Cooking with Barbara
By BARBARA WALKER-HUFF

Columnist Note: In last weeks recipe Tuna Noodle Casserole, the milk was mistakingly omitted. Please use 1 1/2 cups of milk for this recipe. The Sentinel apologizes for the mistake. Happy Cooking! Fruit Cocktail & Days Gone By.

I mentioned last week about the end of World War II and rationing . During the War, I was a teenager, I had a good friend, Helen Long who lived with her " Granny and an unmarried Aunt " Lola". They seemed ancient to us. Her mother had remarried a Colonel and left Helen with her mother and aunt. They let Helen have parties every Saturday night and have " us girls" over often. They seemed to enjoy our company. There were still a few guys not quite old enough to go into the Army , so we were lucky. Helen invited us to " Tea", which her Granny insisted she have. We were to dress up and Helen would make the dessert. She made a cake out of Fruit Cocktail which was cheap and still around today.
Here is the recipe:
Fruit Cocktail Cake

2 cups all-purpose flour
2 cups well drained Fruit
cocktail
1 3/4 cups sugar
1/2 cup melted margarine
2 eggs
2 Tsp. baking powder
1/2 Tsp. salt

Preheat oven to 350 degrees. Grease a 13 X 9 inch baking dish. Combine all ingredients. Pour into prepared pan. Bake 40 minutes until toothpick inserted comes out clean.