U.F.W. A. COOK BOOK 45

SMALL CAKES

1 cup butter 1 teaspoon cream tartar
1 cup sugar 2 cups flour

1 cup currants } 1 heaping tsp. cornstarch
1% teaspoon soda 2 eggs

Mrs. Nora L. Fisher, Sedalia Local.

CHEESE CAKES

Line patty pans with a rich crust made as pie crust.

Filling:
3 egg yolks, well beaten 1 whole egg, well beaten
1 cup sugar 1% cup butter.

1 cup raisins or any kind of fruit

Cream butter and sugar and add to eggs. Add 1 cup raisins and beat
light. Put in pans and bake. When done cover with icing made with the
whites of three eggs. Return to oven and brown. If preferred 3 whole
eggs can be used and whipped cream put on the top.

Mrs. F. E. Crawford, Grand Meadow Local, Ponoka.

GRAHAM WAFERS

1 cup sugar % cup butter
1 egg % cup sweet milk
1 level teaspoon soda Pinch salt.
Graham flour to stiffen enough
to roll.

Mrs. W. H. Hunter, Nanton Local.

FAIRY CAKES
First make pastry shells.

2 ozs. icing sugar 2 oz. butter
1 well-beaten egg 2 oz. white flour
1% teaspoon baking powder Vanilla.

Place a teaspoon of jam in each shell, then a tablespoonful of Fairy
cake mixture.
| Mrs. C. Wright, Leduc Local.

SANDWICH CAKES

2 cups white sugar 1 cup butter
1 cup cream 1 egg
2 teaspoons cream tartar 1 teaspoon soda.

Flour to make a soft dough

Roll out, cut into small cookies and bake. Put two together with icing
sugar or any kind of jelly.

Mrs. Alvin I. Yerex, Lamont Local.

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