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70 THE DAILY TIMES-GAZETTE, Tuesday, June 10, 1958 BANANA CAKE Mé& cups sifted cake flour . baking powder . baking soda salt gab siadpiss ] Grease 8-inch square cake pan. Oven heat at 350 F. Cream butter and gradually add sugar. Add well-beaten egg. Add banana, and mix in sour milk. Add vanilla. Add flour mixture (flour baking soda, baking powd- er, salt). Beat well. Turm into ared pan. Bake for 45 min. Demara, Scugog Home and Schoel. DEVILS FOOD CAKE 2 cups swans down cake flour 1 tsp. soda 3% tsp. salt 34 cup shortening 11/8 cups sugar (white) 2 unbeaten eggs 2 or 3 sq. Bakers unsweeten- ed chocolate (melted) 1 cup plus 2 thsps. milk 1 tsp. vanilla Cream shortening until light 6 and fluffy, add sugar. Add eggs and beat until fluffy. Add choco- late: Sift flour, soda and salt and add alternately with the milk. Add vanilla. Bake at 350 deg. for 30 min. Mrs. J. Manns, Scugog Home and School Assoc. CANADIAN WAR CAKE cups raisins cups white sugar 1, tsp. salt tbsps. shortening Y tsp. cloves 2 cups boiling water ¥% cup hot water. 3 cups flour. Boil all together 10 minutes. Cool. Add 2 tsp. soda dissolved in 2 tsp. cinnamon Mrs. H. Barry, Scugog Home and School Assec. CHOCOLATE MARSHMALLOW CAKE 2 eggs slightly beaten 14 cup butter 1 cup white sugar 4 tbsps. cocoa Bring to beil in double boiler. Simmer 15 mins. Add 1 tsp. van- flla. Remove from heat. Have ready 1; pkg. graham wafer (30 single wafers) 24 marshmallow cut fine 34 cup walnuts Mix well together. Pour into 11 x 7 pan. Bake 35 min., at 375 deg. F. Mrs. Don Gerrow, Scugog Home and Schoel. DREAM CAKE cup flour 3% cup butter Mix like pastry, put into 11 x 7 T° about % in. thick. Pat down. E "¢ 5 min. at 350 deg. F. Re- move and add this mixture. 2 eggs 1% cups brown sugar 1 tsp. baking powder 14, tsp. salt 1, cup coconut 3% cup walnuts 3 oe about 25 min. at 325 deg. Mrs. Don Gerrow, Scugog Home and School. ONE BOWL CAKE Measure into bowl 2 cups flour 1 tsp. salt 1% cups sugar 2/3 cup milk 1% cup butter (soft) Stir for 2 minutes. Add tsp. baking powder eggs unbeaten 1/3 cup milk tsp. vanilla Bake 375 deg. F. for 25 min. Layer pans or flat 11 x 7 pan. Mrs. Don Gerrow, Scugog Home and School. CHERRY CAKE maraschino cherries package white cake mix Ys cup cherry juice ¥ tsp. almond extract Enough milk to make up requir- 1 4 2 1 16 1 ed amount of liquid on directions, | together with the almond and cherry juice. Line ' bottom of tin, 8-inch round layer cake pans with wax paper. Grease paper and sides of pan. Cut well-drained cherries into small pieces with scissors, add to dry cake mix in mixing bowl. Add cherry juice, almond extract and milk mixture to fa ove. Bake as directed on pack- age. Cool. Tee with marshmallow f osting. >a Dowson, &cugog Home and School.' STANDARD 2 EGG CAKE 12/3 cup flour tsp. baking powder 2 8-inch layer tins. Oven at 350 deg. F. Sift flour, baking powder, salt. Beat egg whites till stiff, add % vanilla. Add 3% cup sugar. Add egg yolks. Beat till blended. Add dry ingredients alternately with milk. Fold in beaten egg whites. Just blend. Turn into prepared tins. Bake for 45-50 minutes, for loaf 350 deg. F. Bake for 25-30 minutes, for layers at 375 deg. F. Mrs. Neil Lament, Scugog Home and School. CZECHOSLOVAKIAN NUT CAKE Ingredients: 1 cup fine bread crumbs cup granulated sugar cup finely ground walnues tsp. baking powder 3% teaspoon salt eggs 1 tsp. vanilla Méthod: Sift bread crumbs with baking powder and salt. Mix with wal- nuts. Beat egg whites until stiff but not dry. Set aside. Beat egg yolks, then add the sugar and beat in a little at a time. Add 1 1 1 the egg