CAKES

% cup coconut
Y% cup cherries (cut in quarters)
1 teaspoon almond flavoring
% cup chopped walnuts.
Bake in slow oven for about 1 hour.
Ice with butter icing.
Mrs. Pauline Eyolfson (38)

JELLY ROLL

1 cup sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
Oo eggs
1 teaspoon vanilla
Sift flour once and measure. Com-
bine baking powder, salt and eggs in
a bowl. Place over a smaller bowl of
hot water and beat with rotary egg
beater, adding sugar gradually until
mixture becomes thick and light col-
ored. Remove bowl from hot water.
Fold in flour and vanilla. Bake in hot
oven, 400°, for 10 minutes. Cut off
crisp edges. Turn from pan. Spread
with jelly or chocolate filling and roll
at once on damp cloth. Leave for a few
minutes then remove from cloth and
sprinkle with icing sugar.
Chocolate Filling for Jelly Roll
10 oz. milk
5% heaping dessert spoons flour
1 heaping dessert spoon cocoa
2 dessert spoons sugar
2 oz. butter
vanilla
Cook and add butter, small piece at
a time, beating smooth. Cool.
Mrs. Annie Tiemroth (38)

JELLY ROLL

3 eggs
1% cups sugar
6 tablespoons cold water
1% cups flour
1% teaspoons baking powder
34 teaspoon salt
Jelly or jam.
Beat eggs separate, add sugar, beat
well. Add water. Sift together dry in-

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gredients and beat well. Add_ stiffly
beaten egg whites. Bake in moderate
oven, 375°, about 15 minutes, until
lightly browned. Turn out on a damp
cloth sprinkled with powdered sugar.
Mrs. Grace Spittal
Aurora Chapter (28)

LEMON CRUMBLES

1%4 cups cracker crumbs
1% cups desiccated coconut
34, cup flour
% cup white sugar
pinch salt
34 cup butter
2 teaspoons baking powder
Sift flour and baking powder, rub
in butter, add cracker crumbs, sugar
and coconut. Spread half of mixture
on greased pan. Cover with lemon fill-
ing, and spread remaining mixture on
top. Bake in moderate oven.
Lemon Filling
Mix 1 cup sugar and 1 tablespoon
flour, stir in 1 cup water, add 1 beat-
en egg, and cook until thick. Add
juice and rind of 1 lemon.
Ellen Snidal (38)

LIGHT SPONGE CAKE
Beat 4 egg yolks
Add 1 cup sugar
4 tablespoons cold water
Sift 1 cup flour and
1 heaping teaspoon baking powd-
er, and beat into first mixture. Beat
until stiff the 4 egg whites, and fold
gently into first part. Makes two 9
inch layers. Bake slowly at 325° for
35 to 40 minutes.
Jean Cox, W.M.
Victory Chapter (6)

LUNCH CAKE
% pound butter
1 cup sugar
Do eggs
34 pound raisins
% pound peel or mixed fruit
% teaspoon vanilla
% teaspoon lemon flavoring