QUEEN ELIZABETH CAKE Mrs. Wes. Hurl, Glenavon.
1 cup dates. 1'4-cups pastry flour.

1l,4-cups boiling water. 1 tsp. baking powder.

4%,-tsp. baking soda. 14-tsp. salt.

14-cup butter. 4-cup walnuts.

1 cup white sugar. 1 tsp. vanilla.

1 egg.

Boil dates and water together for 15 minutes until a jam consistency.
Cream butter and sugar, add egg and vanilla and beat well. To date mix-
ture add baking soda and stir well. Add to creamed butter mixture while
still fairly hot. Beat well. Add remaining ingredients. Bake in 350° oven
30-40 minutes. Cool.

Topping: 5tbsp. brown sugar, 3 tbsp. butter, 2 tbsp. cream milk, 142-cup
cocoanut. Boil 5 minutes. Pour over warm cake and brown in oven.

ORANGE RAISIN CAKE Mrs. F. Savoie.
2 cups all-purpose flour. 1 unpeeled orange, diced.

1 tsp. baking soda. 1 cup seedless raisins.

1 tsp. salt. 1 cup sugar.

1 tsp. baking powder. 1 cup sour milk.

2 eggs. (Put soda in milk to make it sour).

4-cup shortening.

Sift flour, soda and baking powder together in a bowl. Place eggs,
shortening, orange, raisins, sugar and sour milk in mixer in that order.
Blend until orange is well cut, about 20 seconds. Pour orange mixture over
flour mixture. Stir lightly until flour is taken up. Pour into a greased
baking pan, 7x11. Bake in a moderate aven, 350° F., about 45 minutes.
Cool and cover with icing. Left in pan it will keep moist for a week.

RAISIN CAKE Mrs. R. H. Christian, Sintaluta.
3 eggs. 1 tsp. cloves.

144-cup brown sugar. 4 -tsp. allspice.

4,-cup butter Margene. l,-tsp. nutmeg.

1 cup sour cream. 2 cups flour.

1 tsp. cinnamon. 2 cups seeded raisins.

I tsp. soda.

Use method for other raisin cakes and ice with plain icing.

SIMNEL CAKE Mrs. S. I. Cole.
34-cup butter. ',-cup candied citron peel.

3%4-cup granulated sugar. 2 cups all-purpose flour.

4 eggs, well beaten. 1 tsp. baking powder.

2 cups sultana raisins. 4,-tsp. salt.

4-cup seeded raisins. 1,-tsp. almond extract.

Wash and pick over raisins. Dry thoroughly. Shred citron peel. Cream
butter. radually add sugar and cream together until light and fluffy. Beat.
eggs until light and beat into mixture. Sift, then measure flour, add salt
and baking powder and sift once again. Mix a little of the flour with the
prepared fruit. Stir flour and fruit into sugar-egg mixture. Add almond
extract. If necessary a little orange juice may be added to moisten the
batter. Mix thoroughly. Turn half the batter into a greased, paper-lined
cake tin. Add a layer of almond paste, then remainder of mixture. Bake in
moderate oven 300° for about 2 or 2% hours.

21