Combine flour, sugar and water.
Cook 10 minutes in double boiler, add
butter and remove from heat.

—Mrs. T. S. Arason, Cypress River,
Man.

LEMON CRUMBLES.
134 cups cracker crumbs.
144 cups desiccated cocoanut.
34 cup flour.
1% cup white sugar.
Pinch salt.
34 cup butter.
2 teaspoons baking powder.

Sift flour and baking powder, rub in
butter, add cracker crumbs, sugar and
cocoanut. Spread half of mixture on
greased pan. Add lemon filling, spread
remaining mixture on top. Bake in
moderate oven.

Lemon Filling—

1 egg, 1 cup water, 1 cup sugar,
grated rind and juice of 1 lemon, 1
tablespoon flour. Mix sugar and flour
together, stir in water, add beaten egg
gradually, cook stirring constantly
until thick, remove from fire, add
lemon juice and rind, cook before
using.

—Mrs. H. Clark.

LEMON CHEESE SQUARES.

1 cup flour.
1 teaspoon baking powder.
1% cup butter.
1 egg.
Pinch salt.
Mix and pat these ingredients into
9 inch square pan, cover with lemon
cheese and top with the following:
1 egg.
1 cup sugar (scant).
Butter, size of an egg, melted.
2 cups cocoanut. |
Bake in moderate oven 30 minutes.
—Mrs. A. L. Herron.

id

ORANGE COFFEE CAKE.
1 egg.
1% cup milk.
% cup sugar.
1/3 teaspoon salt,
S tablespoons melted shortening.
Grated rind of one orange.
2 cups flour.
4 teaspoons baking powder.

25

1% cup orange juice.

Add milk, sugar, salt and grated
rind to well beaten eggs. Add % cup
flour and shortening, add orange juice
and remaining flour, sifted with bak-
ing powder. Pour into greased round
pan.

Topping—
2 tablespoons soft butter.
14 cup brown sugar.
1% cup finely chopped nuts or cocoa-
nut.
1 teaspoon cinnamon.

1 teaspoon nutmeg.
Sprinkle over batter.
moderate oven (375F.)

minutes. Serves 8.
—Lillian M. Eyolfson.

Bake in a
20: te 30

ORANGE LAYER CAKE.

14 cup butter or shortening.

1 cup sugar.

2 eggs unbeaten.

14 cup orange juice.

14% cups Swansdown flour.
1144 teaspoons baking powder.
1 teaspoon grated orange rind.
, teaspoon salt.

Cream butter and sugar together,
add eggs one at a time beating thor-
oughly after each, add orange rind.
Sift flour, baking powder, salt, add
alternately with orange juice to cream-
ed mixture, bake in layers in moderate

oven.
—Mrs. W. M. Williamson.

ORANGE CAKE.

1% cup butter.

1 cup sugar.

3 eggs.

14 cup cold water.

Juice and grated rind of one orange.
2 cups flour.

2 teaspoons baking powder.

Cream butter and sugar, add beaten
egg yolks, then juice and rind of
orange, then flour and baking powder
and last fold in stiffly beaten egg
whites.

Bake in two layers and put together
with frosting.

—Mrs. B. S. Johnson, Glenboro.