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loâ€"Cookhook ’73 be cup butter or margarine 1,4; cup granulated sugar 3 tablespoons cocoa 1 beaten egg 1 teaspoon vanilla 2 cups Graham wafer crumbs cup dessicated coconut cup coarsely chopped walnuts cup butter or margarine cups unsifted‘ icing sugar tablespoons custard pow- der tablespoons hot water tablespoon butter squares (2 ounces) un- sweetened chocolate In double boiler stir to- gether the one-half cup of butter or margarine, granu- lated sugar and cocoa until smooth. Stir in egg and vanilla and immediately re- move from heat. Add crumbs. coconut and walnuts and mix well. Press into buttered nine by nine inch pan and chill. S“ .. Nu} NHN Mix together in beater bowl the one-quarter cup butter or margarine, icing sugar, custard powder and hot water and beat until smooth (does not require cooking). Spread over chill- ed first mixture and return to refrigerator (this sets quickly). Melt together the one tablespoon butter and the chocolate, With a rubber spatula spread all over top. Chill again. CHOCOLATE COCONUT BARS With sharp knife cut into squares. Mrs. Doreen Cole, 100 Mill Street. Richmond Hill. 3 cups brown sugar 3 cups margarine 6 cups oatmeal 1 tablespoon baking soda 3 cups flour Put all this in a huge bowl and mash. knead. squeeze with the hands. Then form into small balls on an un- greased cookie sheet. Press down with a fork. Sprinkle with sugar. if desired. Bake 350 degrees F. for 10-12 minutes. Makes 15 dozen. Mrs. Glenna Taylor, 309 Gells Road, Richmond Hill. AGGRESSION COOKIES Beat one-half cup butter. shortening. sugar, egg and vanilla together until fluffy. Sift flour, baking powder and salt together into mixture and blend well. Add choco- late chips, nuts, coconut and cherries and blend well (dough should be stiff). Combine icing sugar. one tablespoon butter, almond extract and enough cherry juice to make a rather thin icing. Spread over warm layer. Cut into bars while still warm. Cool. Miss Kathy Woodhead, 510 Fairfield Avenue, Greenfield Park, Quebec. 1A cup soft butter V.» cup shortening 1% cups sugar 1 egg 1 teaspoon vanilla 2% cups sifted all-purpose flour 11/2 teaspoons baking powder % teaspoon salt 6 ounce package (1 cup) chocolate chips 1/2 cup coarselyâ€"broken pecans é cup flaked coconut V2 cup well-drained chopped maraschino cherries 1 cup sifted icing sugar 1 tablespoon butter 1/: teaspoon almond extract 2 tablespoons maraschino cherry juice (approx) Heat oven to 350 degrees. Grease a jelly roll pan, 15 by 10 by 1 inch. Press dough evenly into prepared pan. Bake 18 to 20 minutes or until brown and centre springs back when touched lightly. Cool to luke- warm in pan. COOKIE TREATS Lots Of Goodies For The Cookie Jar Preheat oven to 325 de- grees. Grease an eightrinch square cake pan. 3/; cup presifted flour 1 cup granulated sugar 1A; cup cocoa teaspoon salt cup shortening tablespoons water eggs teaspoon vanilla 1% cup semi-sweet chocolate chips chocolate sprinkles Blend or sift together flour. sugar, cocoa and salt. Add shortening. water, eggs and vanilla. Beat for two min- utes at medium speed of electric mixer or 300 strokes by hand. Stir in chocolate chips. Turn into prepared pan and sprinkle top with choc- olate sprinkles. Bake in pre- heated oven for 25 to 30 minutes at 325 degrees. While warm cut into bars. H~u$£ TRIPLE CHOCOLATE BROWNIES This makes a very rich cookie, a favorite with pup- ils of 16th Avenue Public School in East Richvale. Mrs. N. Saunders, 8416 Bayview