MARSHMALLOW ROLLS

1 pkg. colored marshmallows 1 egg

4 sq. semi-sweetened 1 cup icing sugar chocolate 1 teasp. vanilla

4 tbsp. butter cocoanut to roll them in

METHOD: Melt chocolate and butter together. Mix well, add egg and icing sugar and vanilla. Beat until creamy. Add marshmallows. Form into 3 rolls. Roll in cocoanut. Refrigerate.

Dorothy Steele (Ohm 55A). Lesley Price (Ridings 57A).

BROWNIES ’% cup shortening 2 eggs 2 oz. chocolate 1 cup sugar 34 cup flour 1 teasp. vanilla % teasp. baking powder 1 cup chopped nuts 34 teasp. salt — 2 teasp. corn syrup (optional)

Beat eggs, add sugar. Add shortening and chocolate, melted to- gether. Stir in sifted dry ingredients, then nuts. Bake at 375° for 30 minutes.

Dorothy Steele (Ohm 55A).

GRAHAM WAFER CAKE

14% cups sugar 4 tbsp. melted butter 30 Graham wafers (crushed) 1 egg 1% teasp. baking powder 1 cup milk 3 tbsp. flour 1 cup dessicated coconut

Cream butter and sugar. Add egg and beat. Mix in dry ingredi- ents. Bake at 350° about 40 minutes.

Icing 3 tbsp. cream 1 cup brown sugar 3 tbsp. butter Boil 3 minutes. Beat 3 minutes. Shirley Seddon (Dunn 50B). Gladys Schmidt (Heschel 1951).

BRIDGE DAINTIES (UNCOOKED) 20 Graham wafers rolled fine) 1% tin sweetened condensed

10 colored marshmallows milk (cut fine) % cup cherries, chopped 14% cups chopped dates (add last)

1 cup chopped walnuts

Mix thoroughly, mould into rolls in the crumbs on the wax paper, let stand over night in the refrigerator. When ready for use slice with a knife dipped in hot water.

If this mixture is rolled into 2” rolls they can be sliced %” thick, topped with whipped cream and a cherry used as a dessert.

Doreen Stephenson (Carr 50A).

DAD'S COOKIE SLICE

1 package Dad’s Coconut Cookies rolled thin. Mix with % cup but- ter or margarine. Line pan with wax paper or foil and press in 2/3 crumbs. Bake at 350° for 10 minutes.

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