DATE AND RUM CAKE Freda Kennedy, Moose Jaw, Sask. 1 lb. dates, 1 cup walnuts, 1 cup boil- ing water, % cup butter, 1 cup brown sugar, 2 eggs, 1 cup flour, 4 teaspoon salt, 14, teaspoon rum flavoring, 1 tea- spoon vanilla, 1 teaspoon soda. Put soda in water and pour over dates and walnuts. Let stand while mix- ing cake. Pour batter in 8x8-inch pan. Bake in moderate oven. Baking time about 1 hour. Let cool. Ice with butter icing flavored with rum flavoring. rs a CHOCOLATE VIENNESE CAKE Mrs. J. M. Byers, Saskatoon, Sask. Combine in saucepan: % cup granu- lated sugar, 2 oz. unsweetened choco- late, % cup milk. Stirring constantly, heat until sugar and chocolate are melted. Boil gently for exactly 2 minutes, stirring often. Cool to lukewarm. Sift together: 1% cups sifted cake flour, 2 teaspoons baking powder, % teaspoon salt, % teaspoon cinnamon, % teaspoon cloves. Cream well: 8 tablespoons shortening, 1 cup white sugar. Add gradually: 2 well beaten eggs. Add lukewarm choco- late mixture, a third at a time, beating well after each addition. Combine % cup milk, % teaspoon vanilla. Add sifted in- gredients to creamed mixture alternately with flavored milk, combine lightly but completely. Turn batter into greased paper lined 8-inch square pan. Bake about 70 minutes at 325 deg. F. Leave baked cake in pan on a cake cooler for 10 minutes, loosen edges and turn out, remove paper. Frosting 1 cup white sugar, water, 2 egg whites. Mix well and cook over boiling water, beating constantly until frosting will stand in peaks, about 7 minutes. Re- move from heat and cover with a towel rung out in cold water. When this is cold cream % cup butter, 1 oz. melted, unsweetened chocolate, % tea- spoon vanilla. Add this to 7 minute frosting gradually, beating well. Spread on cake. 3 tablespoons x PARTY CAKE Mrs. Leonard Danielson, Lundar, Man. 21%, cups cake flour, 1% cups white sugar, 3% teaspoons baking powder (double action), 1 teaspoon salt, % cup shortening, % cup milk, 4 cup mara- schino cherry juice, 1 teaspoon vanilla, 2 teaspoons almond extract, 4 egg whites (unbeaten), 18 maraschino cher- ries (well drained, finely chopped), % cup walnuts (finely chopped). 20 Sift flour, sugar, baking powder and salt into mixing bowl. Add shortening. Combine milk and cherry juice. Add % cup of this liquid, add flavoring ex- tracts and beat 200 strokes (2 minutes) by hand or low speed in mixer. Add re- maining liquid and egg whites, beat another 200 strokes. Blend in the cherries and nuts. Bake in two 9-inch layer cake pans in a 375 deg. F. oven for 20-25 minutes.