Dear Joyce: A reader asked for date bars. They were a favorite of mine growing up.

Date bars

Crust:

Mix together thoroughly and place half in greased 13x9 baking pan. Press and flatten with hands to cover bottom of pan:

3/4 cup soft shortening, part butter

1 cup brown sugar, packed

1-3/4 cups sifted flour

1/2 tsp. soda

1 tsp. salt

1-1/2 cups rolled oats

Filling:

3 cups cut-up dates

1/4 cup sugar

1-1/2 cup water

Cook filling ingredients over low heat, stirring constantly until thickened, about 10 minutes. Cool.

When cool, spread over crust in baking pan. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned in 400-degree oven for 25-30 minutes.

While warm, cut into bars and remove from pan.

Here's another old-time favorite.

Snickerdoodles

Mix thoroughly:

1 cup soft shortening, can use part butter

1-1/2 cups sugar

2 eggs

Sift together and stir in:

2-1/2 cups sifted flour

2 tsp. cream of tartar

1 tsp. soda

1/4 tsp. salt

Roll into balls size of small walnuts, then roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place on ungreased baking sheet and bake at 400 degrees for 8-10 minutes or until lightly browned but still soft.

Cookies will puff up and then flatten out.

Makes about 5 dozen small cookies. - Ohio reader, via e-mail.

Dear Ohio: Welcome aboard and thanks for the recipes. We may live states apart, but your favorites are some of my favorites, too.

Dear Joyce: This is my version of Ice Box Cake.

Ice Box Cake

1 small box Jell-O, any flavor

1 pint whipping cream

1 small can crushed pineapple, drained

1/2 pkg. miniature marshmallows

1 angel food cake (1/2 cake)

Mix Jell-O, hot water called for on pkg. (about 3/4 cup), cool. Whip Jell-O, add 1 cup whipped cream and then add pineapple and marshmallows.

In serving dish, alternate Jell-O mixture with broken-up angel food cake. Refrigerate. Use remaining cup whipped cream to top servings.

I cut my cake in small cubes. They look like croutons. - Louise L., Billings.

Dear Louise: Thank you for another version of ice box cake.

Dear Joyce: You were concerned about raw eggs in the ice box cake recipe. Try this recipe.

Lemon refrigerator cake

2 tbsp. butter or margarine

15 squares graham crackers

1/2 cup melted butter or margarine

6 eggs, separated

1/4 tsp. salt

1/2 cup lemon juice

Grated rind of 1 lemon

1 (15-oz.) can sweetened condensed milk

1/2 tsp. cream of tartar

1/2 cup sugar

Cream 2 tbsp. butter; spread over sides and bottom of 10-inch spring mold or pie plate.

Roll crackers fine, mix with 1/2 cup butter, put into buttered pan to form crust.

Beat egg yolks until thick and fluffy; add salt, lemon juice and rind. Slowly add condensed milk; beat until fluffy and well-blended.

Beat egg whites until foamy, add cream of tartar, beat until stiff.

Add sugar to remaining egg whites; beat to make meringue. Spread over top of cake. Bake in moderate (350) degree oven 15 minutes. Chill overnight.

Makes 8 servings.

Hope this helps. - Billings reader.

Dear reader: It should. Thank you for sharing and must thank all readers who shared their versions of ice box cake.

Please send your recipes and requests to: Just ask Joyce; c/o The Billings Gazette; P.O. Box 36300; Billings, Mont. 59107 or e-mail to justaskjoyce@aol.com.