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OATMEAL CAKE Jane DeVries
l ce oatmeal l tsp. vanilla
1 1/4 ce. boiling water 5 1/2 ¢c. ficur
1/2 ce shortening 1 tspe soda
1 ce brown sugar 1 tsp. baking powder
1 ce white sugar 1/2 tspe salt
2 eggs 1 tspe cinnamon

Combine oatmeal and water and let stand 20 minutes. Cream
together until fluffy the shortening, sugars, eggs and vanilla.
Add oatmeal mixture, beat well. Sift together the flour, soda,
baking powder, salt and cinnamon and add to creamed mixture and
beat well. Pour into greased and floured 9 x 13 inch cake pane
Bake 35 minutes at 350°. Top with coconut topping.

COCONUT TOPPING:

Combine 1/4 cup brown sugar, 1/3 cup margarine, 1/4 cup milk,
1/2 cup chopped nuts and 1 cup coconut. Spread on hot cake and
broil 2 to 4 minutes, until brown.

RHUBARB CAKE Mrs. L. Sandee
1 1/2 ce brown sugar 1 tsp. soda

1/4 c. white sugar 1/2 tspe salt

1 egg ; 2 ce flour

1/2 ce shortening l ce buttermilk

1 tspe vanilla 1 1/2 ce rhubarb, cut fine

Mix ingredients in order given, omitting rhubarb. Pour
half of batter in 9 x 13 inch pan. Put rhubarb on top. Spread
rest of batter over rhubarb. Sprinkle over top of batter, 1/4
cup sugar mixed with 1 teaspoon cinnamon. Bake at 350° for
about 50 minutes.

PUFFED WHEAT CAKE | Jane DeVries
1/3 ce butter 1 tspe vanilla
1/2 c. honey 8 ce. puffed wheat

1 ce brown sugar

Melt butter in saucepan, add sugar, honey and vanilla.
When this syrup bubbles, remove from heat. Pour over puffed
wheat. Mix and put in 9 x 12 inch pan. Press down well with
spoone Cut in squares. = ee