' PINEAPPLE SQUARES
Mary Orchard, Saskatoon, Sask.

2% cups graham wafer crumbs, %
cup melted margarine. Mix 2% cups
of the crumbs with the margarine and
press in a pan. Bake 15 minutes at
325 deg. F. and cool. % cup butter,
1% cups icing sugar, 2 eggs (unbeaten),
1 can crushed pineapple, 1% pint
whipped cream.

Cream the butter and add_ sugar
and eggs. Beat until fluffy and Spread
Over the wafer mixture.
apple and mix with the whipped cream
and put on top. Put in fridge over
night.

*
UNCOOKED CHOCOLATE CAKE

» Jennie Orchard, Saskatoon, Sask.

1%, cup butter, % cup white sugar,
1 egg beaten, % cup walnuts, 12 double
graham wafers (crumbs), Y, teaspoon
vanilla, 2 tablespoons cocoa.

_ Melt butter in a pan, add sugar and
cocoa and beaten egg. Stir and boil
1 minute. Add vanilla, nuts and wafer
crumbs. Press in a greased pan and
cover with icing. ~—
We

CARAMEL SQUARES |

Pat Horner, Saskatoon, Sask. —

4 cup butter, % cup white sugar,
2 eggs (separated), 1% cups flour, 1
teaspoon baking powder, % teaspoon
salt, 1 teaspoon vanilla.

Cream butter, add sugar, mix well
and add egg yolks. Add flour, sifted
with baking powder and salt, then add
vanilla. Spread in a 9-inch square pan,
well greased. Bake at 350 deg. F.
approximately 25 minutes until lightly -
browned. Spread with following mix-
ture:

2 egg whites stiffly beaten, 1 cup
brown sugar, 1 cup nut meats.

Return to oven, bake until mixture
is lightly browned and almost firm, |
about 30 minutes, at 325 deg. F. Cut.
in bars when cold. Shredded cocoanut
or cherrieS may be added.

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8

BUTTERSCOTCH OATMEAL |

SQUARES *
Mrs. M. O. Liggett, Saskatoon, Sask.

1 cup brown sugar, % cup butter.
Combine in pan. Heat, but do not
boil. Add 1 teaspoon soda and stir
well until like honey. Remove from
fire and add 2 cups rolled oats and
1 teaspoon vanilla. Mix well and press
into greased pan, about’ i2 inches by

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"345°.

\) CHOCOLATE CUSTARD SQUARES

Elizabeth Proctor, Sovereign, Sask.

1 cup margarine, 4% cup white sugar,
5 tablespoons cocoa, 1 beaten egg.

Place margarine, sugar and cocoa in
double boiler until melted, add beaten
cook for five minutes. Add:
2 cups graham wafers, % cup cocoa-
nut, % cup walnuts.

Spread on-pan 8 inches by 8 inches.
Pat firm. Spread on top the following:

2 cups icing sugar, 4% cup butter,

Drain pine-* _2 tablespoons Bird’s custard, powder.

, Just enough cream to make consist-

“ency of icing.’ Spread over first mix-

ture.

Melt 4 squares of Dot chocolate in
double boiler, add 1 teaspoon butter.
Spread on top of second mixture. Keep
in cool place.

“*

CHOCOLATE SQUARES
Lottie Waite, Sovereign, Sask.
Beat well % cup butter, 1 cup icing

sugar.

Add 2 beaten egg yolks, 2 ‘Squares
melted chocolate, 4% cup walnuts, 4% cup
fine cocoanut, 1 teaspoon vanilla.

Beat egg whites and fold into mix-
ture. Line 8x8-inch pan with whole
graham wafers. Pour above mixture on
top and sprinkle with crushed graham

wafers. Let stand for 12 hours in re-
frigerator.

ae
_ DREAM CAKE .

Lois Olson, Saskatoon, Sask.
1 cup flour, % cup butter, 2 table-
spoons brown sugar. -
Mix, and half bake and ies cool.

~ Then add:

1% cups brown sugar, 2 eggs, 1 cup

.tablespoons flour, 1° teasp
powder.
Mix ingredients and spread on the

top of the first crust <— in a
slow oven. *.
 wAS-99 min.

HUNGARIAN NUT CAKE
Jean, Holmes, Vancouver, B.C.

baking

% cup butter, % cup brown sugar,
2 egg yolks,.1 teaspoon vanilla, 14.

cups flour, 1% teaspoons baking pow-
der, 1 cup chopped nuts, 2 egg whites
beaten stiff, 1 cup brown sugar.
Cream butter and sugar, add egg
yolks and vanilla, then the flour and
baking powder well sifted. Press in
cake tin and sprinkle with chopped
nuts. Beat the egg whites stiff, add
the cup of brown sugar and b at to-

15 inches. Bake in a moderate oven. gether. Put over the top C cake

Watch as it burns easily. Cut into mixture and nuts. Bake in a moderate

squares before it is cold. : oven for 30 minutes at 350 degrees.
12 :

walnuts (chopped), 1 cup a 2