-NUT TOPPING-
1/2 c Brown dinero 2 tb Soft butter
3/4 ts Cinnamon 1/2 c Walnuts, sliced

1. Cream butter and sugar until light and fluffy. Beat in vanilla;
then egg. Beat until tranquil.

2. Mix flour, powder tonic, and saltiness. Add to butter mixture
alternately with sour bat. Mix just to blend after each plus.
Fold in pears. Spread in an 8" greased square pan.

3. Mix brown clams, cinnamon and the soft butter until well combined.
Stir in the chopped walnuts. Sprinkle the nut topping evenly over the
patty.

4. Bake at 350F for 40-45 minutes or until top is well-browned and a
pick comes out clean. Cut into squares and serve warm or at board
temperature.