whites and combine with cither a fork or a scraper, using a circular motion, cutting down into centre of bowl and vp around edge towards you, turning the bowl with left hand. Use a light hand so that the batter won't break down. Line bottom of 8 x 11 pan with wax paper. Pour batter, spread out to sides and bake at 350 deg about 25 minutes until top springs back when touched. Let cool about 5 min. then invert on cake cooler after loosening sides with knife and remove wax paper while still warm. When cool ice with flavored icing or the fol- lowing glaze. Glaze: Sift icing sugar 1% cups. Add 2 thsps. Jemomn juice and mix. Add more lemen juice or few drops of water as needed to make it of spreading consicten- cy. Spread with knife dipped into cold water. Allow to dry before cutting For tea, cut into 2 x 1 inch pieces. Make day ahead. This batter is also ideal for centre layer of plain sponge cake, decorated with chocolate butter icing. Use half recipe for 1 layer. It adds pleasing texture and flav- or as well as color variety to a layer cake. Mrs. Steve Macko, King Street Home and Scheel Association MARASCHINO CHERRY CAKE Three 8 or 9inch layers cup shortening cups sugar teaspoon vanilla eggs separated cups sifted cake flour teaspoons baking powder % teaspoon salt cup milk ¥% cup finely chopped maraschino cherries red and green food eoloring Line bottoms of three 8 or 9-inch layer cake pans with wax- ed paper. Grease paper and sides of pan. Heat oven to 350 degrees. Blend shortening and sugar, add vanilla and egg yolks and beat thoroughly. Alternately add sifted dry ingredients and milk. Fold in stiffly beaten egg whites. Tint 1/3 of batter with a few drops of maining 2/3 of batter and tint with red coloring. Pour into the two remaining pans. Bake in moderate oven for 30 to 40 min- utes or until top will spring back when touched lightly with finger. When cool frost and fill with your favorite frosting. Mrs. J. Cooper, Bathe Park Auxiliary. YUM-YUM CAKE cups water cups brown sugar tsp. cinnamon pkg. raisins . 1% tsp. salt 4 tbsps. lard Method: Boil the above ingredients to- gether, then beat in 1 tsp. soda, 1 tsp. baking powder and 3 cups flour. Bake for 1 hour in a slow oven, 300 deg. F. Mrs. George Pearce. King Street Home and School Assecialion 1 . 4 vanilla. Pour this mixture over |, MAN'S CAKE ¥% cup shertening cup sugar 1 tsp. vanilla 2 egg yolks 2% cups all purpose flour 2 tsp. baking powder 12 tsp. salt 1 eup strong coffee 3% cup walnuts Cream sugar, shortening and egg yolks. Then add alternately the sifted dry ingredients with the coffee. Stir in nuts and flavoring and lastly fold in beaten egg whites. Bake 1 hour at 350 deg. T use angel food pan or loaf tin. Mrs. C. F. Laury, 1 ;| King Street Home and School LAZY DAISY CAKE eggs (well beaten) cup white sugar (add gradually) tsp. vanilla cup flour tsp. baking powder a little salt ' Heat % cup milk with one tablespoon of butter added and add to above mixture while hot. Topping: 1/3 cup butter 14 cup brown sugar thsps. cream 1 cup coconut Boil butter, brown sugar and cream 3 minutes. Add coconut. When cake is done spread eoco- nut mixture on top and brown slightly in the oven. Mrs. Harold Davis, King Street Home and School Asseciation COCONUT CAKE theps. butter egg yolks pinch salt cup flour 3% cup white sugar 1 tsp. vanilla % cup sweet milk 1 tsp. baking powder Mix all together and last add egg whites beaten stiff. 