LIGHTNING CAKE 1 cup sugar 1% tsp. baking powder 2 eggs 1% cup melted butter 2 small eup flour Sprinkle with chopped walnuts. Bake in medium oven 10 to 15 minutes.

| MRS. S. C. ALLAN. COLD WATER SPONGE CAKE

2 egg yolks | Then add: 1 cup white sugar % cup sifted cake flour Beat well, then add 1% tsp. baking powder % cup cold water and beat 1% tsp. salt very well, 1 tsp. vanilla.

Lastly fold in 2 beaten egg whites. Bake in 325 deg. F. oven for 1 hour.

MRS. ANDREW YOUNG. GONE WITH THE WIND CAKE

¥% cup cold water 2 cups cake flour (sifted)

3 medium size eggs (fresh) 1 tsp. baking powder

1% tsp. salt Juice of % lemon

1 cup white sugar Few drops of almond flavor.

Place 2 quarts water in a bowl and mark where it comes, then pour out the water. Place the 3% cup water and the 3 egg yolks in the bowl and beat till it reaches the mark.

Then beat the sugar in gradually 2 tbsp. at a time, then beat 7 minutes more.

Place the 2 cups sifted flour in triple sifter with the baking pow- der, salt, then sift this gradually into the egg and water mixture alter- nating with the lemon juice, folding in carefully.

Beat egg whites stiff and fold into the mixture above.

Pour into angel cake pan; bake %4 to 1 hour in an electric oven at 325 deg. F.

Turn upside down for 1 hour, then remove and ice thinly.

MRS. U. B. McCALLUM, Penticton, B.C.

PUMPKIN UPSIDE DOWN CAKE 2 cups prepared pumpkin % cup brown sugar 1 pkg. ginger bread ready-mix % cup seedless raisins.

Prepare your pumpkin as in your favorite pie recipe. Grease a pyrex cake pan and sprinkle the sugar and raisins over the bottom, dot- ting with butter. Pour the 2 cups of pumpkin custard over this. Now spread gingerbread batter, following directions on the package, over this about %4 of an inch deep. (Make muffins of the remaining batter). Bake at 350 deg. F. for 40 minutes. Let “set” for 5 minutes and then remove to a plate and serve with hot custard. Or cool in refrigerator and serve with green tinted whipped cream.

MRS. OLGA BROWN.

JERSEY LILY CAKE

1% cup butter 1 cup sugar

1 cup sweet milk 2 egg whites

1 tsp. vanilla 2 cups Five Roses flour

2 tsp. baking powder % cup seeded raisins cut in 1% cup walnuts, chopped pieces.

Cream butter and sugar, add milk alternately with flour sifted with baking powder. Fold in beaten egg whites and fruit. Bake in moder- ate oven and ice when cool.

MRS. J. HENNIGAR.

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