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4J 4 p Nanaimo Bars y cup butter or margarine y, cup white sugar 1 egg ‘ 4 tablespoons cocoa 2 cups graham wafer crumbs 1 cup coconut y cup chopped nuts cup butter 6 tablespoons milk 4 cups sifted king sugar 4 tablespoons vanilla custard or pudding powder 1 teaspoon butter Mix the & cup butter, white sugar and egg and cocoa. Set over boiling water and stir until mixture resembles a custard. Combine crumbs, coconut and nuts. Combine with the custard mixture, blending well. Spread and press tightly into 9x9â€"inch pan. Cream the % cup butter, milk, icing sugar and custard powder. Spread over mixture in pan. Melt the chocolate over hot water; add butter and blend well. Spread over the icing. Let set. Chill and keep refrigerated. Miss Valerie Arbuckle, 45 Braecrest Ave., Weston, Ont. New York Special No bake Put in top of double boiler: % cup butter 4 cup white sugar 3 thsp. cocoa Stir until smooth then add: 1 beaten egg 1 tsp. vanilla Remove from heat and add: 1 cup fine coconut % cup walnuts 2 cups graham wafer crumbs (crushed) Press in pan and cool. Mix together: v, cup butter 2 tbhsp. custard powder 2 cups icing sugar. Enough cream to spread like icing Spread over graham wafer mixture and let set. Cover with 2 squares semiâ€"sweet chocolate melted with 1 tsp. butter Mrs. Mary Strilec 220 Wright Ave., Weston, Ont. Marshmallows 2 env. Knox Gelatine % c. cold water 2 c. sugar % c. boiling water % tsp. salt 1 tsp. vanilla Boil sugar and boiling water together until syrup tests thread stage (2 c. sugar & % c. boiling water) Soften gelatine in cold water (2 env. gelatine in & c. cold water). Remove sugar syrup from fire and add to this gelatine mixture. Stir until dissolved. Add sugar and flavouring. Cool slightly and beat until mixture becomes thick, fluffy and cold. (use electric beater) Slightly butter 8" X 4" pan. Spread chopped red and green maraschino cherries and slivered nuts (nuts optional â€" slivered Brazil nuts good) â€" spread may be varied by using mixed peel etc. Pour the gelatine mixture over this and let set â€" not in refrigerator but in a cool With a wet, sharp knife cut in squares about the size of brownies and roll in freshly toaste d _ cocoanut (dessicated). Mrs. J. C. Godfrey 31 Odessa Ave., Etobicoke, Ontario M9C 4J9 Great for teaâ€"time treat or coffee break desired.) 4% c. berries (fresh) % c. butter «Oneâ€"third c. brown sugar 1 c. flour Â¥% tsp. salt % c. water 1 c. sugar 3 thsp. corn starch 1 tsp. lemon juice Base: Crumble â€" butter, brown sugar, and flour. Bake Glazed Strawberry Square (can be done on pre crust at 350‘ for 15 min. Pack above in square cake pan 9" approx. Then add 3% c. berries on base when cool. Pour following glaze over Chocolate Chip _ Cookies Glaze: crush 1 c. berries, add water and boil 3 min; strain, get 1 c. of julte. Together with juice blend sugar, corn starch and salt. Boil 34 min. Cool slightly. Add lemon juice. Refrigerate if desired. Linda Reid, 93 Dunedin Drive, Toronto, 8Mxâ€"2K8. 2â€"3 cup margarine 1% cups white sugar 2 eggs (beaten) 2%4 cups sifted flour (cake & pastry) 2 tsp. salt 1 tsp. baking soda 1% tsp. vanilla 1 package â€" semiâ€"sweet chocolate chips. (6 oz.) Cream marg. & sugar. Add eggs, then vanilla. Add dry ingredients, then chocolate chips. Drop on ungreased cookie sheet. Bake at 375 degrees 10â€"12 min. Mrs. Anne Stachura, 2 Kinsdale Blvd., Toronto, Ont. Chocolate Ribbon Bar (no baking) Bottom Crust: Melt cup of butter in the top of a double boiler. +4 cup white sugar. oneâ€"third of cocoa. 