ALMOND CRISP (bars)

1 cup brown sugar % cup almonds (blanced,
% cup butter Amelted) halved and sliced

1 cup rolled oats 1 tsp. vanilla

lL cup coconut

icomeltoand= bake at. 350° for-20 minutes.- Cut. inte. bate
arm and. remove from pan when cool.
- Mrs. W. Mason, Choiceland, Sask.

BANANA CAKE

1/3 cup margarine 1% cups sifted flour
3/4 cup sugar 1 tsp. baking powder
3, atsp. vanilla 1/3! tepe Sait

1 egg, well beaten % tsp. baking soda

1 cup mashed ripe 2 tbsp. sour miix
bananas

Cream together margarine, sugar and vanilla, beat until
light. Add egg, well beaten, and mashed bananas. Add
sifted dry ingredients alternately with sour milk. beat
** quickly and lightly until smooth. Pour into an 8" square
or round pan, well greased. This cake is delicious when
fresh, Needs no icing, Bake at 375° 30-35 minutes.
- Mrs. Frances Hnatiuk, Saskatoon, Sask.
BUTTER NUT CAKE

A moist flavored cake with toasted almonds throughout.
The taste will remind you of maple nut ice cream.

% cup chopped almonds 1/3 eup soft butter
1 tbsp. butter 1 egg |

| 2 cups sifted flour 1 cup milk

i 1 cup granulated sugar *% tsp. vanilla

= 290. 6aLt

In frying pan toast almonds until pale aid.in +. Coe.

I butter and set aside. Sift together the flour, sugar,
baking powder and salt. Add the 1/3 cup soft butter,egg,
| milk and flavorings and mix until all the foour is damp-
ened. Beat well for 2 minutes. Reserve % cup of toasted
1 almonds for frosting. Fold remainder into batter. Bake
| in a greased and floured 9x9x2 pan with greased waxed

\ paper or foil at 350° until done. Let stand in pan for

5 minutes. Turn out on rack and cool thoroughly. Spread
top and sides with Nut Frosting as follows:

| 2% tsp. baking powder % tsp. maple flavoring
\.
|

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