RICH WHITE FRUIT CAKE. One cup of butter, 1 cup sugar, 1 cup ~ milk, 2% cups of flour (more or less), 2 teaspoons baking powder, 1 Ib. dates, 144 lb. shelled almonds, %4 lb, citron peel, juice and rind of 1 orange, 2 tablespoons brandy, whites of 7 eggs, 1 lb. of raisins. Mix butter and sugar together, add milk and flavoring, dredge the fruit with flour, mix to- gether, and add the whites of the 7 eggs, beaten stiff. Bake in a slow oven. 2 hours.—Mrs, John Russell, Fern Glen, Ont. GINGER BREAD. One-half cup sugar, 4% cup molasses, % cup sour milk, 2 cups flour, 2 eggs (not beaten), 2 teaspoons ginger, 1 teaspoon cin- namon, 1 teaspoon soda. Put soda in molasses and beat thoroughly. This makes it *’2ht .nd tender, then add sour milk, then dry ingredients, and lastly, the egg. Cook in a hot oven.—Mrs. S. E. Sivesley, Box, 109, Cromar, Manitoba. MOLASSEs GINGER BREAD. One cup molasses, 1 teaspoon soda, 1-3 cup butter, 144 teaspoons cream of tartar, 3-4 cup milk 2 teaspoons ginger, 3 cups flour, 1 egg—Miss Blanche Chittick, Moncton, N. B. SOUR CREAM GINGER BREAD. One cup sugar, 1 cup molasses, 1 cup sour milk or cream, a small two-thirds cup of water, 3 eggs, 2 teaspoons soda, 1 teaspoon cassia, 1 teaspoon ginger, 2 cups flour.—Miss Marie Schef- fold, Marquis, Sask. SPICED GINGER BREAD. One-half cup sugar, 1 cup molasses, 1% cup butter, 1 teaspoon each of cinnamon, ginger and cloves, 2 teaspoons of soda in a cup of boiling water, 21% cups flour, Add 2 well-beaten eggs the last thing before baking.—Mrs. N. A. Evans, Jackson, Coulee, Alta. GOLD CAKE. One cup sugar, 3 tablespoons butter, yolks of 4 eggs, % cup milk, 3 tablespoons baking powder, 1 tablespoon vanilla. Cream, butter and sugar together, add yolks, milk, and then the flour, sifted with the bak- ing powder, vanilla, small pinch of "salt. Cook one- ‘half to three-quarters of an hour in a moderate oven. Chocolate frosting is good with this cake.— Miss Rosa HE. Gallant, Bloomfield Cors., P. E. I. GOLD AND SILVER CAKE. Silver part:—One cup white sugar, i tea- spoon of soda, % cup butter, 1 teaspoon baking powder, 1% cup sour milk, whites of two eggs. Gold part:—One cup brown sugar, % cup butter, yolks of two eggs, % cup sour milk, 8 drops of butter, color, 4% teaspoon soda, 1 teaspoon baking powder, vanilla, flavoring, flour to stiffen. Bake in layers.—Miss Mary Demmering, Fordwich, Ont. HONEY CAKE. One large cup sour cream, % large cup sugar, 2 large cups flour, % teaspoon soda, % cup honey.—Mrs. John Lefarre, Dean Lake, Ontario. HURRY CAKE. Two cups flour, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 egg, 1 cup white sugar, a little nutmeg, 2 tablespoons melted butter, 1 cup milk or water. Put all in a bowl together and beat until light—Mrs. Richard Walker, New Ross, N. 8. ICE CREAM CAKE. Whites of three eggs beaten to a froth, 1 cup sugar, 14% cup butter, % cup sweet milk, % cup cornstarch, 1 cup flour, 2 tea- spoons baking powder. Let stand half an hour before bakjng in a bread tin and ice with soft icing, Flavor with vanilla—Mrs. Margaret Geisel, Killam, Alta. ICE CREAM LAYER CAKE. Whites of four eggs, 1 cup white sugar, % cup butter, 3-4 cup sweet milk, 1 teaspoon vanilla, 1% cups flour, % cup cornstarch, 214 teaspoons baking powder. Color the middle layer with pinch sugar, ice all over with icing sugar.—Miss Jennie C. Smith, Dunsford, Ont. MAGNET “BY-PASS” ENGINE EASY TO OPERATE J. O. Anderson, Cheviot, Sask., says:—I have been using one of your Magnet Cream Separators for over two years and it is giving entire satisfac- tion. I have also one of the Magnet “By- Pass” Engines, which I find very useful and easy to operate. 50 = JAM CAKE. Two eggs, 1 cup brown sugar, 14 cup butter, 1 cup berries, 1 teaspoon soda, dissolved in hot water, 1% cups flour, 2 tablespoons sour milk. Add berries after flour—Mrs, Wm. Evans, Vancouver, BC: ✪ Rich Fruit Cake

