MARSHMALLOW FILLED ANGEL OR CHIFFON CAKE
(A Party Dessert)

32 marshmallows (approx. ' Ib.) 4 pint whipping cream
24, cup milk 1 84” angel or chiffon cake
1 teaspoon vanilla fruit

4 teaspoon salt

Dissolve the marshmallows in the milk over a very low heat and stir
until smooth. Cool thoroughly but do not allow the mixture to set. Whip
the cream until thick and add the salt and vanilla. Fold the two mixtures
gently together. Cut angel cake in two, crosswise. Make hole in top section
a little larger. Put bottom section on a serving plate; cover with a layer of
the marshmallow filling. On top of this arrange well drained canned or
defrosted frozen fruit. Cover fruit with filling. Put top section of cake in place
and ice the whole with the marshmallow filling. Chill for 3 or 4 hours in the
refrigerator before serving. Serves 10 to 12.

STRAWBERRY ALASKA

Wrap a breadboard (about 6”x12”) in aluminum foil. On the foil place
a layer of sponge cake. On top of the sponge cake put a brick of frozen
strawberries. Have ready a meringue made of 5 egg whites, % teaspoon salt,
14 teaspoon cream of tartar, 1 scant cup sugar and 1 teaspoon vanilla. Pile
meringue on top of dessert, taking great care to cover every bit of fruit and
cake with a thick coating of the meringue. Bake in a 400° F. oven for 8
minutes. Serve at once.

ANGEL PIE — 9”

4 egg whites Y4 teaspoon cream of tartar
34 cup sugar lf teaspoon salt

Beat the egg whites and salt until frothy and add the cream of tartar.
Gradually add the sugar and continue beating until stiff. Spread in a 9”
greased pie plate. Bake one hour in 300° F. oven (slow). Then cool.

Now, here’s the recipe for the filling:

4 egg yolks 1 teaspoon grated orange peel
4 cup sugar 1 teaspoon grated lemon peel
Ye teaspoon salt 1 cup cream, whipped

2 tablespoons orange juice 2 tablespoons icing sugar

1 tablespoon lemon juice

Beat the egg yolks, sugar, salt, orange and lemon juice and rind in the
upper part of a double boiler. Place over hot water. Stir and cook until thick.
Whip cream with powdered sugar and spread half of it over baked meringue
crust. Spread with cooled filling and then with remaining whipped cream.
Chill in refrigerator for 12 to 24 hours.

CAKES AND COOKIES
COCOANUT MACAROONS

2 egg whites 4 teaspoon salt
1 cup icing sugar 2 cups cocoanut
1 tablespoon cornstarch

Mix sugar and cornstarch and add gradually to stiffly beaten whites.
Add coconut. Drop by spoonfuls on a greased cookie sheet and bake in a
325° F. oven 20 to 25 minutes.