MRS. SHOSHINS TEA CAKE

6 eggs

1 ecup sifted-flour

1 cup sugar
vanilla

Beat egg yolks and sugar together
until very light and lemon colored.
Take 1/2 portion of beaten egg
whites, put into yolks, mix with
wooden spoon, add sifted flour.
Then add the other half of egg
whites and vanilla. Mix lightly.
Put into angel food pan and bake ©
in preheated oven 1 hour at 300°,
When baked, turn upside down. Re~

move pan in 1/2 hour. Serve with
rum syrup. —
RUM SYRUP: 1/2 cup water

2 tbsp. sugar

1 tbsp. rum

1 tsp. vanilla
Boil sugar and water together for
5 minutes. Add rum and just bring
to boil again. When cold, pour over
cake. Serve with chocolate icing
and mixed canned fruits. |

a Olga Balicki.

GRAHAM TORTE (ngarian)

cups graham cracker crumbs
cup milk .

cup ground walnuts

tsp. baking . powder

eggs |

cup butter

cup sugar

tbsp. flcur

tof elt

Cream the butter and sugar, then add
the 3 eggs, one by one, and cream
thoroughly after each additiori. Then
add the milk, cracker crumbs, nuts
and flour. Bake in two cake tins in
moderate oven.
FILLING: 1/2 cup sugar

1 tsp. flour:
rang: egg yolk

We cup milk

1 tsp. vanilla or rum

108

Mix all the ingredients together and
cook until thick. When cool, spread
between the cake layers. Serve the
torte with.whipped cream, or any
desired cake filling.

WEISE PFEFFERNUESSE - German
(White Pepper Nuts)

cups white sugar

large eggs

cups sifted bread flour
tsp. nutmeg '

tsp. cloves

tbsp. cinnamon

tsp. baking powder

oZ8. ground mixed peel
grated rind of 1 lemon

Wer r He &- +f
we

Beat eggs and sugar together, then
sift in flour, spices and baking
powder. Add peel, chopped fine, and
grated 1 ind. Mix thoroughly and form
into sm-.1 balls the size of walnut.
Place on greased cookie sheet 1"
apart. Bake in moderate oven 350°
about 15 minutes. These cookies im
prove with age and must be kept in a
tight cookie can. These are Christ-
mas cookies. :

- Mrs. R. Scheldrup.

LEFSE (Norwegian Cookies)

3/4 cups sugar

1/2 cups milk

1/2 lb. butter

4 eggs
3 tsp. heaping baking powder
2 tsp. baking soda

1/2 cup cream of wheat

3 tbsp. syrup

Flour to make soft dough. Roll and
cut by cookie can cover, bake on
brown paper to a light brown. Put in
can to keep. Before serving, spread
with butter, sugar and cinnamon and
place two together and cut in three
corner pieces.

-

- Mrs. F. J. Amstutz.