1 cup coconut vanilla Mrs. William R. Murray, King Street Home and Scheel HONEY WAFER CAKE Mix in a large bowl: 15 double graham wafers (erumbled) 12 cup chopped dates 32 cup chopped walnuts ¥% bag (8 oz.) marshmallows cut in small pieces Melt: 12 cup butter and add 1 cup sugar 3 tablespoons cocoa 2 beaten eggs Boil for 1 minute or until it thickens, (stirring constantly) as mixture thickens very quickly and may burn. Pour over other mix- ture and mix well. Pack into a greased pan and chill for at least 24 hrs. before using. Mrs. R. Collins, First Baptist Church WA _ 1 XMAS. CAKE 1 1b. raisins 1 Mb. currants 1 1b. dates %lb. mixed peel ¥% 1b. almonds 3% Ib. walnuts 1 cup coconut Juice of 1 lemen . Your choice of flavoring 1% tsp. cinnamon 1%, cup sour cream 34 cup butter % Ib. brown sugar 6 eggs 1 tsp. soda Cream sugar and butter. Flour fruit well. Add lastly % cup syrup and soda. Mrs. G. K. Pratt, Audley WA, Audley United Church CHOCOLATE CAKE AND KING Chocolate cake: 1% cup shortening 1% cups brown sugar 2 eggs 1%, cup boiling water 2 sqgs. chocolate 1%. cups sifted pastry flour 1 tsp. baking powder 1 tsp. baking soda 1% tsp. salt ¥% cup sour milk tsp. vanilla Cream shortening, add sugar gradually and cream until fluffy. Add beaten eggs and mix well. Put chocolate in cup and add beil- ing water, stir until smooth and thickened. Add te mixture and mix well. Sift flour, measure and put back in sifter and add soda, salt and baking powder. Combine milk and vanilla. Add flour and milk alternately. Grease pan and flour it. Pour mixture into pan and bake for 45 mins. im 350 deg. oven. Icing: 1 egg white unbeaten 3% cup brown sugar 3 tbisps. water Salt, vanilla to taste Mix all ingredients except van- illa in double boiler and beat with egg beater over briskly boiling water until stiff enough to held shape. Add vanilla. Mrs. Brian Churchyard, Audley WA, Audley United Chureh. BANANA CAKE ¥% cup white sugar 3% cup brown sugar 1 egg 1% cups flour ¥% cup butter 1 cup mashed bananas (two bananas) 1 tsp. baking powder 1 tsp. baking soda 2% tsp. milk Cream butter, sugar and add beaten egg. Stir in mashed ban- ana and then add milk. Sift flour, soda and baking powder together and then add to creamed mixture. Bake in 9 x 9 pan. Bake in mod- erate oven 325 degrees. Mrs. Richard Britten, 1 | CHOCOLATE CAKE 2 cups sifted cake flour 1 teaspoon baking soda 3% teaspoon salt % cup butter or shortening 1/3 cups sugar 1 egg and 2 egg yolks, unbeaten 3 squares Baker's unsweetened chocolate (melted) milk (see below) teaspoon vanilla (With butter, margarine or lard use 1 cup milk, With shorteni wee 1 cup plus 2 tbisps. milk} Sift flour once, measure, add baking soda and salt; sift together 3 times. Cream shortening, add sugar gradually; cream until fluffy. Add egg and yolks, one at a time; beat well after each. Add melted chocolate; blend. Add flour alternately with milk in small amounts; beat after each addition until smooth. Add vanil- la. Bake in two greased deep 9-inch layer pans in moderate oven 350 degrees about 30 min- utes. Grand with orange flavour- ed butter frosting. Mrs. Roy Morrison, Myrtle Parent-Teacher Assec. 1 First Baptist Church WA Not only are Zenith's Executive for men, and Vogue for women, the world's most attractive heare ing aids®. ..they bring you quale ity and a brilliance of performe ance for $175 you wouldn't bee lieve possible. You'll have to test these smartly styled new hearing aids to appreciate them, * But that's not alll Zenith backs you with a 10-Day Money-Back Guarantee, } Year Warranty, 5-Year Service Plan. Other 4- or S-transistof) Zenith models, priced from ag low as $50. Come in today .. or, phone for a free home demone stration. No obligation whats ever! The Rott ¥ BEET oar, Aids EASY TIME PAYMENTS ARRANGED COME IN FOR A DEMONSTRATION TODAY? 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