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FRUIT CAKE — _ Jane Philips

1/2 lb butter 1/2 lb maraschino cherries

1 cup sugar 2 tsps vanilla

3 eggs 1-1/2 Ibs raisins

2-3/4 cups flour 1/2 cup liquid (1/2 sherry and
1 tsp baking powder 1/2 pineapple juice)

1/2 lb mixed peel or glazed fruit 1 can crushed pineapple (drained)

Cream butter, sugar and eggs. Sift flour and baking powder and add to creamed
mixture alternately with liquid.

Add remaining ingredients. Bake two hours in slow oven.

COLD WATER CAKE W— SS. Marchant

3/4 cup margarine 1 tsp baking soda

1 cup brown sugar 2 tsp baking powder
2 eggs 1 cup dates

1 tsp vanilla 1/2 cup walnuts

2 cups flour 1 cup cold water

Cream margarine and sugar, add eggs and vanilla. Beat and add dry ingredients,
dates, walnuts and water. Bake at 350° in 12” x 9” pan for approximately 30 mins.

APPLE KUCHEN — 38 Jean Solvason

1/2 cup butter or margarine 1/2 cup flaked coconut
1 pkg yellow cake mix (large) 1 20 oz can apples or 2-1/2 cups
baking apples

Mix first two ingredients, add coconut. Pat into 9” x 13” ungreased pan. Bake 10
minutes.

Mix: 1/2 cup sugar Mix: 1 cup sour cream
1 tsp cinnamon 2 egg yolks or 1 egg

Arrange fruit on baked crust, sprinkle with sugar and cinnamon mixture. Blend sour
cream and egg — drizzle on top. Bake at 350° for 25 minutes, until edges are brown.
Serve warm.

CHOCOLATE CHIP CAKE — Jean Solvason

1/2 cup margarine 1-1/2 cups sugar

2-1/4 cups flour 3 tsps baking powder
1/2 tsp salt 3 egg whites

1 cup milk 1/2 pkg chocolate chips

Cream margarine and 1 cup sugar. Sift dry ingredients and add alternately with milk.
Add chocolate chips and vanilla. Beat egg whites stiff and slowly add 1/2 cup sugar.
Fold into first mixture. Bake at 350° for 30 minutes in 9” x 13” pan.

ICING:

1/2 cup butter 3 egg yolks
1-1/2 cup icing sugar

Cream together. Sprinkle with grated semi-sweet chocolate.

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