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QUICK MARBLE CAKE Mrs. F. Hextall.
2 cups flour. 1 tsp. vanilla.

114-cups sugar. 1 cup milk.

4 tsp. baking powder. 4 egg whites.

1 tsp. salt. 1 square unsweetened chocolate.
14-cup melted shortening. \4,-tsp. baking soda.

Sift flour, sugar, baking powder and salt into bowl; make hole in centre
and put flavoring, milk and shortening in hole. Beat well. Fold in stiffly
beaten whites. Place 2/3 of mixture in pan. Melt chocolate; add 2 tbsp. of
warm water and baking soda to this; mix well. Add chocolate mixture to
remaining cake batter. Pour into white part and cut through with knife
several times to give marble effect. Bake in 375° oven for 30 minutes,

MARSHMALLOW CAKE Mary Halford.

2 cups flour. 2/3-cup butter.
14-cup brown sugar.

Mix together, pat in bottom of pan and bake 5 minutes. Remove from
oven and pour following mixture on top:
1 cup brown sugar. 14-cup walnuts.
2 eggs (beaten). '14-cup cocoanut.
1 tsp. vanilla.

Bake in moderate oven until brown.

Icing: 2 cups white sugar, %-cup hot water, 2 pkgs. gelatine, 44-cup cold
water, 4-tsp. vanilla. Soak gelatine in %-cup cold water. Boil sugar and
34-cup hot water until it spins a thread. Remove from fire, add gelatine,

vanilla, and salt; beat until white and thick. Spread on cake and sprinkle
with browned cocoanut.

MATRIMONIAL CAKE Mrs. Ken. Watson, London, Ont.

114-cups flour. 1 tsp. soda.
3%4-cup butter. 2 cups chopped pitted dates.

1'4-cups ground rolled oats. 1 cup water (hot or cold).
1 cup sugar. Juice of half a lemon.
Filling:

Mix dry ingredients and cut in butter as for pastry. Cook filling until
thick. Spread half the dry mixture into greased cake pan, cover with filling
and top with remaining dry mixture. Bake at 300° F. for 1 hour.

BROWN NUT CAKE Mrs. S. L. Reid.
14-cup butter. 2 cups flour.

134-cups brown sugar. 1,-tsp. baking powder.

2 eggs. 1 tsp. cinnamon.

1 cup sour milk. 14-cup ground walnuts.

1 tsp. baking soda.

Cream butter and sugar until light. Add well beaten eggs and mix well.
Add soda to sour milk and add alternately with flour which has been sifted
with baking powder and cinnamon. Add ground nut meats. Pour into 8’’x8’’
pan (approx.) and bake at 350° from 45 to 60 minutes. Cake is done when
it springs back when touched lightly at centre with finger. Cool and ice
with caramel icing.

Caramel Icing: 1 cup brown sugar, 1 tbsp. butter, 3 tbsp. cream. Boil
sugar and cream until it forms a soft ball in cold water. Add butter and a
1%4-tsp. vanilla and beat to a cream. De not over cook.

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