PINK LADY CAKE

4 cups graham wafers 1 cup brown sugar
1 cup butter (melted) 2 heaping tbls. flour

Press in pan and bake 10 minutes.

Mix:
1 can Eagle Brand milk % cup cream
2 cups coconut

Spread over first mixture and bake until lightly
browned (about 20 minutes). When cold put on butter
icing using pink coloring.

Ines White

SPRINGTIME CAKE

1% cups sifted cake flour 1/3 cup cold water

1 teasp. cold water 1 teasp. vanilla
*% teasp. salt 5 teasp. almond flavoring
6 egg yolks 6 egg whites

1% cups sugar *% teas. cream of tartar

Heat oven to 325 degrees.

Sift flour, baking powder, salt together and
set aside. Beat egg whites and cream of tartar
in large bowl until stiff. Put egg yolks in small
bowl and beat at high spped until creamy. Beat in
sugar 1/3 cup at a time. Now turn mixer into low

speed and add dry ingredients alternately with

water and flavoring. Pour egg-yolk mixture over
egg-whites about % at a time and fold in with
rubber spatula. Pour into ungreased 10"! x 4!
tube pan and bake 45 to 50 minutes or until top
springs back when tested. Invert on funnel or
small bottle till cool. Remove from pan and ice
or serve with fruit and whipped cream.

a,
Ernie Montjoy | :

9