SPONGE CAKE

SORE SE NAS! | 14, tsp. flavouring.
14 c. sugar. 1, tsp. salt.
14, c. flour.

Beat yolks until thick and lemon coloured. Add sugar gradually.
Beat well. Add flavouring and well beaten whites. Carefully fold in the
sifted flour and salt. Bake'in a floured pan in a slow oven.

HOT WATER SPONGE CAKE

2 eggs. | 11% tsp. baking powder.
1 c. sugar. | 1, tsp. lemon extract.
32 c. hot water. 1, tsp. salt.

1 c. flour. |

Beat yolks of eggs until thick and lemon coloured. Add % c. sugar
gradually and continue beating. Add water, remaining sugar, flavouring,
and stiffly beaten egg whites. Carefully fold in the sifted dry saute bi
Bake in a floured pan 25 minutes, in a moderate oven.

DROP CAKE
1/3 c. butter. © 1% tsp. salt.
14 c. sugar. 1/3 tsp. cinnamon.
1 ege. : 1/3 ¢c. chopped nuts.
1c. flour. 1/3 c. chopped raisins.

1 tsp. baking powder.

Cream the butter. Add sugar and beaten egg. Add mixed and
sifted dry ingredients, nuts and fruit. Drop from teaspoon on to a
greased baking sheet one inch apart. Bake in a slow oven 12 to 15
minutes.

OATMEAL COCOANUT COOKIES

4 c. butter. ‘144 c. rolled oats.

14 c. sugar. 14 c. flour.

1 egg. Vek 1 tbsp. baking ponder.
34 Cc. cocoanut. 14 tsp. salt.

Shape with fingers and cook in a hot oven.

32

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