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RED VELVET CAKE Betty Johnson
1/2 c. shortening 1 tsp. salt

11/2 c. granulated sugar 21/2 c. flour

2 eggs 1c. buttermilk

2 Tbsps. cocoa 1 tsp. vanilla

2 oz. red food colouring 1 tsp. baking soda

1 Tbsp. vinegar

Cream shortening, sugar until smooth, add unbeaten eggs.
Make paste of food colouring, cocoa and salt. Add to cream
mixture. Alternately add buttermilk and vanilla and 2 1/2
cups flour to creamed mixture.

Beat and beat and beat!!! Add baking soda and vinegar and fold
into cake mixture. Grease 3, 2x8-inch layer pans and bake at
350 degrees until when tested with toothpick it comes out clean.

Frosting: |
o Tbsps. flour 1c. butter
1c. milk 1 tsp. vanilla

1c. icing sugar

Mix or shake together 5 Tbsp. flour and cup of milk. Then
bring to boil on stove; remove when thick; let cool. Beat sugar,
butter and vanilla together and add cooled flour milk mixture.
Beat and beat. The more this is beaten the fluffier it becomes
and also makes more.

This may be stored in fridg. and kept for weeks.

RUM CAKE Christine Nicolson

lb. dates ) Mix 1/2 c. butter and

1c. walnuts, chopped ) Ic. brown sugar

Pour 1c. boiling water Cream, and add 2 well beaten

with 1 tsp. soda over this. eggs, then add first mixture.
> gLet stand till cool. Add 1c. sifted flour and

- 1/2 tsp. salt; and 1 tsp. vanilla.
Line loaf pan with tinfoil and grease well; add mixture and bake

1 hour at 375 degrees. When removed from oven, pour 4-5
Tbsps. of rum over top (while hot).

Icing: 1/2 c. butter
1 173 c. icing sugar 3 Tbsps. rum

-31- Port Coquitlam, B. C.