Show "V ? Cookbook ' to rur au: 25 hn i) ' V OaW— Pi I fContfeiud frym Bread to bah: 85 min Grease bottoms only of three BftxSKz loaf pans set aside 2 Blend first four Ingredients together in a bowl Add the cracker crumbs walnuts and figs and mix well 1 Thoroughly mix remaining ingredients 4 Maks a well in the ’center of dry ingredients Add the liquid mixture all at one time and stir only enough to moisten dry ingredients Turn batter equally into the pans and spread to corners 5b Bake at 850F about 85 min or until a wooden pick comes out clean when inserted in center of bread lb Cool 10 min' in pans on cooling rack Remove bread to rack and cool to nxrAxx: to bake: 80 m 85 min 1 2-I- n -- I smB loaves Tea tewferishee Slice Golden Fig Bread very thin using a sharp knife Spread half the slices with whipped assailed butter and top each with a plain slice Cut into halves eooku frsy by includcookie with the bars ing a TO bake: 20 MIN TO raxrAix: 20 MIN Aid variety to your sprite-typ- e n 1 Invert a 9xfal-ipan onto piece of waxed paper Using a knife mark around paq to fofar outline without cutting through paper Set the waxed paper aside Turn pan right-sid- e upland grease bottom of pan 2 Combine the first three ingredients in a saucepan and eook over medium heat stirring occasionally about 15 min or until mixture is blended and thick Stir in chopped nuts set aside 3 Sift flour baking soda and salt together and set aside 4 Cream butter 1 teaspoon orange juice and almond extract until butter is- softened Gradually add the brown sugar creaming until fluffy after each addition 5 Mix In sifted dry Ingredients Gradually add the rolled oats mixing thoroughly s'-- - after each addition' Press one-ha- the lf mixture into an even layer on bottom of the pan A Spread filling over dough to within in of sides of pan Pat remaining dough over the marked-o- ff square of waxed' paper Invert whxed paper onto top of filling and press down gently Carefully ' peel off waxed paper n 7 Bake at 400F about 85 min or brown Remove to cooling rack and loosen sides- with spatula CooL Cut into fingers and remove from with confectioners' sugar pan Sprinkle until-golde- - Six lucky carrierboys attending tin National Newspapertooy Convention at Disneyland in a few weeks will be awarded trips to the Seattle World’s Fair They’ll be among the first to visit the SMMXXHOOO World's Fair that is being hailed as the decade's most exciting event In this world of the future the trip winners will see and experience work play and travel in fee year 2000 AJX They will ride the country’s d monorail system to fee first heart of fee Fair where they will visit the pavilions of 40 nations exhibits of “ major industries and the spectacular United States science pavilion' The Seattle World's Fair trips and many other fabulous prizes will be awarded" at America’s first National Newspaper-bo- y 4- Convention April high-spee- The National Newspaperboy Convention at Disneyland l&xin About 1 Put flour into a bowl eut in butter with a pastry' blender until mixture resembles coarse cqrn meal Using the back of a spoon press mixture into an even pan layer on bottom of a 18x9x2-i- n 2 Bake at 850F 10 min Set aside bn cool--in- g rack do not remove from pan Meanwhile beat eggs until thick and 1 Add brown sugar gradually piled softly each' addition well after beating 4 Blend in peel and extract Fold in the coconut and pecans Turn over partially baked dough in pan spread evenly 5 Bake at 850F about 20 min or until lightly browned A Meanwhile blend confectioners’ sugar and lemon julee together la a bowL 7 Remove baking pan to cooling rack Immediately brush lemon glass over top Cool completely in pan Cut into smajl About do s cookies fingers or squares i Tmnitt Wacfcly April J HU t iet cookie -Whip cup linn butter using electrie mixer at high speed just until butter is fluffy Add cup finely chopped water cress and mix until Mended Spread butter onto thin slices of whole-whebread or white bread Top each with si Mead slice trim crusts and cut into fingers Garnish each with a d cream ehtcsa reeette and gieen-tintcream cheese leaf at pink-tinte- od Mix together cup finely chopped cucumber K teaspoon seeeewed salt and ' H teaspoon freshly ground Mack pepper set aside Spread thin slices rf bread with whipped parsley butter and a layer of the encumber mixture Top each with a buttered bread slice Trim crusts and cut Into fingers Garnish with cream cheese rosettes if desired I |