TORTE CAKE
Del Heartwell, Meadow Lake, Sask.

1% cup butter, % cup white sugar, %
teaspoon vanilla, 4 eggs, separated, 2
tablespoons milk, 1 cup flour, 1 teaspoon
baking powder, % cup white sugar,
cocoanut.

Beat butter, sugar and vanilla, to-
gether, adding egg yolks, beat well,
add milk. Sift flour and baking powder
then add to first mixture. Place this in
two layer cake tins. Now beat the 4
egg whites very stiff and beat in %
cup sugar and some cocoanut if desired,
place this over batter and bake in a
slow oven about 25 minutes, until egg
whites are golden brown. Both layers
look alike one on bottom and the
other on the top with the meringue on
outside. This may be filled with any
filling such as lemon, banana cream,
chocolate cream and is especially nice
with fresh strawberries and ice cream.

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A VERY HANDY PUDDING
Ivy Hunt, Sovereign, Sask.

1 tablespoon butter, % cup white
sugar, 1 cup flour, 1 teaspoon baking
powder, % teaspoon salt, % cup milk,
% cup raisins.

Cream butter and sugar, then add dry
ingredients with the milk, fold in raisins.
Place in greased pan and pour over it
the following hot mix<.re:

1 cup brown sugar, 1 tablespoon but-
ter, 2% cups boiling water.

Bake in moderate oven for 30 minutes.

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RICE PUDDING

Lucy Decker, San Benito, Texas

1% cup uncooked rice, 4 cups milk,
1% cup white sugar, % teaspoon salt,
1% lemon (rind).

Wash rice, mix with remaining in-
gredients and pour into a greased bak-
ing dish. Bake in a slow oven 250 deg.
F. for about 3 hours. Stir occasionally
during the first hour of cooking. Raisins
may be added, if so, omit the lemon
and flavor with vanilla. Serves 6 to 8.

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APRICOT CRISP
Ruth Davy, Rivers, Man.

2 cups canned apricots, % cup quick
cooking oats, % cup brown sugar, %
cup flour 4% cup butter.

Arrange fruit in a buttered dish. Mix
other ingredients and sprinkle over the
top. Bake at 350 deg. F.° for 30
minutes,

2.2

RHUBARB CRISP
Freda Kennedy, Moose Jaw, Sask.
3 cups fresh rhubarb, cut 34” long,
% cup white sugar.

26

Mix together and spread in baking
dish. Blend together the following and
sprinkle over rhubarb.

1 cup brown sugar, % cup butter, %
cup flour, 4% teaspoon salt.

Bake 40 minutes in a moderate oven.
Serve hot or cold with cream. Other
fruits may be used.

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APPLE CRISP

Marion Wilson, Weyburn, Sask.

6 medium sized apples, %4 cup white
sugar, % cup butter, % cup flour, %
cup brown sugar, 1 teaspoon cinnamon.

Peel apples and slice into buttered
dish. Sprinkle with white sugar and
cinnamon. Combine butter, flour and
brown sugar, spread mixture on top
of the apples. Bake 30 minutes in a
moderate oven, until apples are soft
and top is a golden brown. Serves 6.

~ 6

APPLE OATMEAL PUDDING
Gert Burt, Sovereign, Sask.

4 medium sized apples, 4 cup white
sugar, %4 teaspoon cinnamon, 4% cup
butter, % cup brown sugar, 1 egg,
beaten, % cup milk, % cup rolled oats,
1%, cup flour, 2 teaspoons baking pow-
der, % teaspoon salt, % teaspoon
vanilla.

Pare apples and cut in eighths, ar-
range in a greased casserole. Sprinkle
with the white sugar and cinnamon.
Cream butter, add brown sugar and
blend. Add egg and beat well. Add milk
alternately with rolled oats and flour
which has been sifted with the baking
powder and salt. Add vanilla. Pour over
apples and bake in a 350 deg. F. oven
for 45 minutes. Serve warm with cream.

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BAKED LEMON PUDDING

Elaine Martin, Saskatoon, Sask.

2 eggs, separated, 4% teaspoon salt, %
cup granulated sugar, 1 tablespoon
grated lemon rind, 2 tablespoons lemon
juice, 2 tablespoons melted butter or
margarine, 4 cup granulated sugar, 3
tablespoons flour, 1 cup milk.

Add salt to eggs, beat until moist
peaks form. Gradually add % cup sugar,
beat until stiff. Add lemon juice, rind
and melted butter to egg yolks and
beat well. Stir in %4 cup sugar mixed
with flour; add milk. Fold into beaten
egg whites. Pour into greased 1 quart
casserole. Set in pan containing 1% inch
hot water. Bake in moderate oven, 350
deg. F., 55-65 minutes, or until firm
on top and browned. As pudding bakes
it separates into a bottom layer of
sauce and a top layer of fluffy cake.
Serve chilled or warm, with or without
whipped cream or berries.