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FRUIT CAKE (SMALL)

1 cup butter 1 cup brown sugar

1 cup flour 1 cup raisins

14 cup currants 14 cup figs

14 cup almonds 14 tsp. each of cloves and allspice
14 cup mixed peel 5 eggs

1 tsp. baking powder Brandy

WHITE FRUIT CAKE

34 cup butter 114 tsp. baking powder
1% cups sugar 34 cup sultana raisins
6 eggs 34 cup citron peel

4 cups flour 1/3 cup cherries

grated rind and juice of orange 14 cup almonds

Beat butter and sugar well, add eggs, flour, baking powder and
fruit and juice last. Bake in slow oven.

JELLY ROLL
3 eggs 1 cup sugar
1 cup flour 2 tsp. baking powder

5 tbsp. boiling water
Beat up eggs and sugar and add sifted flour and baking powder.
Lastly add boiling water. Heat oven to 350°. Then turn out top burner
and leave lower one at low. Cake takes 15 minutes to cook in a shallow
pan and when cooked, spread with jelly and roll up on a damp, sugared

cloth while hot. MRS. A. G. MACKIE.
FUDGE SQUARES
% cup butter 2 tsp. vanilla
1 cup chopped walnuts 1 cup white sugar
2 squares melted chocolate or 2 eggs
8 tbsp. cocoa 1% cup flour

Bake in very slow oven. Cut in squares when cool.

LAZY DAISY CAKE
_ Beat 2 eggs and 1 cup granulated sugar. Add sugar gradually until
thick. Add 1 teaspoon vanilla. Sift together 1 cup flour, 1 teaspoon
baking powder, 1% teaspoon salt, and add these to the egg mixture,

beating well. Hastily add 4% cup milk which has been brought to the
boiling point with 1 tablespoon butter. Beat well.

Bake for 30 minutes in oven 350 degrees. While cake is still warm
spread with the following and brown in the oven:

3 tbsp. melted butter 1 cup cocoanut or % cup chopped
5 tbsp. brown sugar walnuts

2 tbsp. milk or cream
MRS. H. C. STEPHENSON.

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