RASPBERRY CAKE Mrs. J. W. Dolter, Sintaluta.
72 -cup butter. ~<! 1 eee.
1,-cup lard. 1 tsp. soda (dissolved in cream).
V; ,-cup white sugar. 1 tsp. vanilla.
1 elas cream. 2 cups flour.

Mix all together. Spread half in pan. Cover with jam and remainder of
crust. Bake in oven 400° for 20 minutes. Fresh raspberries may be used.
If so, mix with sugar.

SIMNEL CAKE -.. Mrs, Arthur Railton, Sintaluta.
114-cups butter. nee chopped mixed peel.

2 cups sugar. 2 cups currants.

6 eggs. Almond paste.

414-cups sifted flour.

Cream butter thoroughly, gradually cream in the sugar. Add 1 egg ata
time until all have been used, beating the mixture until light. and fluffy.
Sift the flour and then measure it and sift again with the salt. Add this
to the creamed mixture a little at a time and lastly add the chopped mixed
peel, and the currants that have been thoroughly washed and dried. Line
a deep round pan, about 9” in diameter, with heavy paper and grease it
well. Pour half the cake mixture into the pan and cover with half the
almond paste, then cover this in turn with the remainder of the cake mix-
ture. Bake in a moderately slow oven for about 3 hours or until a cake
tester inserted in the centre of the cake comes out clean. Remove from
oven and spread remainder of the almond paste over the top. Replace in
the oven for about 10 minutes until the paste is slightly brown.

Almond Paste— 2 eggs, 1 cup sugar, %-tsp. almond extract, 1-3 Ib.
almonds. Blanch almonds in boiling water, drain and remove the skins,
dry in slow oven. When dry put through a fine bladed food chopper, two

or three times. Combine the ground almonds with the sugar and then add

the eggs which have been slightly beaten. Mix in almond extract.

SPONGE CAKE _Mrs. W. Miller, Sintaluta.
3 eggs. l,-tsp. flavoring.

34-cup white sugar. \4-tsp. salt.

2 tbsp. cold water. 34-cup flour.

1 tsp. baking powder.

Separate yolks and whites. Beat whites stiff but not dry and add %-cup .
Sugar gradually. Now add water to yolks and beat until foamy then add _

-cup sugar gradually. Put ail dry ingredients in sifter and add to yolks.
Beat again and add to whites, which have been beaten stiff, and es
Top with lemon filling and seven-minute icing. (350° oven).

SUNSHINE CAKE Mrs. Edith Marlin.

1 cup sugar. _Y,-tsp. cream of tartar.
1 cup cake flour. ' l4-tsp. salt.
% egg yolks. 1 tsp. vanilla.

%7 egg whites.

Sift sugar and flour together 4 times. Beat-egg yolks till lemon color;
beat in sugar gradually, Whip egg whites till foamy, add cream of tartar
and salt; whip till stiff. Fold in yolk mixture lightly. Fold in flour, 2 tbsp.
at a time. Bake cake in.an ungreased tube ee = inch) in slow oven
(325°) for one hour. ii

22

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