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DATE NUT BREAD 1 c. chopped pitted dates V/z c. boiling water 1 c. sugar 1 egg , 2Vi C. sifted flour 2 t. baking powder Vi t. baking soda M> t. salt 1 c. chopped nuts 1 T. melted shortening 11. vanilla Pour water over dates and let stand, while preparing other ingredients. Beat egg until light, add sugar gradually. Sift together flour, soda, baking powder, and salt, add nuts and dates and flour mixture alternately to the egg mixture. Stir in shortening and vanilla. Pour into greased loaf pan. Bake in preheated mww at asn degrees 1 hr. Makes 1 bread size pan. Donna Lindberg Mary Jiuczynski RUM BALLS 1 c. crushed vanilla wafers 1 c. powdered sugar \Vz c. chopped pecans 2 T. cocoa 2 T. light corn syrup V* c. rum or bourbon Vz c. fine granulated sugar. Combine fine crumbs, con­ fectioners sugar, 1 c. pecans, and cocoa. Add corn syrup and rum and mix well. Shape into 1" balls. Roll half in granulated sugar and remainder in Vfe c. nuts. Mary Idstein Pat Colomer wise men bring 1216 North Green St. McHenry Open Evening and Sundays til Christmas