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’ Cakes For Every Occasion, Some Simple . . . To make icing. melt choco- late and butter together. add beaten egg. salt, sugar. van- illa and lemon juice‘ Thor- oughly mix in nuts and spread between layers and on top and sides of cake. Doris Leno, 86 Leisure Lane. Richmond Hill. Let cake sit five to ten minutes before turning them out on cake rack or plate. Cool thoroughly before icing. lZâ€"Cookbook ’73 Bake in tuio layers for 45 minutes at 350 degrees Use large layer cake tins â€" Mrs. Leno suggests eight - inch square cake pans. Nine-inch round pans may be used. Add dry ingredients and milk alternately, mixing well each time. Add vanilla and nuts. cup butter ounces chocolate egg M1 teaspoon salt 11/: cup icing sugar 1 teaspoon vanilla 1 teaspoon lemon juice 1 cup chopped nutmeats Cream butter. add sugar, beat well. Add melted choco- late and beaten eggs. wmii Measure sifted flour. add baking powder and sift to- gether three times. Icing: Coat raisins, currants and peel well with flour so that they will be evenly distrib- uted throughout the cake. Add fruit and finely chopped nuts to mixture, then sifted flour, soda and spices. Line cake tins with a layer of greased brown paper and fill out two-thirds full of batâ€" ter, Bake approximately three hours 45 minutes in oven pre-heated to 275 degrees. Put a small pan of 'water in the oven to prevent cake from drying. When cakes are thoroughly cookied, wrap in foil and store in cool. dry place. Mr. and Mrs. Harold Melsness 467 Windsurst Gate, Richmond Hill. WALDORF ASTORIA CHOCOLATE CAKE V: cup butter 2 cups white sugar 2 eggs 2 teaspoons baking powder 1 teaspoon vanilla 4 squares unsweetened chocolate 11/: cups milk 2 cups flour 1 cup chopped walnuts To ensure the fullest flavor and finest texture, the cake should be made by the first week in November for the Christmas season. cups butter cups sugar eggs oranges lemons cups flour teaspoons baking soda pounds puffed raisins pounds currants pound mixed peel pounds almonds pound walnuts pound filberts teaspoons cinnamon teaspoon cloves teaspoon nutmeg cups sour cream tablespoons vanilla cup molasses squares unsweetened chocolate M; cup brandy 1%; cup apricot liqueur Cream butter and gradually add sugar, beating well. Add eggs one at a time and beat well, Add juice and rind of oranges and lemons. m$~u-m$§$$mm$mnmawm Add sour cream, melted chocolate, vanilla molasses, brandy and liqueur. This recipe has been handâ€" ed down through the years by Norwegian forebears of Har- old Melsness, 467 Windhurst Gate, Richmond Hill. Since mixing the numerous ingredi- ents is pretty heavy going. Harold and his wife. Joan, share the work in assembling this unusual fruit cake, which they say is delicious through- out the year. NORWEGIAN CHRISTMAS CAKE CHEESE CAKE Dough: 2 cups all purpose flour 1/5 cup shortening 1/; cup butter 1/3 cup sugar 2 egg yolks (save egg whites) 3 tablespoons sour cream 1 teaspoon baking powder Mix flour and baking pow- der. Cream shortening. but- ter, sugar, egg yolk and sour cream. Gradually add flour to other mixture. blending well â€"â€" this will be stiff. Pat dough into 13x8x2 inch pan. Sprinkle dough with about 1 tablespoon of cream of wheat. Filling: 1 to 1% cans of cherry pie filling â€" spread this over dough. Topping: 1 8-02. package cream cheese 1/2 cup sugar 1/2 teaspoon salt 1 teaspoon lemon juice 3 egg yolks (save whites) 1A: cup cream or milk 2 tablespoons flour Cream all until very light and creamy. Now â€" beat the 5 egg whites with 1/4 teaspoon cream of tartar until quite stiff but not dry. Blend the topping mixture with the whites on low speed on elec- tric mixer until well blend- ed. Spread on top of cher- ries right to the edge of pan. Bake at 350 degrees for one hour. Top will be nicely browned. Let cool before cutting. Mayor William