Show The Easter Bunny Blows In n I I Ir r 1 By BETTY BARCLAY TE IE has gay tinted eggs in his basket and hes he's all togged out outi 11 i rh the latest latest for for Easter is the seaon sea sea- con on of ot bright new things New and tasty dishes will make this ibis holiday a festive occa occasion lon In your home Here are arc some Borne dainties that you will want to serve after the lire Easter parade Is over oyer Way Five-Way Cookies 1 13 cups 1 can sweetened condensed condensed con con- milk II YI cup CUI peanut butter Any Anyone one of the five ingredients listed below 1 2 cups raisins 2 2 cups corn flakes 3 3 cups coconut 4 2 cups bran flakes 5 1 cup nut meats chopped I Thoroughly blend sweetened condensed condensed con con- milk peanut butter and any anyone anyone anyone one of the five ingredients listed Hated above Drop by spoonfuls onto butI buttered but but- baking sheet Bake 15 minI min min- I I I utes or until brown in a moderately moderate moderate- ly hot oven F F. Makes about I 30 cookies Cornmeal Fruit Muffins I I 1 9 oz package dry mince meat and 34 cup water boiled almost almost al al- al most dry 1 cup co cornmeal 1 cup flour 4 i teaspoons baking powder 3 Ys teaspoon salt snIt i 1 egg Ogg slightly beaten I 1 cup milk milkS I 2 S tablespoons melted butter or I other shortening Break Brenk mince meat into pieces j i Add cold water Place over oyer heat and stir until all aU lumps are thoroughly thoroughly thor thor- broken up Bring to brisk boll continuo continue boiling for three minutes min utes or until mixture is practically practical practical- ly dry Allow to cool Sift flour Hour once measure add baking powder II I cornmeal and salt and sift aga n aga-n iu Add slightly beaten egg with ui Ul to dry ingredients b beat at vigorous Add melted butter and blend J. J F In cooled mince meat Pour i I- I greased tins Bake about minutes in a moderate oven 3 F. F Makes 36 small muffins mullins Easter Cream 1 package Gelatin Det Dessert sert pi- pi apple flavor Havor cup boiling water waterS 4 S cup sugar 1 cup White Tokay wine 56 cup milk 1 cup cream whipped Dissolve pineapple gelatin in bolling boll bolling bolling ing water add sugar and wine chill until it begins to thicken AdI Ado Ad milk mix thoroughly Fold In n whip whipped whipped ped cream Pour into mould and chill until firm Garnish with ith whipped whipped whip whip- ped cream and small pieces of ot angelica an an- or candled candied leaves Serves S. S A Beverage For Easter Egg nog to some Is a beverage be symbolic of Easter However for Cor those who prefer preter a drink that Is s zippy In taste and fluffy flurry in appearance appearance appear appear- ance wit without bout the addition of ot spirits spir spir- sl spirits lr- lr its may I suggest a pineapple fizz flu as an Easter treat for the family and guests who may call on that 4 I gladsome day Pineapple fizz 1 t cups Hawaiian pineapple Juice 2 tablespoons lemon lemou Juice 9 1 egg white while 3 drops Worcestershire sauce 2 bottles ginger ale 12 oz size allo Place fruit truit Juices in shaker add acid other ingredients and cracked ice leaving enough room for tor a thorough shaking Do not close the container contain contain- J er completely as some of the gas gis from Crom the ginger ale ile will have to escape Serve In tall taU thin glasses If It this beverage Is not sweet enough h. h add a little t sugar r l syrup f |