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io A (,E 14 | Soak overnight in a large | . bowl. i! 1% cups cold tea : 8 oz. light brown sugar /+ 1 15 oz Box raisins t Next day add in same bowl 2 cups selfraising flour | 2 large eggs ; (| _ Mix well pour into wax |» paper lined loaf pan ,{‘ â€" Bake 300 degrees for 1%% Toronto. Ont. Mrs. Jane Ritchie 10, Beechwood Ave. 30 graham wafers (crushed) (15 double) 30 large marshmellows or lb. small ones 10 red cherries 10 green cherries % cup cocoanut Â¥4 cup chopped walnuts 1 tin Eagle brand milk Yule Log Rolls Wrap in waxed paper. Chill in refrigerator. Mrs. Mary Priest, 3 Inverdon Road, Etobicoke, Ontario. Wheat Germ Banana Bread Â¥% cup shortening 1 cup sugar 2 eggs 1 cup mashed banana 1 tablespoon lemon juice 2 cups sifted flour 1 cup wheat germ 3 teaspoons baking powder % teaspoon salt It will freeze well. Ms. Dorothy Sykes 502 Sherin Drive Oakville, Ontario Mix together: Roll into logs, roll in cocoanut. Makes 4 or 5 rolls. Grease pan (6 cup ring mold, or 2 small loaf pans) Sprinkle pan with wheat germ. Turn batter into pan smoothing the top. Bake in 350 degrees oven for 50 to 60 minutes. Turn out on rack. This loaf stays fresh for several days It is delicious toasted. Wrap in foil or plastic to store. Beat together shortening and sugar until fluffy. Beat in eggs. Mash banana with a fork and mix with lemon juice. Blend banana and 1 cup of wheat germ into batter. Stir in flour mixed with baking powder and salt. Irish Tea Bread ‘n muffins Bake at 375 degrees F. for 20 minutes makes about 18 muffins. Mrs. W.A. Wright, 110 Princess Anne Cr., Islington, Ontario Sift dry _ ingredients together. Add to creamed mixture alternately with pumpkin. Spoon into greased floured muffin tins about twoâ€"thirds full. Add soda to pumpkin. Cream shortening, sugar and eggs. Pumpkin Muffins , 1 cup canned pumpkin Â¥4 teaspoon soda % cup shortening 1% cups granulated sugar 2 eggs 244 cups sifted flour (allâ€" 2% teaspoons baking powder 4 teaspoon salt % teaspoon each of nutmeg, ginger and cinnamon. Sour Cream Coffee Cake Cream with a mixer: Va lb. of margarine 1 cup of white sugar. 3 eggs â€" Add well beaten eggs. i 2 cups of Allâ€"purpose flour 1 tsp. baking powder 1 tsp. baking soda. 1 cup of sour cream. Topping: % cup ground nuts % cup of brown sugar. 2 tbhsp. of flour. 2 tbsp. of melted butter. 1 tsp. cinnamon. Mix Well. Grease pan and pour some of the doughy ingredients alternating with the topping. Add and also mix with the beaten eggs Bake at 350 degrees for 35 to 40 mins. Mrs. J. Dempsey, 27â€"Orchard Crescent, Toronto 18, Ont. 1 envelope unflavored gelatine oneâ€"third cup sugar, divided oneâ€"eigth teaspoon of sait 3 eggs, separated â€" Cheese Cake Bottom 2 cups of crushed Graham Crackers 4 tbsp. of white sugar » cup of butter This mixture will appear to be doughy. Add 1 cup of icing sugar and whip together again Spread on the crust. Top 1 can of cherry pie filling (spread on top of cheese) (Whipped Cream _ over cherry is optional) Refrigerate for 2 hours before serving. Mrs. Jeanne D. Holmes, 30 Bridgenorth Cres., Rexdale, Ont. Remove from the pan before the cake cools. Mix together and pack on bottom of pan Bake at 350 for 5 minutes. Cool. Middle 1 package of Dream Whip (whip well) 1â€"8 0z. package of Philidelphia Cream Cheese Cut the cheese into tiny pieces and whip with dream whip. Pineapple Chiffon Cake Makes 8â€"10 