Lazenby, Town of Richmond Hill. TOMATO SOUP CAKE 3/4 1 M; 2 1 3/1 1 3 l 1 1 1 cup shortening cups sugar eggs can tomato soup cup water teaspoon baking soda cups sifted all purpose flour tablespoon baking pow- der teaspoon cinnamon teaspoon nutmeg teaspoon cloves In a large bowl cream short- ening and sugar; add eggs and beat well. Combine soup, water and baking soda in another bowl. Sift together the remaining ingredients. Add soup mixture and dry ingredients alternately to shortening and sugar mix- ture. stirring after each ad- dition. Bake at 350 degrees for 55 minutes. Makes two nine- inch round cakes. If desired, three-quarters cup seedless raisins may be added after batter has been mixed. Adelle Kyle. Oak Ridges. cups sugar teaspoon salt cups egg yolks cup egg whites cups cake flour teaspoon ’baking powder cup milk cup butter teaspoon vanilla Whip first four ingredients at medium speed for 25 min- utes, or until batter peaks and falls slowly. N Pour batter into three greased eight-inch round pans well greased. Bake in 370 degree oven 20 minutes. Topping 1 ounce cherry brandy 1 quart whipped cream 2 cups chopped strawberries sugar Add -sugar to berries to sweeten slightly. Sift flour and baking pow- der twice. Melt butter into milk and add vanilla. Fold alternately flour mixture and milk mixture into sugar- yolk mixture. Blend well. Don't whip. Add cherry brandy to whipped cream. Put sug- ared berries into one-half of whipped cream and spread mixture between layers. Cover the cake with the rest of the cream and dec- orate with whole berries. Re- frigerate. Serves eight. Preparation time 40 minutes, cooking time 20 minutes. Mrs. Carol Schotkamp, RR 1, Palmerston. FUDGE CAKE (No Eggs) 1/4 1 V2 1/2 1 2 1 l 1/2 1/41 cup shortening. margarine or butter cup granulated sugar teaspoon salt cup sour milk cup cocoa teaspoon baking soda cups flour cup boiling water into which the baking soda is added Mix well and bake 30 min- utes in 350 degree oven. Test to see if cake is cooked. Layer or square cake pans may be used. Icing 1 cup hot water 1 tablespoon cocoa 2/3 cups white sugar 1 tablespoon cornstarch 12 cup cold water 1 tablespoon butter or margarine Mix together. Cook until thick. When cool ice cake. Mrs. M. Thompson, 154 Taylor Mills Drive N., Richmond Hill. Beat butter, sugar and eggs together till very light. then stir in pumpkin. Sift flour, baking powder, soda, salt and cinnamon to- gether. Combine milk and vanilla. Add sifted dry ingredients to creamed mixture alter- nately with milk mixture, beginning and ending with dry ingredients. Spread batter evenly in prepared pan and bake about 40 minutes or until done. Butt‘er Cream Icing 2 cups sifted icing sugar 1 egg yolk 1 tablespoon soft butter 1/2 teaspoon vanilla 1% tablespoons light cream Combine sugar, egg yolk. but- ter and vanilla in small bowl. Add enough cream to make icing a good spreading con- sistency. Sandra Mark, 85 Pemberton Road, Richmond Hill. cup butter cup sugar eggs cups flour teaspoon allspice teaspoons cinnamon teaspoon baking powder cup buttermilk or sour milk 1 teaspoon soda 1 cup strawberry jam Cream butter and sugar. then add eggs well beaten. Com- bine dry ingredients (except soda). sifting them into a separate bowl. gHNISwa-Ig Add the soda to the butter- milk or sour milk. Add the buttermilk and dry ingredi- ents alternately to the butter, sugar and egg mixture, com- bining thoroughly with each addition. Turn into two greased layer cake tins and bake in 350 degree oven for 30 minutes, or until the cake starts to pull away from the sides of the pans. Ice with chocolate frosting. Mrs. F. E. Aldred. Mount Albert. CORONATION CAKE Lastly stir in the straw- berry jam. ‘Up: Fill pans three-quarter full and bake at 275 degrees for three and one half to four hours, depending on size of pans. Test all sizes at three hours (small size at two and one-half