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CHOCOLATE CAKE 13 eup Criscou room temripera- ture i- - -cup, White sugar 21 egg unbeaten 1 tsp- vanilla 1 cup sourdough 1 eUp warmn water 1 tsp. baking soda 1 !!, cups flour 1 tsp, baking powder ½tsp. sait - & tbsp.coa Mix sourdough, lukewarm water and soda in a pitcher or bo-wl and let stand. In another imixi2ng bowl, creamn Crisco and sugar, add unbeaten egg and Ikat until creamy, add vanilla. Pour in sourdough M;tire Sift flour, baking Spowder, zrât and cecoa onto sourdough. Stir until mixed then beat until smooth. Pour in a greased and floured 9 by 12 inch pan. Bake in a 350 degree oven 45-.50 minutes untili centre springs up whlen you tou(ch it. While still warmn ioe withý icing for chocolate cake, Soift Chocolate Frosting i cup wite sugar 3 tbLsp. cocoa 3 tbsp. cornstarch ¼tsp. Salt ' - cofl"ng water ~ s.vauilla 1 tbsp. butter Shiredded coconut if de- sired. Sift sugar, cocoa, corn- starch, and sait into a sauce- pan. Mix thoroughly. Gra- dually stir in boiling water. st Ir over, high heat, stirring ail tetime tili icing thickens. Femûve fromn heat, add vanil- la and butter, and stirwe. When. stili slightly warm, pedon cake. Cover with shreddcd-1 coconut, if desired. Mrs. Myrtie Snudden Oshawa SOURDOUGH FRENCH BREAD Dissolve a package of dry inas iu cup lukewarmn vater. M iwth 1 cup sour- Coi--b ytarter in a large bowl. ýAdding 4 cups flour, 2 table- spoons sugar and 2 teaspoons -aiL. Cover with a cloth and let rise ini a ,varmn place until dýouble in size. Then mix a cup of flour and teaspoon of baking soda and ~sitIs m the dough, adding enough flour to make a stiff dough. Knead on a flour dusted jei~ until smnooth and shiny. This kneading is the secret of gobread. Shiape the dough into hall- oalf sizes, place on greased ,er or sheet sprinkled with .-neal, and leave in warm imff ntl again double in sîze. -Brush the top iighitly with coidwaer make a Sharp slasli, about 14 inch deep in top of loaf, and bake in a 400 de,ýgree oven. Place a shallow pan with a littlelhoýt water on the ovent bottbom, Bake until dirk almond brown. Brush wit,ýh mel-,ted butter and hot water, and then crisp in oven for 3 to 5 iminutes. Glaze if desired wjth a ,nixture of canned or fresh c2ream and egg yolk. Sour- dough french roils can also bne n 'iade with the above recipe s;'inpiy by breaking or cuttmng ,>ff small pieces and shaping bito roll size, aliowing for roomn to double as they rise. Mrs, Myrtie Snudden Oshawa SOURDOUGH SCONES i cuips fou-,Lr 3 tsp. baking powder 21 tsp. baking soda 1 tsp. sait 1/2 cup white sugar 1 cup Crisco roomn temperature 2 cups raisins, washked and dried 2 eggs wel beaten I'/--2 cups sourdough Sift flour, baking powder, soda, sait and sugar into large mixing bowl. Blend Crisco in wxith fingertips. Stir in raisins Add eggs and enough sour- SOURDOUGH BISCUITS 2 cups flour 3 tsp. baking powder 1 tsp. baking soda 1 tsp. Sait 2 tbsp. white sugar 34ý cup Crisco, room tempv. 13à-2 cups sourdough Sift flour, baking powder, soda, sait and sugar into mixing bowl, Blend in Crisco with fingertips. Stir in enough, sourdough to make a soft dough. Turn out on floured board. Let "rest" for 5 minutes to make it easier to handle. Knead very lightly. Rol about ¾ý inch thick and eut into biscuits. Bake on a greased baking sheet about 10 minutes or tili golden brown. Serve hot with stew, Sloppy Joe filling or wîth jam or honey. Mrs. Myrt le Snuddeni, Oshawa BANANA NUT BREAD 1-3 cup Crisco roomi tempera-, ture 34 cup white sugar 2 eggs, unbeaten 2 ripe bananas, mnashed 1 cup sourdough, approxi- miately 2 cups flour 1/2 tsp. bakîng soda 1 tsp. baking powder 1/2 tsp. Salt 12cup chopped walnuts Cream Crisco and sugar, add eggs, one at a time and- beat unitil. light, add mashed bananas and beat. Addi sour- dough. Sift dry ingredients over this m ixture and mix together (if necessary add a little mocre sourdoug3h to make a fairly soft baýtter.) Do not overmix after dry ingredients are added, add nuts last and stir in. Bake in two greased and floured 4 by 8 inch loaf pans for abouit ani hour in a 350 degree oven ôr bake in greased muffinà pan for 10-15 minutes until1 goldeni brown in a 350-375 degree oven. Turn out of pans to a wire rack after cooiing a few minutes in pans. Freeze well ,the flavor improves with standing a