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EASTER BASKET COOKIES Mrse Le Sandee 20 marshmallows 1 tsp. maple flavoring 1/3 ce margarine : 3 ce cornflakes

Melt marshmallows and margarine. Add flavoringe Pour over cornflakes. Mix. Shape into nests and put a few jelly beans in each nest.

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BLUEBERRY CRUMBLE Anna Woudstra 2 ce frozen blueberries 1/3 tspe cinnamon 3/4 ce brown sugar 6 T. butter

3/4 ce. all-purrose flour

Place blueberries in 8 x 8 inch pan. Cover with rest of ingredients, crumbled together. Bake in moderate oven (350°) for 55 minutes.

CHOCOLATE MINT STICKS Mrs. M. G. Visser

2 OZe unsweetened chocolate 2 eggs

1/2 ce butter l ce sugar

1/2 ce sifted all-purpose flour Dash of salt

1/2 ce chopped unblanched 1/4 tspe peppermint extract almonds

Melt chocolate and butter over hot water. Beat eggs until frothy. Beat in sugar. Add chocolate mixture (cooled), extract, flour, salt and almonds. Mix well. Bake in a moderate oven in a greased 9 inch pan for 20 to 25 minutes. Cool.

Spread with this filling- 2 tablespoons butter creamed with 1 cup icing sugar, 1 teablespoon cream, 3/4 teaspoon pepper- mint extract. Melt 1 ounce of semi or unsweetened chocolate with 1 tablespoon butter and drizzle over form filling.

ALMOND SQUARES Nora VanVeen BASE:

3/4 Ce margarine L ide f. Jie

3 T. sugar Pinch of salt

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6 eggs 2 Ce coconut

2 Ce sugar 3 T. almond extract

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