OATMEAL SPICE CAKE

1 cup rolled oats soaked in boil- % cup chopped nuts
ing water (1 good cup hot 1 cup raisins
water and 1 small tsp. soda) 1 tsp. cinnamon

2 cups brown sugar 1 tsp. nutmeg

% cup butter 1 tsp. cloves

1 cup flour

eggs
Add rolled oats
Bake about 40 minutes. Ice with caramel icing.
Mrs. D. H. Russell, Carmangay.

PINEAPPLE REFRIGERATOR CAKE

Make a crumb crust of 30 graham wafers rolled fine and mix with
% cup of white sugar and 4 cup melted butter. Mix well and put in pyrex
oblong dish, leaving out 1 cup for top crust.

Filling:

Drain well one can crushed pineapple and to juice add 2 envelopes of
gelatine which has been dissolved in 2 cup cold water, add 1 cup white sugar.
Boil this for 5 minutes and let cool, then add pineapple and 2 cups of cream
which have been whipped and fold into cooled mixture.

Pour crumb crust and sprinkle the 1 cup of reserved crumbs over the
top. Maraschino cherries make a decorative addition. Set in refrigerator
until ready to use.

Mrs. Arlos Long, Veteran.

PUMPKIN CAKE

24 cups Swansdown flour z tsp. ginger

3 tsp baking powder 2 tsp. allspice

% tsp. salt z cup shortening

z tsp soda 1 cup brown sugar

13 tsp. cinnamon cup white sugar
2 eggs and 1 yolk (unbeaten) cup sour milk
# cup pumpkin cup chopped walnuts

Measure sifted flour. Add baking powder, salt, soda and spices. Sift
together 3 times, cream shortening and add sugar gradually and cream well.
Add eggs and yolk one at a time, beating until light. Add flour alter-
nately with sour milk. Add pumpkin and nuts. Bake at 350 degrees F. For
layers bake 30-35 minutes. For loaf cake bake 45 minutes.

Mrs. H. F. Knapp, Consort.

biH A biK

PINEAPPLE UPSIDE DOWN CAKE
Cake Batter:

% cup butter 1% cup flour

% cup sugar 2 tsp. baking powder
2 eggs % tsp. vanilla

% cup milk & tsp. salt

Cream butter, add sugar, add beaten eggs. Sift dry ingredients, alter-
nately with milk, to which vanilla has been added. Pour over fruit.

Bottom:
3 tsp. melted butter 1 can sliced pineapple
3 tsp. brown sugar 10 maraschino cherries (about)

Mix sugar and butter together and sprinkle in bottom of buttered cake
tin. Place half slices of pineapple on this in rows and centre with cherries.
Pour cake batter over top. Bake 350° for 35-40 minutes. Serve with whipped
cream.

Mrs .W. R. Marks, Sylvan Lake.
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