FAVORITE RECIPES

OF VANCOUVER WOMEN

BekXe Christmas time, and having
in this issue what we think will
prove a very popular Christmas cake
recipe prepared by Miss Agnes M.
Reed, we've had to keep our “Favorite
Recipes” down to a single page. We’re
printing as many as there’s room for,
and others will be printed later.

MARASCHINO CHERRY CAKE
Miss V. G. Harvey, 2485 Venables

street, received five dollars for this
lovely cake recipe. Incidentally, it’s
almost a Christmas cake.

. Three-quarters cup butter, Y% cup
white sugar, 3 eggs, 1 teaspoon baking

powder; Ug-lb. tition “peek? 1 cup
maraschino cherries, 1% cup brown
sugar, 14 cup sweet milk, 2 cups
flour, 1 cup bleached raisins, 1. tea-

spoon vanilla.

Cream butter and sugar, add milk
and. well beaten egg yolks. Stir briskly
until quite smooth. Add flour sifted
three times with the baking powder,
pour the juice of the cherries into a
saucepan with the raisins, and boil 3
or 4 minutes. Then drain and mix
with the citron cut fine, and cherries
cut in halves, dredge with 1 table.
spoon flour, add to cake mixture, mix
thoroughly, then add vanilla, last fold
in stiffly beaten egg whites. We bake
this cake in a round pan, size 814 to
9 inches, and it will require 2 hours.
Temperature, 300 F to 325 F.

And here’s one that makes an ex-
cellent luncheon dish, although its
author neglects to give it a name. She

merely explains that the dish was in-
vented by “three of us Varsity girls
when staying in camp.” The five-spot
goes to Miss Jean E. Davidson, 2119
west 42nd avenue.

One can baked beans (with tomato
sauce), 3 ripe tomatoes, large; 1% cup
grated cheese; butter, salt, pepper to
taste.

Put beans in rather shallow baking
dish, cover with sliced tomatoes, then
a layer of grated cheese. Dot surface
with small lumps of butter and sprinkle

ith a little salt and pepper. Toast
Bil brown and crispy, in a rather
hot oven. It only takes a few minutes.

SURPRISE CAKE

Worth a million dollars, but all
we've done is send five to Mrs. A. M.
Gooderick of 6190 Vine street, for
this very fine cake recipe:

One-half cup butter, 1 cup white
sugar, 1 teaspoon vanilla, 3 eggs,
whites, beaten stiff, 1 cup milk, 2 cups
flour, 2 teaspoons baking powder.

Cream. butter and sugar, add milk
and vanilla, then flour and_ baking
powder, sifted together. Lastly, fold
in egg whites. Put half of batter in
greased cake pan, sprinkle over with
114 cups chopped walnuts and 14 cup
chopped dates over and cover with
remaining batter. Bake 35 to 45 —
minutes. Temperature, 375 F. Beat
egg yolks until thick, add 1 cup icing
sugar, mix well and spread over: cake |
while still warm. Sprinkle finely
chopped walnuts over the top. Bake
in a pan 914x914x1'4 inches.

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