GRAHAM CRACKER CAKE

1%, cup margarine (creamed)

1 cup sugar

3 egg yolks

2 cups graham cracker crumbs

2 tablespoons flour

2 teaspoons baking powder

14 teaspoon salt

1 cup milk

1 cup nut meats (chopped)

3 egg whites
Beat margarine, sugar and egg yolks
well. Into bowl of graham cracker

crumbs, sift together the flour, salt
and baking powder. Mix well with
crumbs. Add to creamed mixture alter-
nately with 1 cup milk. Add 1 cup nut
meats (chopped). Fold in stiffly beaten
ege whites. Put in well greased ring
mould or 2 layer cake pans. Bake: 350
degrees—30 minutes for layer cake and
40 minutes for mould.

Ice with green frosting, or whipped
cream icing, and then with gum drops,
or fill ring with pistachio green ice
cream.

—HELEN BRADLEY

Grocers
3 sizes in
White
and
Rainbow Colors

\\100 RAINBOW COLORS

Make those lovely cakes

e@ Cook more evenly
@ More attractive
e@ Easier to Serve

Made by

YOUNG PAPER SALES
LTD.

Vancouver, Canada

57

ORANGE SPONGE CAKE

4 well beaten egg yolks
6 cups sugar
% cup orange juice
cups cake flour

1% teaspoon salt

1 teaspoon baking powder

4 stiffly-beaten egg whites
Beat egg yolks until thick and lemon
colored. Add sugar and 2 tablespoons
orange juice and blend well. Add re-
maining orange juice alternately with
the sifted dry ingredients, mixing until
smooth after each addition. Fold in
egg whites. Bake in an ungreased tube
pan for 1 hour at 320 degrees. Invert
pan to cool. Cover cake with boiled
frosting and sprinkle grated rind of 1
orange over frosting before it sets.

—FLORENCE Moore

RAISIN CUP CAKES
1% cups raisins
% cup shortening
%4 cup brown sugar
1 egg
1% cups all-purpose flour
1 teaspoon baking soda
1%, teaspoon salt
1 teasroon nutmeg
Wash and pour 2 cups water over rai-
sins. Boil for 20 minuntes. Drain and
save % cup of liquid.
Cream shortening, add sugar, then the
egg and cooled raisins. Sift the flour,
salt, soda and nutmeg. Add to creamed
mixture with raisin liquid.
Put in greased cup cake tins or paper
baking cups. Yield 16 large cup cakes.
Bake 20 to 25 minutes at 350 degrees.

—IRENE DAIRON

LEMON ‘EASY-DO’ CAKE

1 lemon cake mix (calling for eggs)

1 package lemon jelly

% cup cooking oil

34 cup cold water
Put cake mix in large bowl. Add jelly,
cooking oil, cold water and unbeaten
eggs. Beat on medium speed for 4 min-
utes. Bake 45 minutes at 350 degrees
in a greased and floured 9” x12” pan.
Cool 5 minutes only. Have ready a
spooning sauce:

Juice of 2 lemons
2 tablespoons melted butter
1% cups sifted icing sugar
When cake has cooled for 5 minutes,
prick deeply and frequently with coarse
carving type fork, spoon sauce over
cake. For a deeper color, add 3 drops
yellow food coloring when mixing cake.
—ANNE GARRETT