wx TESTED HOUSEHOLD RECIPES ©3&@

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Chocolate Gingerbread XB XKAO

14 cup sour milk 14, teaspoon powdered mace
1 cup molasses ' 2 cups flour
1 teaspoon powdered ginger 4 tablespoons grated chocolate
14, teaspoon powdered cinna- 1 teaspoon baking soda dissolved in 2
14, teaspoon of salt [mon tablespoons water
14 cup seeded raisins

Mx the sour milk with molasses, cinnamon, salt, ginger, mace and soda; gradually

stir in the flour, chocolate and the raisins. Put the mixture into a buttered and
floured cake tin and bake in a steady oven forty-five minutes.

Cherry or Blackberry Shortcake

4 tablespoons shortening 4 teaspoons baking powder

1 cup sugar 1 cup milk

2 cups flour 1 teaspoon vanilla

lg teaspoon salt 1 quart cherries or blackberries
1 egg 14 pint cream

(CGREAM sugar and shortening; add beaten egg; add dry ingredients alternately with

milk; add flavouring and mix well. Pour into a well greased shallow pan and bake
in a moderate oven twenty-five to thirty minutes. When cool, split and between layers
put crushed and sweetened fruit. On top, pile whole cherries that have been standing
with sugar on them. Serve with sweetened cherry sauce. If blackberries or rasp-
nea are used, whipped cream may be spread between the layers and heaped on top
of cake.

Orange Cake

A particularly good layer-cake a little different from those we usually meet, is filled
and iced in this way.
For the filling to put between the layers, mix in the order named:

14 cup sugar 14 cup orange juice
214 tablespoons flour 2 teaspoons lemon juice
1 eg¢ slightly beaten grated rind of half an orange

Cook for ten minutes in double boiler, stirring constantly to keep from lumping;
remove from fire, stir in one teaspoon butter, cool and spread.
For the icing, mix in a bowl the following:

grated rind of one orange yolk of one eg¢
14, teaspoon lemon juice icing sugar sufficient to make the
1 tablespoon orange juice right consistency

Peel and separate into sections free from all unnecessary membrane, one good-
sized orange.

Put the two layers of cake together, with a generous amount of the orange filling
between them, and spread very evenly with the frosting, making the surface smooth
with a spatula or limber-bladed knife dipped frequently into boiling water. Arrange
the sections of fruit attractively on the top of the cake, and if you have a pastry bag,
pipe some small design in the centre and trace it lightly over the orange.

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