COOK BOOK 21

Hallowe’en Cake

1 large orange, 1% c. sugar, % c. chopped nuts, lc.
seeded raisins, %4 c. shortening, 2 eggs, 2c. flour, 1 tsp. soda,
% tp. salt, 24 c. buttermilk or sour milk, 1 tsp. vanilla.
Method: Squeeze juice from orange and stir in % ec. sugar.
set aside and let sugar dissolve. Put orange peel and raisins
through food chopper. Cream shortening and sugar till very
light, add well beaten eggs and beat again. Sift flour, then
measure, sift again with soda and salt. Add raisins, peel and
broken nuts to butter, mix, then add dry ingredients altern-
ately with buttermilk. Add flavor. Bake in loaf pan in
moderately slow oven for about 1% hrs. Remove from oven
and spoon the orange juice and sugar over the hot cake.

—Betty Anderson.

Ginger Cake

% ce. butter filled up with hot water, % c. brown sugar
filled up with mild molasses, 1 tsp. cinnamon, 1 tsp. ginger, 1
tsp. soda, dissolved in a little hot water, 2 c. flour, 1 egg added
last. Bake in moderate oven. —Betty Anderson.

Waldorf Astoria Cake—A $25.00 Recipe

™% c. butter or shortening, 2% c. sugar. Cream butter and
1™% c. sugar, add 4 sqs. melted chocolate and blend, add 3 egg
yolks and blend, add 2% c. sifted flour and 1% c. milk altern-
ately. Beat egg whites stiff, add 1% c. sugar and % tsp. salt,
fold egg whites into choc. mixture. Fold in 2 tsps. vanilla
and a cup of nuts. Sprinkle 2 tsps. baking powder over mix-
ture and fold in until well mixed. Bake at 350 degrees for 35
minutes. —Alice Jarnagin.

Marble Cake

3c. sifted Swansdown cake flour, 2 tsps. b. powder, %4
tsp. salt, 34 c. butter, 1% c. sugar, 34 c. milk, 1 tsp. vanilla, 6
egg whites stiffly beaten, 3 sqs. chocolate, melted, 4 tbsps..
sugar, 4 c. boiling water, % tsp. soda. Sift flour and
measure, add baking powder and salt and sift together three
times. Cream butter thoroughly and add sugar gradually and
cream together till light and fine. Add flour alternately with
the milk, beating after each addition till smooth, add vanilla.
Fold in egg whites. To melted choc. add sugar and boiling
water, stirring until blended, then add soda and stir until
thickened, cool slightly. Add to half the batter. Leave other
half plain. Into a greased tube pan put alternate spoonfuls of
dark and light mixture till all is used. Bake in moderate oven
about 55 minutes or until done. Cover with chocolate frosting.
—Mrs. Harmon.