MATRIMONIAL CAKE

2 cups flour 34, cup butter
2 cups oatmeal 14, teaspoon salt
1 cup brown sugar 1 teaspoon baking powder

Sift baking powder, salt, and flour together, add oatmeal,
brown sugar, and mix well. Add butter and rub into mixture
until like pastry. Take 14 the mixture and pat lightly in bottom
of shallow oblong pan, (which has been well greased and floured)
make a filling of the following:

1 Ib of dates and water t o cover. Cook together until thick, add
14 teaspoon vanilla. Spread cover the crumb mixture and sprinkle
remaining crumbs on top. Bake in a quick oven until browned.

Mae McCord.

DANISH LAYER CAKE

1 cup sugar 2 cups flour

1-3 cup butter 2 teaspoons baking powder
2 eggs Pinch of salt

1% cup milk 1 teaspoon vanilla

Cream sugar and butter thoroughly, add eggs, milk, flavoring
and sifted flour, baking powder and salt (sifted 2 or 8 times).
Bake in five layers at 350 to 375 degrees. The alternate fillings
between the layers should be jelly and custard filling and
erushed almond macaroons. Cover the top with whipped cream.

—Mrs. C. Birck.

CUSTARD FILLING FOR CAKES

2 cups whole milk 3 tablespoons corn starch
3 egg yolks Pinch of salt
1-3 cup sugar Flavoring

Seald milk add the beaten egg yolks, sugar, and corn starch,
beating well. Add scalded milk, boil until thick in double boiler.
Add flavoring and salt.

—Mrs. C. Birck.

GONE WITH THE WIND CAKE

3 egg whites Beat egg and water until
2-3 cup cold water 5 times in bulk (1 quart)!
Add 114 cups sifted white sugar (1 tablespoon at a time)
1144 cups flour sift 3 times and add

-t teaspoon baking powder 1 tablespoon at a time

4 teaspoon salt

Beat egg whites stiff but not dry. Add 1 teaspoon flavoring.
Fold in until well mixed. Bake 50 or 60 minutes in slow oven
(300) in ungreased angel food tin. Invert pan on cake rack 1 hour

—Mrs, A, M. Brumwell.

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