AI-modernized reading of the original text

RICH WHITE FRUIT CAKE. One cup of butter, 1 cup sugar, 1 cup ~ milk, 2% cups of flour (more or less), 2 teaspoons baking powder, 1 Ib. dates, 144 lb. shelled almonds, %4 lb, citron peel, juice and rind of 1 orange, 2 tablespoons brandy, whites of 7 eggs, 1 lb. of raisins. Mix butter and sugar together, add milk and flavoring, dredge the fruit with flour, mix together, and add the whites of the 7 eggs, beaten stiff. Bake in a slow oven. 2 hours.—Mrs, John Russell, Fern Glen, Ont. GINGER BREAD. One-half cup sugar, 4% cup molasses, % cup sour milk, 2 cups flour, 2 eggs (not beaten), 2 teaspoons ginger, 1 teaspoon cinnamon, 1 teaspoon soda. Put soda in molasses and beat thoroughly. This makes it light and tender, then add sour milk, then dry ingredients, and lastly, the egg. Cook in a hot oven.—Mrs. S. E. Sivesley, Box, 109, Cromar, Manitoba. MOLASSEs GINGER BREAD. One cup molasses, 1 teaspoon soda, 1-3 cup butter, 144 teaspoons cream of tartar, 3-4 cup milk 2 teaspoons ginger, 3 cups flour, 1 egg—Miss Blanche Chittick, Moncton, N. B. SOUR CREAM GINGER BREAD. One cup sugar, 1 cup molasses, 1 cup sour milk or cream, a small two-thirds cup of water, 3 eggs, 2 teaspoons soda, 1 teaspoon cassia, 1 teaspoon ginger, 2 cups flour.—Miss Marie Scheffold, Marquis, Sask. SPICED GINGER BREAD. One-half cup sugar, 1 cup molasses, 1% cup butter, 1 teaspoon each of cinnamon, ginger and cloves, 2 teaspoons of soda in a cup of boiling water, 21% cups flour, Add 2 well-beaten eggs the last thing before baking.—Mrs. N. A. Evans, Jackson, Coulee, Alta. GOLD CAKE. One cup sugar, 3 tablespoons butter, yolks of 4 eggs, % cup milk, 3 tablespoons baking powder, 1 tablespoon vanilla. Cream, butter and sugar together, add yolks, milk, and then the flour, sifted with the baking powder, vanilla, small pinch of "salt. Cook one- ‘half to three-quarters of an hour in a moderate oven. Chocolate frosting is good with this cake.— Miss Rosa HE. Gallant, Bloomfield Cors., P. E. I. GOLD AND SILVER CAKE. Silver part:—One cup white sugar, i teaspoon of soda, % cup butter, 1 teaspoon baking powder, 1% cup sour milk, whites of two eggs. Gold part:—One cup brown sugar, % cup butter, yolks of two eggs, % cup sour milk, 8 drops of butter, color, 4% teaspoon soda, 1 teaspoon baking powder, vanilla, flavoring, flour to stiffen. Bake in layers.—Miss Mary Demmering, Fordwich, Ont. HONEY CAKE. One large cup sour cream, % large cup sugar, 2 large cups flour, % teaspoon soda, % cup honey.—Mrs. John Lefarre, Dean Lake, Ontario. HURRY CAKE. Two cups flour, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 egg, 1 cup white sugar, a little nutmeg, 2 tablespoons melted butter, 1 cup milk or water. Put all in a bowl together and beat until light—Mrs. Richard Walker, New Ross, N. 8. ICE CREAM CAKE. Whites of three eggs beaten to a froth, 1 cup sugar, 14% cup butter, % cup sweet milk, % cup cornstarch, 1 cup flour, 2 teaspoons baking powder. Let stand half an hour before bakjng in a bread tin and ice with soft icing, Flavor with vanilla—Mrs. Margaret Geisel, Killam, Alta. ICE CREAM LAYER CAKE. Whites of four eggs, 1 cup white sugar, % cup butter, 3-4 cup sweet milk, 1 teaspoon vanilla, 1% cups flour, % cup cornstarch, 214 teaspoons baking powder. Color the middle layer with pinch sugar, ice all over with icing sugar.—Miss Jennie C. Smith, Dunsford, Ont. MAGNET “BY-PASS” ENGINE EASY TO OPERATE J. O. Anderson, Cheviot, Sask., says:—I have been using one of your Magnet Cream Separators for over two years and it is giving entire satisfaction. I have also one of the Magnet “By- Pass” Engines, which I find very useful and easy to operate. = JAM CAKE. Two eggs, 1 cup brown sugar, 14 cup butter, 1 cup berries, 1 teaspoon soda, dissolved in hot water, 1% cups flour, 2 tablespoons sour milk. Add berries after flour—Mrs, Wm. Evans, Vancouver, BC:

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Rich Fruit CakeRich White Fruit CakeKing Edward CakeIce Cream CakeGinger BreadMolasses Ginger BreadSour Cream Ginger BreadSpiced Ginger BreadGold and Silver CakeGold CakeHoney CakeHurry CakeIce Cream Layer CakeJam Cake

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