-Caxero— nny

PUMPKIN CAKE - Mrs. Wilfred Meabry.
Sift before measuring --- 2 cups pastry flour
re-sift with Lon 3 1/2 tsp baking powder
_*~~)/4 tsp baking soda
1/2 tsp salt

Chop finely 2/3 cups walnuts

Add flour

Cream 8 tbls butter or shortening
Gradually blend in and cream thoroughly after each
addition 1 cup lightly packed brown sugar

1/2 cup fine granulated sugar
Beat until light and add to

Sugar mixture 3 egg yolks.

Add dry ingredients

alternately with 1/2 cup sour milk

Fold in 3/4 canned or sieved drained

cooked pumpkin and -walnuts
Turn into 8 inch greased square pan and bake ina
moderate 350° oven for 50 min. Turn out on wire rack
to cool. Then ice with chocolate icing and decorate
with walnuts. |

MARGUERITE CAKE - Mrs. Sid Miller.

1/2 cup butter 1 cup sugar

Whites of 3 eggs 3 tbls molasses

1 tsp soda 3/4 cups flour
Filling:

3 egg yolks beaten 3/4 cup brown sugar
1 tbls butter 1 tsp vanilla

3/4 cups raisins 3/4 cup milk

Boil till thick, cool and spread between layers.

1 tsp vinegar added to boiled frosting when flavoring
is added prevents it becoming brittle when cut.