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.