Walnut Slice

Line cake pan with pie crust. Bake until golden brown. Make filling
as follows:

144 cup brown sugar 2 tbsp. flour
4, Cup cocoanut 2 eggs (beaten)
1 cup chopped walnuts ', tsp. baking powder

Mix in order given. Pour filling over baked crust and bake again slow-
ly until medium brown. Ice when cool with butter icing.
—Mrs. Grace Robertson

Cornflakes Squares

4 large bars toffee 6 cups cornflakes
6 tbsp. cream 1 cup walnuts may be added
4 tbsp. butter

Melt toffee and butter, add cream and cornflakes. Pat well in a greas-

ed pan. When cool cut in squares.
—Martha Hunter

Walnut Coffee Crisps

Yo cup walnuts 4 tsp. baking powder
4 cup brown sugar 1 tsp. salt
Yo tsp. cinnamon ', cup shortening
2'4 cups sifted pastry flour or 34, cup milk
2 cups sifted bread flour 2 tsp. melted butter or margarine

Heat oven to 375 degrees F. Grease a baking sheet. Chop nuts and
mix with sugiar and cinnamon. Sift together the flour. baking powder
and salt into mixing bowl. Cut in shortening. Add milk and blend
well. Drop dough by tbsps. into melted butter. Turn to coat all sides.
Roll in walnuts and sugar mixture. Bake in moderately hot oven 20

minutes or until done. Serve hot.
—Irene Balog

Mystery Cake

4 cup shortening 4 tsp. baking powder (magic) not
114 cups sugar double acting

2 eggs 1 tsp. nutmeg
2'/> cups flour 1 tsp. cinnamon

4 tsp. salt 2 cups milk

Cream shortening, add sugar and beaten eggs. Mix well, and add half
of the sifted flour, baking powder, salt and spices. Add milk and re-
mainder of dry ingredients. Bake 2/3 of this batter in two greased
layer tins. To the remaining third add 1 tsp. cocoa which has been
mixed with 1 tbsp. of boiling water. Use this for middle layer. Bake
layers in hot oven 15 to 20 minutes.

Icing:

? tbhso. butter 1 ten, vanilla
2 cups icina sugar 3 then. strong coffee
1 tbsp. cocoa

Cream butter, add sugar and cocoa very slowly, beating until light and
fluffy. Add vanilla and coffee slowlv until soft enough to spread.
Keeps moist indefinitely.

—M. Weber.

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