SOFT GINGERBREAD Ann Cope, St. George, Ont % cup butter (scant, can be mixed with shortening), 1 cup sugar, 2 eggs, 2 cup molasses, 2% cups flour, 1 tea- spoon soda, 1 heaping teaspoon ginger, % cup sour milk. Bake in moderate oven 30-40 minutes. + NEVER FAIL JELLY ROLL Isabelle Persson, Sovereign, Sask. % cup egg yolks, % cup warm water, 1% teaspoon soda. Mix and beat all with egg beater till thick and creamy. Add 1 cup white sugar and beat again. Sift together: 1% cups sifted Swansdown cake flour, 4 teaspoon salt, 2 teaspoons baking powder. Fold sifted ingredients and 1 teaspoon vanilla into above mixture. DO NOT BEAT. Turn into large pan and bake at 325 deg. F. for about 12 to 15 minutes. While warm spread with your favorite filling and roll as quickly as possible. Ww. fF WHIPPED CREAM CAKE Mrs. Wilfred McAulay, Forgan, Sask. 1 cup heavy cream, 2 eggs, 1 cup white sugar, 1% cups cake flour, 1 teaspoon baking powder, % teaspoon salt, 1 teaspoon vanilla. Whip cream until stiff. Add eggs one at a time and beat each until light and fluffy. Add sugar gradually, beating after each addition. Add vanilla. Add flour, salt and baking powder last. Bake in moderate oven in layers or shallow, flat cake pan. x? ORANGE BANANA CAKE Mrs. Jack Teiers, Saskatoon, Sask. 214 cups pastry flour or 2 cups all- purpose flour, 3 teaspoons baking pow- der, % teaspoon salt, 11 tablespoons butter, 1 cup fine granulated sugar, 2 eggs, well beaten, 2 teaspoons grated orange rind, % cup milk, % teaspoon vanilla, 4 teaspoon almond extract, 4 cup strained orange juice. Grease 2 7-inch square or 8-inch round layer cake pans and line with waxed paper. Preheat oven to 375 deg. F. Sift flour, baking powder and salt together three times. Cream butter and gradu- ally blend in sugar. Add well beaten eges part at a time, beating well after each addition. Mix in orange rind, Add vanilla and almond extract to milk. Add flour mixture to creamed mixture about a quarter at a time, alternating with two additions of milk and one of orange juice. Bake in preheated oven 25 to 30 minutes. Fill cold cake with orange 18 filling and when filling is set ice with orange butter icing and decorate with banana slices and orange segments. | a ee ORANGE DATE AND NUT CAKE May Lyons, Sovereign, Sask. % cup butter, 1 cup white sugar, % cup sour milk, 1 teaspoon soda, 1% cups cake flour, 1 egg, 1 orange—grated rind, 1 cup dates, 4% cup walnuts, 4 cup white sugar, juice of the orange. Cream butter and add the cup of sugar and egg. Sift flour with soda and add alternately with the sour milk. Add orange rind, dates and nuts and bake in a slow oven for an hour, as soon as cake is baked take from oven and pour the sugar and orange juice mixture on top for icing. x ® GOLDEN CREAM CHOCOLATE LAYER CAKE Ruth Newell, Saskatoon, Sask. 2 cups cake flour, 2 teaspoons baking powder, % teaspoon salt, 4 teaspoon soda, 4% cup butter or Crisco, 14 cups white sugar, 2 eggs—unbeaten, 3 Squares semi-sweet chocolate, 1 cup milk, 1 teaspoon vanilla. Sift flour, baking powder, soda and salt. Cream shortening and add sugar, mix in unbeaten eggs and melted choco- late. Add sifted ingredients alternately with milk. Bake in layer pans at 350 deg. F. for 30 minutes. Filling % cup sugar, 3 tablespoons flour, 4 teaspoon salt, combine in double boiler and add 1% cups milk, 2 beaten egg yolks, 1 teaspoon vanilla. Cook until thick. Fluff Frosting 4 tablespoons butter, % cup icing sugar, 1 teaspoon vanilla, 3 squares un- sweetened chocolate, 4 teaspoon salt, 2 egg whites. Beat egg whites until stiff, add icing sugar a little at a time. Beat until it stands in peaks. Mix the remaining in- gredients separately and add to the egg white mixture. w oY CRAZY CHOCOLATE CAKE Marion Smillie, Saskatoon, Sask. 1 egg, % cup cocoa, % cup shorten- ing, 1% cups flour, 1 teaspoon baking powder, % cup sour milk, 1 teaspoon baking soda, 1 teaspoon vanilla, 1 cup granulated sugar, %4 teaspoon salt, % cup boiling water. Put in bowl in the order given. DO NOT MIX until last item is added. Beat well and bake 30 minutes at 375 deg. F.