~ | CAKES — | a

| DATE LOAF (Mrs. Bunting). 1 cup sugar, 1-2 cup milk, 2 eggs, pinch of salt,
3-4 package dates, 1-2 cup butter, 2 cups flour, 1 teaspoon soda dissolved in a
little warm water. Bake for 1 hour.

GRAHAM DATE LOAF. 1-2 cup butter, 2 eggs 1,1-2 cups graham flour,
2 teaspoons salt, 1-2 package dates, 1-2 cup brojwn sugar, 1 cup sour milk. 1 cup
white flour, 1 teaspoon soda, 2: tablespoons cold water. Mix flour, sugar, salt
and butter with fingers. Add dates cut in small pieces. (Make hole in middle,
then add eggis well ‘beaten, sour m{lk and soda dissolved in the water. Beat with
spoon. Bake 1,1-2 hours in slow oven.

DATE LOAF. 1-2 cup butter (scant), 1-2 cup milk, 2 eggs, 3-4 lb. dates, salt,
i cup brown sugar, 2 cups flour, 1 teaspoon soda, 1 tablespoon hot water. Cream
the butter and sugar, add flour and milk alternately. Dissolve soda in the hot
hot water and add to above. (MDissolve soda in the hot water and add to above.
Mix in remaining ingredients and bake about 1, 1-4 hours in slow oven.

EGGLESS, _MILKLESS, BUTTERLESS CAKE. 2 cupfuls brown sugar, i
package seeded ra! sins, 2 cupfuls hot water, 1 teaspoon cinnamion, 2 tablespoon-
fuls lard, 1 teaspoon cloves, 1 teaspoon salt, 3 cupfuls bread flour, 1 teaspoon
soda. Boil together the sugar, water, lard, salt, raisins and spices. When cold
_ add the flour and the soda dissolved in a teaspoon of hot water. This cake is
; : of a good texture, and will keep moist for some time.

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ONE EGG CAKE (Miss Hazel Swaffer). 1-4 cup butter, 1-2 cup sugar, 1 egg,
_ 42 cup milk, 1,1-2 cup flour, 2, 1-4 teaspoons baking powder. Cream butter, add
_ sugar gradually wh‘le creaming. Add egg well beaten andi ‘beat mixture. Mix
and sift flour and baking powder, add alternately with milk to first mixture. Bake
_ 40 minutes.
b RAISIN CAKE (F. M. Reid). 1-2 cup butter, 1 cup brown sugar, yolk of 3
_ €ggs, 1-2 cup sour milk, level teaspoon ‘baking soda, 1 cup chopped raisins, 1
s teaspoon cinnamon, 1 teaspoon vanilla, flour enough to thicken.

MOCHA CAKES. 2 eggs ibeaten, then add 1 cup sugar, 1-2 cup milk heated
“with 1 teaspoon butter (put in hot), 1 cup flour, 1-2 cup potato flour, 2 teaspoons
baking powder, salt. (Cut in squares and ice with icing sugar, butter and little ~
_ milk; roll in almonds browned and chopped.
ss PRIZE CAKE (Mrs. B. Buckham). 1-2 cup milk, 1-4 cup butter or crisco,
’ icup sugar, 2 eggs, 1-2 teaspoon soda, 1 teaspoon cream of tartar, flour to make
_ batter proper consistency. Add beaten whites of eggs last of all. If crisco is
used, add a little salt.

- RAISIN CAKE. (Mrs. J. E. Brownlow.) 11-2 cups raisins, 3-4 cup sugar,
_ 4-4 cup butter, 1 teaspoon nutmeg, 1 teaspoon cinnamon, i egg, 1 1-2' cups flour,
' 1 teaspoon soda. ‘Boil raisins unt‘l tender. Take 1-2: cup raisin water to moisten
_ ¢ake. Bake 34 hours in moderate oven.

__—*EMILY’S WHITE CAKE M. R. Wilson). 1, 1-2 cups sugar, 1-2 cup crisco,
4d cup water, 3\ cups flour, 3 teaspoons baking powder, 1 teaspoon salt, flavoring,
_ Whites of 3 eggs. Cream crisco, add sugar and cream. together, sift dry ingredi-
q ents and add alterantely with water. Add flavoring and beat thoroughly. Lastly
q fold in stiffly beaten whites.

Be BANANA SHORT CAKES (M. R. R. Wilson). 143 cup butter, 1 cup sugar,
2 eggs, 1-2 cup milk, 1,3-4 cups flour, 2, 142 teaspoons ‘baking powder, 4 bananas.
Cream butter and sugar, add eggs well ‘beaten, add milk. Sift in flour and bak-
= powder, and beat well. (Bake in a square pan. When baked place sliced
b nas on top, cover with wh pped cream or mleringe. Cake may be iced instead

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