The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1926-05-28

Brush with melted butter. Put the straw
berries and juice between the layers, and
on top of shOrtcake. Whipped cream sweet
ened and favored to taste can be added.
Graham Mullins
One cup white flour, 1 cup graham flour
3 level teaspoons Calumet baking EOwder,
I tablespoon sugar, "A cup mOlasses, 1 Level
teaspoon salt, i cup milk, 1 egg, well beat
en-, , tablespoons melted butter.
Sift together twice flour, sugar, baking
powder and salt. d gradually milk, egg
anC melted butter. Bake in creased muffin
pans . minutes in quick oven (4O0-45O de-
grees F.
One half cup butter, p cup sugar, I IN
beaten egg yOlk, 3 tablespoons milk, ~
cup bread flour, ~ level teaspoon Calumet
baking powder, Is teaspoon salt.
Cream the butter, add sugar gradually,
egg yOlk then sifted dry ingredients alter
nately with the milk. To One-half Of the
dough add 1 square of melted chocolate.
Roll the white in a rectangular sheet u
inch thick, then roll dark, same size and
thickness and place on top of the white.
Roll as for a jelly roll. Place in ice box
and when firm cut into slices IA inch thick.
Bake in moderate oven II minutes.
Tive New Prize Cakes Worth Your Testing
Most Of US find we bake the same kind
of cake week after week, possibly varying
it only with a change of frOsting or flavor
ing. Is it because we have sifted our
tastes down and find we really care for
one or two kinds Of cake? / doubt it. J
believe it is a habit we have acquired and
that we need only a suggestion or two. Try
these.
Rhubarb Cake
One-half cup butter, , Is cups flour, ]
CUP brown sugar, 1 level teaspoon soda, !
cup ~raisins, I cup chopped nuts (walnut or
0thers)' i teaspoon each cinnamon, cloves
nu,'leg, 1 level teaspoon Calumet baking
powder IL cups sweetened rhubarb Cook
lCG).
Cr.im 'pgar and shortening. Add spices.
40, Uo'' with leavening i'm it. Throw nuts
3. zG f"fA.ifa En to the dry flour. Mix all
"ery ro,8 2roi'tr together. Lastly add rhu-
l1rH. 81 o.. have a stiff batter.
RAJ ga IA .Ow oven. This cake
NAV - .-h @uH nd 9s a pudding
CaTuav ,ss,a
Two aCd ONE if cuI ~,.. "Un soft
butter, = cups Drown :5t. ~
cinnamon, i egg, q cug uHr.
spoons Calumet baking pO' a..
Cream butter and sugar, add fiCur a &,
mix well together; take cut q cup O.
mixture for top. Add the egg, milk. baiS-
. ing pOw1Cr and cinnamon. Beat hard until
the batter is smooth. Pour into creased pali
(SXSX2) sIrinkle the crumb mixture over
the tOp. Bake i'm a moderate oven (32j de-
grees F) for 20 minutes then $40 degrees
f.. for &c minutes
Meals for the Business Woman
The business WOman'S meals are very
Z important. since her health depends upOR
d the kind and amount of food eaten, alsC
upon the balance maintained in the menu.
Dinner in the evening is the important
A meal, her breakfast beig light and her
noon lunch eaten wherever she happens
to be working.
Therefore the dinner being the one
o heavy meal, time should be spent in
planning it. so as to have it just as
nOurishing and apEetizing as possible, al
2 the same time, selecting dishes easily pre-
pared. Variety is not sOimpOrtant (al-
though it is well to Observe) as the few
foods well prepared, are better than many
4 undercoOked.