CAKES

DAFFODIL CAKE

very large or 7 eggs
1/4 cups berry sugar

cup sifted cake flour

tsp. baking powder

tsp. cream of tartar

tsp. vanilla

tsp. lemon extract

PRR rE rH OD

Separate whites and yolks. Beat
egg whites, add cream of tartar
and beat until stiff. Fold in

1/2 cup flour and 3/4 cup sugar
which have been sifted together
several times. Add vanilla. Line
ungreased angel food pan with egg
white mixture. Then beat egg yolks
until light yellow. Add 1/2 cup
sugar and beat 3 minutes. Then
add 1/2 cup flour and 1 tsp. bak-
ing powder which have been sifted
together several times. Add lemon.
Pour egg yolk mixture all around
on egg white. Take a spoon and
dip through batter several times.
Bake 325° for 50 to 60 minutes, or
until done. Makes one lovely 10"
cake. Cool as for angel food cake.

- Mrs. C. Mottishaw.

WAR CAKE

2 cups brown sugar

2 cups hot water

2 cups raisins

2 tbsp. shortening

1 tsp. salt

1/2 tsp. cloves, cinnamon, nutmeg

Boil 5 minutes, let cool. Add 2 1/2
cups flour and 2 teaspoons’. soda.
Bake in moderate oven about an hour.

- Marion Mack.

10

& FROSTINGS

MAPLE NUT CAKE

1/3 cup butter

z cup brown sugar

2 eggs, separated

1/2 cup milk

1 1/2 cups sifted bread flour
1/2 tsp. soda

1/4 tsp. salt

2 tsp. baking powder
1 cup chopped nuts
1 tsp. vanilla

Cream butter, add sugar, yolk of eggs
and milk; beat well. Add flour, salt,
baking soda, baking powder, sifted
together. Add nuts. Fold in beaten
egg whites and vanilla. Bake 35 to
40 minutes in 350°F oven. Cover with
maple icing.

- Mrs. Florence Roberts.

FUDGE CAKE - Delicious

1 3/4 cups flour
1 1/2 cups sugar
1/2 cup butter
1/2 cup sweet milk

2 eggs

1 tsp. vanilla

2 squares melted cooking chocolate
1 1/2 tsp. cream of tartar

1 tsp. soda
3/4 cup boiling water

Cream butter, sugar and melted
chocolate, add well-beaten eggs.
Then add the dry ingredients al-
ternately with milk.The very last,
add the soda dissolved in 3/4 cup
boiling water. Bake at 350° about
40 minutes.

- Muriel Patterson.
Alberni.