Preparation:

1. Mix all ingredients. Turn into an oblong or square pan about 9 by 9 inches. Bake at 350 degrees F., for from 30 to 40 minutes. When sufficiently baked, remove from the pan and place on a cake cooler for a few minutes.
2. Then cut the cake into halves, and cut each half into narrow strips about 1 inch wide and 4 1/2 inches long. Roll each strip in powdered sugar. Store in a tightly covered tin box. These cakes have afiner flavor after they have been stored for a few days.


*Raisins may be substituted for dates.

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Preparation:

1. Put the sugar, glucose, one cup of the cream and the butter over the fire; stir and cook until the mixture boils vigorously, then gradually add the other cup of cream. Do not allow the mixture to stop boiling while the cream is being added. Cook until the thermometer registers 250° F., stirring gently – move the thermometer, to stir beneath it – every four or five minutes. Without a thermometer boil until – when tested by dropping a little in cold water – a hard ball may be formed in the water.

 

2. Remove from the fire, add the chocolate and nuts and beat until the chocolate is melted; beat in the vanilla and turn into a biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an inch thick. When nearly cold turn from the pan and cut into cubes.

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Preparation:

1. One pound of flour, one pound of sugar, three quarters pound of butter, six eggs, two tea-spoons of cream of tartar, one of soda, half-cup of sweet milk.

 

2. Beat the cake thoroughly, and then stir in a small measure of hickory-nuts, first, of course, taking them from the shell.

 

3. Bake in a steady but not quick oven. This is a very fine cake.

J. June

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Ingredients:
150 g (5 oz) margarine
160 g (5.5 oz) brown sugar
3 eggs
3-4 bananas, mashed
1 tsp. vanilla
350 g (10.5 oz) whole wheat flour
3 tsp. baking powder
1/4 tsp. salt
100 g (3.5 oz) walnuts, chopped
1/8 l (1/2 cup) milk

Preparation:

1. Sift together flour and baking powder.

 

2. In a bowl beat together butter and sugar on until light and fluffy; beat in eggs. Add mashed bananas.

 

3. Add flour mixture alternately with milk to butter mixture. Add nuts, salt and vanilla.

 

4. Pour into greased loaf pan. Bake at 350 F (175 C) for 50 minutes or until a toothpick inserted in center comes out clean.

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