RHUBARB CAKE (Continued)

2c. flour 1/4 tsp. salt
1/2 c. butter (well 1 tsp. baking powder
rounded) 1 egg (beaten)

Crumble flour and butter, salt and baking powder. Mix
egg in with fork, save out 3/4 cup of this for topping, press re-
mainder in pan size 8 x 10 inches.

Top Part:
4c. fresh rhubarb, cut 1/2 c. melted butter
in cubes 1/2 c. flour
1 1/2 c. sugar 2 eggs (beaten)

Put on top of pressed crumbs. Cover with remaining
crumbs. Sprinkle with sugar and cinnamon.
Mrs. Albertina Enders
PLAIN CUPCAKES
1/4 ib. butter lc. flour
1/2 c. sugar 1 tsp. baking powder —
2 eggs, beaten (plus 3or 4 tsp. milk)

Bake at 375 degrees for 15 minutes.
Mrs. W. Lumley

BANANA NUT CAKE

1/2 c. butter or shortening 2c. flour

11/2 c. sugar 1 tsp. soda

2 beaten eggs 1/2 tsp. salt

1 c. mashed bananas 1/2 c. sour milk

1 tsp. vanilla 1/2 c. chopped nuts

Bake in loaf tin about 350 degrees for 1 hour.
Mrs. W. Lumley

THREE MINUTE FUDGE CAKE

Mix in one bowl. Have all ingredients at room temp-
erature. Beat together for 1 minute:

2 eggs 2 sq. melted chocolate
1 1/2 c. firmly packed brown sugar

Sift together:

-22- Port Alberni, B.C.