42 KATE AITKEN SES: CANADIAN COOK £0 O8

CRUMB CAKE
Temperature: 375°F. Time: 35-40 minutes
2 cups sifted pastry flour 34 cup shortening

1 cup brown sugar

Sift together the flour and brown sugar; rub in the shortening
with the tips of the fingers. When the mixture is crumbly, take
out °4 cup; to the remainder add all at once and without beating:

l4 teaspoon salt 1 cup raisins, chopped

14 teaspoon nutmeg 34 cup thick sour milk
14 teaspoon cloves \4 cup brown sugar

1 teaspoon cinnamon 1 teaspoon baking soda

1 egg, unbeaten

Beat this mixture until smooth; pour into an oiled pan 8” x
| ; sprinkle the reserved crumb mixture over the raw batter.
12”; sprinkle th d b t th batt

Bake in a moderate oven until done. Yield: 20 pieces.

RED DEVIL’S FOOD CAKE

Temperature: 375°F. Time: 35-40 minutes
lg cup shortening 1 teaspoon vanilla
3 squares (3 oz.) unsweetened 11% cups sifted cake flour
chocolate, grated 34 teaspoon salt
114 cups brown sugar 34 teaspoon baking soda
34 cup water 34 teaspoon baking powder
2 eggs, unbeaten 3g cup thick sour milk

Melt the shortening in the top of a double boiler; add the
grated chocolate; stir until melted. Add the sugar and water; beat
until well blended. Remove from the heat; cool to room tempera-
ture. Add the eggs, one at a time; beat until light; add the vanilla.
Add the sifted dry ingredients alternately with the sour milk.
Pour into an oiled pan 8” x 8” lined with waxed paper; bake in a
moderate oven until done. Yield: 12-16 pieces.

SELF. FROSTING FUDGE CAKE

Temperature: 350°F. Time: 50 minutes
14 cup boiling water 14 teaspoon vanilla
14 cup cocoa 114 cups sifted pastry flour
l4 cup melted shortening 14 teaspoon salt
24 cup white sugar 34 teaspoon baking soda
2 egg yolks 3g cup sour milk

Pour the boiling water over the cocoa; let stand till slightly
cool. Add the melted shortening and sugar; beat well with the
dover beater. Add the well beaten egg yolks and vanilla; again