COOK BOOK 23

PRT a NE ME ae Ee ART ee ee Oe ee oe eee oe ea Te
’ ; 4 x:

Layer Cake
lc. sugar, % c. butter, 3 eggs, 1 cup sweet milk, 1 tsp.
each vanilla and lemon, 2 tsps. b. powder, 2 c. sifted flour.
cream butter and sugar, add beaten egg yolks, add milk,
flavoring and flour. Fold i in stiffly beaten egg whites.
: —Mrs. F. ‘Watt.

Orange Cake
% c. butter, 1 c. sugar, 2 ege yolks, juice and rind of 1
large orange (save a little of the juice for icing), 2 c. sifted
flour, (remove 2 tbsps. of flour and replace with 2 tbsps. of
corn starch), 2 tsps. b. powder, about 34 cup milk, depending
on amount of orange juice, fold in stiffly beaten egg whites
last. —Betty Anderson.

Chocolate Angel Food

114 c. egg whites, % tsp. cream of tartar, 4 tonk Sait, 2
c. white sugar, %c. cocoa, 1 tsp. vanilla, 1 c. sifted Robin
Hood cake “flour. Sift flour 3 times and sugar and cocoa four
times. Beat eggs until stiff, but not dry, add cream of tartar
and salt when frothy. Add sugar and cocoa mixture carefully,
about 2 tbsps. at a time. When sugar is all in, beat until
mixture shines well. Now add 1 tbsp. cold water to which
vanilla has been added. Fold in flour very carefully. Put in
ungreased tube pan and bake in 325 degree oven for about an
hour and fifteen minutes. —M. Coleman.

Prize Date and Orange Cake
% c. butter, 1c. fine sugar, 1 egg, % c. chopped walnuts,
1 c. chopped dates, grated rind of 1 orange, 2 cups Five Roses
flour, 1 tsp. baking powder, 1 c. sour milk, 1 tsp. soda dissolved
in tbsp. luke warm water. Juice of 1 orange mixed with %
cup gran. sugar for top of cake. This is good.—Mrs. Bisson.

Daffodil Cake

6 eggs, 1c. fine gran. sugar, 1 tsp. b. powder, % tsp. salt,
1 cup flour sifted before measuring, 1 tsp. cream of tartar, 2
tbsps. cold water, 1 tsp. flavoring. Combine ego yolks and %
cup sugar and cold water. Beat for ten minutes using a dover
or wheel beater. Sift half cup flour with half of the salt and
the baking powder, add to egg yolk mixture. Beat egg whites
and fold them into the balance of the sugar and salt, beating
between additions, add the remaining half cup of flour and
cream of tartar after these have been sifted four times. Place
alternate spoonfuls of the egg yolk and egg white mixtures

in ungreased tube pan, bake in slow oven, as angel cake.
—M. Coleman.