MOUNT VERNON SQUARES 1 cup brown sugar

1/2 cup corn syrup

1/4 cup butter or margarine 2 teaspoons cocoa

2 teaspoons vanilla

8 cups puffed wheat

Cook all ingredients except puffed wheat to soft ball Stage, 236 deg. F., on candy thermometer. Pour syrup over puffed wheat and combine. Press into greased pan, about 10 x 12-inches. Refrigerate. Cut into squares.

OPERA ROLL 30 marshmallows (1/2 pound) cut fine (4 to 41/2 cups miniatures) 30 graham crackers (single), rolled fine (2 1/2 cups) 1 pound glazed cherries, cut fine 1 cup chopped walnuts 1 cup sweetened condensed milk 1 tablespoon lemon juice

Fine coconut or finely chopped walnuts

Place marshmallows, graham cracker crumbs, walnuts and cherries in a large mixing bowl. Add milk and lemon juice and mix thoroughly. Take out of bowl enough mixture to make medium-sized rolls. Roll in coconut or walnuts. Wrap in moisture-proof, vapor-proof paper. Store in refrigerator until needed. Slice. NOTE: Use plain or colored marshmallows.

TRAILER BARS

1/2 can sweetened condensed milk 6 ounces fine coconut Juice and grated rind of half lemon Whole graham wafers Semi-sweet chocolate, melted, OR Butter icing

Line 8 x 8-inch pan with whole graham wafers. Combine milk, coconut and lemon. Stir tothicken. Pour over crackers. Put another layer of crackers over the filling. Top with melted chocolate or butter icing. Chill. Cut into squares.

BUTTERSCOTCH REFRIGERATOR COOKIES

2 (6-ounce) packages butterscotch chips 1/2 cup peanut butter 5 cups corn flakes

Melt butterscotch chips and peanut butter in a saucepan and add cereal. Spoon into balls and refrigerate.

HOPSCOTCHES 1 cup peanut butter or chunk-style peanut butter 1 cup butterscotch bits 2 cans chow mein noodles or 1 (5 1/2 ounce) package

fried noodles or shoestring potatoes 2 cups miniature marshmallows Melt butterscotch bits and peanut butter over low heat until melted. Stir and blend in rest of ingredients. Stir until well-coated. Drop onto wax paper-topped cookie sheet. Makes 30. Keep in refrigerator.

JUDY’S COOKIES

2 Squares unsweetened chocolate 3/4 cup cold water

Z cup sugar

2 cups graham wafer crumbs

4 teaspoon vanilla

1/2 cup chopped walnuts

Fine coconut Mix together chocolate, shaved, sugar and water. Bring to boil. Boil 5 minutes. Cool. Add rest of ingredients, except coconut. Mix together. Shape into balls. Roll in coconut. Place in refrigerator to chill. Makes 30 balls.

33

BLUE RIVER BARS

10 double graham wafers, crumbled 1 cup chopped walnuts

1/2 cup butter

1 egg

1 cup brown sugar

1 teaspoon vanilla

Combine wafers and nuts. Mix well. Place rest of ingredients in saucepan. Bring to a boil. Bubble 1 minute. Stir all the time as this mixture burns readily. Add to nuts and wafers, Mix well. Pack into 7 x T-inch pan. Press down tightly. Cool. Cover with your favorite butter icing. Refriger- ate overnight, or longer to set. Cut into squares.

SEMI-SWEET NUTKINS

3/4 pound vanilla caramels

1 tablespoon butter

z tablespoon water

3/4 cup pecans, coarsely chopped

1 (6-ounce) package semi-sweet chocolate pieces 3 tablespoons light corn syrup

1 tablespoon water

Combine caramels, butter, and water in top of double boiler. Place over boiling water. Stir and blend until smooth. Stir in pecans. Remove from heat; keep warm over hot water.

Combine chocolate pieces, corn syrup and water in top of double boiler. Melt over hot (not boiling) water. Blend until smooth. Remove from heat.

Drop caramel mixture by teaspoonfuls on greased and icing sugar-dusted baking sheet. Drop chocolate mixture by half teaspoonfuls on top of caramel drops. Chill till firm. Makes 1 1/2 pounds.

CHOCOLATE FLAKES

1/2 pound semi-sweet chocolate 1/2 cup chopped walnut meats 1/2 cup chopped dates

1/2 cup seedless raisins

1/2 cup long shredded coconut 1/2 cup rice krispies

1/2 teaspoon vanilla

Melt chocolate in top of double boiler over hot water. Remove from hot water and stir in balance of ingredients. Drop from teaspoon onto sheet of waxed paper. Let stand until cold and firm.

ALTERNATE INGREDIENTS: Chopped almonds, maraschino cherries, crushed cornflakes, or branflakes.

CHOCOLATE NUGGETS

1 cup (6-ounce package) semi-sweet chocolate pieces

1/2 cup cola beverage

3 tablespoons light corn syrup

1 tablespoon rum extract

2 1/2 cups (7 1/4-ounce package) vanilla wafers, finely crushed

2 cups icing sugar

z - cup finely chopped walnuts

Chocolate decorating candies

Melt chocolate in top of double boiler over hot water, remove from heat. Blend in cola beverage, syrup, extract; then stir in the crumbs, sugar and walnuts. Mix well. (Mixture is sticky and stiff.) Cover and chill about 2 hours, or until mixture can be handled. Form into small balls (rounded teaspoon each) by rolling between palms of hands. Roll in decorating candies to coat. —

Place in single layers on waxed paper or foil in shallow pan. Cover loosely. Chill overnight to firm and to mellow flavor.