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Page 6 Recipe Supplementc CHEWY COCONUT SQUARES 114 cups sifted pastry flour 12 cup lightly packed brown sugar 3 tbsp. corn oil 2 tbsp. water Preheat oven to 350 degrees. Combine all ingredients with a fork. Pack into the bottom of an 8 x 8 x 2 cake pan. Next: 1 egg 1 cup lightly packed brown sugar 2 tbsp. corn syrup 1 tsp. vanilla 2 baking powder 1 tsp. corn starch 14 tsp. salt 2-3 cup chopped walnuts 1 cup coconut Beat egg, beat in brown sugar also corn syrup and vanilla. Sift together dry ingredients and add to egg mixture. with nuts and coco- nut. Mix well, spread over baked mixture with a fork. Bake at 350 degrees for 25 to 30 minutes, until golden brown and set, cool and eut into squares. Penny Rolinson Bowmanville FRUIT SQUARES 1 cup flour, 1 tsp. baking powder 12 cup salt 2 eggs beaten 1 cup brown sugar 1 tsp. vanilla ½ cup walnuts 14 cup chopped cherries 1 cup dates 4 cups raisins Line bottom of 8 inch pan with foil, grease foil and sides of pan. Heat oven to 350 degrees. Beat eggs until light and add sugar and vanilla. Stir in flour and baking powder then fold in fruit and nuts. Bake for 40 minutes or until golden brown. Fern Thertell DATE SQUARES 12 cup flour 12 tsp. baking soda 112 cups rolled oats 12 cups brown sugar 1 cups butter or margarine Date filling: 1 lb. dates 34 cups hot water 14 cup sugar Pinch of salt 1 tsp. vanilla Prepare filling first. Com- bine dates, hot water, sugar and salt together in a sauce- pan. Cook over medium heat until dates are soft and water is absorbed. Add vanilla and let cool. Stir flour and baking soda together. Add to rolled oats and brown sugar and mix well. Work in butter with fork until mixture is crumbly. Spread 1/ the mixture in bottom of a greased 9-inch square pan and pat down. Cover with cooled date filling. Pat 2 of remaining mixture on top then sprinkle over lightly with remainder. Bake in moderate oven (350 degrees F) 20 to 25 minutes. Note: for thinner date squares, use a larger pan, 9 x 13 inches. Mrs. Grace Fallis Pontypool APPLE DANISH BARS Sift together into a bowl: 212 cups sifted al-purpose flour 1 tsp. salt Add: 1 cup shortening and eut with a pastry blender until mixture resembles coarse corn meal. Combine: One slightly beaten egg yolk with 2-3 cup milk. Add slowly to flour mixture until dry ingredients are moistened. Divide dough in half, roll and spread 12 into rectangle ta fit a jelly rail pan (fitting dough up the sides). Sprinkle over pastry with 1 cup crushed corn flakes. Arrange 4 or 5 large caoking apples sliced over the corn flakes and sprinkle with i tsp. cinnäinon and i cup whité of the Canadian Statesman, September 21, 1977 sugar. Roll out other half of beat together eggs, sugar, dough and place over apples. vanilla, gradually stir in Moisten edges with milk and heated milk. Pour over raisins pinch top to bottom. Beat egg and rice. Sprinkle with nut- white until stiff and brush meg. Set in shallow pan. evenly over top crust. Bake in Surround with 1 to 112 inches 400 degree oven till golden, of hot water. Bake in moder- about 1½ to 1 hour. Glaze while ate oven (350 degrees F) for 1 warm with 1 cup icing sugar hour. and 2 tbsp. water. 112 cans of Mrs. Betty Francis pie filling can be used. Orono Mrs. Hayward MacDonald Norwood RASPBERRY BARS 2 cup margarine 1 beaten egg 1 cup flour 1 tsp. baking powder 1 tsp. milk Combine these ingredients. Spread in 8" or 9" square pan. Spread thinly with raspberry jam. Then add topping. Topping 1 cup sugar 2 cups coconut 2 tbsp. margarine 1 tsp. vanilla 1 beaten egg Garnish with walnuts and cherries if desired. Bake at 350 degrees for 30 minutes. Mrs. Cathy Anderson, Newtonville MINCEMEAT BARS 114 cups all purpose flour 1 tsp. baking powder 1/ tsp. salt 3 eggs 1 cup