. 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! 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