2 49 6
PINEAPPLE TART CAKE
Ll cup butter a cup flour

‘Rub together and press into pan. Bake 10-12 minutes at
» 350°.

1 can crushed pineapple

1 cup sugar 1 tsp. butter

Cook and thicken with 3 level tbsp. cornstarch. Spread

on crust, cover with meringue made of:

2 egg whites 1 cup coconut

1/3: cup sugar 4 tsp. baking powder

Bake in 300° oven until light brown, about 10-12 min.
- Mrs. Olive Bone, Saskatoon, Sask.

PRINCE ALBERT CAKE

1 cup brown sugar 3/4 tsp. soda
1 heaping cup flour 1 tsp. cloves
% cup butter 1 tsp. cinnamon
2 eggs 1 cup raisins

3/4 cup sour milk

Cream butter and sugar, adding eggs, one at a time, and
beating well after each addition. Add flour sifted with
spices alternately with sour milk in which the soda has
been dissolved. Can be baked in layers or in two 8x8
pans. Bake in 350° oven for approximately 35-40 minutes
or until a toothpick inserted in centre of cake comes
out clean, Ice with old-fashioned boiled icing.
This recipe is very old and was used by my mother. The
cake was used by my father's mother in the 1870's,
Mrs. Joseph E. Fraser in St. Thomas, Ontario.

- Mrs. Stella Mauer, Saskatoon, Sask.

POPPY SEED CAKE |
Soak % cup poppy seeds in 1 cup of warm water for 2 hrs.
In a bowl mix:

2 cups flour 1% cups white sugar

2 tsp. baking powder be tap salt

form a well and add:

% cup salad oil 7 unbeaten egg yolks
poppy seeds and water % tsp. soda

Beat until smooth. In another bowl beat:

7 egg whites 1 tsp. cream of tartar

Beat until very stiff.

Pour yolk mixture over whites and gently fold together.
Pour in ungreased angel cakepan. Bake at 325° for 55
minutes then at 350°for 10-15 minutes. The icing for
Poppy Seed Gake is continued on the next page...