WIND CAKE
3 eggs, separated

Add 3/4 cup cold water to egg yolks and beat until bowl
is nearly full, about 1 quart. Add 11/4 cups sugar, just add
slowly and beat with egg beater. Add:

1 1/2 c. Swans Down cake 1 tsp. baking powder
flour (sifted twice) 1 tsp. vanilla
pinch of salt

Beat the egg whites stiff and fold into the cake with spoon.
Pour into the greased tube pan and bake in slow oven for 1 hour.
Also put a pan of water into the back of the oven when baking to
keep moist.
Mrs. Ann Suelzle

COFFEE LAYER CAKE

Sift together 3 times:

1 3/4 c. pastry flour or 1/4 tsp. baking soda
1 1/2 c. all purpose 2 tsp. instant coffee
flour 1/2 tsp. salt

2 tsp. baking powder
Cream 3/4 cup shortening. Gradually blend in:

1c. lightly packed brown 1/2 c. granulated sugar
sugar

Add, part at a time, 2 well beaten eggs, beating well
after each addition. Combine:

3/4 c. milk 1/2 tsp. vanilla

Add dry ingredients to creamed mixture alternately with
milk, combining after each addition. Turn into 2 greased 8-inch
round cake pans. Bake in moderately hot oven, 375 degrees, 25
to 30 minutes. Put layers of cold cake together with thick rasp-
berry jam between and cover with a coffee flavored frosting.

Mrs. G. Harder

FRUIT CAKE
lc, sugar | 2c. crushed pineapple
lc. butter 1 1/2 tb. raisins
4 eggs 1/2 ib. cherries

S32 -25- Port Alberni, B.C.