CAKES a

Gradually add the sifted dry ingredients; mix well. Pour the
batter into an oiled square pan 8” x 8” x 314" which has been lined
with heavy brown paper; bake in a slow oven until firm and golden
brown. To prevent the cake drying out, cover with heavy brown
paper after the first half hour of baking. Glaze the cake or ice
with Almond Icing. Yield: 4 lbs.

CHRISTMAS CAKE (Light)

Temperature: 325°F. Time: | hour, 45 minutes
| cup mixed peel, sliced 1 tablespoon grated orange rind
1 cup glacé cherries, sliced 1 teaspoon grated lemon rind
1 cup raisins, chopped 9 eggs, unbeaten
21% cups sifted all-purpose 1 teaspoon baking powder
flour V4 teaspoon salt
1 cup shortening 1 tablespoon lemon juice

1 cup white sugar

Slice the peel and cherries; chop the raisins; dredge with 14
cup of flour. Cream together the shortening, sugar, orange and
lemon rind. Add the eggs, unbeaten, one at a time; beat thor-
oughly after each addition. Sift together the remaining flour,
baking powder and salt; add to the creamed mixture in 3 addi-
tions. Add the lemon juice; add the floured fruit. Line a pan
9” x 5" x 3” with heavy waxed paper. Pour in the batter; bake in
a moderate oven until done. Yield: about 3 Ibs.

BUDGET FUDGE CAKE

Temperature: 375°F. Time: 30-35 minutes
2 squares (2 oz.) unsweetened 1 teaspoon vanilla
_ chocolate 1% cups sifted all-purpose
1 egg, separated flour
1 cup milk | teaspoon baking soda
2 tablespoons softened butter lg teaspoon salt

34 cup brown sugar

Unfold the paper around the chocolate squares; let them stand
on top of the radiator or oven until soft. Beat the egg yolk until
light; add the softened chocolate and /4 cup milk; beat until thick.
Add the butter and sugar; beat again. Add the remaining 14 cup
milk to which the vanilla has been added; add the sifted dry in-
gredients. Stir lightly until smooth; turn into an oiled pan 8” x 8”;
bake until firm. When cool, frost with this icing:

Measure 34 cup white sugar into the top of the double boiler;
add the egg white, 1 teaspoon corn syrup and 2 teaspoons lemon
juice. Cook and beat with the dover beater over boiling water
until the mixture peaks. Yield: 12-16 pieces.