CRAFTS - EXTRA SOMETHINGS BUBBLE BATH 1/2 c. detergent, granules 1c. Epsom salts 4-5 drops glycerine Few drops food coloring Few drops cologne Mix all together well. For bath salts only omit detergent. ‘SALT_CERAMICS 1/2 c. cornstarch 1c. salt 3/4 c. cold water Mix in double boiler. Place over heat and stir constantly. In 2 - 3 minutes it will stick to spoon and resemble bread dough. To color add food coloring. When clear take off heat. Put in wax paper to keep. Can leave color out and paint items when hard. INGER PAINTS 172 c. Argo corn starch food coloring 1c. cold water 1 envelope unflavored gelatine 2c. hot water 1/2'c. soap flakes OR detergent Dissolve starch in 3/4 c. cold water and soak gelatine in remaining 1/4 c. water. Add hot water to Argo mixture and cook over medium heat until it comes to boil and is clear. Stir constantly. Remove from heat and blend in softened gelatine. Add soap or detergent and stir until blended. Cool and divide into 5 portions and color. Put in jars with lids.DESSERTS PUMPKIN PIE SQUARES ‘ 1c, sifted flour 1/2 ¢. quick-cooking rolled oats 1/2 c. brown sugar, firmly packed 1/2 c. butter 1 lb. can pumpkin (2 c.) 1 can evaporated milk (13 oz.) 2 eggs 3/4-¢. sugar 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground Cloves 1/2 c. chopped pecans 1/2 c. brown sugar, firmly packed 27, butter Combine flour, rolled oats, 1/2 ¢. brown sugar, and 1/2 c. butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into ungreased 13 X 9 X 2/inch pan. Bake at 350* for 15 minutes. Combine pumpkin, evaporated milk, sugar, salt, and spices in mixing bowl. Beat well. Pour into crust. Bake at 350* for 20 minutes. Combine pecans, 1/2 c. brown sugar, and 2 T. butter. Sprinkle over pumpkin filling. Return to oven and bake for 15 - 20 minutes or until filling is set. Cool in pan and cut in 2 inch squares. Makes 2 dozen. MYSTERY DESSERT 11/2 c. flour lc. sugar 1 tsp. soda 1 can fruit cocktail (3 oz. size) OR 2c. fruit and juice 1/2 tsp. salt 1/2 tsp. vanilla 1 egg Beat egg. Add other ingredients and mix well. Pour into 8 X 12 inch baking pan. Mix 3/4 c, brown sugar with 1c. (or less) chopped pecans. Sprinkle over top of the batter. Bake for 50 minutes at 325*. Serve with whipped cream, ice cream, orange or lemon sauce.DESSERTS MARION BECK'S PUMPKIN PIE DESSERT Bottom crust: | 1 pkg. yellow cake mix (reserve 1 c. for topping) 1/2 c. butter OR margarine 1 egg | Filling: | 3c. (1 1b. + 14 oz.) pumpkin pie mix 2 eggs 2/3 /c. milk Topping: 1c. reserved cake mix 1/4 c. margarine 1/4 c. sugar 1 tsp. cinnamon Grease bottom only of a 13 X 9 inch pan. Combine crust ingredients. Press into bottom of pan. Prepare filling by beating ingredients until smooth. Pour over crust. Combine topping ingredients and sprinkle over filling. Bake at 350* for 45 - 50 minutes or until toothpick comes out clean. Serve warm with whipped cream. NOTE: Good cold too. \WBERRY_DESSEI Melt 3/4 stick butter in 13 X 11 pan. Add enough crushed pretzels to cover the bottom of the pan. Press down evenly. Mix 8 oz. Cool Whip with 8 oz. cream cheese. Layer on top of crumbs. Top with strawberry pie filling. NOTE: Can add banana and crushed pineapple to Cool whip mixture too. HELEN JANE'S DESSEI 1c. cream whipped, sweetened just a little 2c. crushed pineapple 4 oz. cream cheese 24 marshmallows dissolved in 1c. hot milk Let cool and add vanilla. Mix with whipped cream and pineapple. Sprinkle with grape nuts or chopped nuts. Put this mixture in graham cracker crust. Sprinkle top with crumbs. Can add nuts to mixture or fruit cocktail. NOTE: Can use slices of this on angel food cake but don't use the graham cracker crumbs.