38 THE BLUE BIRD CooK BooK

EASY FRUIT CAKE

egg yolks, unbeaten
teaspoon baking powder
tablespoon boiling water
cups flour

1 Ib. can mincemeat

1 cup nut meats

1 cup raisins

1 teaspoon vanilla
Y2 cup melted butter Salt

1 cup sugar egg whites, beaten

(Candied peel, both chopped and whole chunks, more nuts, may be added to suit
taste. Decorate the top with whole candied fruit).

To the mincemeat add nuts, raisins and peel. Then add butter and sugar, then
unbeaten egg yolks and mix well. Now add flour, baking powder and salt. Fold in
stiffly beaten egg whites. Bake in slow oven, about 300 to 325 degrees, for about
1Y hours. (Place pan of water in oven during baking). Allow cake to cool in the pan.

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WARM MILK SPONGE CAKE

2 eggs 1 teaspoon baking powder
1 cup sugar Y cup milk

1 teaspoon vanilla Y% teaspoon salt

1 cup cake flour 1 tablespoon butter

Beat eggs, sugar and vanilla until thick. Sift together flour, baking powder and
salt and add to egg mixture. Beat well. Then heat milk and butter and add at once
to above mixture, beating well. Bake 30 minutes at 350 degrees.

Icing
3 tablespoons butter 2 tablespoons cream
5 tablespoons brown sugar Y2 cup cocoanut

Mix all ingredients well and spread on cake while hot, then set under broiler
a few seconds to brown. (This cake un-iced is excellent for short cake).

SEED CAKE (Very Good)

1 Ib. butter Mace and nutmeg to taste
6 eggs 1 wine glass brandy
3% Ib. berry sugar 1 Ib. all-purpose flour

3% oz. caraway seeds

Beat butter to cream. Dredge in the flour. Add sugar, mace, nutmeg, and
caraway seeds. Mix these ingredients well together. Beat eggs and stir into them
the brandy. Add to the butter and flour mixture. Beat for another 10 minutes. Put
in a tin, lined with buttered paper and bake for about 12 hours in a moderate oven.
(Currants may be substituted for caraway seeds if wished). If the cake is allowed to
set for a few days the flavor is greatly improved.

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CAMPBELL & HILLIER LTD.

Established 1911
Plumbing - Heating -  Tinsmiths

Service and Maintenance our Specialty

Phone CH 4-4260
1012 - 17th Avenue S.W.

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