40 Ut iW. a AO O0R BOO’

BROWNIES
Cream together: Then add:
1 cup sugar 2 eggs (unbeaten)
% cup butter % cup flour
2 tbsp. cocoa Vanilla

% cup walnuts or cocoanut
Gerald Tildesley, Junior Director East and West Calgary Const.

CHOCOLATE NUT BARS

% cup butter % teaspoon vanilla
1 cup sugar 1% squares chocolate, dissolved
2 eggs 1 cup chopped walnuts.

% cup sifted flour

Cream butter and sugar and beat in eggs, one at a time, using a little
of the flour to maintain the same creamed butter consistency. Fold in the
chocolate and nuts and remaining flour. Then spread % inch thick in
greased floured pans. Bake in moderate oven and cut in bars and serve
plain or roll in powdered sugar.

Mrs. H. A. Ruppe, Tudor Local.

RASPBERRY BARS

2 cups flour 2 eggs

1 teaspoon salt % eup sugar

1 teaspoon baking powder Raspberry jam
% cup shortening 2 cups cocoanut.

Add shortening to flour, salt and baking powder and mix well. Beat 1
egg and add with enough water to make it the consistency of pie crust.
Roll to about % inch thickness and place in a square pan. Spread a thin
layer of raspberry jam over pastry. Then beat the other egg, add sugar
and cocoanut and spread over the jam. Bake in moderate oven about 25
minutes.

Mrs. D. E. McLean, Lamont Local.

COCOGANUT BARS

1 cup flour 1 tbsp. butter and lard mixed
% teaspoon soda % teaspoon cream of tartar
1 egg Pinch salt.

Very little milk to wet up

dough.

Roll and bake in large pan. Spread with raspberry jam and over that
put a filling of:

2 cups cocoanut 1 cup sugar
1 egg Butter size of an egg.
Cut in bars. Mrs. Hunter, Leduc Local.

FRUIT SNAPS

teaspoon soda
eges

cup currants
teaspoon cloves
teaspoon allspice.

1 cup butter
1% cups molasses
1 cup raisins
1 teaspoon ginger
1 teaspoon cinnamon

pad ped bet CD

Flour to roll out soft so it can be cut.
Mrs. E. I. Duffield, Jr., Spring Ridge Local.