CA ies “ty FY RUS Tt ics

ean nam ae
soceunnneneimenmnnnes

CARAVAY SEED CAKE

3 c. all-purpose flour 1/2 c. butter
(sifted) 2/3 c. sugar
1/2 c. lard 1c. milk (more or less,
2 eges (well beaten) dependins on size of eggs)
1 tsp. lemon extract 2 tbsp. carsway seeds

Fincn.0f salt

Use loaf style baking pan creased and lined with
waxed paper. Preheat oven to 1,00 dee,

Rub butter and lard lightly into flour with finger
tips. Add salt and suzar and mix well. Then add well

beeten eres. Add milk craduelly. Beat well. Add
flavoring and caraway seeds and mix well. Put in
bakine pan and bake in 1,00 des. oven for 5 minutes.
Reduce heat to 350 des. and bake for 2 hrs. approx.
Do not open oven door for the first 13 hrs. because
this cake falls very readily.

Mrs. Grant B. Cnldwell.

CHERRY CHEVY

,eGert sour 1c. brown sugar
1 ce. rolted, oats-‘or + 1/2063 margarine
corn flakes 1 tsp. baking soda

Mix together and spread on the bottom of a
creased tin. umeerrype: ee “ae €e

Topping:
lc. brown surar 1/2 Cc. cocoamt
2 eggs, beaten 1 pke. red cherries

Mix together in beaten errs and spread on top of
bottom layer. Bake -t 325 deg. about 1/2 hour.

Lottie Graham,

nT a oe ee a eT