RAISIN OATCAKE

1¥, Cups quick cooking oats y¥, Cup butter

1¥, Cups pre-sifted all purpose flour 1 Cup brown sugar

1 Tsp. baking soda gg

1 Tsp. allspice 34, Cup sour milk
1 Cup raisins

Stir quick oats, flour, baking soda and allspice together.

Cream butter and brown sugar together until fluffy. Add egg, beaten
well. Add dry ingredients alternately with sour milk, beating well after each
addition. Fold in slightly floured raisins.

Bake in a greased and lined 8-inch square cake pan in a moderate
oven 325°F. for 30 - 35 minutes. Cool 10 minutes before removing from pan.
Frost with Coffee Icing.

COFFEE ICING

Cream ¥, cup butter and ¥, tsp. powdered instant coffee. Stir in
1 egg. Add 2 cups sifted icing sugar, a little at a time, beating until light
and fluffy. Add liquid, if necessary. Makes enough to cover one 8-inch
square cake.

Mary Perepolkin
PINEAPPLE DELIGHT

2 Cups crushed graham wafers 2 Unbeaten eggs
Y¥, Cup melted butter y¥, Pint whipping cream
¥, Cup soft butter 1 - 15-0z. can crushed pineapple

1”, Cup sifted icing sugar

Mix crushed wafers and melted butter together. Reserve ¥, cup.
Press remaining crumbs in a 8-inch square pan. Chill. Beat soft butter,
icing sugar and eggs together until very light and fluffy. Spread over the
crumbs mixture, whip cream until stiff and fold in well-drained pineapple.
Spread over egg mixture. Sprinkle with crumbs and refrigerate overnight
Cut in squares.

D. Kanigan
‘STRAWBERRY SHORTCAKE
2 Cups sifted flour 2/3 Cup milk
4 Tsp. baking powder ¥, Cup butter
1/, Tsp. shortening ¥, Tsp. salt
1 Egg, slightly beaten ¥, Cup sugar

Mix the same as for tea biscuits. Bake in 425° oven for 20 minutes
in a 9-inch round pan. Split and cover wiih sweetened strawberries and
whipped cream.

M. Blumer
APPLE COMPOTE
1 Lemon Red food coloring (optional)
12 Whole cloves 4 Medium sized cooking apples
3, Cup white sugar 12 Halved maraschino cherries
2, Cup water ¥, Cup maraschino cherry juice

Cut lemon into thin slices and stick cloves into rind of each slice.
Combine sugar and water in saucepan. Heat and stir until sugar is dissolved.
Boil hard 3 minutes. Add a few drops food coloring to make syrup pink if
desired.

Peel and core apples and cut in eighths. Drop into syrup, add lemon
slices, cherries and cherry juice. Cover, bring to a boil and turn down heat.
Simmer until apples are tender. Chill before serving. Serves 4.

Margaret Brock
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