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MARSHMALLOW CAKE

One cupful butter, 2 cupfuls sugar, cream, % cupful milk.
Add slowly 3 cupfuls of sifted flour. When the above ingred-
ients are stirred smooth, beat in 4 eggs, one at a time; 1 tea-
spoonful of baking powder should be mixed with the flour. Bake
in layers and let cool before filling. Filling: 1% pints thick
cream, 3 doz. marshmallows, broken into the cream. Put in a
cold place over night. When cake is ready, spread between layers.
As modern marshmallows sometimes lack flavor, some flavor
might be added. This recipe was made when marshmallows were
firm, made with gum arabic, so it is just possible more of the
marshmallow will have to be used. —Miss Noel Davidson

MAPLE GINGER CAKE

Cream % cupful butter and the yolks of 2 eggs; mix 1 scant
4 cupful water, in which '% teaspoonful soda has been dissolved;
sift 2 cupfuls flour, 2 teaspoonfuls baking powder and 1 teaspoon-
ful ginger. Add the syrup and flour mixtures alternately to the
butter mixture and last fold in the beaten egg whites. ‘Two-thirds
of a cupful of crystallized ginger cut very fine, and added makes
it very good. Serve with whipped cream sweetened with grated
maple sugar. —Miss Muriel Agnew (Dundee, Scotland)

MERRY WIDOW CAKE

Light part: Two cupfuls sifted flour; 1 rounding teaspoon-
ful baking powder; 1 cupful sifted sugar; % cupful butter; scald
bowl and spoon before creaming butter and sugar. Take ™% cup-
ful milk and add milk and flour alternately, then add the whites
of 4 eggs, beaten with ™% teaspoonful vanilla. Bake 20 to 30
minutes.

Dark part: One and % cupfuls sifted flour; % cupful sifted
sugar; 1 teaspoonful baking powder; % cupful butter—scald and
spoon before creaming the butter and sugar; 1 oz. Baker’s choco-
late, melted; yolks of 4 eggs, (always add a pinch of salt to whites
before beating, and add a very little flour to yolks to prevent
curdling) ; % cupful milk added alternately with the flour. Makes
1 layer. Filling: Three ounces Baker’s unsweetened chocolate,
melted; 1 cupful sifted sugar; % cupful milk or cream; 2 level
teaspoonfuls butter. Boil this till it forms a soft ball in cold
water. Add 1 cupful chopped walnuts. —Mrs. W. E. Thompson

ORANGE TARTE

Beat together for % hour the yolks of 8 eggs and 1 lb. gran-
ulated sugar. Mix together % lb. ground almonds, 2 tablespoon-
fuls finely ground and sifted bread crumbs, the rind and juice of
2 oranges and add the yolks and sugar; lastly, fold in the whites
stiffly beaten. Bake in 3 or 4 layers for 40 minutes in a moderate
oven. Put together with any tart jelly between layers. Ice with
Orange Icing: Add to 1 yolk the juice of an orange and confec-
tioner’s sugar to stiffen.

—Mrs. Thomas Agnew (Dundee, Scotland)

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