Tomato Soup Cake

Preheat oven 350 degrees Grease pan 9 x 9 inches
1/2 cup butter 1 tsp. cinnamon

1 cup white sugar 1 tsp. allspice

1 egg 1 tsp. nutmeg

1 1/3 cups flour 1 10 oz. can tomato soup
1/4 tsp. salt 1/2 cup chopped walnuts
1 tsp. baking powder 1 cup raisins

1 tsp. baking soda

Cream butter and sugar until light and fluffy. Add well
beaten egg. Sift dry ingredients together four or 5 times.
To creamed mixture add dry ingredients alternately with
tomato soup. Mix lightly. Fold in nuts and raisins. Bake
55 to 60 minutes. |

Raisin Orange Cake V. Mollison
1/2 cup shortening 1 tsp. baking powder

1 cup brown sugar 1 tsp. baking soda

1 egg unbeaten 1/4 tsp. salt

1/2 cup nuts chopped 1 tsp. cinnamon

1 cup raisins chopped 1 cup thick sour milk

2 1/4 cups flour 1 tbsp. grated orange rind

Cream together shortening and brown sugar. Add unbeaten egg.
Beat until fluffy. Fold in chopped nuts and raisins. Add
sifted dry ingredients alternately with sour milk. Pour into
pan 8 x 12 inches, lined with wax paper. Bake at 350 degrees
for 45 to 40 minutes.

Food For The Gods M. Simpson
12 graham wafers rolled fine 2 tsp. baking powder

1 cup brown sugar 1/4 tsp. salt

1 cup chopped dates mix all together

1 cup chopped nuts

Adds

3 eggs beaten until light add to the first mixture

Bake at 350 degrees for 25 minutes. Ice with butter icing.
Sprinkle with 2 cups crushed wafers.

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