88 F.W.U.A. COOK BOOK

CHIFFON CAKE (Poppy Seed)

Soak % cup poppy seed in 1 cup water for about 2 hours. In a bowl
sift together:

2 cups sifted all purpose flour 1% cups sugar
3 tsp. baking powder 1 tsp. salt
Form a well and add:
1% cup salad oil 7 unbeaten egg yolks
Poppy seed with water 1%, tsp. soda

2 tsp. vanilla
Beat till smooth. In another bowl put:
7 egg whites 1% tsp. cream of tartar
Beat until very stiff peaks form. Pour yolk mixture over whites gently
folding in (don’t stir). Pour into ungreased tube pan 4” deep. Bake for
50 minutes at 325° F. then increase to 350° for 10 to 15 minutes. Turn
pan upside down to cool.

Mrs. Elizabeth Sembaliuk, Willingdon East F.W.U.A. No. 617
CHIFFON CAKE TUTTI FRUITTI (Small)

2 tbsp. seedless raisins 1 tbsp. cut up candied or well-
washed and drained drained preserved ginger
8 well-drained maraschino % cup walnuts
cherries 2 tbsp. cut up candied citron
Cut all the above fairly fine. Sift together into mixing bowl.
1 cup plus 2 tbsp. once sifted 1% tsp. baking powder
flour % tsp. salt

% cup fine granulated sugar
Add prepared fruits and nuts and mix until well separated. Make a
“well” in flour mixture and add in following order, without mixing:

1% cup cooking salad oil 2 tbsp. syrup from maraschino
% tsp. grated orange rind cherries
3 tbsp. water % tsp. vanilla

2 unbeaten egg yolks

Beat with spoon until smooth. Measure into large mixing bowl.

1% cup egg whites 1% tsp. cream of tartar

Whip until whites form very stiff peaks. Pour egg yolk mixture gradu-
ally over whipped egg whites, gently folding, just until blended. Pour
into ungreased 8 inch tube pan at once. Bake 70 minutes in slow oven

325° F. Immediately cake is baked, invert and allow to hang suspended
until cold.

CHOCOLATE CAKE (Unbaked)

1 cup sugar % cup walnuts
% eup melted butter 1 tsp. vanilla
1 egg, beaten % lb. graham wafers

% cup cocoa

Mix butter, sugar, cocoa and beaten egg in large saucepan and bring
to boil. Simmer 1 minute. Add vanilla and crushed wafers and walnuts.
Mix well and press down in cake pan, cover with thin layer of icing. Cut
in squares and serve.

Mrs. Lee Potter, Sunnyside F.W.U.A. No. 611
CHOCOLATE CAKE (One Bowl)

1 cup sugar 1 tsp. soda

1 egg 1 tsp. vanilla

% cup milk, sweet or sour 1% cups flour

% cup butter % cup cocoa

% tsp. salt 1% cup boiling water

Place in a mixing bowl in order given and do not mix until you have
added the boiling water, then beat well. Place in 9” cake pan and bake
35 minutes in oven 375 degrees.

Mrs. C. Arrowsmith, Spruceville F.W.U.A. No. 912

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