sugar 1 cup canned mincemeat 1 cup chopped nuts Icing sugar Measure flour onto waxed paper, add baking powder and salt Stir to blend. Beat eggs until light. Add sugar grad- ually. Continue beating until light and fluffy. Fold in dry ingredients with rubber scraper. Stir in mincemeat and nuts. Pour into well greased 9 .x 13" pan. Bake at 325 degrees for 40-45 minutes. Cut into bars while still warm and roll in icing sugar. Carol Robinson Starkville MINCE MEAT 3 cups ground lean pork 3 cups ground lean beef 6 cups chopped apples 6 cups white sugar 3 cups raisins 3 cups currants Juice of 2 leions and 2 oranges and grated rind 2 tsp. cinnamon ½2 tsp. cloves 1 tsp. allspice / top nutmeg Mix in order given and let simmer over a low heat for 2 hours. Fern Thertell COCONUT TARTS 1 egg 4 cup of white sugar 2 tbsp. soft butter, 1 tbsp. white vinegar 3 tbsp. water 4 cup finely shredded coconut Salt (very scant amount). Fill unbaked tart shells ¾ full. Cook at 350 degrees about 20, minutes or until set and lightly browned. Mrs. Stanley Millson Enniskillen CREAMY RAISIN RICE PUDDING Boil dcup of rice in 2 cups of water with a little salt. Cover saucepan and cook over low heat for 15 minutes. Remove saucepan from heat and allow to stand covered, for 3-5 minutes. 1 cup seedless raisins cooked rice 3 cups milk 1 tbsp. butter 3 eggs ½2 sugar 1 tsp. vanilla ¼ tsp. nutmeg Place raisins and cooked rice in lightly buttered, deep, 6-cup baking dish. Heat milk and butter to scalding. Lightly CHRISTMAS PLUM PUDDING 1 cup grated carrots 1 cup grated potatoes 1 cup grated soft bread crumbs % cup suet, finely chopped 2 tbsp. sour milk 2 cup all-purpose flour 1 tsp. cinnamon 18 tsp nutmeg 1 cup seedless raisins 1 cup currants 2 cup brown sugar ½/ cup corn syrup 1½ tsp. baking soda 1 tsp. salt 2 tsp. allspice Combine all ingredients in order given in a large mixing bowl. Mix lightly with the hands, turn into a 2 quart or 8 individual moulds which have been brushed with melted shortening. The moulds should be about 2-3 ful. Cover tightly with wax paper. Simmer tightly covered on a rack. Small moulds will require about 112 hours, large moulds about 3 hours. Serve with Christmas sauce. CHRISTMAS SAUCE 1 cup brown sugar 2 tbsp. pastry flour 1 16 tsp. salt 1 cup boiling water 2 tbsp. butter 1 tbsp. lemon juice or 1 tsp. vanilla Combine brown sugar and flour in a saucepan and mix thoroughly. Add salt and boiling water, stir and cook over direct heat until smooth. Simmer gently for 10 minutes, remove from heat and stir in butter and lemon juice. Jewel Moore Pontypool CHOCOLATE PINWHEEL TORTE Preheat oven to 350 degrees. Lightly grease two 9 inch round layer cake pans. Line bottom with waxed paper. Sift together into mixing bowl: 12 cups Monarch cake and pastry flour 1 tsp. salt 2 tsp. baking powder 14 tsp. baking soda 112 cups granulated sugar Add: ½ cup shortening 1 cup deluted evaporated milk Beat 2 minutes at medium speed or 300 strokes by hand. Add: 14 cup undeluted evaporated milk 2 eggs 2 unsweetened chocolate squares, melted 1 tsp. vanilla Beat 2 minutes at medium speed of electric mixer. Turn into pans. Swirl into circle on top of each cake: -1 unsweetened chocolate square, melted. Bake 30-35 minutes. Cool. Split layers and fill with chocolate filling. Sandwich together to make a four layer torte, with pinwheel on top. Frost with remaining choco- late filling. Makes 12 servings. Marie Knowlton Enniskillen COOKED PUDDING 2 eggs 2 cups milk 1 pkg. (314 oz.) pudding and pie filling mix Beat eggs in small bowl, set aside. In saucepan, combine pudding mix with milk. Cook and stir over medium heat until pudding comes to a boil. Remove from heat and grad- ually add hot pudding to eggs, stirring constantly. Pour into serving dishes and refriger- ate. Makes 4 servings.