servings 1%‘ cups canned crushed pineapple and syrup 2 tbhsp. lemon juice 1 cup heavy cream, whipped Thin chocolate cookies. Mix gelatine, 2 tablespoons of the sugar and salt thoroughly in top of double boiler. Beat egg yolks. Add crushed pineapple and syrup. Add to gelatine. Cook over boiling water, stirring constantly until gelatine is dissolved, about 5 iminutes. Remove from heat and stir in lemon juice. Chill mixture to unbeaten egg white consistency. Beat egg whites until stiff. Beat in remaining sugar. Fold in gelatine mixture. Fold in whipped cream. Spoon %4 of mixture into waxed paperâ€" lined 9x5 loaf pan. Add a layer of cookies. Repeat three times ending with gelatine. Chill in refrigerator until firm. Unmold on serving platter and top with adâ€" ditional whipped cream, if desired. L. Milligan (Mrs.) 30 Thelmere Place Weston, Ont. topping. Mrs. W.A. Towers, 6 Beaumaris Cres., Weston, Ont. When cool frost between each layer, outside and top with frosting. Refrigerate 3 days before serving. If frosting is too runny layers will slip.. Tall bone knitting needles help to remedy this until frosting has set. Top of cake may be left unfrosted and covered instead with standard carmelized sugar Beat yolks until lemon colored. Add sugar and beat till thick and fluffy. Resift flour and fold gradually into egg mixture. Beat egg whites stiff and fold in. Spread about &‘" thick on bottoms of cake tins. Leave a 1" margin around outside. Bake on bottom shelf 8 to 10 minutes _ until _ lightly browned. Remove with spatula while warm and cool each layer separately. Cream butter and add gradually to chocolate mixture, beating after each addition. Chill. . Check frosting the next day for spreading consistency. If not, leave at room temâ€" perature to soften. Cake: (8 to 11 pancakeâ€" type layers) 6 egg yolks % cup sugar 1 cup cake flour, sifted 6 egg whites Heat oven to 350 degrees. Put rack in bottom position. Turn cake tins upside down and grease and flour flat surface. Bake 2 or 3 at a time. ~ Stir in 4 yolks one at a time. Stir and cook a few minutes until thickened. Cool. Make frosting 4 days ahead and refrigerate. Make cake 3 days ahead frost and refrigerate. Frosting: 6 oz. semiâ€"sweet chocolate bits 4 cup water or rum 1 tsp. instant coffee 14 cup sugar 4 egg yolks cup butter Place chocolate rum coffee and sugar in top of double boiler, heat and stir until smooth. Dobostorte Cakes for company Chill, cover until time to serve. Mrs. P. MacMillan 38 Dorlen Avenue Islington, Ont. Spread pineapple on top of crumbs Pour in cheese mixture. Top with * crumbs. ‘4 tsp. salt oneâ€"third of syrup drained from a 100z can of crushed pineapple. 2 egg whites â€" gradually beat in 4 cup of white sugar. Beat until stiff. Fold into the chilled mixture. Fold in > cen of whipped cream > tsp. vanilla. Measure in the top of a double boiler: 14 cup of white sugar 2 egg yolks (slightly beaten) Set aside % cup of graham wafers for the toping. Press remainder in the bottom of a greased oblong pan (13x7). Combine: 1% cups of crushed graham wafers 4 cup of melted butter 1 tsp. of cinamon Pineapple Cheese Cake Carrot Cake 2 cups sugar 3 eggs (whole) 1 cup â€"oil 3 teaspoons cinnimon 3 teaspoons baking powder 2 teaspoons baking soda % teaspoon salt 2 cups flour 2 teaspoons vanilla 3 cups grated carrots Beat together sugar eggs well. Beat in oil & vanilla. Sift dry ingredients, add to creamed mixture. Topping: Blend 1 cup brown sugar one third cup soft butter 2 tablespoon milk (or more) chopped nut or shredded coconuts, spread on hot cake and broil topping till slightly brown. Stephanie Malyk, 31 Long Branch Ave., Toronto 14, Ont. Mix well. Fold in grated carrots, bake in 11% X 8%" greased & dusted with flour pan at 325 degrees for 30 to 40 minutes. ‘ Free Going Away Corsage ‘{ ‘* E ,g '): : For The Bride {@) * 1 : $ metro wibe peuvery . J> > ‘k t $ 3036 Bloor St., West _ [ . |\yg<s i Toronto 18 7 e"? !’ 