RED CHOCOLATE CAKE Mrs. H. Winn.
14-cup butter. 1 tsp. vanilla.

1 cup brown sugar. 3 egg whites, beaten

14-cup cocoa. 34-cup white sugar.

1/3-cup cold water. 1 1/3-tsp. soda in 1 tbsp. boiling
2'4-cups sifted cake flour. water.

1 cup cold water.

Cream butter, brown sugar, blend cocoa and water, add to butter mix-
ture. Add flour, cold water alternately. Add vanilla. Beat egg whites till
almost stiff. Add sugar and beat well. Fold in egg whites, add soda mix-
ture. Bake 1 hour at 350° in 8”x12”’ pan or 3 layer cake pans.

CINNAMON PART CAKE Mrs. E. H. Osler, Summerberry.
First part:

1 cup white sugar. 1 cup flour.

1 tsp. baking powder. 14-cup butter.

4 egg yolks. 6 tbsp. milk.

1 tsp. vanilla. Pinch of salt.

Mix sugar and butter thoroughly. Add beaten egg yolks and vanilla. Sift
flour, baking powder and salt and add alternately with milk. Mix well and
bake at 350° F. for 20 minutes. Let cool.

Second part:

Cook over boiling water until thick:

Juice and rind of 1 lemon. 1 tbsp. corn starch.

1 cup sugar. 1 cup hot water.

1 egg. 1 tbsp. butter.
Third part:

Cool a little before spreading on cake and then cover with following
meringue:

4 egg whites beaten stiff with 1 tsp. cinnamon.
%-cup of sugar. ,-cup of chopped walnuts.

Bake 5 minutes at 375° F.

DAFFODIL CAKE Mrs. F. Hextall.
White part:

6 egg whites. l4-tsp. vanilla.

l,-tsp. cream of tartar. 14-cup all-purpose flour.

2/3-cup of sugar. l,-tsp. baking powder.

Pinch of salt.

Beat whites until stiff, add cream of tartar. Fold in sugar, vanilla and
flour sifted three times with baking powder and salt. Put in bottom of
angel cake tin.

Yellow part:

6 egg yolks. 14,-tsp. vanilla.
2 tbsp. hot water. ,-cup cake flour.
Pinch of salt. 1 tsp. baking powder.

14-cup sugar.

Beat yolks with hot water and salt until lemon colored. Add sugar,
vanilla and flour sifted three times with baking powder. Place on top of
white part. Bake in 375° oven for 35 minutes.

Variation: Batter may be put in ungreased tube pan, one spoon of each,
alternating colors.

16