. 1‘ I‘ VIII

M. .m, I.

CAKE

Butter round 1 inch pan.

Melt 1 cup brown sugar

3 tablespoons butter

Lay slice of sliced pineapple Gained until near full. '

Pour over truit. this batten,

ii cup butter ‘

% cup granulated sugar

3 eggs beaten

2 teaspoons baking powder

2 cups flour

VI cup milk

% teaspoon salt

Vi teaspoon vanilla

Mix as any other cake. Bake W5 degrees F. for 45 minutes or indweTiwnov/tatonceand nerve with whipped cream, or

plain.

Mrs. Alex Grant, St. Patrick’s Road

IAPLE WALNUT CAKE 1 cup brown sugar 11% cup butter 2 egg yolks 1 cup milk 2 cups cake flour 3 teaspons baking powder. #2 teaspoon salt 1 teaspoon maple extract 2 egg whites beaten stiff tand V: cup walnuts if Wed) Cream sugar and butter. Add egg yolks and mix. Add milk and ﬂavouring. Sift flour, baking powder and salt and add to above mixture. Lastly add beaten egg whites, and walnuts I desired. Bake in pain 9 by 9 h moderate oven. Ice with any Iavourite icing. Very good. Mrs. S. C. Smallwood. Southport

WATERMELON CAKE

1—2 cup butter

1 cup sugar

1 cup milk

2 cups flour

3 l»2 teaspoons baking powder

1 teaspoon ﬂavoring (your

choice '

1 teaspoon salt

3 egg whites

17?. cup raisins

1 teaspoon red vegetable color-

Iaig '

Mix as any white cake and put half of ingredients in pain. In other half put raisins and color- lng and place in center of white

part already in pan. Bake in moderate oven. Mrs. Belle Murray

St. Eleanors WJ.

~(IIOCOLA'I‘E CAKE

1 cup shortening

2’2 cups sifted icing sugar

3 eggs

is teaspoon salt

1‘»; teaspoons vanilla

Put all in mixing bowl and beat Then melt 3 squares bitter choco- late, add to mixture and beat. Take out 2 cups of mixture for Icing. Then add 1% cups cake llour

1»; cups white sugar

1 cup buttermilk (or sour milk)

1”; teaspoons baking soda

Pour into two 8 inch round cake pans that have been lined with waxed paper and rubbed with

il‘i- “

r v.»

«amass»: U; ' ‘ . for. 30 to ‘

minutes. Cool ten minutes and 1 Pump greased funnel pan and

remove from pan wnen cool. Add

icing—lie

out of ’ mixture.

DARKF'IWITCAIIB 1eupbntterru' leupbrownm

oteam 3 hows, then put in oven and bake 1 hour. '

Mrs. Andrew Joli-Io-

Mai-gate: WJ.

2 cups which you took

Mn. Guy Rolling; North I tie. . “9 FIwI'r CAKE _ 1 pound butter . 2 cup: brown sugar , ‘A cup molasses -

Cream together 10 6986 r ‘ . ‘ . .

Add 2 cups molaseee 1 cup» grape juice or slaw/Wherry together) jam. - . 1 cup mm: 1 Iemonsijuicet

4 eggs 2 pounds seeded raisins

1 tablespoon ginger

1 tablespoon cinnamon 1 teaspmn soda

1 teaspoon cloves

1 teaspoon nutmeg

5‘ cups ﬂour

1Ieup strawberry jam

lpound

1 package mixed fruit

2 pounds currants

2 pounds seedless raisins 1 pound dates

‘5 pound Citron

’6 pound mixed peel

1 pound almonds

1 teaspoon cinnamon

1 teaspoon allspice

3‘: teaspoon cloves

seeded raisin.

1 -" “mgr-’1‘ ..

V and fold into

‘15“ -»

Mix Hmroughll'ynand bake 3% boom in moderate oven.

"Mrs. Morton Adams,

New London

DELICIOUS ‘CAKE 1—3 cup butter '

’ 1 cup white sugar - - 2 eggs, reserve 1 yolk for icing

3 teaspoons baking powder

4% cup milk ' ‘

lit tsp. vanilla

2 cups ﬂour ‘ " Method: Cream butter and 1

.egg yolk and vanilla. Sift ﬂour

and baking "powder twice and add alternately with the milI'I' and beat a feW-'minutes.' Beat egg whites stiff but not dry I above mixture. Bake 'm moderate oven. ' Icing ’ , ’ ' '

Heat MI cup butter until creamy add beaten, egg yolk and 1 cup brown sugar, beat well' and add

.iim.

’ cakeintwo use part

icing for. filling. _ Mrs. Mabel MacLeal 121 Water street

0!

CBUMB CAKE

2 cups flour, I % cup butter 1 cup sugar - Rub ﬂour, butter, mar .60 crumb. Take out 1 cup of crumbs

and mix the remainder with: a ~ 1 egg ‘

1 cup ‘sour milk VS teaspoon soda 2 teaspoons baking powder 1 tea-spoon cloves ' 1 teaspoon cinnamon 1 cup raisins 1 cup'cu-rranits ' Pour mixture into a x 8 greased pan-Cover with cup of crumb! Baillie in a moderate oven. ..Mrs. Maud Newsomo Scarletown.

I. II. NOONIIN

General Merchant '

ALBERTON, P. E I. ' ’

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