Cakes, squares popular with all GRAHAM WAFER REFRIGERATOR CAKE In a pan to cook put: 2 eggs beaten % cup butter 1 cup white sugar Cook five minutes on low head In a large pan have ready % box graham wafers or 2 cups crushed ; 1% cups small colored marsh- mallows % cup chopped nuts (optional) Cool cooked mixture first be- fore pouring over marshmal- lows or they will melt. Put in a greased 8 x 8-inch pan and smooth but do not press. Cover with chocolate frosting - and place in refrigerator before us- hog. Very nice dainty and can be frozen before icing. Mrs. Les Morden Souris FROSTED COFFEE SQUARES 1 cup chopped dates on which is poured *% cup hot coffee. Let stand. *, cup butter 1 cup brown sugar 2 eggs 1%6 cups flour Yq, tsp. salt 1 tsp. vanilla 1 tsp. baking powder % tsp. cinnamon METHOD—Cream butter and sugar. Add eggs, one at a time, beating. Add vanilla. Sift dry ingredients together and add to creamed mixture with date mixture. Add %4 cup chop- ped nuts if desired. Spread on greased cookie sheet and bake at 350 deg. F. for 25 or 30 minutes. Ice when €oo). Mrs. Michael Bilyk 608 Franklin Street DUTCH ALMOND SQUARES 1 cup butter or margarine 1 cup sugar 2 cups flour 1 egg 2 tsp. baking powder 1% tsp. almond extract METHOD — Mix butter and sugar with mixer until light and fluffy. Add egg and almond flavor. Sift flour and baking powder. Add to butter and sugar mixture, % at a time. But work fast as it should not be handled too much. Grease — and line bottom of 9x12-inch pan with wax paper. Pat mix- ture into pan with hands, brush- with water and sprinkle with sugar or sliced almonds — % e€up sliced almonds or 2 tbsp. sugar if desired. Bake 45 min- utes at 325 deg. F. Mrs. Trudy DeCock 79 Garwood Drive SPICE CAKE 1 cup sugar Ys cup butter 2 eggs 2 cups flour % tsp. cinnamon, allspice ~ nutmeg 1 cup sour cream % isp. soda % tsp. baking powder 2 tbsp. molasses % cup raisins % cup walnuts 1 tsp. vanilla METHOD—Cream butter and add sugar. Add eggs, one at a. time, mixing well after each one. Add cream to molasses and combine alternately with dry ingredients mixed and sift- ed together. Add raisins and nuts dredged in a few tbsp. flour. Bake in a medium over for about 35 minutes or until it springs back when touched with a finger. Mrs. Henry P. Schappert Langenburg, Sask. _ 2cups fine graham wafer gredients except 1 cup of - deg. F. oven about % hour. Test | SUTHERLANDS © MARSHMALLOW FRUIT ROLLS Ye Cup marshmallows cut % eup chopped walnuts — % cup chopped dates % cup chepped glace cherries % cup condensed milk % cup boiling water CALIFORNIA DATE BARS Cut up 1% cups dates. Sprinkle juice of 1% lemons over dates .and let stand. 34 cup melted shortening and % tsp. salt. Beat sugar and shortening together until creamy. Add 2 eggs, one at a time, and 1 tsp. vanilla. crumbs METHOD—Combine ali in- crumbs. Form into rolls and roll in remaining crumbs. Place in refrigerator. Slice rolis when ready to use. minutes. Let cool in pan. Slice Mrs. H. Dennis in squares. Roll in icing sugar. Douglas | Mrs. Hugh McCulloch Souris 4 ter mixture. Add 2 tbsp. milk. Add dates and % cup walnuts. Bake at 350 deg. F. about 40 LIGHTNING CHOCOLATE CAKE Sift together 4 times mto a mixing bowl 1% cups flour PUMPKIN BUTTER CAKE % cup soft butter 1 cup white sugar 1 cup sugar 9 3 tbsp. cocoa 88S ki 1 tsp. soda l cup canned ‘pumpkin Then dd 2 cups flour 1 tsp. vanilla ai tsp. baking: powder 1 egg, beaten ’% tsp. soda Y% tsp. salt 1 tsp. cinnamon % cup milk 1 tsp. vanilla METHOD—Heat oven to 350 deg. F. Grease a 9-inch square 1 cup buttermilk 4% cup melted butter METHOD—Mix all together well. Bake in an oblong cake pan, 7x11 inehes for 25 to 30 minutes in a 350 deg. F. oven. Preheat oven. pan. Beat butter, sugar and Mrs. Keith Millar eggs together until fluffy. Stir Waskada in pumpkin. Sift flour, baking powder, soda, salt and cinna- mon together. . / Combine milk and_ vanilla. Add sifted dry ingredients al- ternately with milk mixture, be- ginning and ending with dry ingredients. If desired % cup of raisins can be added now. Bake about 40° minutes. Cool % tsp. cinnamon and ice with brown sugar icing. 