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ANYONE CAN COOK Page 39

COCOANUT GRAHAM CAKE
By MRS. M. S. EVERS

1 banana 11% tsp. baking powder

2 tbsp. butter 1 cup coconut

1 cup white sugar 1 cup milk

1 egg 134 cup crushed Graham wafers

2 tbsp. flour

Make in usual procedure. Put in 2 layer tins. Bake 20 minutes at 350°.
Put mashed banana between layers and frost with either whipping cream
or chocolate icing. This is so simple and takes so little time to make, I
often use it as a dessert for dinner.

CRACKER CRUMB LEMON CAKE
By JEAN CRUICKSHANK

134 cups soda crackers (rolled % cup white sugar
very fine) 1 cup flour
lg cup coconut 1 tsp. baking powder

34 cup melted butter

Mix all ingredients well together. Put 34 of mixture in pan and cover with
lemon filling. Put remaining batter on top and bake 375° for 30 to 40
minutes, or until nicely hrowned.

FILLING:
1 egg 1 lemon (juice and rind) at
1 cup sugar lecup cold water
1 tsp. butter 2 tbsp. corn starch

Cook well in double boiler.

CHERRY CAKE
By MRS. BEN GUNN

14 |b. butter 4 lbs. cherries

1 cup white sugar 1% lb. mixed peel

3 eggs well beaten 3 cups flour

l, cup warm water or liquid 1 tsp. baking powder
from cherries 2 tsps. vanilla

1 lb. seedless raisins Salt

Mix as usual fruit cake and bake in slow oven for 2 hours or until baked.

Always Convey the Correct Message
Tastefully Arranged at

HANNAH'S FLOWER SHOP

533-+6th. St. Phone 2904