TOPPING:
11/2 cups raisins, washed and drained
cup chopped walnuts
cup brown sugar
eggs, beaten
teaspoon vanilla
teaspoon grated orange rind
tablespoons flour
/2 teaspoon salt
teaspoon baking powder
Mix flour and brown sugar. Rub butter into the mixture
to make crumbs. Pack into 9 x 9-inch pan or larger one. Mix
topping ingredients together and spoon over the base. Bake
in moderate oven, 375 deg. F., for 30 minutes, or until
done.
(Time will depend on size of pan and thickness of
filling.)

a ee No oe a ee

ROMANCE CAKE

BASE:

1 cup flour

1/2 cup butter

2 tablespoons granulated sugar
TOPPING:

2 eggs, beaten

11/4 cups brown sugar

1/2 cup coconut

2 tablespoons flour

1/2 teaspoon baking powder
1 teaspoon vanilla

1 cup broken walnuts

Combine flour, butter and sugar for base, by rubbing
together. Pat into 9 x 9-inch pan. Bake in moderate oven,
350 deg. F., for 20 minutes.

Beat eggs with sugar. Add rest of topping ingredients.
Pour over cooled base. Return to oven and bake 20 minutes
or until done. Cool. Ice with butter icing. Cut into fingers.

PINEAPPLE SLICES

BASE:

2 cups sifted all-purpose flour

1 cup margarine

2 tablespooons sugar

Pinch of salt

FILLING:

1 (15-ounce) can crushed pineapple, undrained
1/4 cup granulated sugar

2 tablespoons cornstarch

1/4 cup cold water

3/4 cup chopped maraschino cherries
TOPPING:

2 egg whites

2 tablespoons sugar

Almond flavoring

Coconut

Blend flour, butter, sugar and salt until crumbly. Pat
into a 9 x 12-inch pan. Bake in moderate oven, 350 deg. F.,
for about 20 minutes or until light brown.

Cook pineapple, sugar and cornstarch, mixed with cold
water until thick, stirring often. Coolandadd cherries. Spread
over baked base.

Beat egg whites with sugar until stiff. Add flavoring.
Spread over filling and sprinkle withcoconut. Bake in moderate
oven until meringue is golden. Cool and cut into squares.

RAISIN MATRIMONIAL CAKE
BASE:
2 cups sifted all-purpose flour
1/4 teaspoon salt

1 teaspoon Baking powder
1/2 teaspoon baking soda
21/2 cups rolled oats

1/2 cup brown sugar
1 cup shortening
FILLING:

1 cup raisins

1/4 cup brown sugar

11/2 cups water
1/2 teaspoon salt

1 tablespoon cornstarch
1 tablespoon vinegar OR lemon juice
1 teaspoon vanilla

Mix dry ingredients. Cut in shortening. Press half into
9x 13 or 12 x 12-inch pan and save rest for topping.

Combine raisins, 1 1/4 cups water and salt in pan. Boil
5 minutes. Stir in cornstarch mixed with remaining water.
Cook, stirring, until thick. Remove from heat, add flavorings.
Cool.

Pour over base. Pat topping over filling. Bake in
moderate oven, 350 deg. F., for 45 to 60 minutes, depending
on depth.

MATRIMONIAL CAKE

CRUMBS:

2 cups sifted all-purpose flour
1/4 teaspoon salt

1 teaspoon baking powder

3/8 teaspoon soda
21/2 cups rolled oats

1/2 cup brown sugar
1 cup shortening
FILLING:

11/2 cups hot water
11/2 pounds dates
1 tablespoon lemon juice .

Sift dry ingredients, Add rolled oats, (put through food
chopper if desired). Add brown sugar. Cut in shortening to
make coarse crumb, Pat half this mixture into a 12-inch
square pan or 13 x 9 inch pan.

Cook cut-up dates with water until thick and soft. Add
lemon. Cool. Spread date filling over crumb layer and cover
with remaining crumbs. Bake in moderate oven, 350 deg. F.,
for 45 to 60 minutes, depending on the depth.

LEMON DREAM BARS

BASE:

1/3 cup butter

1 cup sifted all-purpose flour
2 tablespoons white sugar
FOPPING:

2 beaten eggs

1/2 cup firmly packed brown sugar
3/4 cup coconut, chopped
1/2 cup nuts, chopped

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 teaspoon vanilla

WING:  ¢

2 ison grated lemon rind
2 tablespoons lemon juice

1 cup Sifted icing sugar

Combine base ingredients to makecoarsecrumbs. Press
firmly into ungreased 9 x 9-inch pan. Bake in moderate oven,
350 deg. F., for 15 to 20 minutes until set but not brown.
Combine topping ingredients and spread over base. Return to
oven and bake 25 to 30 minutes. Top immediately with frosting.
Cool 15 minutes. Cut into bars.