PRIZE GINGERBREAD

4 cup shortening

1 cup brown sugar
Y4 cup molasses

2 cups flour

% cup boiling water
2 eggs
Y teaspoon salt

YY teaspoon cinnamon
2 teaspoon nutmeg
YZ teaspoon ginger

1 teaspoon baking powder
1 teaspoon soda

Cream butter and sugar, add molasses,
salt, nutmeg and cinnamon. Pour boiling
water over 1 teaspoon baking soda and
add to first mixture. Add flour, which
has been sifted with baking powder and
ginger. Add eggs, well beaten. Beat well.
Line tin with heavy waxed paper. Bake
in a moderate oven 325 to 350° F. for 40
minutes.
—ALLIE MOIR

SUNSHINE CAKE

7 egg yolks
114 cups sugar
3 tablespoons water
Y teaspoon salt
1 teaspoon lemon extract
7 egg whites
1 teaspoon cream of tartar
1 cup cake flour
1 teaspoon vanilla extract
Method: Separate eggs, putting whites
in large bowl and yolks in smaller bowl.
Beat yolks and water until a light yellow.

Add %4 cup sugar and beat until fluffy. ©

Beat egg whites until foamy. Add cream
of tartar and beat until stiff. Fold in re-
maining sugar. Fold in yolk mixture.
Add flavoring. Fold in flour. Pre-heat
angel food pan with oven at 425°F.
Pour batter into hot pan and bake 22
minutes at 425° F.
—MILDRED BROWN

MOTHER’S DELICIOUS CAKE

2 cups sugar

% cup butter

Y% cup milk

14 cup hot water

3 eggs

3 cups flour

2 teaspoons (rounded) baking powder

A little salt
1 teaspoon lemon extract

Beat sugar and butter together. Add milk
and water, then | egg, then 1 cup flour
and so on until 3 eggs are used up. Then
in last cup of flour add baking powder.
Bake in moderate oven 325° F.

—FLORENCE LAVEROCK

(57)

WALNUT CAKE

4 cup butter
114 cups white sugar
¥% cup milk
2 cups pastry flour
YY teaspoon salt
1 teaspoon baking powder
1 cup walnuts, chopped fine, or
142 cup walnuts and
Y2 cup cherries
1 teaspoon vanilla
Whites of 4 eggs

Cream butter and add sugar; beat until
very light and creamy. Sift flour, baking
powder and salt; add alternately with the
milk. Add nuts and vanilla. Fold in
stiffly beaten whites. Bake in loaf pan
for 1 hour and 15 minutes at 350° F. Let
stand for 5 minutes before turning out
on rack. Cover top and sides with butter
cream icing and sprinkle all over with
chopped rolled walnuts or cocoanut.

—MARGARET CAMPBELL

PRUNELLA CAKE

114 cups bread flour
% cup chopped stewed prunes
drained

14 teaspoon each of soda, salt, cinna-
mon, nutmeg, allspice and baking
powder

Cream shortening and sugar; add eggs,
then prunes, and last the dry ingredients

and milk. Bake for 25 minutes at 325 to

350° F.
—DELL ROBERTS

QUICK COCOANUT CAKE
1 package white cake mix

1 orange, juice and rind

1 lemon rind, grated

1 egg white stiffly beaten

4 tablespoons berry sugar
Y2 cup grated cocoanut

Mix cake batter according to directions
on package, using juice of orange, plus
water to required amount of liquid. Add
grated orange and lemon rind. Pour
into large greased cake pan. Cover with
thin layer of meringue made by beating
sugar into egg white. Sprinkle with co-
coanut. Bake at 350° F. about 25 min-
utes. (Very good! I use an 8”x10” pan).
Meringue spreading is tricky, but doesn’t
have to be perfect.
—MAryY SWEENEY