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GUMDROP CAKE

lc. butter : 1 tsp. vanilla

1 ce white sugar 1 tspe almond extract

1 ce milk 1/2 lb. seedless raisins
2 ce flour 1/2 1b. gumdrops

1 1/2 tsp. baking powder 1 pkg. cherries

2 eggs 7

Cut gumdrops and cherries up small and take some flour and
dust the fruit good. Mix remaining ingredients together. Bake
in a slow oven 2 hours at 350°.

LEMON CHIFFON CAKE Jane DeVries

21/4 c. flour 6 eggs, separated >

1 1/2 ce sugar 3/4 ce cold water

1 T. baking powder 2 tsp. lemon juice

1 tspe salt 1 tspe lemon rind

1/2 ce salad oil 1/2 tspe cream of tartar

Sift flour, sugar, baking powder and salt together in a
bowl. Make a well and add in order, salad oil, egg yolks,
water, lemon juice and rind. Beat with spoon until smooth.

Add cream of tartar to the egg whites and beat until very, very
stiff. Pour egg yolk mixture gradually over whipped egg whites,
carefully folding with a rubber spatula just until blended.

Do not stir. Pour immediately into an ungreased 10 x 4 inch
tube pan. Bake in a moderate oven (325°) for 70 minutes. After
removing cake from oven, turn pen upside down on a funnel.

When cool, frost with following frosting.

LEMON FLUFF FROSTING:
1/2 c. margarine 3 T. lemon juice
4 ce icing sugar 2 tspe lemon rind
Dash of salt
Cream margarine; add salt. Add part of sugar and cream
well. Add remaining sugar alternately with lemon juice, creaming
until light and fluffy. Add lemon rind and mix until
thoroughly blended.

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