JELLY ROLL (Continued)

1/4 tsp. salt

Beat egg yolks, add sugar slowly. Add hot water, then
flour, baking powder-and salt. Fold in stiffly beaten egg whites.
Spread in shallow pan on greased paper and bake in fairly hot oven.
Turn out quickly and spread with jam or jelly and roll it up.

Mrs. Elroy Claffey

TOMATO SOUP CAKE

2 Tbsp. shortening 2 tsp. cinnamon

lc. sugar 11/2 tsp. cloves

1 can tomato soup (Campbell's) 1/4 tsp. nutmeg

2c. flour or cake flour Il tsp. soda

1/2 tsp.salt 2 tsp. baking powder

lc. crushed walnuts or dates
or raisins, if desired

Stir in batter and bake in flat cake pan 45 minutes.
Mrs. H. V. Ruth

CHEESE COOKIES

lc. cream cheese lc. flour
1/2 c. butter 2 Tbsp. sweet cream

Roll out. Cut with round cookie cutter. Put 1/2 tsp. crab-
apple jelly in centre and double over. Bake in 350 degree oven
for 10 or 15 minutes.

Mrs. W. B. Montgomery

EGG MARGUERITES

2 egg whites 1/4 tsp. salt

1/2 c. sugar 1 c. chopped pitted dates

1/2 c. coarse graham cracker 1/3 c. chopped walnuts
crumbs 1/2 tsp. vanilla

l tsp. baking powder

Beat egg whites stiff. Add sugar gradually, beating con-
stantly. Mix crumbs with baking powder and salt. Fold into
egg white mixture with dates and nuts and vanilla. Bake in pan
8 x 8 inches.

Mrs. Leavens

-33- Weyburn, Sask.