THE MANITOBA HEALTH COOK BOOK

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Marble Cake

34 ¢. shortening 4 t. soda 4 egg whites
4 t. salt 2 c. sugar 1% c« milk
314% c. cake flour 3 t. b-powder 2 sq. chocolate

2 t. vanilla

Cream shortening and sugar thoroughly. Add unbeaten whites,
one at a time, beating mixture well. Sift flour, then sift with b-
powder and salt. Add alternately with milk to first mixture. Add
flavoring. Divide mixture into 2 parts. Put soda into melted
chocolate and add to one-half of mixture. Place batter in a well
greased cake pan, alternating spoon of light and dark batter. Bake
50 to 60 min. in one large pan or two smaller loaves, in moderate
oven.

Jelly Roll

3 eggs VY, c. butter 1%, t. b-powder
2/3 ¢. sugar 1 c. flour Pinch of salt

Cream butter and sugar and add eggs well beaten. Sift flour
with b-powder and salt and add to first mixture. Bake in a large
shallow pan, well buttered. Turn carefully from pan, when done,
and lay on damp cloth. Spread with jelly and roll while hot.

CAKE FILLINGS
Almond Filling

4, ¢. sugar 1, c. chopped 4 egg yolks
1 ec. milk almonds iy t. salt
1 T. cornstarch 1 t. vanilla

Cook sugar, cornstarch, salt and milk in top of double boiler
over direct fire for 10 minutes, stirring constantly. Place over hot
water and add egg yolks, well beaten. Cook until like thick cream.
Cool, add vanilla and finely chopped almonds. Spread between
cake layers.

Brown Sugar Chocolate Filling

1 c. boiling water 2 T.cornstarch 1 sq. chocolate
1 c. b-sugar

Cook over direct heat until thick. Cool and spread between
cake layers.

Butterscotch Caramel Filling
1 c. b-sugar 1 c. boiling water 3 T. butter
4 T. flour 1 egg Y, ec. almonds

Melt brown sugar until syrupy. Add boiling water to dissolve
it. Melt butter, blend with flour and stir in the syrup. Cook,
stirring constantly until smooth and thick, then pour mixture over
beaten egg. Cook 5 min. in double boiler, cool, add chopped
toasted almonds and spread between cake layers.

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