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14. paffodil Cake

egg whites (1 C.) ‘ C, white sugar

7

1 t. cream of tartar — 4 beaten egg yolks
% t. salt | % t. vanilla

% C. white sugar twitch BS -ti almond extract

* C. pastry flour rf Sage

Beat egg whites with cream of tartar and salt until stiff
but not dry. Gradually beat in sugar. Divide this
meringue mixture into 2 equal parts. [Into each part
fold % C. pastry flour and % C. sugar (sift together
first). Into one fold the 4 well-beaten egg yolks and
the vanilla. . To the other add % t. almond extract.
Spoon batters into an ungreased 9 inch tube pan, alter-
nating a spoonful of white with a spoonful of yellow.
Bake at 325°F about 1 hour. Immediately turn cake up-
side down and leave until cold. A lemon icing is nice
as frosting.

15. Banana Cake

2% C. flour 1 3/4 Cc. sugar

1% t. baking powder ys -C%" Ob}

1% t. baking soda 3/4 Cc. milk

1 t. salt 1 t. vanilla

1 t. cinnamon 4 ripe banans, mashed

2 eggs, beaten

Preheat oven to 350°F. Sift dry ingredients. Beat
eggs and sugar together. Add oil very slowly, beating
constantly until very light. Add milk and dry ingred-
ients alternately. Add vanilla and banana. Mix well.
Bake in greased pan 9x13 for 40-45 minutes.