½ cup soft shortening (half butter) ½ cup brown sugar Stir in ... 1 cup _sifted_ GOLD MEDAL Flour Press and flatten with hand to cover bottom of ungreased oblong pan (9 × 13 × 2″). Bake 10 min. Then spread with TEMPERATURE: 350° (mod. oven). TIME: Bake 10 min. ALMOND-COCONUT TOPPING Beat well ... 2 eggs Stir in ... 1 cup brown sugar 1 tsp. vanilla Mix together and stir in ... 2 tbsp. GOLD MEDAL Flour 1 tsp. baking powder ½ tsp. salt Mix in ... 1 cup moist shredded coconut 1 cup cut-up almonds (or other nuts) Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars. TEMPERATURE: 350° (mod. oven). TIME: Bake 25 min. AMOUNT: About 2½ doz. 1″ × 3″ bars. [Illustration: Spread almond-coconut topping on bottom layer.] COCONUT-LEMON BARS Follow (KEY) recipe above for Bottom Layer. Bake 10 min. Let stand a few minutes before spreading with COCONUT-LEMON TOPPING Beat well ... 2 eggs Stir in ... 1 cup brown sugar 2 tbsp. lemon juice 1 tsp. grated lemon rind ½ tsp. salt Mix in ... 1 cup moist shredded coconut 1 cup cut-up walnuts ½ cup cut-up raisins Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars. ★ JELL-MERINGUE-FILBERT BARS _Jeannette Campbell of our Staff goes into rhapsodies about these luscious bars._ Follow (KEY) recipe above for Bottom Layer—_except_ use _sifted_ confectioners’ sugar in place of brown, and stir 2 egg yolks into the sugar and shortening mixture. Bake. Spread with ½ to ¾ cup softened jelly (currant, raspberry, or grape), then with MERINGUE-FILBERT TOPPING Beat until stiff ... 2 egg whites Beat in gradually ... ½ cup sugar ¼ tsp. cinnamon Fold in ... 1 cup ground filberts (unblanched) Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars. [Illustration: The fluffy meringue-filbert topping is piled on top of softened jelly spread over the crust.] [Sidenote: Fruit fillings between nut-rich crumb crusts.] FILLED BAR COOKIES ( (KEY) Recipe) First, prepare desired filling (_see below_), and cool. FOR CRUST Mix together thoroughly ... ¾ cup soft shortening (part butter) 1 cup brown sugar Sift together and stir in ... 1¾ cups _sifted_ GOLD MEDAL Flour ½ tsp. soda 1 tsp. salt Stir in ... 1½ cups rolled oats Mix thoroughly. Place one half of this crumb mixture in greased and floured oblong pan (9 × 13 × 2″). Press and flatten with hands to cover bottom of pan. Spread with cooled filling. Cover with remaining crumb mixture ... patting lightly. Bake until lightly browned. While warm, cut into bars and remove from pan. TEMPERATURE: 400° (mod. hot oven). TIME: Bake 25 to 30 min. AMOUNT: About 2½ doz. 1½″ × 2″ bars. DATE BARS (Matrimonial Cake) _These cookies won the first prize at the famous Minnesota State Fair one year ... for Mrs. C. Arlt of St. Paul._