‘POTATO DOUGHNUTS

1 cup mashed potato, 1 and one half cups sugar, 2 tablespoons melted

butter, 3 teaspoons baking powder, half teaspoon salt, one cup sweet milk,
2 eggs, half teaspoon nutmeg and cinnamon. Beat eggs and add sugar. Put
potatoes, butter and milk through strainer, add eggs and sugar, then flour,
baking powder and salt. Roll out, cup and fry as other doughnuts.

Mrs. G. F. West, Abbotsford, B. C.

DEVIL’S FOOD
One cup brown sugar, one cup grated chocolate, one half cup milk. Cook
this mixture well and set aside to cool. One cup brown sugar, one-third
cup butter creamed together, two eggs, one cup sour milk mixed with one
teaspoon soda. Add enough flour to make a stiff dough, then add first mix-
ture. Miss P,. Bietz.
COWAN’S COCOA FROSTING
Three tablespoon’s Cowan’s Cocoa, three tablespoons coffee, half tea-
spoon vanilla, one and one-third cups confectioner’s sugar. Mix cocoa and

“sugar, add coffee slowly, add vanilla and beat vigorously for five minutes.

Tested and approved—Cowan Coy.

COWAN’S COCOA ICING—1
Four tablespoons Cowan’s cocoa syrup, pinch of salt, half teaspoon van-
illa, one and a half cups icing sugar. Add cocoa syrup to icing sugar until
thick enough to spread, add vanilla and salt, beat vigorously for two min-
utes. Tested and approved—Cowan Coy.

COWAN’S COCOA ICING—2
Four teaspoons Cowan’s cocoa, two cups icing sugar, half teaspoon
vanilla, two tablespoons cold water, three tablespoons hot water, pinch df
salt. Mix cocoa slowly with cold water, add hot water and boil for five
minutes, add flavoring and salt, add sugar until mixture is the right con-
sistency to spread. Tested and approved—Cowan’s Coy.

BURNT SUGAR CAKE

Syrup, half cup sugar, burn until black, add half cup hot water and set
aside to cool. Cake, beat half cup butter to cream, one and a half cups
Sugar, yolks two eggs, one cup water, two cups flour, beat well for five
minutes, then add two-thirds cup of syrup and vanilla, half cup flour, two
teaspoons baking powder. Stir up and add whites of two eggs, bake in
layers. E. Whitburn.

PLUM MERINGUE

Stew a pound of plums till soft, rub -hrough a sieve and add two table-
spoonfuls of breadcrumbs (or dry crust soaked soft) to boiling milk, two
ozs. butter, the yolks two eggs, and sugar to taste. Line the sides of a pie
dish with pastry and when cooked remove from oven. Whisk whites of
eggs to a stiff froth, sweeten with sugar. Mrs. C. W. Hogg.

CURRY OF COLD ROAST BEEF OR MUTTON
Cut some slices of cold roast beef or mutton into small squares and
dredge with flour. Slice an onion and fry it a nice brown in a fairly large
piece of butter in a stewpan; then pour in a quarter of a pint or so of good
gravy. Add curry powder and meat and set over a brisk fire and stir well,
together for ten or twelve minutes. When done serve with a border of

- boiled rice round the dish. Mrs. Herbert.

DATE NUT LOAF
Five cups flour, one and a half cups white sugar, one teaspoonful salt,
two téaspoonfuls baking powder, butter size of an egg, one lb. dates, two

cups chopped walnuts, half lb. citron peel. Mix altogether and add four

eggs beaten light, with enough milk to make a soft dough. Let rise twenty
minutes and bake in moderate oven forty minutes.
Mrs. W. R. DeCoursey.

CHOCOLATE CAKE
One half cup grated chocolate boiled with one half cup milk till thick.
When cool add one cup sugar, butter the size of an egg, the beaten yolk of
one egg and one half cups of milk, two cups of flour and one teaspoon cream

of tartar, and one of soda stirred in last. Mrs. J. W. Cameron.
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