48 EDITH ADAMS’ 12TH ANNUAL, PRIZE COOK BOOK TORTES CHOCOLATE-ORANGE TORTE This is a crisp, delicate meringue, shaped like a pie shell, with orange fil- ling, whipped cream and chipped choco- late. Meringue: 4 egg whites 1% teaspoon cream of tartar 1% teaspoon salt 34 cup sugar 1% cup chopped semi-sweet chocolate 1 cup heavy cream Beat egg whites until frothy. Add cream of tartar and salt. Beat until stiff. Gradu- ally add sugar (about 2 tablespoons at a time), beating thoroughly after each ‘addition. Spread in well-greased pan. Flour it. Make edges slightly higher than the centre. Bake in very slow oven, 275 degrees F., 1 hour. Cool. Sprinkle 4 cup chocolate over meringue. Whip cream, add 2 tablespoons sugar; spread half of cream over chocolate. Next add cooled Orange Filling, top with remaining whipped cream, sprinkle with remaining chocolate. Orange Filling: Beat 4 egg yolks until thick. Gradually beat in % cup sugar. Add 1 teaspoon each of grated lemon and orange peel, 2 tablespoons orange juice and 1 tablespoon lemon juice. Cook over hot water until thick, stirring constantly. Cool. Miss June Lenton, Vancouver, B. C. FRESH FRUIT TORTE 1% cup shortening %4 cup sugar ~ 3 egg yolks % cup milk 1% cups cake flour 2%4 teaspoons baking powder YZ teaspoon salt 1 teaspoon vanilla Cream _ shortening, until light and fluffy. Add beaten egg yolks and beat mixture well. Add sifted dry ingredients alternately with milk. Pour batter into two 7-inch cake pans and spread over it the following Topping, which you have prepared before mixing the batter: 3 egg whites 1% teaspoon salt 1% teaspoon cream of tartar 1% cup sugar 14 teaspoon vanilla Beat egg whites until fluffy, add salt and cream of tartar and fold in sugar gradually, beating until the mixture stands in peaks. Add vanilla. Divide sugar and vanilla this meringue in two and spread over both cake mixtures. Sprinkle with 1 tablespoon sugar and % teaspoon cinna- man (blended) and % cup shaved almonds. Bake in a moderate oven (350 degrees F.) for 25 to 30 minutes. When layers are cool, remove from pans and put together with crushed fruit filling or, if preferred, ice cream (especially but- terscotch). Miss Margaret Sinclair, 1121 Barclay Street, Vancouver, B. C. MAGIC TORTE 2 egg whites, beaten stiff 1 scant cup sugar 1 teaspoon vinegar Mix together and pour into a flat bak- ing dish or custard cups. Bake at 325 de- grees F. for 30 minutes or until deli- cately browned. Remove from oven. Take off the top layer and fill the form with the following cooked mixture: 1 teaspoon butter 1 tablespoon flour 1 tablespoon sugar 1 cup peach or pineapple juice Replace the top layer and decorate with left-over Jello. “For special occasions, fruit may be added to the filling.” Mrs. H. Kaldor, Little Mountain, Van- couver, B. C. WALNUT MERINGUE TORTE % cup shortening YZ cup sugar 4 egg yolks Y% teaspoon vanilla 1 teaspoon baking powder, % cup milk 1 cup flour Cream shortening and sugar. Add egg yolks, one at a time, beating until fluffy after each, then vanilla. Add flour sifted with salt and baking powder alternately with milk. Pour into two greased 8-inch cake pans. Spread with Walnut Meringue: 4 stiffly beaten egg whites ¥% teaspoon cream of tartar 1 cup sugar 34 cup finely chopped walnuts Bake at 300 degrees F. for 1 hour. Put cooled layers together and frost with Chocolate Whip: Beat 1% cups of heavy whipping cream add % cup cocoa and % cup sugar. Garnish frosted torte with wal- nut halves. “T think you will find this delicious.”’ Mrs. A. J. Fuoco, P.O. Box 168, Revel- stoke, B. C.