Avenue, Thomhill. NUT SQUARE 1 cup flour 1‘2 cup butter or margarine 1A1 cup brown sugar Topping: 1 cup brown sugar 1/é teaspoon baking powder 2 tablespoons flour 1/2 teaspoon salt 2 eggs lé cup coconut l/é cup walnuts V2 cup chopped dates 1 teaspoon vanilla Combine first three ingredi- ents and pack into a greased eight by eight inch pan. Bake ten minutes at 375 degrees. For topping. separate eggs and set whites to one side. Combine all other ingredi- ents, mixing well. Beat egg whites to form soft peaks and fold into mixture. Cover cooked base with topping and bake 20 minutes at 3'75 degrees Cut in squares. Mrs. Irene Boyle, 696 Yonge St. N., Richmond Hill. AUTHOR an extra degree of excellence COLOR T.V‘ ELECTROHOME 28 LEVENDALE RD. RICHMOND HILL RICHMOND HILL TV 7 FOR COLOR 'I'. V. HI-FI 15 YEARS IN RICHMOND HILL 1/2 cup butter or margarine “2 cup white sugar 5 tablespoons cocoa 1 egg 1 teaspoon vanilla 24 graham wafers crushed 1 cup fine coconut V2 cup chopped nuts 1 box (1 pound) icing sugar 1 box vanilla instant pudding 1 teaspoon vanilla 1 tablespoon butter 4 squares semi-sweet chocolate 1 tablespoon butter Combine butter. sugar. cocoa, egg and vanilla. Heat over low flame. Mix icing sugar, instant pudding, vanilla, butter in separate bowl and add milk enough to make the mixture spreadable. Put this over the first layer. CHOCOLATE BARS Roll out graham wafers, coconut and chopped walnuts. Stir this into the first mix- ture and press into a square pan. Melt the semi sweet choco- late squares and the butter. Stir and spread over other layers. Chill one hour. Cut into two-inch squares to serve. Mrs Sandra Gamble, 60 Laverock Avenue, Richmond Hill. 1/2 cup margarine 1 cup flour 2 tablespoons icing sugar Blend ingredients and pack into baking dish. Bake at 300 degrees for 20 minutes. 1 large apple 1 lemon 1/2 cup white sugar 1 egg Grate apple and add lemon juice and grated rind. Add sugar and egg well beaten. Cook this mixture over med- ium heat, stirring constantly until thick. Pour over baked mixture. 1 egg 1/2 cup white sugar 1 tablespoon butter 1 cup grated or shredded coconut Combine these ingredients and spread them over the lemon-apple filling. Bake at 350 degrees for 30 minutes. Cut in squares or rectangles to serve. Mrs. Marsha Plewes, RR 2, Gormley. LEMON APPLE SLICES ZED DEALER The quality goes in before the name goes on“ STEREOS Makes about three and one- half dozen cookies. Mrs. N. Lund, 290 Elmwood Avenue, Richmond Hill. Shape into oneâ€"inch balls and place on ungreased cook- ie sheet. Flatten with a fork. Bake at 375 degrees for 12 to 15 minutes or until lightly browned, Cool. Cream butter. Gradually blend in icing sugar and salt, creaming well after each ad- dition. Add vanilla and flour and mix well. Stir in cereal and raisins. 1% 1/2 cup margarine 1/4 cup white sugar 4 tablespoons cocoa 1 egg 2 cups graham wafer crumbs 1 teaspoon vanilla 1/2 cup dessicated coconut ‘ré cup chopped pecans or walnuts Cook butter, sugar. cocoa over hot water till melted. Add beaten egg and vanilla. Remove from heat. Add to other ingredients, mix well and spread on pan. Place in fridge. 2 cups sifted icing sugar 2 tablespoons custard powder 2 tablespoons hot milk l/é cup butter Combine four ingredients and beat well. Spread over chocolate. Melt two squares semi-sweet chocolate with one teaspoon butter. Dribble over top. Miss Kathy Woodhead. 