Page Thirty-two. THE VANCOUVER. SUN SEVENTH ANNUAL COOK. BOOK ie , Magic Maple Frosting 18: cups sweetened condensed milk 1-3 cup maple syrup 2 cups confectioners’ sugar Nut meats. Blend sweetened condensed milk and maple syrup thor- - oughly in the top part of a double boiler. Cook over boiling -water for 10 minutes, stirring occasionally until mixture thickens. Cool. Add sifted sugar. Beat until smooth. Spread on cake. Garnish with chopped nut meats. Makes enough to cover top and sides of 2 nine-inch layers of about 24 cup cakes. ° Seven Minute Frosting _ 2 egg whites, unbeaten 1% cups sugar 5 tablespoons water 1% teaspoons corn syrup 1 teaspoon vanilla Whole nuts. - Put unbeaten egg whites, sugar and water and corn syrup into the top part of a double boiler. Beat with a rotary egg beater until the sugar is dissolved. Place over boiling water, beating constantly with egg beater and cook seven minutes or until the frosting will stand in peaks. Remove from heat. Add flavoring and beat until thick enough to spread. Decorate the top layer of the cake with nuts. : Mock Almond Paste 1 cup sifted bread crumbs 1 cup icing sugar 2 egg whites _ 1 teaspoon almond = flavoring. : Brown some bread to a golden brown. Grate and sift | through a fine sieve. Mix the crumbs and icing sugar to- gether before adding the stiffly beaten egg whites and almond flavoring. Mix thoroughly and knead if necessary. If not moist enough add another egg white and more flavoring. “Shortbread 1% cups sifted flour 4 cup butter. — 4% cup fruit sugar or 2-3 cup brown sugar Cream butter very thoroughly, add sugar and cream to- gether until very light. Gradually add the sifted flour to the butter and sugar mixture. When dough becomes stiff, knead it on a lightly floured board,-and continue kneading until the dough begins to crack. Roll to %-inch thickness and eut in fancy shapes; then bake in a slow over (300 deg. F.) until eee browned; takes about 35 minutes. Brown Sugar Cup Cakes 1% cups pastry flour — 3 teaspoons baking powder _¥ teaspoon cinnamon % teaspoon nutmeg 1/3 cup butter “1 cup dates, sliced 1 cup brown sugar 2 eggs : % cup evaporated milk plus % cup water or % cup whole sae | ‘Sift flour, then measure. Sift again twice with baking pow- der and spices. Cream fat, add sugar and cream until smooth and fluffy. Add egg yolks and beat until light. Add flour and diluted milk alternately, beginning and ending with the flour. - Fold in stiffly beaten egg whites, then fold in sliced dates, just enough tc distribute through the dough. Bake in greased muffin tins for 12 to 15 minutes at 375 deg. F.. Makes 30 small cup cakes. Ice with plain butter icing flavored with ee and ‘sprinkle chopped walnuts over the top. | 4 4 The recipe for these cup cakes won a prize for Mrs. Fred ' iy Babb, 2347 Kings Avenue, West Vancouver. Honeymoon Coffee Cake 44 cup sugar % cup shortening Legg | ‘ht Ve cup milk 1% cups flour 7 teaspoons baking powder 2 teaspoon vanilla % teaspoon salt Cream the sugar and shortening and add the egg well beaten, also add the flavoring. Sift the dry ingredients and add these alternately with the milk. Beat hard for about 1 minute, then pour into a well greased large pie pan. Brush the top with melted butter and sprinkle chopped nuts over, or mix 3 tablespoons brown Sugar with 3 tablespoons fine bread crumbs and 1 Praeoon cinnamon and use this to top the cake. Bake for 15 to 20 minutes in a hot (400 deg. F.) oven. Cut in pie shaped wedges and serve hot with butter. ins *K ae The recipe for this pleasantly flavored cake won a prize for Mrs. Argyle, 1128 Grant Street, Victoria. Orange Cake 1 cup sour milk 1 teaspoon soda 1 teaspoon baking powder 1/3 teaspoon salt 1 cup raisins % cup walnuts or pecans Grind together the raisins, orange rind and nuts. Add 1 cup brown sugar % cup butter 1 égg 1 cup whole wheat flour 1 cup white flour Rind of 1 large orange » _ teaspoon soda to sour milk and let stand ten minutes. Cream. together sugar and butter and add 1 unbeaten egg to creamed mixture and beat well. Then add 1% of the ground fruit mix- ture to creamed butter and egg. Sift white flour together with 1 teaspoon baking powder and add whole wheat flour and mix; then add alternately the sour milk and flour. Bake in a moderate oven (350 deg. F) for 30 minutes. ICING Half ground fruit mixture, 2 cups powdered sugar, 2 large tablespoons butter moistened with heated cream or cold coffee to spreading consistency. Mrs. J. N. Short, R.R. 2, Chilliwack, wins $1 for her + Obani Cake recipe. Winns: Upside-Down Cake Cream % cup shortening and 1 cup sugar together until light, then add 2 beaten eggs and a teaspoon grated orange ~ rind. Beat thoroughly. | Sift together 2 cups cake flour, % teaspoon salt and 2%% teaspoons baking powder. Add alternately to creamed mix- ture with %4 cup milk. Beat until smooth. Arrange 8 thick slices of peeled seedless oranges, 8 pitted dates and 4% cup shaved Brazil nuts in the bottom of a loaf tin. Mix 14% cups brown sugar with 1-3 cup melted butter. Sprinkle over fruit. Pour the above cake batter over the fruit mixture and bake jin a moderate oven 350 deg. F. until cooked. Turn upside down on rack while hot and garnish with whipped cream to serve. : This is an appropriate cake to serve at a ‘Halloween sup- per and the recipe for it won a prize for Mrs. L. Hibberd, 1136 Jefferson Ave., Hollyburn.