190 British Columbia Women’s Institutes
a LAZY DAISY CAKE
hoe 1 cup granulated sugar 1 tsp vanilla
ial 1 cup flour 1 tsp baking powder
i. 4 tsp salt 1 tbsp butter
1% cup milk 2 eggs

Beat eggs and gradually add sugar. Beat until thick. Add vanilla. Sift
flour, baking powder and salt and add to egg mixture, beating well. Lastly
add the milk which has been brought to the boil with the butter. Beat well.
Pour batter into greased cake tin and bake at 350° for about 20 minutes.
While still warm, spread with the following mixture and brown in the oven:

3 tbsp melted butter 1 cup coconut or
2 tbsp milk or cream 14 cup chopped walnuts
5 tbsp brown sugar

BROWN SUGAR SPICE CAKE

7% cup shortening 1 tsp soda
2 cups brown sugar l% tsp salt
2 large eggs and 2 egg yolks 1 tsp cloves
21% cups sifted flour 1 tsp cinnamon
1 tsp baking powder 1 cup sour milk or buttermilk

Directions for mixing:

Cream shortening, add sugar gradually, add well beaten egg yolks and 2
egg whites to creamed mixture. Add sifted dry ingredients to creamed mix-
ture alternately with the sour milk. Pour into greased and floured pan and
bake. Just before cake is done, beat 2 egg whites with 14 tsp. cream of tartar
until stiff. Gradually beat in 1 cup brown sugar. Spread on cake the minute
; it comes out of oven, and sprinkle with ¥2 cup chopped nuts. Place cake
on a wet board in hot oven (450°) until meringue is lightly browned—
about 7 minutes.
Size: 8 x 12 oblong cake pan 2” thick.
Time: 45 to 50 minutes.
Temp.: 350°—medium oven.

HUSBAND’S CAKE

14 cup butter 1 tsp cinnamon

ES 1 cup granulated sugar 1 tsp allspice
3 2 egg yolks 1 tsp nutmeg
2 cups flour 1 can (114 cups) condensed
4 tsp. salt tomato soup
) 114 tsp baking powder 14 cup chopped nuts
1 cup chopped raisins

Cream butter until it is soft and creamy and add sugar gradually. Beat egg
yolks with rotary beater until they are thick and a pale yellow colour and
add gradually to fat-sugar mixture, beating thoroughly. Mix flour, salt,
baking powder, baking soda and spices and sift 4 or 5 times. Add dry
ingredients, alternately with tomato soup, making 4 or 5 additions begin-
ning and ending with dry ingredients. Stir gently and quickly until batter
is well blended, but do not over mix, then fold in nuts and raisins. Spread
into 9” greased pan; bake in moderate oven for 55 to 60 minutes. Spread
with butter icing when cool.

| 1 tsp baking soda
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