1 tbsp. of vanilla. 1 egg. . Stir until the mixture is blended. Add: 1 cup of cocoanut. 2 cups of graham crumbs. v cup of chopped nuts. Mix and pack in an greased square pan. Filling: _ Cream 4 cup butter. Blend in 2 tbsp. of custard powder (or vanilla instant pudding mix) 3 tbhsp. of milk 2 cups of icing sugar. Peanut Butter Balls % cup Peanut Butter % cup nuts 1 cup icing sugar 2 tbhsp butter & cup cherries. Mix all together. Mix 1 tbsp. icing sugar in water. Roll first mixture into balls and dip in icing sugar and water. Roll in coconut. Chill Mrs. M.G. White 55 Arrowsmith Ave. Toronto 15, Ont. E‘.;;-ea;i this over crumb mixture and chill. Topping: s Tw Ned _f eP Eoo se c Melt 3â€"10z. squares of semiâ€"sweet chocolate mixed with 1 tbhsp. of butter and snread on the chilled mixâ€" spread on the chilled ture. _Cut into bars, cover refrigerate until use. Mrs. P. MacMillan 38 Dorlin Avenue Islington, Ont. Peanut Butter Bars 350 degree oven 1 cup Peanut Butter twoâ€"thirds cup _ soften margarine Beat peanut butter, margarine and vanilla toâ€" gether add brown sugar and one egg at a time then add sifted flour and salt mixtureâ€" spread in 13x9 cake pan. Bake 35 min. 2 cups brown sugar 3 eggs 1 cup flour salt o Cool slightly, meanwhile mixing % cup Icing Sugar and 2tsp. water and drizzle with spoon over warm cake and in pan then mix %4 cup or 2 squares unsweetened chocolate melted with 1 tsp. Crisco and swirl melted chocolate mixture over to make it look like a black and white mixture. Cut in squares while hot Mrs. M. Fox 36 Honbury Road Rexdale, Ontario Home Made Crunch Granola (Home made cereal) 7 cups large oat flakes 1 cup wheat germ 1 cup dessicated coconut 3% cup honey, or brown sugar (Honey preferred) % cup sesame seed _ . Very good and keeps well! Mrs. Anne Morrison, 9 Ashborne Drive, Islington, Ont. Mrs. _ Anderson‘s Cream together: cup shortening 1 cup sugar 2 beaten eggs ‘ Mix above, and add: % cup cold water v cup corn oil, (or soya of peanut oil) % tsp. vanilla ¥» tsp. salt Mix and spread on cookie sheet, bake at 325 degrees stir and turn often to toast â€" for about 20 minutes. Mrs. Joan Polwarth, 2089 Lawrence Avenue West, Weston, Ont. Sift together: 1% cup flour 1 tsp. baking powder & tsp. salt Combine dry ingredients with creamed mixture. Spread out % of an inch thick on greased cookie sheet. Frost with white of egg beaten stiff, one cup of brown sugar folded in and % tsp. vanilla. Spread over uncooked cookie batter. Irresistable cookies! 1 cup margarine 1 cup white sugar 1 cup br. sugar 1 egg ‘ 1% cups flour 1 tsp. baking powder & tsp. salt _ 30) % cup oatmeal 1 tsp. vanilla % cup coconut _Cream margarine and sugar, beat in egg, add dry ingredients. â€" Bake 20 minutes in oven 325 degrees. o Drop on greased cookie tin. Flatten with fork, Bake at 350 degrees for 10 minutes. Following baking, leave cookies on tray for a few moments to set. Mrs. Edith Scidmore, 20 Snowden Street, Downsview, Ontario, M3L 1J5. shelled sunflower Recipe Peanut Butter Cookies Yield approx. 