ORANGE CAKE Temp.: 350° F. Time: 25 minutes 14 cup shortening 4 cup butter 4 cup brown sugar 1, cup Crown Brand Corn Syrup 2 eggs, separated 1 cup raisins \ put through food chopper 1 orange 2 cups sifted pastry or cake flour 1 teaspoon baking soda Vy teaspoon salt Y teaspoon ground nutmeg 4 teaspoon ground cinnamon 1/3 cup sour milk Cream shortening and butter; blend in brown sugar and 14 i of the Crown Brand Syrup. Add beaten egg yolks; beat well, then add orange- raisin mixture and blend. Add sifted dry in- gredients alternately with sour milk. Beat egg whites stiff but not dry, and gradually beat into them the remaining id aie of Crown Brand Syrup. Fold lightly into batter and turn into two 9’’ greased layer cake pans; bake in a moderate oven (350° F.) 25 minutes. When cool, put together with Orange Filling (page 4) and top with any desired icing. OR—Bake the cake in a greased pan 8’’ x 12’” in a 350° F. oven for 35 to 40 minutes. While stili warm top with grated orange rind or dust lightly with icing sugar. PARTY CAKE Temp.: 350° F. Time: 25-30 minutes Y cup butter or shortening 3 cup fine granulated sugar 1 teaspoon vanilla 2 eggs 2 egg yolks 1/3 cup Crown Brand Corn Syrup 2 cups sifted cake or pastry flour 3 teaspoons baking powder YY teaspoon salt 2/3 cup milk Cream butter or shortening well and add sugar gradually, beating thoroughly. Add vanilla. Beat eggs and egg yolks until thick and lemon- cei peta add Crown Brand Syrup and beat well. Add to first mixture and beat with rotary beater until creamy. Sift together the sifted flour, baking powder and salt, add to creamed mixture alternately with milk and again blend with rotary beater. Bake in a moderate oven (350° F.) in two greased and floured 9’’ layer cake pans, for 25 to 30 minutes. When cool put layers together with Cream Filling (recipe page 4) and ice top and sides with Divinity Frosting (recipe page 4). OR—put layers together with Lemon or Orange Filling and garnish icing with grated lemon or orange rind. SALLY'S SPONGE CAKE Temp. 350° F. Time: 30 minutes 3%, cup sifted pastry flour 14, cup Benson’s or Canada Corn Starch 1144 teaspoons baking powder 4 teaspoon salt 2 eggs, separated 1 teaspoon grated lemon rind 1 tablespoon lemon juice 1 cup fine granulated or fruit sugar '’, cup hot water Sitt cogether flour, Benson's or Canada Corn Starch, baking powder and salt. Sift 5 times. Beat egg yolks until thick and lemon-coloured; add lemon rind and juice. Add 34 cup sugar in 3 additions, beating well after each addition. Add hot water in 2 additions, stirring constantly. Fold in flour mixture; add stiffly beaten egg whites into which. bas been beaten the remaining 44 cup sugar. Pour into an un ed 8°’ x 8’ x 2", which has been lightly dusted with Benson's or Canada Corn Starch; bake in a moderate oven (350° F.) for 30 minutes. Invert pan on cake rack one hour before removing cake. SMALL FUDGE CAKE Temp.: 350° F. Time: 35-40 minutes Y, cup butter or shortening 2 (1-0z.) squares unsweetened chocolate, grated 14 cup sugar 14 cup Crown Brand Corn Syrup 1/3 cup water 1 egg, unbeaten 1 teaspoon vanilla 1 cup sifted pastry flour VY teaspoon salt 4 teaspoon baking powder Y teaspoon baking soda Y%, cup sour milk Melt butter in top of double boiler; add grated chocolate. When melted, add sugar, Crown Brand Syrup and water and beat until blended. Remove from heat and cool. Add unbeaten egg and vanil- la; mix thoroughly. Add sifted dry ingredients alternately with sour milk. Pour into a pan 8’’ x 8’’ x 2”’ lined with waxed paper; bake in a moderate oven (350° F.) for 35 to 40 minutes. STANDARD TWO-EGG CAKE Temp.: 350° F. Time: 40-45 minutes Y, cup butter or shortening 2/3 cup white sugar 1/3 cup Crown Brand Corn Syrup 2 eggs, separated 2 cups sifted cake or pastry flour 14 cup Benson’s or Canada Corn Starch 34 teaspoons baking powder Vy teaspoon salt 1 cup milk (less 2 tablespoons) 1 teaspoon vanilla Cream butter or shortening and sugar together thoroughly; blend in Crown Brand Syrup. Add well-beaten egg yolks and beat well. Add sifted dry ingredients alternately with milk, then add — vanilla and stir only enough to smooth the batter. Fold in the stiffly beaten egg whites. Pour into a pan 8°’ x 12’’ lined with waxed paper and bake in a moderate oven (350° F.) for 40 to 45 minutes Cool, and top with desired icing or other topping (see page 4). Variation: Boston Cream Pie—Pour batter into 2 greased (9’") layer cake pans and bake in a moderate oven (350° F.) for 20 to 25 minutes. Cool and put together with Cream Filling (recipe page 4) or jam or jelly. Cover top with = del tenented Fa t ot lace doily; shake powdered sugar over oily, then remove carefully to produce a delicate sugar pattern as topping for the Pie. BOTTLE FEEDING FOR INFANTS For the bottle feeding of infants “CROWN BRAND” CORN SYRUP is recommended by prominent physi- cians as an excellent milk modifier. “LILY WHITE” CORN SYRUP is also highly recommended and widely used in infant feeding by those who prefer a clear white syrup.