THE McFEELY BANNOCK

Mix thoroughly 4 teacupfuls of flour, a teaspoonful of bicar-
bonate of soda, another of cream of tartar, a pinch of salt, and
a tablespoonful of sugar (an ounce of butter is an improvement but
not necessary). Method: Make into a soft dough with % pint of
buttermilk, place in floured tin, bake in moderate oven till ready
(about 34 of an hour). —Mrs. E. J. McFeely (Victoria)

POTATO CAKE

Separate 3 eggs, beat yolks of eggs thick. Add 34 cupful of
sugar and continue beating; beat whites stiff, and beat into first
mixture. Add 1 teaspoonful of baking powder to ™% cupful of
potato flour and sift into first mixture. Bake in a moderate oven
about 15 minutes. |. —Mrs. Alex. MacDonald (Saanichton, V. I.)

WEDDING FRUIT CAKE

1 lb. flour
4 lbs. raisins 12 eggs
3 lbs. currants 34 cupful black molasses
1 Ib. citron 14 lb. brown sugar
14 lb. dates 16 pt. sherry wine

14 lb. imported figs 16 pt. French brandy

14 lb. candied lemon peel
14 lb. candied orange peel
1 tumblerful candied cherries

2 nutmegs
2 tablespoonfuls cloves
4 tablespoonfuls cinnamon

1 lb. butter

Mix thoroughly with dry ingredients, then add liquids. Bake
in 1 large pan 3 hours in moderate oven. Line pan with buttered
paper, and watch carefully while baking.

WEDDING CAKE ICING

In the top of a double boiler place 3 cupfuls sugar, 10 table-
spoonfuls hot water, 3 level tablespoonfuls white corn cyrup, and
4 unbeaten egg whites. Mix well. Place over rapidly boiling
water and beat with a rotary egg beater (an electric beater is
splendid for this purpose) for 5 minutes. Remove from fire, but
leave over the hot water and continue beating for 3 minutes. Then
place over cold water and beat for 2 minutes, adding a few drops
flavoring. Spread as usual. —Mrs. Knox Walkem

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