FRUIT CAKE (Continued)

i Cream butter and sugar. Add beaten egg yolks, then
. whites, beaten stiff, add coffee, molasses, then the sifted dry
| ingredients and mix well. Bake 3 to 4 hours in slow oven.

| Dora Hoffman

J LEMON CRUMB CAKE

11/4 c. coconut, 11/4 c. flour
chopped fine — 3/4 c. butter

| 11/4c, sugar

Mix together the above ingredients, Put half crumbs in
| bottom of cake pan. Lemon Pie filling for the center. Put
_ rest of crumbs on top. Bake in moderate oven, 350 degrees, for
25 or 30 minutes or until nicely browned.

| Mrs. Clarence Finlay
PUMPKIN CAKE
| 2c. sifted flour 1/2 c. shortening
~ 41/2tsp. salt lc. brown sugar
 1/4tsp. baking soda 1/4 c. white sugar
w €631/2tsp. baking powder | ege |
1 tsp. cinnamon 3/4c. pumpkin
1/2 tsp. allspice 1/2 c. sour milk
1/4tsp. cloves lc. raisins

Cream shortening and sugar. Add well beaten egg.
Sift dry ingredients together; add alternately with milk and
i pumpkin to creamed mixture. Add raisins which have been
i lightly floured last. Bake for 35 minutes at 375 degrees.
Remains moist for some time.

| Mrs. Clarence Finlay

| ‘
DREAM CAKE

i 1c. flour 1/4c. brown sugar
1/2 c. butter

:

q | Mix together, This makes a crumbly mixture. Pat
down in a pan and bake in a moderate oven until it starts to
turn yellow. While this is cooking mix together the top.

11/2 c. brown sugar 2 Tbsp. flour

- 1c. coconut 2 tsp. baking powder

ta 1/2 c. chopped nuts 1 tsp. vanilla

[ 2 eggs, beaten

460 -31- Vanguard, Sask.