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Show ter, sprinkle with sugar and cinnamon cinna-mon well mixed and set to rise. Bake when light Banana Dessert Slice perfect bananas lengthwise Into halves, spread with raspberry jam and put together sandwich fashion. Lay on a glass plate and serve with whipped cream sweetened sweet-ened and flavored; garnish with a cherry. Cooling and Refreshing. Take plenty of oranges and lemons lem-ons for lemonade, they not only cool and refresh the body but are rich In vitamins. When the children chil-dren tense for a cake or cooky, give them a ripe banana or an orange, or-ange, this will satisfy the hunger without spoiling the meal soon to follow. (. tail. Western Newspaper Union.) tfpihlpBook SOME GOOD HINTS THEltH Is no more tasty breakfast break-fast or luncheon bread than Graham Gems. To one cupful of sifted graham flour add one cupful of sour milk, one beaten egg, half a tea-spoonful tea-spoonful of salt one teaspoonful of soda, two tablespoonfuls of soda and three tablespoonfuls of shortening. short-ening. Bake in gem pans. Rocks. Cream one cupful of butter or sweet shortening, add one and one-half one-half cupfuls of sugar, two beaten eggs, two and one-half cupfuls of flour sifted with two teaspoonfuls of baking powder, add spices, dates, walnuts all together, making a cupful. Drop by spoonfuls on a baking sheet - Simple Dessert Spread a layer of shredded pineapple pine-apple or any good flavored fruit iu a glass dish, cover with cake or cooky crumbs, add more fruit and finish to top with crumbs. Over all heap whipped cream sweetened and flavored. Serve cold. - Coffee Cake. Warm "three-fourths of a cupful of shortening, beat three eggs, stir in half a cupful of sugar and a cup ful of rnlsina, mix all with the shortening and add to five cupfuls of light bread sponge. Mix well, add flour and stir until as thick as the spoon will mix. Set In a pan to rise and when light spread in shallow pans. Cover with soft but- i |