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ANYONE CAN COOK Page 49

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SPONGE CAKE
By MRS. M. E. STEVENSON

1 cup all-purpose flour 14 cup cold water

1 tsp. baking powder 1 cup sugar

Sait 14 tsp. cream of tartar
3 eggs (separated) 1 tsp. almond extract

Sift flour, baking powder and salt three times. Then beat yolks, sugar and
water until bubbly. Beat egg whites with cream of tartar and flavoring.
Now stir the dry ingredients into the egg yolk mixture. Then fold in egg
whites. Pour into large angel food pan and bake in slow oven about one
hour.

SPECIAL WHITE FLUFFY ICING
By MRS. R. R. HARPER
2 egg whites . 1,cup, lily. white syrup

Cook in double boiler, beating constantly. When stiff add: 8 marsh-
mallows cut in small pieces. Stir until dissolved.

RECIPE FOR BETTER COOKING .

ADD: e Smart Styling. e 7-Speed Control.
@ Extra Large Oven. e Broiling Unit.
e Blended Oven Heat for Baking Perfection.
MIX WELL

RESULTS: Canada’s Finest “Cook”.
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WENCESLAS CAKE
By MRS. E. R. LATTA

14 lb. flour 2 oz. peel

14 |b. fine sugar 1 tbsp. baking soda
14 lb. rice flour ly pint mink

6 oz. currants 6 oz. butter

6 oz. Sultanas

Mix dry ingredients. Melt butter and mix again. Slowly warm milk and in
it dissolve soda. Mix all well again. Bake in slow oven, 2% hours.

XMAS GUM DROP CAKE
By MRS. E. MANNERING

14 cup butter % cup milk

1 cup white sucar 1 tsp. nutmeg

ly tsp. salt 1 tsp. cinnamon

2 eggs 1 lb. bleached raisins

2 cups all-purpose flour 1 lb. gum drops cut in pieces
1 tsp. baking powder (omit licorice ones)

Cream butter and sugar; add eggs one at a time and beat well. Sift all dry
ingredients and add alternately with milk. Flour fruit and gum drops and
add, beat well. Bake in moderate oven, 1 to 1% hours.