COOK BOOK | 17

Oil Cake

le. sugar, 1c. flour, 6 eggs, 2 tsps. baking powder, 3
tbsps. salad oil (mazola), 3 tbsps. water, 2 tbsps. vanilla, rind
of lemon or orange, grated. Beat egg whites and sugar stiff.
Mix egg yolk, oil, water and rind together. Then add to egg
white. Now fold in flour which has been sifted with the bak-
ing powder and the above mixture alternately. Bake in angel

food pan for 45 min. in moderate oven, 350 degrees.
—Mrs. A. Schroeder.

Chocolate Chiffon Cake |

1 cup hot water, % cup cocoa, 1 cup sifted Velvet flour
or 7% cup sifted Robin Hood flour, 2 teaspoons baking
powder, 4 teaspoon baking soda, % teaspoon salt, 1 cup fine
granulated sugar, % cup corn oil, 3 egg yolks, % teaspoon
vanilla, 3 egg whites, 4 teaspoon cream of tartar. Combine
hot water and cocoa and cook one minute, stirring constantly.
Cool. Sift flour, baking powder, soda, salt and sugar into a
bowl. Add cooled cocoa syrup, corn oil, vanilla and egg yolks
and blend until smooth. Beat egg whites with cream of
tartar until very stiff. Fold egg whites into first mixture,
blending carefully. Bake in ungreased 8-inch tube pan in
moderate oven, 350 degrees F., for about 45 minutes. Sus-
pend inverted cake pan so that ‘stirface of cake does not touch
anything and allow to cool completely before removing from
pan. Frost when cool. —Rita Martin.

Cherry Party Cake

2\%4 cups sifted cake flour, 11%4 cups sugar, 3% teaspoons
baking powder, (tartrate powder 5% teaspoons), 1 teaspoon
salt, % cup Crisco, 34 cup milk, % cup maraschino cherry
juice, 1 teaspoon vanilla, 2 teaspoons almond extract, 4 egg
whites unbeaten, 18 maraschino cherries well-drained and
very finely chopped, % cup walnuts very finely chopped. Sift
flour, sugar, baking powder and salt into mixing bowl. Drop
in Crisco. Combine milk and marachino juice. Add 34 cup of
this liquid. Add flavoring extracts. Beat 200 strokes (2
minutes by hand or on mixer at low speed). Scrape bowl and
spoon or beater. Add remaining liquid and egg whites and
beat 200 strokes (2 minutes on mixer at low speed). Add
cherries and nuts and blend. Bake in 2 deep 9-inch Sprycoated
layer pans in moderate oven (375 degrees F.) 20-25 minutes.
Cool. Cut layers into heart shapes, using paper pattern. Kids
love the tasty trimmings. Spread with pink Valentine frost-
ing. With a toothpick, outline a short Valentine message,
such as “I Love You.” Fill in letters and outline edge of cake
with silver dragees.