HOLIDAY ANGEL CAKE
DESSERT

1 large Angel Food cake, cut out centre,
leaving l-inch all around and on the
bottom, fill in the hole at the bottom
with the cake that you have cut out.
Filling:

1 package jelly powder (lime, lemon
or strawberry, depending on your
color scheme)

1 cup boiling water

1 teaspoon lemon juice

1 brick ice cream

Dissolve jelly powder in boiling water
and add juice and ice cream. Whip well,
and let partially set, then pour into
cake, refrigerate and later ice the cake
with whipped cream to which you have
added sugar and vanilla.

If you add about half a package of
jelly powder to the whipped cream it
will give it a nice color and a distinct
flavor. Decorate top with fresh whole
strawberries. Serves 10 people.

—MARGARET ANDERSON

RED RASPBERRY
REFRIGERATOR CAKE

1 envelope plain gelatin
¥% cup cold water
% cup hot water
1 cup crushed sweetened red
raspberries
1 tablespoon lemon juice
% cup sugar
Pinch salt
1% cups heavy cream
1 angel cake
Soften gelatin in cold water, add hot
water and stir until dissolved. Add
raspberries, lemon juice, sugar and salt.
Place in a bowl and chill until it begins
to thicken. Whip cream stiff and fold
into the raspberry mixture. Cut the
cake in %-inch slices and line a pan
9 x 5 x 2%-inches. Fill with the rasp-
berry mixture. Chill until firm. To
serve, unmold on a serving plate. Will
serve 8.

—LENA PECK

PARTY BASKETS

Melt semi-sweet chocolate.

Pour a tablespoon into each paper
muffin cup.

Roll the cup to coat sides of it with
melted chocolate.

Chill until chocolate sets well.

Peel off paper cup. Fill cups with ice-
cream. Decorate with a cherry on top.

—REBY COLLIER

TOM COLLINS TORTE

Beat separately the yolks and whites of
five eggs. To the yolks add one cup of
berry sugar and beat until light and
lemon colored.

Then add:

1 cup of fine bread crumbs
1 cup finely chopped walnuts
% teaspoon cinnamon
Grated rind of 1 lemon
1 teaspoon baking powder

Fold in stiffly beaten egg whites.
Bake in two 8-inch layer tins well
buttered and dusted with corn starch
for 25 minutes in 350-degree oven.
When baked turn out on foil wrap and
douse with hot collins, made by mixing
% cup of gin, 2 tablespoons sugar and
% cup of boiling water (stir until sugar
is dissolved). Let stand for one hour,
then transfer to cake plate, and before
serving put together with sweetened
whipped cream. Dust top of cake with
icing sugar. I put a lace paper doilie on
top of cake and sprinkle icing sugar
over it, which makes a pattern when
you remove the doilie.

This is just as good when two or three
days old.

—MARGARET ANDERSON

PINEAPPLE MERINGUE
TORTE

1% cup white sugar
% cup butter

4 egg yolks

4 tablespoons milk

Cream butter and sugar. Add egg yolks,
well beaten. Then add % cup flour
(sifted) alternating with milk. Then
add, sifted together:

2 tablespoons more flour

1 teaspoon baking powder

1% teaspoon salt

Use 2 layer tins (8-inch). Divide batter
in 2 tins.
Topping:

4 egg whites

3%4 cup white sugar

1% cup chopped nuts

1 teaspoon vanilla

Beat whites stiff, add sugar gradually.
Add vanilla and divide. Spread over
each batter, sprinkle top with nuts.
Bake all the above for 25 minutes at
325 degrees or until meringue is well
cooked. Cool before turning out.

Spread bottom (cake part) with drained
pineapple or fresh strawberries and
whipped cream, place second cake with
cake mixture part on whipped cream.
(Meringue joins top and bottom of
cake).

—G.LapDys REED