UNBAKED CONFECTIONS CHOW MEIN COOKIES (Ting-a-lings) 2 packages chocolate chips (or 1 chocolate and 1 butter- : scotch) 1/2 cup chopped nuts, walnuts, pecans or peanuts 1 tin (1 1/2 cups) fried canned noddles or canned shoestring potatoes Melt chips slowly and when melted, add nuts and shoe- strings, broken in l-inch lengths. Dropon waxed paper. Allow to set. UNBAKED CHOCOLATE LOG 4 Squares semi-sweet chocolate 2 tablespoons butter 1 egg 1 cup sifted icing sugar 1/2 cup chopped walnuts Lin cup fine coconut 1/2 pound colored marshmallows, cut-up _ Long-shred coconut | | Melt chocolate and butter over hot water. Add egg and beat well. Cook a few minutes longer. Remove from heat and add icing sugar, nuts, coconut and marshmallows. Shape into thick roll on waxed paper. Sprinkle liberaily with long-shred coconut. Refrigerate and keep in refrigerator until ready to use. Slice to serve. DOOJIGGERS 1/2 cup whipping cream 16 large whole marshmallows Coconut Whip cream to custard consistency. Fold marshmallows into cream. Refrigerate for 12 hours. Roll each in coconut. HAYSTACKS 1 (6-ounce) package semi-sweet chocolate bits y oe cup shredded coconut 3/4 cup bran cereal Melt chocolate over hot, not boiling, water. Stir in coconut and bran cereal. Drop by teaspoonfuls on a greased baking sheet. Chill until firm. MARSHMALLOW DREAM SQUARES 1/2 package graham wafers, crushed (16 double) 1/3 package miniature marshmallows 1/2 cup melted margarine 3/4 cup fine coconut OR chocolate chips, nuts or chopped dates | 1/2 cup brown sugar 1 egg _ Butter icing Mix together graham wafers, marshmallows and coconut or any of the other items combined to make 3/4 cup. Melt margarine and brown sugar together. Beat in egg and mix. Combine with rest of mixed ingredients. Pack inte buttered pan. Refrigerate. Cover with Butter Icing, if desired. PEANUT BUTTER BARS BARS: e.] cup brown sugar 1/2 cup corn syrup 1 cup peanut butter 1 teaspoon vanilla 2 cups corn flakes 1 cup popped rice cereal 29 ICING; 1/2 cup butter i cup brown sugar 1/4 cup milk 1 teaspoon vanilla 1 cup or more icing sugar Mix brown sugar, syrup and peanut butter in top of double boiler. Place over boiling water and stir until well blended. Pour over cereals mixed together in 9 x 9-inch baking pan. Mix until blended and press down with hands. Cool. Top with icing, made as follows: Bring butter, brown sugar and milk to a boil. Boil hard for 1 minute, stirring all the time. Remove from heat and stir in icing sugar and vanilla. APRICOT TEA DAINTIES 11/2 cups ground dried apricots 2 cups flaked coconut 1/2 can (2/3 cup) sweetened condensed milk Icing sugar Combine ground apricots with coconut. Add milk and Stir well. Roll. into small balls. Roll in icing sugar. Store in the refrigerator. ‘ DE LUXE ALMOND BARS 3/4 cup blanched almonds 1/4 —s cup candied cherries 1/4 cup toasted shredded coconut 11/2 tablespoons honey 1 tablespoon butter 1/4 teaspoon almond extract 2 (2-ounce) Squares sweet or bitter chocolate Grind almonds and cherries and add coconut. Cream together honey, butter and almond extract; add almond mixture and mix well. Dampen fingers and shape mixture into 6 x 3-inch rectangles on waxed paper. Melt chocolate over hot water; spread over rectangle; chill until firm. Cut into 2 x 1/2-inch bars. COCONUT FUDGE COOKIES 2 cups white sugar 1/2 cup cocoa 1/2 cup butter or substitute 1/2 cup milk 3 cups rolled oats ? 1 cup coconut 1 teaspoon vanilla Combine sugar, cocoa, milk and butter. Stir over heat until sugar dissolves. Stir and boil for 5 minutes. Keep heat low and stir for this mixture ‘‘sticks’’. Remove from heat and add rest of ingredients. Drop by spoonfuls onto greased paper. Place in refrigerator to harden. YULEJOYS can sweetened condensed milk 2 marshmallows, cut fine cup fine coconut cup dates, cut small cup nuts, chopped fine small package candied green cherries, cut fine small package candied red cherries, cut fine Mix in order given. Form into balls. Roll in finely crushed cornflakes. Store ina tin, separating layers with waxed paper. ht bt pt Pt pe pe pt