CONTENTS

*

5 tablespoons Rogers’
Golden Syrup

1 cup sugar (brown or
white)

14 cup butter

2 teaspoons soda

2 eggs

Flour to make a stiff dough

1 teaspoon flavoring

*

214 cups pastry flour

V6 cup shortening

34 cup Rogers’ Golden
Syrup

2 tablespoons granulated
sugar

1 egg

2 teaspoons cinnamon

2 teaspoons oe

1 teaspoon allspice

1 teaspoon soda

1 cup sour milk

Blanched almonds

*

JELLY TEA CAKES

Cream butter and sugar and then
add the well-beaten eggs, Rogers’
Golden Syrup and flavoring. Sift
about 1 cup flour with the soda and
then add sufficiently more flour to
make a stiff dough that may be rolled
thinly. Cut with fancy cutters and
bake in moderately hot oven. When
cooked put together with jam or jelly.

DAINTY SPICE CAKES

Cream shortening and sugar. Add the
egg and beat well, then the syrup
and spices. Sift in the flour, and lastly
add the sour milk in which the soda
has been dissolved. Grease small
cup-cake tins. Place half of blanched
almonds in the bottom of each. Fill
about three-quarters full with the
cake mixture. Bake in a moderate
oven 20 to 25 minutes.

NOTE: These ‘‘Dainty Spice Cakes'’
do not require icing, and are excep-
7 good to serve with stewed
ruit.

8