CHOCOLATE LOG Mrs, B, Anderson
5 egg whites 2 Tbsp. cake flour
5 egg yolks 1 bottle whipping cream

2 Tbsp. cocoa
1/2 ec icing sugar

Beat egg whites stiff but not dry. Beat egg yolks until thick,
then add icing sugar and beat. Sift flour and cocoa together and
add to egg mixture. Beat hard for 10 minutes.

Pour into large shallow pan lined with wax paper. Bake in

400 degree oven for 10 minutes.

Turn onto cloth sprinkled with icing sugar. Fill with sweetened
whip cream then roll up. Ice with chocolate icing. Draw wavy
lines with fork to resemble log. Set in refrigerator until

ready to serve.

DARK FRUIT CAKE EK. Mowat
1/2 lb, almonds, blanched - 1lb. seedless raisins

1 lb. butter 1 dozen eggs

1/2 lb. brown sugar 4 tsp. baking powder

4c, all-purpose flour 1/2 c. molasses

1 lb, mixed peel Juice of | orange

1 lb. currants ltsp. each cinnamon, allspice,
2 lbs. Seeded raisins mace, cloves and nutmeg

1 lb, fruit mix 1/2 Ib. glace cherries

Separate eggs - beat whites stiff. Cream butter, sugar and egg

yolks until very light. Add molasses, spices and stiffly beaten

egg whites, Add flour, baking powder and salt, 1/2 c. extra

of flour may be added, if batter too thin. Dredge fruit with

1 extra cup of flour and add to batter. Bake 3 to 4 hours - start

op 300 degrees, then reduce after first hour to 275 degrees until
one.

This recipe makes enough to fill the standard three tier square

cake tins.

ECONOMY DARK FRUIT CAKE Mrs. C, E, Tutt
3/4 c. shortening 3c. flour

2 Tbsp. butter . 11/2 tsp. baking powder

4c. raisins « 1/2 tsp. soda

lc. currants l tsp. each, almond and

lc, mixed peel vanilla extracts

1/2 c. cherries 3/4 tsp. salt

1/4 c. almonds, sliced 1/2 c. tomato juice

lc. brown sugar 3 eggs

1/4 c. molasses

-22- © C,

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