4 doz. 2 tsp. baking soda Y4 tsp. salt 1 cup shortening 1 cup white sugar 2 eggs, beaten 1 cup peanut butter 1 tsp. vanilla _ Sift flour with baking soda & salt. Cream shortening brown & white sugar in large bowl. Add eggs and beat until smooth & fluffy. Add peanut butter & beat until mixed. Add flour mixture. Fold in dry ingredients in small amounts at a time to ease folding. Add vanilla & beat, until smooth & well blended. Make batter into balls (approx. size of 1 tbhsp) and place on preâ€"greased cookie sheets. Dip a fork in flour and press each batter ball lightly to flatten. Dip a fork in flour and press each batter ball lightly to flatten. P Bake for 1518 mins. or * until golden brown. N en Mrs. Lynn Norton 16" es 287 Markaldnd Drive, Atp. 112, COLOR § Etobicoke, Ont. [ M sa ~ Refrigerator Roll Surprise We 3â€"4 strips bacon diced 2 med. onions diced _ Bake for 1518 until golden brown Etobicoke, Ont. Refrigerator Roll St 3â€"4 strips bacon diced 2 med. onions diced 1â€"4 oz. can (stems and pieces) mushrooms drained 1 package refrigersor rolls, homestyle or buttermilk. Fry diced bacon until} crips. Remove crisps â€" saute diced onion in bacon grease until tender and light golden. Add to fried hacon in bowl. Fry drained ©.ushrooms in remaining k: .on grease 1 to 2 minutes: add to bowl also. Drain excess grease. Separate rolls and press with palm of hand on counter top until 3 or 4 inches in diameter. Place small amount of filling in centre. Fold in half and seal edges. Place on cookie sheet. Bake at 375 degrees for about 8 to 10 minutes, until golden brown. This recipe can be prepared in advance and after placing on cookie sheet cover with foil sealing the edges. Refrigerate until ready to bake. Mrs. T.M. Plamer, 76 Mercury Road, Rexdale, Ontario. Almond Cookies 1 cup butter 1 cup white sugar 1 egg 1% cup flour "scant‘"‘ 1 tsp. cream tartar 1 tsp. almond flavoring or 4 oz. ground almonds. _ Mix all well together form into balls. Place on cookie sheet. Press with fork dipped in cold water. Bake about 10 min. 350 degree oven. Mr. & Mrs. M. A. Porritt 230 Lake Prornenade, Toronto, Ont. Bakeless Cookies 2 cup white sugar 4 tbhsp. cocoa > cup each margene & milk 3 cups quick: cooking: oats® ; cup cocoanut ‘> cup peanut ‘butter Mix & bririg ‘to boil add & drop from teaspoon onto waxed paper. Joan B. Harding 281 Caledonia Road Tor. Ont. oven 1 cup chopped dates 1 cup chopped walnuts % cup chopped cherries 1 cup brown sugar 1 cup flour 1 teaspoon baking powdet 2 eggs Â¥4 teaspoon salt 4 cup water Mix all dry ingredients together. Add dates, nuts, cherries and stir. Beat 2 eggs, add to mixture. Add watler. Spread as thin as possible in a glass baking dish. Bake in 350 degrees oven for about Mrs. W.K. uwrier 11 Holbrooke Aenue, Toronto 18, Ontario. 4 hour. ONE MONTH MINIMUM TERM â€"NO CONTRACT 2540 WESTON RD. 247â€"5456 FOR FAST FRIEMNDLY Serving all of Metro Toronto & surrounding area | _â€"call collect within 50 Mi. radius : 30 OPEN DAILY 10 a.m. to 10 p.m. VALUABLE COUPON WORTH SHOP AT HOME SERVICE | . .. when applied as a down payment or monthly deposit on any color TV set obtained on Dor‘s oation plas, Clip oend vsel Coupon must be presented at Hume of transaction, Strawberry Angel Delight 7. cup Woen suger &4 cup Z‘:cwchopped cup ?"%"o;m;fi: Tok ctwice)'ht:nhmlb'm 1â€"16 oz._&. frozen strawâ€" lcupmgvyu"’;d:z:,whlpped. Combine, flour and sugar. Cutinmarg;flne; add nuts. Press msg% in. pan.m cool: Gndm@ lunoé juice to marshmallow creme. Mix until blended. Stir in strawberries. Fold in Pour over crumbcrust. Freeze. 8â€"10 servings. Mrs. F.A. Moody 2544A Weston Rd., Weston, Ont. Oi