510 Fairfield Avenue, Greenfield Park, Quebec. RAISIN BUTTER COOKIES ANGEL FOOD COOKIES cup shortening cup brown sugar cup white sugar egg. beaten teaspoon salt cups pastry flour teaspoon soda teaspoon cream of tartar cup coconut teaspoon vanilla Cream shortening and sugar together. Add egg and re- maining ingredients. Mix to form dough. HHHHN§H$$H NEW YORK SQUARES Roll dough in small balls. Dip top of ball in water, then in white sugar. Place sugar side up on greased cookie sheet. Bake in 350 degree oven ten to 12 minutes, un- til lightly browned. Makes about four dozen Mrs. Donald Cowden, 448 Marybay Crescent, Richmond Hill. cup butter cup sifted icing sugar dash of salt teaspoons vanilla cups sifted all purpose flour cups bran flakes cup raisins SOUTH BLOCK PHONE 884-7456 2 cups flour 1/2 cup brown sugar 1 cup butter Cream butter and sugar until very light. Add flour and mix thoroughly. Knead on floured board until blended together. Roll out to little less than M: inch. and cut with cookie cutters. Do not grease cookie sheet. Bake at 325 degrees until very light golden brown. Mrs. William Lazenby, 24 Knollside Drive. Richmond Hill. SHORT BREAD SALTED PEANUT COOKIES \uu râ€"H-‘A\,~. cup butter cup brown sugar teaspoon vanilla egg 1% cups all purpose flour 1/2 teaspoon soda 1 teaspoon baking powder 1 cup salted peanuts (brown skin) Cream together butter and sugar. Add vanilla. Blend in remaining ingredients. Drop on greased pan with teaspoon and bake in slow oven â€"325 to 350 degreesâ€" until browned. Mrs. R. Watson, 316 Boisdale Avenue, Richmond Hill. Do not attempt stain removal with water. Stain will become set. Cosmetic Stains Contain waxes, oils. fats and dyes. Home clean- ing may remove waxes and oils, but a difficult dye stain remains. Yonge & Levendale 271 Bay Thorn Drive Richmond Hill . Thornhill 884-4411 889-0391 OPEN 7 AM. TO 9 RM. MONDAY TO FRIDAY SATURDAYS 8 A.M. TO 6 RM. COIN LAUNDRY TH. 11 RM. â€" 7 DAYS A WEEK Blood Stains Cold water d‘abbed on stain may remove all or most of stain. If any residue remains, take garment to cleaner immediately. Cold Wave Lotion Usually a colorless liquid which dries leaving no visible trace. Heat and age causes subsequent dis- coloration. Ink Stains Some inks contain chemicals which affect dye or fiber or both. Home removal of ink stains usually cause them to be set. Invisible Stains Some stains seemingly are removed at home with cold water. But the heat of a pressing iron or age turns these “removed” stains to a yellowish color. An “invisible” stain may appear after dry Cleaning. Many invisible stains are food stains such as soft drinks. liquor and fruit juices. Ball Point Ink Facts About Stains * * 1k JACK BART“ GOOD COOKIES Yogurt History Yogurt was part of the diet in Biblical times and has long been a staple in the Balkans and the Far East. 1 teaspoon margarine 1 Cup sembsweet choco- late chips 2 cups Quakers Harvest Crunch 1 cup coconut V2 cup crushed Golden Crunch sunflower seeds (toasted) Prepare a large cookie sheet or foil wrap by coating with a fine layer of margar- ine. Spinkle heavily with a mixture of the coconut and snowflower seeds. Into the top of a double boiler put the 1 teaspoon of margarine: place over very hot water, on top of stove element which is turned on to medium low heat. Add chocolate chips and stir until they are all melted. Now stir in harvest crunch, stir rapidly until all the par- ticles are thoroughly coated with the chocolate. Remove from heat. Allow to cool. Then roll into balls coating well with the prepared mixture. Mrs. Genevieve Chornenki, King. Drop by spoonful onto the readied sheet. CLEANING CENTRE