Short Cake

2 cups Henkel's flour. 1/2 teaspoon salt. 1/4 cup butter. 2 teaspoons sugar. 1/2 cup milk. 3 level teaspoons Royal baking powder. 1 egg beaten into the milk.

Mrs. S. Simmons.

Short Cake. 2

2 cups Henkel's flour. 1/2 teaspoon salt. 4 teaspoons Royal baking powder. 1 egg. 1/3 cup butter. 1/2 cup milk.

Mix flour, baking powder and butter together. Add egg, salt and milk. Put 1/2 in a cake tin, spread with butter, and roll the other half and put on top of this. Bake in a hot oven about 30 minutes. Mrs. V. Stock.

Cherry Puffs

1 cup Henkel's flour. 1 tablespoon butter. 5 teaspoons Royal baking powder. 1/2 cup sweet milk. 1 cup drained cherries.

All measures level. Steam in buttered cups 40 minutes.

Sauce.

1/4 cup butter. 2 tablespoons sweet cream. 1/2 cup powdered sugar. Vanilla.

Beat very light. Mrs. C. C. Curtis.

Chocolate Trifle

3 sq. Baker's Bitter Chocolate. 1 1/2 tablespoons Knox gelatine. 2/3 cup powdered sugar. 1/4 cup cold water. 1/4 cup boiling water. 1/2 cup scalded milk. 1 teaspoon vanilla. 3 cups cream, whipped.

Melt chocolate, add sugar and milk; cook until smooth. Soak gelatine in cold water, dissolve in boiling water, add chocolate mixture. Chill partially; add vanilla and whipped cream. Mold, chill and serve. Garnish with whipped cream and cherries. Mrs. Webster Kay.

Brown Betty

Peel apples, core and slice. Butter a baking dish; put layer of fine bread crumbs in bottom; fill dish with alternate layers of apples and crumbs. Sprinkle with sugar, cinnamon and butter. Put crumbs on top, butter and bake. Serve with hard sauce or cream. Lemon juice may be added.

Mrs. C. C. Curtis.

Date Taute

1 cup sugar. 1 cup milk. 2 eggs. 1/2 cup Henkel's flour. 1 cup nuts. 1/2 teaspoon Royal baking powder. 1 cup dates. 1/2 cup butter.

Chop nuts and dates before adding to other ingredients. Pour about 1 inch in thickness in pudding dish and bake very slowly from 45 to 60 minutes; cut in squares and serve with whipped cream. Mrs. G. W. Boden.

Mrs. Harry M. Freed.

Maple Sponge

1 envelope Knox Sparkling Gelatine. 1/2 cup hot water. 1 1/2 cups cold water. Whites of 2 eggs. 2 cups brown or maple sugar. 1 cup chopped nut meats.

Soak gelatine in cold water five minutes. Put sugar and hot water in saucepan, bring to boiling point and let boil ten minutes. Pour syrup gradually on soaked gelatine. Cool, and when nearly set, add whites of eggs beaten until stiff, and nut meats. Turn into mold, first dipped in cold water, and chill. Serve with custard made of yolks of eggs, sugar, a few grains of salt, milk, and flavoring.

Cherry Delight

Put 1 heaping tablespoon Knox gelatine, dissolved, in a little boiling water; 1 cup milk; 1 cup sugar in saucepan, stir until dissolved. Whip 2 cups cream, add cooled gelatine mixture gradually and diced candied cherries, pineapple, chopped and toasted almonds, 1 teaspoon vanilla. Mold.

Mrs. G. F. Bean.