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From Mrs. G. Shrives, 809 Woodland Drive,
Vancouver.

HONEY CAKES

Heat slowly together in a pan, 6 ozs. honey,
8 ozs. butter. Mix well, remove from stove, and
stir in gradually 6 ozs. flour and one tablespoon
almonds or mixed chopped nuts. Leave in cool
place until next day, then roll out a good quarter
inch thick, cut into fingers or rounds, sprinkle
chopped nuts over the top and bake in a moderate
oven until delicately browned.

From Mrs. H. Newton, 2217 Triumph 8t., City.
PINEAPPLE SURPRISE CAKE

2-8 cup shortening 1 t. soda

%- 6. sugar 2 ¢. flour

3 eggs 1 t. baking powder
% cup pineapple 4 t. salt
‘ marmalade ‘1 t. lemon extract
% o. sour milk

©ream shortening, add sugar gradually. Add
the beaten egg yolks and the pineapple marmalade
and mix well. Sift the flour, measure add the
baking powder and salt and add to the other
mixture alternately with the sour milk in which
the soda has been dissolved. Beat well and then
fold in the stiffly beaten whites of the eggs. Add
_ the flavoring and bake in a moderate oven about
*25 minutes. Cover with marshmallow icing..

From Mrs. E. V. Rivers, Box 769, Powell River.
MERINGUE LAYER CAKE

16. icing sugar 2 eggs

1c. flour %oc granulated
1c. milk sugar

1 T. baking powder 1% T. vinegar

% ¢. butter Pinch of salt

Cream icing sugar, butter and the beaten egg
yolk. Sift together flour, baking powder and salt.
Whip the egg whites stiff and add gradually the
granulated sugar and vinegar; put aside. Mix the
flour, etc., with the first mixture alternately with
milk and * put into two small size layer cake tins.
Spread the egg white mixture on each and bake
pn bottom of moderate oven (300 deg.) for 25 min-
utes.

When cooled spread apricot or raspberry jam
on underside of one layer and place on top of
other; thus bringing meringue in centre and on
top of cake.

From Mrs. R. F. Astbury, 2641 Napier Street
DAFFODIL CAKE
YELLOW PART WHITE PART

, Whites of 6
a oS ee beaten stiff
4, teaspoon salt % cup sugar
- cup sugar ; 14 teaspoon: salt
Beat mixture 15 or 1 pr. gue ore Se
: artar s in %
20 minutes cup flour
% teaspoon vanilla

When white part is ready complete yellow part
by stirring % cup flour sifted 4 times with 1
teaspoon baking powder.

This: cake is baked in 1 pan, tube preferred,
but. keeping each batter separate. Pour yellow
batter into the pan first so as to have it on top
when turned out. Frost with white icing. Decorate
with tiny yellow and green candies.

In response to the many enquiries regarding
the daffodil cake, bake it for 50 to 60 minutes in
@ very slow oven at a temperature of 325 degrees.

eggs

PRIZE RECIPES

g

From Mrs. M. L. Bergenham, K. K. Camp, Big
Bay, Bloedel

PINEAPPLE CAKE

Cream 1 cup sugar with % cup butter, add the
beaten yolks of 2 eggs, and 1 cup crushed pine-
apple; add 2 cups sifted flour into which has been
sifted 2 teaspoons baking powder and % teaspoon
salt. Stir in stiffly beaten egg whites. Bake in
fairly hot oven. Icing may. be made by mixing
icing sugar with ‘a little pineapple juice.

From Mrs. A, K. Bond, Sullivan Mine, Kimberley. |

OAT, DATE AND NUT CAKE
% c. shortening % 6. milk

% c. brown sugar %c. nuts
1 c. rolled oats. 1c. dates
1 c. flour 1 t. salt
4 t. baking powder 2 eggs

Cream sugar and butter. Add. eggs, chopped
dates and nuts. Mix the dry ingredients and add
alternately with milk. Beat well together and bake
45 minutes in a moderate oven.

Nuts may be omitted and raisins. and dates

used. ,

From Miss P. Mercier, 1420 Arbutus Street

SPONGE CAKE SURPRISES
3 egg yolks 1% .t. lemon: juice
% cup sugar 44 cup flour
1% t. grated lemon 1% t. salt

rind 3 egg whites —

Beat the egg yolks until thick and add the
sugar gradually. Add lemon juice and rind and

stiffly beaten egg whites. Fold in the flour mixed
and sifted with the salt.

Bake in cup cake pans in moderate oven 325
deg. F, 20 to 25 minutes.

When cool scoop out centre, fill with fresh
fruit or a fruit mixture topping with whipped
cream; oy fill with ice cream and top with
chocolate.

Pecan Mrs, E. Lane, 3023 Sidney St., Burnaby
BURNT LEATHER CAKE

3 eggs separated
1 cup sugar

1 cup butter

1 cup water

2% cups flour

2 t. baking powder

Pinch of salt

3 t. potato flour

1 t. vanilla

314 t. molasses

ICING .

144 cups icing sugar, butter. the size
of egg, milk, flavoring of molasses and
vanilla.

‘ The molasses for this cake is made by brown-
ing one cup of white sugar on the stove, then add
a little hot water to stop from going hard. ©

Beat the yolks of the eggs and the sugar
1-vether until creamy. Then add the butter
previously creamed and beat hard for a few min-

utes. Sift the flour, baking powder, salt and potato

flour together and’add gradually with the water
and beat again. Now add the molasses and vanilla.
Lastly, fold in the stiffly whipped whites of the
eggs. Bake in a long pan for one-half hour, or
until a golden brown.

ICING—Rub together the icing sugar and egg-
size butter, and blend with milk, flavoring and
some of the molasses.

Color contrast may extend to the sugar bowl with cubes of pink, blue or green.