RAISIN CUP CAKES

3/4 cup brown sugar

1/2 . cup butter or shortening

1/2 cup raisins - cooked 20 min.
in 2 cups water or until
1/2 cup liquid remains.

1 egg

1 tsp. nutmeg

1 tsp. baking soda

1 1/2 cups pastry flour

1/8 tsp. salt

Cream butter, sugar; add beaten egg.
Sift in dry ingredients alternately
with raisins and liquid. Bake 350°
for 30 minutes.

- Mrs. M. Baker.

INCREASING BUTTER
(Egg Yolk)

1 egg yolk
1/3 cup milk
1/2 pound butter
1/2 teaspoon salt

Beat egg yolk until smooth and lemon
colored. Add milk and salt and beat
again. Cream butter and gradually
add the mixture, beating continually
until smooth and blend. Pack into
bowl, set in cool place and use as
required for table use.

ORANGE FROSTING

2 tbsp. butter

1/4 tsp. lemon extract

1/2 tsp. grated orange rind
2 cups sifted icing sugar
3 tbsp. orange juice

Cream butter with flavouring and

orange rind. Add icing sugar and

orange juice and beat until creamy
and smooth.

- Mrs. I. Peffers.

23

JELLO ICING

3 1/2 tbsp. Jello (any flavour)
1/2. cup very hot water

1 1/4 cups granulated sugar

2 egg whites unbeaten

dash of salt

Dissolve Jello in water in top of
double boiler. Add sugar, egg whites
and salt. Beat mixture for about 1]
minute until well mixed. Place over
rapidly boiling water and beat con-
stantly with egg beater. Cook about
7 minutes until frosting will stand
in peaks. Immediately transfer into
larger bowl and beat 1 minute or
until thick enough to spread.

- Sylvia Burnip.

CHOCOLATE SAUCE

BE cup cocoa
1/2 cup sugar
3/4 cup syrup
1/4 tsp. salt
1 cup cold water

2 tsp. vanilla

Combine all ingredients except van-
illa in small saucepan, place over
moderate heat and bring to a boil,
stirring constantly. Boil 3 minutes.
Remove from heat. Add vanilla. Cool.
Sauce may be stored in the refrig-
erator. Makes about 2 cups.

- Eva Richardson.

LEMON CHEESE

1 cup white sugar
3 eggs

lemons, juice and rind
my lb. butter

Cook in double boiler until thick.
Excellent filling for jelly roll,
tarts, etc.

- Mrs. B. Jennings.
Chilliwack.