one. Add cocoa mixture. Add flour and soda then sour cream and
vanilla. Bake in 9-13 pan (greased) 350° oven—30 mins. (approx.).
Grace Lazar (Burgess 50A).

ECONOMY CAKE
(Eggless and Milkless)

1% cups flour 1 teasp. soda
1 cup white sugar 1 teasp. baking powder
3 tbsp. cocoa (sift together)

1% teasp. salt

Make 3 depressions in flour, in one put 1 teasp. vanilla, in another
1 teasp. vinegar, in 3rd 5 tablespoons melted shortening. Over all
pour one cup water (room temp.). Stir until batter is smooth. Pour
into greased 8” square pan. Bake at 350°, 30-40 mins.

Lesley Price (Ridings 57A).

DEVILS FOOD CAKE

1% cup lard 1 teasp. salt
1% cup sugar 1 teasp. soda
2 eggs 4% cup cocoa
1 teasp. vanilla 1 cup milk

1% cups flour

Cream together sugar and lard, add eggs, and vanilla. Sift dry in-
gredients together, and add alternately with milk. Bake 350° for
approx. 40 minutes.

Margaret Sawatzky (Currie 50B)

HONEY CHOCOLATE CAKE

% cup honey 1 egg
1% cup butter 1% cup brown sugar
2 squares unsweetened 1 teasp. vanilla
chocolate 1 cup milk
24% cup any cake flour  teasp. salt
1% teasp. soda 2 teasp. baking powder

Cream butter and honey well and add sugar, add egg and beat well
then add melted chocolate. Add sifted dry ingredients with milk
alternately. Bake in moderate oven 350° F.

Laura Olafson (Frederickson 1938).

ICINGS

Somebody walked across the floor
And caused the cake to fall;

But with special icing on

They won't notice at all.

JEANNE’S ICING
212 tbsp. flour 1% cup Crisco
% cup milk pinch of salt
% cup fruit sugar
Mix flour and milk and cook till thick paste—cool. While cooling
mix other ingredients and beat for 15 minutes then add flour mix-
ture. Vanilla may be added and if a stiffer icing is needed icing

sugar may be added. G. Schmidt (Heschel 1951).
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