e
2

LAZY DAISY CAKE

Beat 2 eggs a little, then add 1 cup sugar gradually. Beat till thick,
add 1 tsp. vanilla. Sift together 1 cup pastry flour, 1 tsp. baking pow-
der, % tsp. salt, and add this to egg mixture. Beat well. Add % cup
milk which has been brought to the boiling point with 1 tbsp. butter.
Beat well. Bake 30 minutes, 350 deg. F. oven.

Icing for above cake:
While cake is still warm, spread with the following and return to
the oven to brown:

3 tbsp. melted butter i .eup cocoanut br
5 tbsp. brown sugar % cup cocoanut and
Z«> tbsp. milk | 1% cup walnuts.

Cake can also be iced when cold with any icing.

MRS. JOYCE ERICKSON, BERTHA LIND, Alberta.
MRS. E. G. SWEENEY, L. B. MacINTOSH.

HONEYMOON COFFEE CAKE

v2 cup sugar 1% cups flour

’% cup shortening 24% tsp. baking powder
1 egg Y% tsp. vanilla

% cup milk % tsp. salt.

Cream sugar and shortening, stir in egg then add flavoring and
milk, sift in dry ingredients. Beat hard for about 1 minute, then pour
into a well-greased large pie pan. Brush the too with melted butter
and sprinkle chopped nuts over or mix 3 tksp. brown sugar with 3 tbsp.
fine bread crumbs and 1 tsp. cinnamon and use this to tcp the cake.
Bake 15 to 20 minutes in a hot (400 deg. F.) oven. Cut in pie shaped
wedged to serve.

MRS. W. B. GELLATLY.

FRESH ORANGE LAYER CAKE

Sift together in bowl, 2'%2 cups sifted flour, (Swansdown cake four),
2 tsp. (double action) baking powder, 4 tsp. scda, 1 ‘tsp. salt. Add %
cup Crisco or similar shortening, grated rind of 1 orange, “4 cup orange
juice, %4 cup water or milk. Beat 2 minutes. If, by hand beating beat
120 times.

Add 2 eggs and % cup water or milk and beat 2 minutes more.
Pour into 2 8-inch pans that have been criscoed and floured. Bake 30
minutes in medium hot oven (350 deg. F.).

MRS. E. PETTICAN.

ORANGE CREAM CAKE

244 cups sifted cake flour 1 tsp. grated orange rind
14 tsp. salt 4% cup orange juice
3'4 tsp. baking powder ¥, cup cold water
se cup shortening 3 egg whites
egg yolks 1% cup sugar.

if cup sugar
Sift flour and measure, sift again with salt and Gant powder.
Cream shortening, add 1 cup sugar gradually. Beat until fluffy. Add
egg yolks one at a time, beating well after each addition. Add orange
rind and blend. Next add dry ingredients alternately with orange
juice and water which have been mixed together. Beat until smooth.
Beat egg whites very stiff and gradually add the 4% cup sugar. Fold
into batter gently, but thoroughly. Bake in layer tins or 9 x 9 tin at
350 deg. F. oven.

D. FLEURY, MRS. G. A. McKENZIE.

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