CAKES 15

RASPBERRY BAR CAKE - Mrs. A. Davidson.

1 cup flour 1 tsp baking powder
1/2 cup butter l egg
1 tbls milk

Mix butter with flour and baking powder. Add egg and.
milk. Press into pan and cover with any kind of jam.
Cover with the following:

1 cup sugar melted butter size of egg

1 egg well beaten 2 cups coconut

1 teaspoon vanilla

Cook in slow oven.

MAPLE NUT CAKE Mrs. Marion Moody.

1/3 cup butter 1 cup light brown sugar

2 eggs 1 1/3 cups sifted cake flour
1/4 tsp salt 1/2 cup milk

1 tsp vanilla 3/4 cup chopped walnuts

2 tsp baking powder

Cream butter and sugar until light. Add eggs and beat
thoroughly. Sift dry ingredients and add alternately
with milk to butter and sugar and egg mixture. Beat
until smooth after each addition stir in nuts and
flavoring. Turn into greased and floured 8 inch ring
mold. Bake in 375° oven for 35 minutes. Turn out on
cake rack and cool. Ice with maple icing.

EGGLESS NUT CAKE - Mrs. L. Ardiel.

1 cup brown sugar 1/2 cup butter

1 tsp cream of tartar 1/2 cup sour milk

2 cups flour 1 cup chopped walnuts

1 tsp soda

MAPLE ICING

1/4 cup soft butter 1/4 tsp maple flavoring

2 cups confectioner's sugar.
Add enough hot water for right consistency to spread,
Spread on cake and decorate with walnuts.