Crumb Cake
1 cup sugar
2 cups flour , 34, cup butter
Rub to crumbs. Set 14 cup of this aside. To the rest add:
1 cup sour milk 1 cup raisins
1 tsp. soda 1 cup currants
1 tsp. cinnamon 1 egg

Turn into baking dish. Sprinkle the crumbs set aside on top. Bake
at 350 degrees F. for 40 minutes.

Dark Fruit Cake

2 cups brown sugar 2 tsp. cinnamon
2/4 cup shortening 1 tsp. cloves

2 cups water 1 tsp. nutmeg
2 cups raisins Y, tsp. allspice
2 cups currants 1 tsp. salt

Stir the above ingredients together and cook on the top of the stove for
three minutes. Cool. Add:
4 cups flour 2 level tsp. baking powder
2 small tsp. baking soda 14 cups walnuts
Bake in two well-greased loaf tins about 45 minutes in moderate oven.
—Mrs. J. Watmough

Quick Jelly Roll

Beat 5 egg whites until stiff. Add 34 cup sugar and beat until stiff and
glossy. In another bowl beat 5 egg yolks. Add 14 cup sugar and beat
until very light. Fold the two batters together and fold in 1 cup cake
flour, 1 tsp. baking powder sifted together, 14 tsp. salt. Fold in 1 tsp.
vanilla. Bake on waxed paper in a large shallow pan (cookie sheet
with four sides) 375 degrees F. 15 minutes. Turn out onto a towel
sprinkled with icing sugar. Pull off the wax paper and roll jelly roll
immediately. Unroll to fill. Use jam or jelly, lemon pie filling or a
cream filling.
—Enes Stringam

Angel Food Cake

1 rounding cupcake flour, — sift 2 cups egg whites (at room
six times temperature)
1% cups granulated sugar, sift 1 tsp. Watkins Cream of Tartar
six times 1 tsp. Watkins vanilla
4 tsp. salt YY, tsp. Watkins Almond

Sift cake flour six times, lift sifter to incorporate air. Beat eggs after
adding salt, use wire beater. When foamy, add Watkins Cream of
Tartar, and light oven. Set regulator at 350 degrees F. Beat eggs
stiff. SLOWLY fold in sugar, two tbsps. at a time, fold gently. Add
Watkins vanilla. With sifter, add little flour at a time, fold gently.
Add two tbsps. cold water. Rinse cake tin with cold water, drain well.
Add mixture. Bake 50 to 55 minutes in 350 degrees F. oven. Invert
cake tin one to two hours until cold. For a small Angel Food Cake re-
duce above recipe to 14. Use a 9-inch ungreased tube cake tin. Bake
35 minutes in a 350 degrees F. oven.

ae meie mene emeleerlelerlC elle

—Helen Balog
a, Saat

4 ag \ on