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Wx TESTED HOUSEHOLD RECIPES &@

Othello Cream Cake

: es make this cake, bake a thick layer of sponge cake or any favourite light cake

mixture and when cold, split in half. Dissolve 3 tablespoons powdered gelatine
in half cup of milk, add 11% cups heated milk, 114 tablespoons sugar and 1 teaspoon
lemon juice. Strain and add one cup seeded raisins. When nearly set, spread between
the layers of sponge and cover the top with chocolate frosting. Decorate with marsh-
mallows.

Chocolate Date Cake

1 cup brown sugar 1 cup raisins

14 cup butter 1, cup dates

2 eggs 1 teaspoon vanilla
1 cup sour cream or milk 14, teaspoon mace
14, teaspoon soda 3 cups flour

(CREAM butter and sugar and add beaten eggs. Mix sour cream and soda and add
alternately with sifted mace and flour. Cut raisins and dates fine and flour the;m
add fruit to mixture and flavour with vanilla. Pour into a greased tin and bake.

Cocoanut Marshmallow Cake

14 cup butter or substitute 1 cup flour

1 cup sugar 14 cup cornstarch
14 cup milk 3 teaspoons baking powder
3 eggs

(CREAM together shortening and sugar. Add the eggs, beaten, and alternate flour
and milk—sift the baking powder and cornstarch in with the flour. Bake in layer
tins and put together and ice with cocoanut marshmallow frosting.

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Pain d’ Epice
A slightly sticky, golden cake, which will keep fresh for months. It may be served

as a cake, or cut into wafer-thin fingers and served with stewed fruit. Notice
that it contains neither sugar nor fat.

2 pounds of flour or flour mixture made of
vn, maize or fine oatmeal, with a little white flour added
“A 1 pound honey b
Vv f 12 drops essence of lemon or essence of aniseed |
x 1 level dessertspoonful of baking soda
1 good pint water, not quite boiling

Sieve the flour into a large basin. Stir altogether the honey, soda and aniseed.
When they are well mixed, stir the hot water into them. Mix all into the flour a little
at a time. Beat steadily with a wooden spoon for fifteen minutes. Put into a large
cake pan, or two moderate ones, well greased. Pop into a hot oven till risen and brown-
ed. Allow oven to cool somewhat and leave cakes until a skewer thrust into one of
them comes away clean. The length of time for baking will probably be about one
hour in all. Cool on a cake wire. Don’t cut the cake for two days. ‘They are rather
tough at first, but after two days they acquire a sort of sponginess which makes them
taste as if they were made with a great deal of fat. Store them in tins and they will
keep for months.