
ly with milk. Put in 8x8 pan. Mix topping and sprinkle over bat-
ter. Bake at 375 deg. for 30 minutes.

Ruth Diehl (Ferguson 1944).

CHOCOLATE CHIP CAKE

1% cups boiling water 2 cups flour
1 cup chopped dates % teasp. salt
34 cup shortening 1 teasp. soda
1 cup white sugar 2 tbsp. Neilson’s cocoa
2 eggs (beaten)
Topping
% cup brown sugar % cup walnuts

% cup chocolate chips

Blend dates and boiling water, cool. Mix shortening, sugar and
eggs, add alternately with dry ingredients. Pour into 9x13 pan.
Sprinkle topping on cake. Bake 350° for 35 - 40 minutes.

Jean Hedley (Lowry 524A).

CHOCOLATE CHIP DATE CAKE

14% cups boiling water 1 cup sugar
1 cup chopped dates 2 beaten eggs
(cook together) 1% cup sifted flour
1 teasp. soda 1% teasp. salt
1% cup shortening 34 teasp. soda

Pour into 9” x 9” or 7” x 11” pan. Sprinkle 1 pkg. chocolate chips,
% cup brown sugar, % cup chopped nuts. Bake at 350° for 45 - 50
minutes.

Eleanor Watson, ’63.
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