48 RATE AITKEN’ S CANADIAN COOK BOOK JELLY ROLL ‘Temperature: 400°F. Time: 13 minutes 2 eggs, separated lg teaspoon salt 2 tablespoons cold water 1 teaspoon baking powder 14 cup white sugar \4 teaspoon vanilla 34 cup sifted cake flour 14 teaspoon lemon flavoring Beat the egg yolks till light and lemon colored; add the cold water and beat again. Gradually beat in the sugar; beat till light. Sift the dry ingredients four times; fold into the egg and sugar mixture; add the flavoring. Fold in the stiffly beaten egg whites. Pour into a shallow pan 9” x 13” which has been lined with waxed paper; bake in a hot oven till done. Turn out on a cloth lightly dusted with powdered sugar, trim off the edges and spread with Lemon Filling. Yield: 12 slices. SPECIAL LOAF CAKE (Eggless) Temperature: 350°F. Time: 30 minutes 1 cup sour milk 2 teaspoons ginger 1 cup corn syrup 1 teaspoon cinnamon 214 cups sifted all-purpose flour 14 teaspoon cloves 14 teaspoon salt 1 cup raisins, chopped 134 teaspoons baking soda l4 cup melted shortening Combine the sour milk and corn syrup. Sift in the dry in- gredients; stir vigorously; add the chopped raisins and melted shortening; blend well. Pour into loaf pan 9” x 5” x 3" lined with waxed paper and oiled. Bake in a moderate oven. This loaf is moist and inexpensive. Don’t let it stand too long; it gets dry. ONE EGG CAKE Temperature: 375°F. Time: 25-30 minutes 3 tablespoons shortening 11% cups sifted cake flour 34 cup fine white sugar 11% teaspoons baking powder 1 tablespoon grated orange 1 teaspoon salt rind Yo cup milk 1 egg, well beaten 14 cup nuts, chopped Cream together the shortening, 14 cup of sugar and the orange rind. Beat the egg until light; add the remaining 14 cup of sugar and beat till the sugar is dissolved; add to the creamed batter. This mixture should be very light. Sift together the dry ingre- dients four times. Add them alternately with the milk to the creamed mixture. Beat only enough to smooth the batter; pour into a square pan 8” x 8” which has been lined with waxed paper.