the March 20 edition of Taste, an omission was made in one of the recipes. The correct recipe is reprinted below.

TOMATO SOUP CAKE 2 cups sifted flour 1 tsp. baking soda 2 tsp baking powder 1 tsp. cinnamon 1 tsp. nutmeg 1 cup shortening 1 cup sugar 1 cup condensed tomato soup 1 cup chopped walnuts 1 cup raisins SIFT flour, baking powder, soda and mix with the spices. Cream shortening and sugar until fluffy. Add sifted dry ingredients and tomato soup alternately, in small amounts, beaging thoroughly after each addition. Stir in nuts and raisins. Pour into 8-inch greased tube or loaf pan. Bake in moderate oven for 50-60 minutes. (Ruby Sampson) .