hours), and there- after until testing straw or toothpick comes out clean. Note: Two or three layers of brown paper placed lightly over top of the pans will help to keep the cake from brown- ing too rapidly on top. This is a third generation recipe. Mrs. Robert Bowyer, Gamble Sideroad, Richmond Hill. Just before putting batter in pans add baking soda dis- solved in tablespoon of hot water. Sift three cups flour, namon, allspice, mace nutmeg together. Add creamed mixture, then fruit and mix well. Stir in corn syrup and brandy. Beat egg whites until stiff and fold them into the batter. RED DEVIL‘S FOOD CAKE “MOTHER'S CHOICE" DARK FRUIT CAKE 1 pound (3% cups) pastry flour lxé pound preserved red cherries pounds seeded raisins pounds sultana raisins pounds citron, sliced in thin strips pound currents pound preserved pineapple out small pound candied lemon peel, chopped pound candied orange peel. chopped .1 pound shortening 1 pound brown sugar 12 egg yolks (reserve whites) 4 teaspoons cinnamon 1 teaspoon allspice 1% teaspoons mace 4 1 y.- grow $$§H teaspoons nutmeg cup white corn syrup 1 cup brandy 12 egg whites 1/4 teaspoon baking soda 1 tablespoon hot water Have prepared and ready two ten-inch tube pans or one ten-inch tube pan plus two eight and one-half by four and one-half inch loaf pans. For 3 tier cake, make one eight and one-half inch pan plus one seven-inch pan and one five-inch pan. Line pans with cardboard or three layers of heavy brown paper well greased. then a layer of heavy waxed paper. Beat egg yolks until lemon colored and add to sugar and shortening. Dredge fruit in two-thirds cup of flour. Set aside. Cream shortening and work in brown sugar. 1 cup shortening 2 cups white sugar 2 eggs 1 cup sour milk 1/2 cup cocoa 21/2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 1 cup boiling water Cream shortening and sugar. Add eggs and milk. Sift dry ingredients into separate bowl and add to first mixture. Add boiling water and beat well. Bake in nine-by-thirteen inch pan at 350 degrees. Mrs. Alex Knight, King City. BANANA CAKE 1 cup sugar 2 eggs 2 teaspoons butter 1% cups flour 1 teaspoon soda 5 teaspoons sour milk 1 teaspOOn baking powder 1 cup mashed bananas Mix ingredient and bake in 350 degree ‘oven for 45 to 60 minutes. This is a very old recipe which was used by Mrs. Hazell’s grandmother over 100 years ago. Bettie Hazel]. 352 Kerrybrook Drive, Richmond Hill. cin- and add PUMPKIN LOAF 3 cups white sugar 1 cup cooking oil 4 eggs 1 14-ounce can pumpkin 3% cups flour 2 teaspoons soda 11/2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 2%.} cup water Mix together first four ingre- dients. Then mix dry ingredi- ents and add to pumpkin mixture with water. Add 1 cup chopped nuts and/or 1 cup raisins if desired. Don't grease loaf pans. line with wax paper. Bake for 45- 60 mins. in 350 degree oven. This makes three loaves, which can be frozen. Wrap the loages well in foil before putting in freezer. This is lovely at Christmas~then I add a cup of mixed peel. Mrs. M. Thompson. 154 Taylor Mills Drive N., Richmond Hill. Mix love, good looks and sweet temper into a well fur- nished house, and beat the butter of youth to a cream. Add a blunder of faults and self forgetfulness; stir in a pound of wit and dry humor and sweet argument. Pour in gently rippling laughter and common sense, and bake well till eternity. A. F'rickleton, 446 Bent Crescent, Richmond Hill. NATUMLIZER. SHOES... AT EASE WITH A ELEGANCE For adults onlyâ€"a shoe with the sophisticated look of elegance that only a woman can appre- ciate. No trick, no gimâ€" mick, just a beautiful look. The kind of look and feel you love. And like every Naturalizer, this shoe has perfect comfort built right in. WEDDING CAKE FOOTWEAR LTD. shields: SOUTH BLOCK RICHMOND HEIGHTS CENTRE Opposite Loblaws $25.00 BLACK WET LOOK BLUE WET LOOK BROWN WET LOOK JACKIE 884-534] THE