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6 THE OSHAWA TIMES, Tuesdoy, June 28, 1960 Cakes BANANA CAKE 2 eggs (save 1 white for icing) 1 cup white-sugar ' 3% cup shortening 1 teaspoon baking soda dissolv- ed in 4 tbsps. sour milk 4 tsps. baking powder sifted in with flour 1% cups flour pinch salt 1 tsp. vanilla 4 large bananas mashed fine Fills one 8-inch square pan. Bake at 400 degrees for 30 min. Icing 1 cup brown sugar white of one egg (beat stiff, but not dry) 2 thsps. cold water vanilla ? Cook in double boiler about 8 min., stirring well all the time. Then beat until thick enough to spread. Mrs. Ruby Brown, 6th Oshawa Scout Auxiliary. CHOCOLATE CHIFFON CAKE 2 eggs, separated 132 cups white sugar 1% cups sifted flour Yteaspoon soda 3 teaspoon salt one-third cup salad od 1 cup mitk 2 squares chocolate Method: Beat egg whites until frothy. Slowly add % cup sugar. Beat until stiff and glossy. In an- other bowl, sift together remain- ing sugar, flour, soda and salt. Make a well in middie of flour mixture and add oil and half of the milk. Beat for one minute on medium speed, add remaining milk, egg yolks, melted choco- late. Beat one minute more. Fold in egg white mixture. Pour into two 8-inch layer pans. Bake at 350 degrees for 30-35 minutes, Mrs. James MacDonald, Ladies Civitan Club. CHIRSTMAS CAKE This recipe got a $1.00 award from Toronto Daily Star some years ago. It makes a splendid wedding cake by adding extras to taste, 1 lb. buiter 1 lb. light brown sugar 1 Ib. flour (4 cups) 12 eggs 1 tsp. allspice 2 tsps. nutmeg 3% tsp. cloves 2% lbs. raisins 1 lb. currants 1 1b. dates 35 1b. citron peel 1% lb. mixed peel 1-3 1b. almonds 1-3 lb. pecans ¥% cup grape juice or brandy 3% cup coffee Juice and grated rind of 1 lemon ¢ Maraschino cherries if desired 3% cup juice from cherries Bake in Christmas cake pans (set of three) at 300 degrees for about 4 hours. Mrs. Cecil Ferguson, Newcastle United Chur. Woman's Association FROM SOUP TO NUTS CAKE thsps. butter cup granulated sugar tin cream of tomato soup cup raisins 1% cup washed currants 1% cup chopped walnuts 1 2-3 cups sifted cake flour % tsp. baking powder 1 tsp. baking soda oud pd bd GO 1% tsp. each of cinnamon, mm- || meg, cloves Preheat oven to 325 to 350 de- grees. Cream butter, add sugar and tomato. Add sifted dry in- gredients then fruit and nuts. Mix thoroughly and bake in greased 8 x 8 pan for 35 to 40 minutes, | Mrs. H. A. Preity, St. Paul's Guild, St. Paul's Presbyterian Church COMPANY ">. COMING? [CHICKEN 1 me ROUBH ue COrreseme 200 0% Severe eresems FOR HOME DELIVERY PINEAPPLE CAKE 1 Ib. sultana raisins 1% Wb. red cherries 3 lb. green cherries 3% cup walnuts or almonds 1 cup mixed peel or glazed 1 20 oz. tin crushed pineapple Mix the above together and let stand overnight. In morning dust with % cup flour, Cream 3% cup butter, add 1 cup white sugar, 3 eggs -- one at a time beating after each. Add 2% cups bread flour, 2 tsps. bak- ing powder, 1 tsp. salt .sifted together. Stir in fruit mixture. Bake at 275 degrees - 300 degrees for 2%- 3 hours in loaf pan or large pan of Christmas cake pan set. Extra fruit may be added without hav- ing to change quantities of other ingredients. Mrs. Dora Smith, Newcastle Urited Church Woman's Association TOMATO SOUP CAKE 1 cup of white sugar 1-3 cup of shortening or margarine 1 tsp. baking soda 1 can tomato soup 1% cups of sifted flour 1 tsp. einnamon 1 cup raisins 3% cup chopped walnuts Method: Mix together thorough- ly. Place in a greased square tin. Bake for about one hour in a 328 degree oven, Mrs. W. Gardner, Mary Street Home and Scheel GRAHAM WAFER CAKE 3% cup shortening 1 scant cup white sugar 1 egg 3% teaspoon sai 2 cups crushed wafer crumbs (24) 1 euwp milk 1 teaspoon vanilla 1 cup fine coconut Method: Cream shortening, add egg and dry ingredients alternate- ly with milk and stir in coconut. Pour in 8" x 8" tin. Bake 35 mins. in oven 350 degrees. Ice when cold with almond flavored icing. CHERRY CAKE 1% cups all-purpose flour One-third tsp. salt cup white sugar % tsp. almond flavoring tsps. baking powder 3. cup butter eggs separated 3% cup milk cup cherries drained Method: Cream butter and sugar, add egg yolks and flavor- ing, then add the sifter flour, salt, and baking powder alter- nately with milk. Add beaten egg whites and drained cherries. Bake at 325 F. deg. for 40 to 50 minutes. Use 8 x 8 greased cake pan, or regular sized loaf pan. Mrs. Ross Lofthouse, Dr. Robert Thornton H-S Assoc. WB CHOCOLATE CAKE Cook % cup milk and % cup cocoa until thick and smooth. Set aside to cool. %2 cup butter, 1% cups white sugar, 3 eggs (yolks). (Set whites aside to fold in at last.) 2 cups pastry flour, % tsp. baking soda, 2 tsps. baking pow- der, 2-3 cups milk, 1 tsp. vanilla. Cream butter and sugar. Add beaten egg yolks. Sift together flour, baking soda, baking pow- der. Mix alternately with milk to first mixture. Add chocolate and vanilla. Mix well and fold in stiffly beaten egg whites. Bake in moderate oven for about 30 min- utes. Mrs, W. Hurren, Mary Street Home and School TOMATO SOUP CAKE Cream 2 tablespoons shortening with 1 cup sugar. Stir in 1 can condensed tomato soup (1 1-3 cup). Sift together: 2 cups cake flour 3% teaspoon salt 2 teaspoons cinnamon 1% teaspoons cloves 3% teaspoon nutmeg Add to first mixture and blend thoroughly. Sprinkle a bit of the flour over: 1 cup nuts chopped 1 cup raisins or finely chopped dates Stir into batter and pour into square 8' pan which is lined with greased waxed paper. Bake at 375 degrees for 40-45 minutes. Ice with confectioner's sugar icing made with either butter or cream cheese base. Serves six people. 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