al ° VINARTERTA
Mrs. M. Thorgilsson, Vestfold, Man. :

1 cup butter, 1% cups fine white
. sugar, 2 large eggs, 2 tablespoons
cream, 4 cups flour (large), 1 teaspoon
baking powder, 2 teaspoons almond ex-
tract, 1 teaspoon cardamon seed
(ground).

Cream butter, add sugar gradually
and eggs one at time. Sift dry in-
gredients and work into first mixture,
add flavoring. Knead in all the flour
and divide into five equal parts. Pat
each part into 9-inch round cake pans
and bake to a golden brown in
375-deg. F. oven. Remove from tin
while hot, as they become quite hard.
Cool and put together with prune filling.

Filling

1 lb. prunes, 1 cup white sugar, 1
tablespoon cinnamon, 1% cup water that
prunes were boiled in, 1 teaspoon
vanilla.

Boil prunes, stone and put through
food chopper, add remaining ingredients
and bring to a boil.

“
MARSHMALLOW SQUARES

. Lorna Whelan, Saskatoon, Sask.
Use a pan measuring approximately
7 inches by 11 inches.

Bottom Layer

Cream together % cup butter (or
part margarine), 3% tablespoons yel-
low sugar.

Add 1% cups all purpose flour. Chill
a few minutes and bake for 15 minutes,
as for shortbread.

: : : - yer

1 package (1 t spoon) Knox gela-
tin. Soak in % cup cold water. Add
34 cup granulated: sugar. Pinch of salt.

Bring to a boil (stirring); simmer
slowly for 10 minutes (without stir-
ring). Remove from heat and add %4
cup icing. sugar. Cool. Put in large
mixmaster bowl and beat until foamy.
Add % teaspoon of baking powder and

almond and vanilla flavoring. Beat
until quite thick and stands in peaks,
then put on ‘cooked lower layer. Tint
if desired and sprinkle with toasted
cocoanut. Put in a cold place for a
few hours (not refrigerator).

“a: 2

MATRIMONIAL CAKE
Win Biernes, Calgary, Alta.

1% cups oatmeal, 144 cups flour, %4
cup butter or margarine, 1 teaspoon
baking soda, 1 cup brown sugar. Mix
well with hands.

Filling

1 Ib. dates cut fine, 4% cup brown
sugar, 1 cup water.

Boil until smooth and add _ very
small amount of lemon juice, if desired,
to enhance flavor.

Place % of the crumbs in 8x12 pan
and spread with hot filling. Cover
with remaining crumbs and pat down.
Bake in slow oven for 40 minutes. Leave
in pan until cool but mark in squares
while hot. Makes about 28.

y ®

QUICK CRACKER CAKE
(unbaked)
Isabelle Thomas, Regina, Sask.

1 package (1 cup) semi-sweet choco-
late bits, 4% cup peanut butter, 14% cups
sifted icing sugar, 1 tablespoon butter
or margarine, 4 teaspoon salt, 2 tea-
spoons instant coffee, % cup boiling
water, 1 teaspoon vanilla, 1 egg, 3 cups
finely crumbled unsalted crackers.

Melt semi-sweet chocolate over hot,
not boiling, water. Blend in peanut but-
ter, icing sugar, butter and salt.

Combine instant coffee and boiling
water and stir into chocolate mixture.
Remove from heat. Cool. Stir in van-
illa, egg and rolled crackers. Mix well.

Pack firmly into small loaf pan or
butter carton or shape into a roll 1%
inches in diameter, chill in refrigerator
several hours or over night.

Cut into \%-inch slices. Serve with
ice cream.