vy Page Twenty-eight Me THE VANCOUVER SUN EIGHTH ANNUAL COOK BOOK Delicious Tea Cakes. 4 cups white scones all pur- % cup white sugar pose - % cup milk or water 2 eggs 3 teaspoons baking powder % cup butter and ie cola 1 teaspoon salt ing mixed _ Boiling water a well-floured board. Roll out until half an inch thick, then - eut into rounds. Have .a saucepan three-quarters full of fast. - boiling water on the stove and drop a tea cake into this and - leave until it comes to the surface. This just takes a minute. ‘Remove from pan with a server and place on a ,well-greased baking sheet. Repeat this with the remaining tea cakes, beiny - careful to have the water boiling fast. Bake for 20 minutes in a 450 degs. F. oven. Allow to cool. Cut in half and spread with butter. Makes 20 tea cakes. eggs. Raisins may be added if desired. Avenue, Fiollyburn, West Vancouver. Spice Fig Loaf . 2 teaspoons baking powder ~% teaspoon salt 2 teaspoons cinnamon | 1 teaspoon nutmeg 1% cup chopped walnuts. ¥% cup chopped cooking figs. 1% cups brown sugar % cup shortening 2 eggs 8% cup sour milk 2 cups bread flour 1 teaspoon soda Sift brown sugar, add creamed shortening, then the beaten eggs. Sift three times the flour, soda, baking powder, salt, * ginnamon and nutmeg. Add to the mixture alternately with the sour milk. The figs should be soaked in warm water for _ 15 minutes, then chopped. Add the nuts and figs last. Bake in a 350 deg. F. oven in a loaf pan for 45 to 60 minutes. -Mrs. Katherine A. Graham, 1812 iuicnot Seventh Avenue, hee won a prize for this recipe aren Brown Bread 1 cup all-bran or bran 1 teaspoon soda 1 cup buttermilk ? 4% teaspoon baking 1 tablespoon molasses powder | % Cup sugar, brown - % teaspoon salt i cup. flour % cup raisins, optional. | Place bran, milk, molasses and sugar in a bowl and let bran absorb all the moisture it will. Sift the dry ingredients - and mix with first mixture quickly. _ steamer (the top’of a double boiler would be suitable) and _ Steam for 3 hours. ~The recipe for this delicious loaf won a prize for Lillian MacPherson, 826 Pacific Street. 4 s < 7a : a ‘Cheese Whole Wheat Muffins a tablespoon lard — Tt eee 0c 1 tablespoon butter 1 cup milk y cup sugar - 1 cup whole wheat flour: Ws cup soft yellow cheese. 1 cup bran — % teaspoon salt 3 teaspoons | baking powder. «Cream the ‘shortening, the cheese and sugar. together. Add: the. egg, bran and then the milk, alternately with the sifted dry ingredients. ‘a 350 deg. F. oven. ‘These “wholesome. little thurting ‘won a prize for Mrs. , wanes Munze, Box 339, Ravenna, BC. | Pv: + Sift dry ingredients.’ Rub in shortening. Beat eggs and : add milk. Work mixture up into firm dough and turn on to. _ without the eggs or nuts. The recipe won a prize for Mrs. Jd. is More milk may be needed, depending on the size of the This recipe won a_ prize for Mrs. F. D. Ellis, 1768 ee \% cup sugar. ' 4% cup fresh milk fine - 4% cup milk well. Dry by tablespoon into buttered. muffin pan to fill Pour into a greased water, also dry ingredients and nuts. Bake for one hour in a _ 850-degree oven in a greased loaf pan. Pour into greased muffin ¢ tins and bake 20° minutes in’ won a prize for Mrs. E. Markle, 77 East King Edward Avenue. | , . saat ahs eas IER sy ote Prune Bread. 1 cup prunes cooked without 1 cup white flour ' sugar 1 teaspoon baking soda. 1 cup prune juice — 1 teaspoon baking powder Ye cup sugar. 1 egg . . , 3 tablespoons melted fat % teaspoon salt — 2 cups graham flour Sift dry ingredients isawthee. Combine egg and milk, and add to flour mixture, stirring only until well mixed. Then add the prune juice; stir in prunes and nuts. Bake in greased loaf pan in a 350 deg. F. oven for 1 hour. Makes 1 large loaf. \ This prune bread is mildly laxative and may be made % cup milk Vp ‘cup ground nuts (optional) N. Van Norman, 10 West 11th Avenue, | ae 4 Cheap Fruit and Nut Loaf % cup shortening % teaspoon salt 2 3 teaspoons cocoa 1 egg aS - ¥% cup dates, chopped fine % Cup molasses | % cup walnuts, chopped — 2 cups bread flour Grated rind of one orange 3 teaspoons baking powder 1. teaspoon vanilla. Cream shortening and sugar, add vanilla, egg and mo- ae lasses. Sift dry ingredients twice, add alternately with milk, eek then add chopped dates which have been floured in part of measured flour. Add walnuts and rind of orange. Bake one hour in a 325 deg. F. oven. Makes a 5 by 10 by 3-in. loaf. This recipe won a prize for Mrs. I. Mellwain, Eburne P.O., Eburne, B.C. Quick Corn Bread 1 cup canned corn 1‘cup flour... ! 1 tablespoon baking : - 1 tablespoon sugar powder a I 2 eggs 1% teaspoon salt eae Combine ‘corn, milk, sugar and eggs, well beaten. Mix . and sift dry ingredients and add to corn mixture, blending three-quarters full.. Bake in moderate oven (350 deg. F.) for 35 to 40 minutes. : : This corn bread would be delicious served with bacon or sausage. The recipe won a prize for Mrs. D. Martin, 1942 London Street, New Westminster. One-Egg Nut Bread > 7 3, teaspoon salt 2% cups flour % cup of canned milk 3 teaspoons baking powder % cup water -% cup chopped nuts. Beat egg and sugar together thoroughly. Then add milk, 1 egg, beaten % cup sugar This economical recipe won a prize for Mrs. J. Sandvik, No. 10, 161 Third Avenue East. ) \ Pancakes 7 Mix 2 cups flour, 2 tablespoons sugar, % teaspoon salt, and 3 teaspoons baking powder. Beat 2 eggs and add 1 cup milk. Add to dry ingredients. Add 3 tablespoons molasses | and 4 tablespoons melted ugha Beat well. ‘Bake on hot griddle. Serves 4. 7 For a breakfast treat try. these eatiniilces! The recipe’ %