ORANGE CHIFFON CAKE

1¥g cups sifted cake flour juice of 1 orange plus water
34 cup sugar to make 6 tablespoons
1% teaspoons baking powder grated rind of one orange
VY teaspoon salt 'Y cup or 4 egg whites

Y4 cup salad oil Y4 teaspoon cream of tartar

unbeaten egg yolks

Sift together flour, sugar, baking powder and salt into a bowl. Make a
well in the centre of the dry ingredients and add in order, the oil, egg yolks,
orange juice and water mixture and the grated rind. Beat with a spoon until
smooth (this requires very little beating). Beat in another bowl the egg
whites and cream of tartar. Beat until very stiff. Do not underbeat. Pour the
egg yolk mixture gradually over the beaten whites, gently folding with a
rubber spatula just until blended. Do not stir. Bake in an ungreased tube
pan in a 825° F. oven for 50 minutes. Icing on page 8.

MARBLE CAKE

2 cups sifted cake or pastry flour 2 eggs unbeaten

3 teaspoons baking powder 1 square unsweetened chocolate
34 teaspoon salt 1 teaspoon cinnamon

14 cups sugar Yo teaspoon nutmeg

Ya cup shortening (soft) VY, teaspoon ginger

1 scant cup milk 'Y4 teaspoon cloves

1 teaspoon vanilla

Sift the flour, baking powder, salt and sugar several times. Put dry
ingredients into mixing bowl and add soft shortening and milk and vanilla.
Beat with an electric beater for 2 minutes or by hand for 300 strokes. Add
eggs and beat for 1 minute longer (or 150 strokes by hand). Divide the
batter into two parts and add melted chocolate and spices to one half. Put
alternate spoonfuls of the light and dark batter into a greased and floured
9”x9” pan. Bake in a 350° F. oven 35 to 40 minutes. Test centre of cake with
a toothpick before removing from the oven. Turn cake out on a wire cake
rest to cool. Ice with chocolate Butter Icing.

CHOCOLATE NUT WAFERS

Melt over a very low heat two squares unsweetened chocolate. Stir in
% cup melted butter or shortening. Gradually add 1 cup granulated sugar.
Sift, then measure 1% cup general purpose flour. Add to chocolate mixture
with 1% teaspoon salt. Add 2 beaten eggs and one teaspoon vanilla and
beat well. Spread thinly on a greased 12”x16” pan. Sprinkle with 2/3 cup
chopped walnuts. Bake in a 400° F. oven for 14 minutes.

RAISIN CUP CAKES

Put 114. cups seedless raisins in a Saucepan; add 2 cups water and boil
for 20 minutes. Drain and reserve the liquid.

VY cup shortening 1% cups pastry flour
34 cup brown sugar 1 teaspoon nutmeg
egg 1 teaspoon soda

Y5 cup raisin liquid VY, teaspoon salt

Mix in the usual way, adding the drained raisins. Bake in paper cups
in muffin tins in a 885° F. oven for approximately 18 minutes. Cakes may
be baked in well-greased muffin tins.

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