few hours. Mrs. Myrtýe Snudden- Oshawa SOURDOUGH J9HNN Y CAKE (Cornbread) 1 cup fleur 1 cup golden Coriimeal Onie third cup white sugar 12 tsp. SaIt i 12 tsp. baking soda 2 tsp. baking powder 2 eggs, well beaten 4 tbsp. melted Cr sco or oul F3;-2 cups sourdough Sift dry ingredieits into a miixing bowl. Ini a "welI" in the center pour beaten eggs, melted Crisco or oul and sourdough. Stir ligh Iy tili just mnixed. Bake in a giJase-d and floured 9 x 9 închi cake pan for 35-40 minutes in a 50 degree oven [ill golden brown. Serve bot with butter and mapie syrup or corn syrup. May be baked in muffin pan~s about 15 minutes in 350-375 d gree oven tili golden.ý Mrs. Myrtl~ WHIOLE WHfEATr B l'z cups foeur 12z cup whoie wheai, 3 tsp. baking powd itsp. baking soda 1 tsp. sait 3 tbsp. white sugar !34 cup Crisco 1 tsp. molasses 13v4-2 cups sourdougl Sift ail dry in~ together into a Iarjn bowl. Biend in Cr fingertips. Mix mo1à into 1¾2 ups sourdi lightiy into flour (Add more sourdoug sary to make a SoA Turn out on floured 1) jet "rýest" for 5 mû easier handing Kneà RoIl 34 inch thick. Sharp knif e eut intc Bake about 10-15 miý 425 degree oven uný brown. Serve witi beans or with houe while Stijlifhot. MJrs. Myrtie: eSnudden Oshawa SCUITS Lflour er 1redients ie miXing ýsco with ýsses wel )ugh. Stir mixture. h if neces- t dougih). oard anid nutes for ad ightly. Wth a squares. âutes in a til golden h baked y or jam Snudden, Oshawa Recipe Supplement ofthe Canadian Statesman, September i5, 19' CHERRY DUMPLINGS 6 cups pitted sour cherries, fresh or frozen, unsweet- ened i cup white sugar 1z cup sugar 1 cup flour /cup white sugar 1/2 tsp). Sait 1/,2'tsp. baking soda i tsp. bakîng powder !4 cup Crisco, room temper- ature 1-11/2 cups sourdough 1Put cherries, sugar (1 cup) and water in a 2 quart saucepan with a tight lid, over high heat. Sift dry ingredients together into a mixîng bowi. Blend in Crisco, with finger- tips, stir lu enough sourdough to mnake a very soft dough. When cherry mixture begins to boil drop dumplings dough, on top of cherries by spoon- fuis. Put on lid, turn heat down, to low. Let cook 15 minutes. Put dumpings into individuai serving dishes, pour cherries - over them. Serve with cream or ice cream on top (other fruit may be used ln place of cherries if desired). Mrs. MyrtieSnuddenl- Oshawa GINGERBREAD 12 cup Crisco room temper- 1ature 1 cup white sugar 1 egg, unbeaten 1/2 cup (dark) molasses i cup sourdough 1/2 cup warm water 1 cup raisins if desired 134 cups flour 1/2 tsp. baking soda 1 tsp. baking powder 2 tsp. ground ýginger i tsp. ground cinnamon 12 tsp. sait Cream Crisco and sugar, add unbeaten -egg and beat well, add molasses and beat again add sourdough and water, over this sift flour, soda, baking powder, sait and spices. (If raisins are desired wash and dry them and add) Stir in then beat until smooth, pour into a greased and floured 9 by 12 pan or in greased muffin pans. Bake loaf ln a 350 degrees oven about 50 minutes until centre springs up when you touch it. Bake small ones 20 minutes. Goo d with ice cream or applesauce. Freezes well. Mrs. Myrtie Snudden, Oshawa WHOLE WHEAT BREAD 2 tbsp. dry yeast 1/ cup honey 1 tbsp. sait 3 cups hot water 61/ 7V2 cups whole wheat flour melted butter or margarine Into a large mixig bowl, measure yeast, honey, sait and hot water. -Stir to dissolve sait. -Add first 4 cups flour- 2 cups at a tîme,' wetting thoroughly before continuing. Mix Sth cup of flour into the bowl and work in. Spread 6th cup of flour on board and serape batter -onto, board. Knead.lu. Add 1/2 cup flour to board and knead. Use as much of remaining flour as needed to make dougb stop sticking to board. When enough flour is worked in, knead for 15 minutes. If necessary, flour board "lightly " during knead- ing. When wrinkles appear in surface, dough is ready. If unsure, knead another 5 minutes. Drop a few drops of melted margarine in mnixinig bowl and put dough in. Turn and cover completely with oul. Cover with wet, hot, cloth and put in warm, draft-free place, to rise. Will take 1 hour or more. Test by sticking-fînger into dough about 12', if hole stays in dough, bread is ready. Punch down and knead gently for a minute to remove air bubbles. Divide into 3 equal parts and shape into 3 boaves. Grease 3loaf pans 8" x 4?' x 2" and put dough in pans to rise