ORANGE CHIFFON CAKE

1 1/4 cups of sifted cake flour
or 1 cup sifted all-purpose
2 tsp. baking powder
1/2 tsp. salt
3/4 cup fine granulated sugar
1/4 cup salad oil (corn or peanut)
1/3 cup orange juice

i tsp. grated orange rind
egg yolks
1/2 tsp. lemon extract

3 egg whites
1/4 tsp. cream of tartar

Sift into mixing bowl flour, salt,
baking powder and sugar. Measure
together in 1 measuring cup the oil
and orange juice. Then add rind,
egg yolk and lemon extract. Blend
dry ingredients and liquids until
smooth. Beat egg whites with cream
of tartar until very stiff. Fold
whites into first mixture, blend-
ing carefully so as to retain
volume of beaten whites. Bake in
ungreased 8-inch tube pan in a
moderate oven at 350° about 45
minutes. Suspend inverted cake pan
so surface of cake doesn't touch
anything. Allow to cool completely
before removing from pan. Frost
with orange frosting or whipped
creame

- Mrs. I. Peffers.

SPONGE CAKE

ees

cup sugar, white

cup flour, Swansdown

rounded teaspoon baking powder
small 1/2 cup boiling water

He e Oo

Beat eggs, add sugar and beat with
egg beater. Add dry ingredients,
' then water. Batter will be quite
runny. Bake 20 minutes in 350 to
375° oven.

- Mrs. Lois Buckland.

14

PINK PARTY CAKE

White cake mix

Add 3 tbsp. coloured gelatin, rasp-
berry or cherry, and make according
to directions on cake mix package.

Use remainder of gelatin
2 small egg whites

1/8 tsp. cream of tartar
1/4 cup water

1 cup sugar

acing:

Place all ingredients in top of
double boiler over boiling water
and beat until holds shape. Remove
from heat, place over cold water
and beat 1 minute.

- Mrs. Ross MacIntyre.

GRAHAM WAFER CAKE

1 tin Eagle Brand milk
32 coloured marshmallows
32 graham wafers, crushed
1/2 lb. red cherries

1/4 cup walnuts

1/4 cup fruit cake mix

3 pineapple rings

Cut up marshmallows in bowl, add
cherries, walnuts, mix fruit and
1/3 of graham wafer crumbs. Over
that pour Eagle Brand milk. Place
graham wafer crumbs in bottom of
6 x 9 pan, add filling and put rest
of crumbs on top. Leave in refrig-
erator for 3 days.

- Mrs. M. Baker.

JELLY ROLL

eggs, beaten

cup sugar, added gradually
tablespoons cold water

cup flour

heaping teaspoon baking powder

Hew Pw

- Mrs. Adam Ross.