PEACH SHORT CAKE

Make a rich baking powder crust and roll to 14 inch thickness.
Cut with cookie cutter, and butter 14 the resultant small cakes.
Place the unbuttered ones on top. Bake them, then split open and
fill each one with fresh peaches cut in thin slices, and sprinkle
with powdered sugar. Serve hot with whipped cream. Cream is
nicer if flavored with almond extract and filled with chopped
almonds.

—Miss Agnes Martins

JELLY ROLL
1 cup sugar 3
Take out 2 tablespoons sugar and add 1 teaspoon vanilla to it.
Vy cup egg yolk
1 cup lukewarm water and 1 teaspoon soda
Beat till foamy.
Add sugar and beat 10 minutes
Add, 2 tablespoons sugar and beat again
114 cups of flour, salt
2 level teaspoons baking powder

__ Beat, pour into shallow pan that has a paper on the bottom.

—Frances McGregor.

CHOCOLATE ICING

1 cup white sugar 3 1-3 cup milk
Little butter 2 tablespoons cocoa
Boil until it forms the soft ball stage. Cool slightly.
Beat, adding a little cream.
—Frances McGregor,

DATE BARS
1 cup sugar 1 teaspoon vanilla
1 cup flour 1 Ib dates, stoned and cut
1 teaspoon baking powder 3 eggs, separated
1 tablespoon milk YY cup nuts, chopped

14 teaspoon salt
Sift dry ingredients together. Beat yolks until thick and lemon
colored. Add vanilla. Addé«dry ingredients to egg yolks and mix
thoroughly. Fold in stiffy beaten whites. Milk may be added.
‘Spread: 14 inch thick in gireased and floured pan. Bake at 325
degrees F. for 25minutes. Cut in strips and roll im powdered

sugar. 3
| —Mrs. J. R. Perry. Lethbridge.
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