THE MANITOBA HEALTH COOK BOOK

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White Fruit Cake
Y, c. butter 1 t. almond 1 c. white sugar
3 egys 14, ¢c. milk 1 Ib. cocoanut
1 lb. sultana raisins 14 ¢. flour ', |b. glazed cherries
4 lb. blanched 14 lb. citron peel 1 t. lemon
almonds 2 t. vanilla
2 t. b-powder

Beat eggs separately, chop citron peel. Cream butter and
sugar, add beaten eggs, vanilla, milk and lemon. Sift flour and
b-powder, mix fruit and nuts with flour and add to first mixture.
Bake in slow oven. (This cake has a nice brown crisp top when
cooked and does not need to be iced. )

Birthday Cake

2 eggs 1 ¢. raisins 1 c. b-sugar

2 T. molasses 1 t, nutmeg 1 t. soda

Y, ce. sour milk 14 c. butter 1 ec. currants

1 t. cinnamon 1 t. mace Flour to stiffen

Bake in layer tins in moderate oven.

Wedding Cake

1 lb. b-sugar 1144 lb. butter 14% lb. flour

10 eggs 1 t. soda 1 c. molasses

1 c. lemon and orange Vanilla 1 Ib. almonds
juice 1 lb. mixed peel 1 Ib. sultanas

3 lb. seeded raisins’ 3 lbs. currants 2 bottles cherries

1 t. cinnamon 1 t. cloves 1 t. nutmeg

Cream butter and sugar, add egg yolks and molasses, beat
well, add egg whites, well beaten, and flavoring. Mix dry ingredi-
ents, together, flour, nuts (which have been blanched and split),
fruit, peel, cherries, and spices. Add to wet mixture. Makes 3

layers. Bake small layer 3 hrs. Medium layer 4 hours and large
layer 5 hours.

MISCELLANEOUS
Spanish Bun

4 eggs 1 ec. milk Y, t. allspice
2 c. b. sugar 1 t. cinnamon 2, ¢. flour
1 c. butter , t. cloves 3 t. b-powder

Separate whites from 2 eggs and set aside. Beat remaining
eggs with yolk of first two. Cream butter, add sugar and cream
again. Add beaten eggs and a little milk. Mix baking powder
through flour; mix flour and milk alternately in the creamed butter,
etc. Bake in shallow pans. When baked, beat the whites of 2 eggs.
Add a little sugar and 1% t. cinnamon. Ice cake with mixture and
put in oven to brown slightly. Serve hot.

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