6 y mers, 1 Th + rone 231â€"1164 â€"N@t .'00000‘000000000000000000“ pan. Cc > Sprinkle over batter and Chill until firm. About 5 bake in moderate oven for 50 minutes in the freezer. minutes. Mrs. W. A. Towers, R. Corras 6 Beaumaris Cres., 17 Benstrow Ave., Weston, Ontario. Rexdale, Ont. '000000000000000000000000" $ 00000 z9 s P e mt e ty 0 $ FROM | (;';:1 \ ic ;KINGSWAY M ‘ FLORIST "Ald Black Forest Cheesecake 16 thin slices chocolateâ€" flavored swiss roll or chocolâ€" ate crumb crust % lb. soft cream cheese % cup milk 1 tsp. vanilla 1 envelope whipâ€"andâ€"chill type dessert mix (vanilla or chocolate) V2 (19â€"0z.) can cherryâ€"pie filling Spread in the prepared pie shell and chill in the freezer for 5 minutes. Cover with cherry filling and chill in the refrigerator until serving time. Cuts into 8 wedges. Chocolate Crumb _ Crust Crush about one third package of chocolate wafers to make 1% cups. Toss with one third cup _ melted margarine and 2 thsp. icing sugar. Press against sides and bottom of a deep 9" pie Beat cheese milk and vanilla together until fluffy, scraping the bowl ocâ€" casionally. Add the dessert mix and beat until thick and smooth. Taste and add sugar if you like a sweeter filling. Grease a deep 9" pie pan and stand slices of swiss roll around the inside edge and over the bottom close together. 1‘ cups brown sugar > cup shortening 1 cup buttermilk 2 cups flour 1 egg 1 cups rhubard (cut very fine) 1 tsp. soda Mix above ingredients well. Place in 9x9 pan Rhubarb Cake Mix together: ‘> tsp. cinnamon and ‘> cup white sugar. Dainty Cakes 3 cups stale white cake % cup fruit sugar 1 egg beaten 1% cups dessicated coconut 2 thsp. lemon juice or other fruit juice vegetable food coloringâ€"red, green, etc. | additional fruit sugar. Mix all ingredients thoroughly ( the mixutre will be stiff,) and shape into strawberries, olives, peaches, apples, carrots, or any other desired fruit shapes, and roll in additional fruit sugar. Makes 45 dozen small cakes. Mrs. Joan Moody, 5522 Romanwood Cresent, Burlington, Ontario. Make a small portion of butter icing and tint green for leaves. Bake 50â€"55 min. or until tester comes out clean, cool on racks, frost if desired. Mrs. E. Jessop, 5 Westglen Cr., Islington. Heat oven to 350 degrees grease & flour two 9" round layer pans. Measure all ingredients into large mixing bowl, blend & minute on low speed of electric beater, Scrape sides of bowl, beat 3 minutes at high speed, pour into pans. _ ~ 2 cups flour. 2 cups sugar. 1% tsp. baking soda. 1% tsp. salt. Â¥a tsp. baking powder. Va tsp. cinnamon. 1 tsp. cloves. % tsp. allspice. 1% cups canned applesauce. 1 cup water. %» cup shortning. 2 eggs. 1 cup raisins. % cup finely chopped walnuts. Indian Summer Spice Cake. rvvv"””s. JP 2 x 4 21y ® ;@ h NA : ap uj o (()‘,\\f ~*I j : i cWy$ y t {“, fll\” '{" ’ 4 + Cusi |f ”: @) JP + *) j s 6 f ‘ H £ : ; ~ _ Pagt Â¥ : ; ?? f h (}. .) ; «; 4 4