18 C A KeEsS

CHOCOLATE CREAM LOG - Mrs. J.R. McInnes

1/2 cup cake flour 1 tsp baking powder
1/4 cup cocoa 1/4 tsp salt
4 eggs 3/4 cup white sugar
1 tsp vanilla 2 tbls water

Sift flour and measure, add all dry ingredients and
sift again. Beat egg whites till moist beat in half of
sugar. Beat egg yolks till thick add remaining sugar
and vanilla. Beat till thick add water slowly. Fold in
egg whites gently add dry ingredients. Turn into long
shallow pan 15 x 10 in. lined with waxed paper. Bake
for 15 min. at 375°. Remove from pan on clean towel
and roll up cool and unroll, make the following filling
while cake is cooling.

Filling: |

1 tsp unflavored gelatine

2 tbls cold water and put over heat until melted.

Cool then add:

1 cup thick cream 1/2 tsp vanilla

1/4 cup icing sugar :

Beat till soft peaks can be formed and chill for 1/2 hr.
Chocolate Frosting.

2 squares chocolate (melted) 2 tbls hot water

2 cups icing sugar 1/4 cup butter

1 egg unbeaten 1 tsp vanilla

Beat till thick and cover roll.

WHITE FRUIT CAKE -—Mrs.,:.F.L. Grant.

1/2 lb. butter 1 cup granulated sugar
4 eggs 1 tsp nutmeg

1 tsp baking powder 2 tsp vanilla

2 3/4 cups flour _ 1/2 cup warm water

1 lb. sultana raisins 1/4 lb orange peel

1 cup shredded cocoanut 2 rings candied pineapple
1] large packaged candied cherries.
Bake an hour anda half to two hours in a very slow oven.