d 4 M a

CAKES, COOKIES

.PINEAPPLE SQUARES

Crust:
2 ¢. flour lemon rind
l 1/2.c. sugar 2 tsp. baking powder
3 or 4 eggs 2 Tbsp. water

1/2 lb. butter or margarine

Mix ingredients and knead mixture. Take half the dough,
roll out thin, putting in 17 x 12 inch pan.

Filling:
1 tin crushed pineapple juice of 1/2 lemon
1/2 c. sugar 1 Tbsp. butter

Boil pineapple with sugar, lemon and butter. When
boiling, add (mixed):

1 Tbsp. cornstarch 1/4 c. cold water

Cook for a few minutes, remove and let cool. Spread
filling over the bottom layer of dough and top with remainder of
dough. Bake in a 350 degree oven for 10 minutes, then 20 minutes
more at 300 degrees. Spread with icing or sprinkle with icing
sugar. Have a sheet of wax paper, greased with butter, on the
bottom.

Mrs. Helene Dionne

MARGUERITE CAKE

2 eggs 1/3 tsp. salt

lc. brown sugar 1/2 c. corn flakes
1/2 c. sifted flour 1/2 c. coconut
1/2 tsp. baking powder 1 tsp. vanilla

Beat eggs slightly. Stir in sugar, add sifted dry ingred-
ients. Add vanilla and blend into mixture. Bake in baking cups

or greased muffin tin two-thirds full for 15 minutes in 350 degree

oven.
Mrs. O. Leippi

RHUBARB CAKE

Bottom Part:

332 -21- Port Alberni, B.C.