Pineapple Date Bars
| DIRECTIONS | INGREDIENTS | For 2 dozen | For 3 dozen | |||
| 1. Turn on oven; set at slow (325° F.). | ||||||
| 2. Grease a shallow pan measuring about |  | 8 × 12 inches | | 10 × 15 inches | ||
| 3. Mix, then let stand | | canned, crushed PINEAPPLE, well drained | | ½ cup | | ¾ cup |
| finely cut, pitted DATES | 1 cup | 1½ cups | ||||
| finely cut NUTS | 1 cup | 1½ cups | ||||
| 4. Sift together | | sifted, all-purpose FLOUR | | ¾ cup | | 1⅛ cups[13] |
| BAKING POWDER | 1½ teasp. | 2¼ teasp. | ||||
| SALT | ½ teasp. | ¾ teasp. | ||||
| 5. Beat until very light | | EGG YOLKS | | 2 | | 3 |
| 6. Beat in about 2 tablespoons at a time | | SUGAR | | ½ cup | | ¾ cup |
| 7. Stir in | | PET MILK | | ¼ cup | | 6 tablesp. |
| VANILLA | 1 teasp. | 1½ teasp. | ||||
| 8. Add flour, mixing until smooth. | ||||||
| 9. Fold in fruit mixture and | | stiffly beaten EGG WHITES | | 2 | | 3 |
| 10. Put into greased pan. Bake until firm, or about | | 35 minutes | | 45 minutes | ||
11. When cool, cut in bars 1 × 4 inches.
1⅛ cups equal 1 cup plus 2 tablespoons.
Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.
| PARTY FOOD |
| TO A MAN’S TASTE |
| Bacon Rarebit[14] |
| Creamy Cole Slaw |
| Dill Pickle Slices |
| Easy Fruit Coffee Cake[14] |
| Hot Coffee |
| [14] Recipes are in this book |
| FAMILY MEAL |
| STARRING DESSERT |
| Pork Chop Dinner[15] |
| Mashed Potatoes |
| Sauerkraut |
| Hot Buttered Rolls |
| Slices of Angel Cake with Holiday Sauce[15] |
| [15] Recipes are in this book |
Whipped Cranberry Dressing
| DIRECTIONS | INGREDIENTS | For 1 cup | For 1¾ cups | For 2½ cups | ||||
| 1. Chill until ice cold | | PET MILK | | ¼ cup | | ⅓ cup | | ½ cup |
| 2. Wash, dry on towel, then put through medium knife of food chopper | | fresh, raw CRANBERRIES | | ⅓ cup | | ⅔ cup | | 1 cup |
| 3. Add | | SUGAR | | 4 teasp. | | 3 tablesp. | | ¼ cup |
| SALT | ¼ teasp. | ⅓ teasp. | ½ teasp. | |||||
| WATER | 4 teasp. | 2 tablesp. | 3 tablesp. | |||||
| 4. Boil 3 minutes, stirring often. Chill thoroughly. | ||||||||
| 5. Stir in | | SALAD OIL | | 4 teasp. | | 2½ tablesp. | | ¼ cup |
| 6. Whip chilled milk with cold rotary beater until light and fluffy. | ||||||||
| 7. Add | | LEMON JUICE | | 2½ teasp. | | 4 teasp. | | 2 tablesp. |