SWEDISH COFFEE CAKE Carolyn Loos, River Forest, Il. 2% cups flour, % teaspoon salt, 114 cups sugar, 3 teaspoons baking powder, 34 cup butter. Put all ingredients in mixing bowl and cream until fine grained. Take out 1 cup and set aside. Beat 2 eggs, 1 teaspoon vanilla, % cup milk. Add to first mixture. Place in oblong pan. Sprinkle top with cup of mixture set aside. Bake 40 minutes at 350 deg. ie RAISIN GEMS Marion Smillie, Saskatoon, Sask. 1144 cups raisins, Cover with water and cook 20 minutes. Drain and reserve 1% cup liquid. 1%, cup shortening, % cup brown sugar, 1 egg, % cup raisin liquid, 11%4 cups flour, 1 teaspoon nutmeg, 1 tea- spoon soda, 1 teaspoon salt. Cream shortening and sugar; then add egg and beat well. Sift dry ingredi- ents and add alternately with liquid. Add raisins. Bake in small well greased muffin tins 18 minutes at 285 deg. 7 GRAHAM MUFFINS Bette Tweedell, Lansing, Ont. 1 cup brown sugar, 4 cup shortening. Beat creamy. Add 1 egg and beat. 1 cup buttermilk with 1 teaspoon soda, 1 cup Graham flour or a little more, 1 cup white flour, a dash of salt. Bake 20 to 25 minutes at 350 deg. Grease pans. ae 4 CORNMEAL MUFFINS Eva Cawsey, Regina, Sask. 1 cup cornmeal, 1 cup flour, 2 table- spoons sugar, 4 teaspoons baking pow- der, % teaspoon salt, 2 tablespoons melted butter, 1 egg, 1 cup milk. Sift cornmeal, flour, sugar, salt and baking powder together, then add melted shortening, beaten egg and milk. Beat hard and pour into greased muffin tins. Bake about 20 minutes at 400 deg. Y w ORANGE BRAN MUFFINS Bernice Adams, Saskatoon, Sask. 4%, cup shortening, % cup. sugar (white), 1 egg, 1 teaspoon grated orange rind, % cup orange juice, 4% cup milk, 1% cup All-Bran. Let these ingredients stand while sifting dry ingredients. 1% cups sifted pastry flour, 2 tea- Spoons baking powder, % teaspoon baking soda, % teaspoon salt. Oven 400 deg.—about 15 minutes. » 53 CRANBERRY BREAD June Duffy, Oconomowoc, Wisc. 2 cups flour, 1 teaspoon salt, 14% tea- spoons baking powder, 1% teaspoon soda, 1 cup sugar, 1 egg (beaten), 2 table- spoons melted butter, % cup orange juice, 2 tablespoons hot water, 1% cup nuts, 1 cup (whole) cranberries. Mix everything together except the whole cranberries and the grated rind of one orange which you fold in lightly just before pouring into small loaf pan. Bake approximately 1 hour 10 minutes. vw JIFFY ORANGE-NUT BREAD Bernice Casselman, Saskatoon, Sask. 2 cups all-purpose flour, 4% teaspoon salt, 1 teaspoon baking powder, 1 tea- spoon soda, % cup boiling water, 2 tablespoons margarine, grated rind of 1 orange, 4% cup orange juice, 1 cup sugar, 2 teaspoons vanilla, 1 egg, % cup coarsely chopped walnuts, 6 walnut halves. Measure flour, soda, baking powder and salt and sift together. Melt mar- garine, blend in orange juice, sugar, vanilla and slightly beaten egg. Sift dry ingredients over orange mixture and add nuts. Stir just until all flour is dampened (batter will be lumpy). Pour batter into greased loaf pan and place walnut halves in a line on top. Bake in moderate oven (350 deg), for 1 hour. Wm QUICK ORANGE BREAD Del Heartwell, Meadow Lake, Sask. 3 cups all-purpose flour, 3 teaspoons baking powder, % teaspoon salt, % cup sugar, 1 egg, % cup water, % cup milk, 2 tablespoons soft shortening, 1 cup raisins, % cup orange marmalade. Cream shortening and sugar, beat in the egg, add alternately sifted flour, salt and baking powder and marmalade, sift a little flour over raisins, stir until mixed, bake in moderate oven about 325 deg. for about an hour or until done. This is nice for tea or snacks. bc BANANA NUT BREAD Anne Wiseman, Winthrop Harbor, IIl. 14 cup shortening, 1 cup granulated sugar, 2 eggs, 1 cup mashed ripe bananas, 1 teaspoon lemon juice, 2 cups sifted flour, 3 teaspoons baking powder, 14 teaspoon salt, 1 cup nut meats. Cream shortening and sugar together. Beat eggs until light and add. Blend in bananas and lemon juice. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add coarsely chopped nuts. Bake in greased loaf pan in 375 deg. oven about 14 hours.