2 cups flour s | Mrs. Ray Carter 1 tsp. lemon flavoring or juice . Souris 1 cup boiling water added last — ays , METHOD — Mix sugar and | 4 shortening. Add eggs and mo- ICE BOX ROLLS lasses. Put all dry ingredients _ | . in sifter: and. sift into first mix- . 1 Cup brown “Sugar ture. This will be quite stiff. 1 Cup Corn syrup Then add boiling water. Mix 1 cup butter’ thoroughly and bake in a 350 ~ 2 cups corn flakes 2 cups rice krispies . GINGER BREAD 1 cup brown sugar ¥% cup shortening _ 2 eggs beaten % cup molasses 2 level tsp. soda 1 tsp. ginger % tsp. cloves to see if done. Oven can be turned off and cake left in for a few minutes after testing ‘‘done.”’ This is very good served hot and with ice cream, apple sauce or whipped topping. — Mrs. Donald Douglas Miniota ingredients in a double boiler and heat until butter is melted. Mix well. Add the dry cereals and mix well. Roll on wax pa- per into rolls. Chill and _ slice whenever needed. Mrs. cheep ete Kuzenko Rossburn WHEN YOU THINK OF | HOMES YOU NATURALLY THINK OF PARKDALE Natural Gas for Heating and Cooking . .. Lennox Furnace Choice Locations In’ - © Linden Lanes @ Larkhill Bc] Green Acres @ Meadows For Further Details Call 244 - 10th St. 727-0591 Sift 1 cup white sugar. Add. Add sifted ingredients to but- METHOD—Put the first three _ SUR COOK BUOOR, APRIL, yy, 13 ages IRISH BREAD apple and cherries. Cook fill- 34 \b. butter ing unti] thick. Spread over 1 cup sugar “bottom layer. Beat 2 egg whites 2 eggs and 3 tbsp. sugar until stiff. Spread on top of pineapple fill-° 1 tsp. cream of tartar 1 tsp. soda ¥% lb. crushed nuts 1 cup mixed peel 1 cup red and green glaced cherries cut up 1 pint milk 29 cups flour METHOD—Cream butter and sugar. Add egg yolks. Sift flour, cream. of tartar and soda. Add alternately with milk to sugar, shortening and egg mixture. Add ¥2 cup milk fruits dredged with flour. Then 2 cups flour lastly, add - whites of eggs 3 tsp. baking powder ing and sprinkle with shredded coconut and brown. Mrs. W. A. Wyborn Unit 5, 1224 King George Highway, - White Rock, B.C. MARSHMALLOW CAKE Ye cup shortening | % cup sugar beaten. Put half slices of yel- 4 egg whites low and green pineapple on top “4 tsp. cream of tartar of loaf. A few almonds may also. - *s tsp. salt be put on top. Bake two hours in 1 tsp. vanilla a loaf tin at 200 deg. F. oven. Mrs. George Munshaw, Hamiota METHOD—Cream shortening. Add sugar gradually. Mix and stir dry ingredients. Add them alternately with milk , cream- | ed mixture. Lastly add_ stiff COCONUT TART FILLING beaten egg whites and the 2 eggs. flavoring. | 1 cup brown sugar Bake in layer cake pans 2 cups shredded coconut : about 3@ minutes in moderate 1 cup corn syrup oven, about 350 deg. F. Put 2 tsp, butter layers together with marsh 1 tsp. vanilla mallow frosting and ice with METHOD — Beat eggs. Add cream frosting. : sugar, syrup, coconut, butter . — Mrs. Sarah Lawrence — and vanilla. Put into tart shells \ 932 Victoria Avenue E. and bake at 350 deg. F. for % ert hour. Miss Freda Phillips Hamiota CARROT MUFFINS 2 eggs—beat well and add gradually— 1 cup granulated sugar —then add slowly— *s Cup cooking oil PINEAPPLE CHERRY SLICE 2 cups flour Sift together: 1 cup butter 1% cups flour 3 tbsp. sugar | % tsp. salt pinch salt ¥2 tsp. soda Mix and pat into 8x10-inch 1% tsp. baking powder pan. Bake 20 minutes in 350 % tsp. cinnamon. Add to deg. F. oven. first mixture Filling: 1 cup crushed pineapple %4 Cup maraschino cherries Add 1 cup grated raw car- rots and % cup raisins or nuts and % tsp. vanilla. 4% cup sugar _ “ Fill muffin tins half full. 2 tbsp. cornstarch Bake in 375 deg. FE, oven for almond flavoring 15 minutes. METHOD — Mix sugar and- Mrs. Jack Weightman cornstarch together. Add _pine- __Deloraine BUY YOUR FABRICS BY THE YARD OR BY THE POUND We have a wonderful selection of beautiful materials, delight- ful colors and patterns. All eco- nomically priced and displayed ¥ for easy selection. : \ Va THE ECONOMY TEXTILE CENTRE 338 - 10th Street, Brandon 727-6744