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LUSCIOUS BANANA CAKE

1 egg and 1 egg yolk, beaten until
very light

2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon soda
1% teaspoon salt
14 cup butter or shortening
cups fine white sugar

1 egg and 1 egg yolk not beaten

1 cup mashed bananas (mash just

before adding)

1%, cup sour milk or buttermilk

1 teaspoon vanilla
Cream shortening, add sugar and blend
thoroughly. Add all of the eggs, then
the mashed bananas. Sift flour with
dry ingredients and add alternately
with sour milk. Add vanilla. Bake in 2
layer tins at 350° for 25 minutes, or a
9” x 13” tin which has been greased and
floured. Nice with orange or pineapple
butter icing.

—Mary SWEENEY

BANANA-ALMOND CAKE

1% cup butter or shortening
24 cup granulated sugar
2 eggs unbeaten
1 tsp. vanilla
1% cups sifted cake flour
2 tsps. baking powder
3% tsp. salt
1% tsp. cinnamon
24 cup mashed bananas
% tsp. nutmeg
Cream butter, gradually add sugar,
creaming well after each addition, add
eggs one at a time and beat well, add
vanilla, then add sifted dry ingredients
alternately with mashed bananas, stir-
ring just until smooth. Pour into greased
12”x8%” pan and bake in 350° oven
30 - 35 minutes. When baked and while
still hot top with:
4 tbsp. butter
6 tbsp. yellow sugar
2 tbsp. cream
14% cup coconut
14 cup unblanched slivered almonds
Mix together.
Nicer served warm — but keeps well
and can be reheated.
—MuRIEL BUTCHART

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Cakes, Icings and Fillings |

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WHITE CAKE

14, cup butter
1 cup sugar
2 cups cake flour
21% teaspoons baking powder
3%4 teaspoon salt
3% cup milk
1 teaspoon vanilla
3 egg whites
1% cup sugar
Cream butter with 1 cup sugar. Sift
dry ingredients together and add alter-
nately with milk, to which flavoring
has been added. Beat egg whites stiff,
adding the % cup of sugar gradually.
Fold into batter. Butter and flour a
9-inch square tin. Bake at 350° for
about 30 minutes. Or bake in baking
cups about 15 minutes.

—ELEANOR DALY

ALMOND MERINGUE CAKE

1%, cup butter

1% cup sugar

1% teaspoon salt

4 egg yolks, well beaten

1 teaspoon vanilla

3 tablespoons milk

1 cup sifted cake flour

1 teaspoon baking powder
Cream shortening, beat in sugar and
salt, then egg yolks, vanilla and milk.
Stir in flour and baking powder. Spread
into 2 round layer cake pans. (Batter
will be thin.)
Top with:
4 egg whites, beaten stiff. Slowly add
% cup white sugar. Divide and put
half on each raw batter. Sprinkle with
blanched sliced almonds, and a mix-
ture of 1 tablespoon sugar and % tea-
spoon cinnamon.
Bake at 350 degrees for 30 to 35 min-
utes. Cool.
Filling:
Scald 1% cups milk. Combine % cup
sugar with 3 tablespoons cornstarch, %
teaspoon salt, 2 egg yolks slightly
beaten. Mix with % cup milk and 1
teaspoon vanilla. Stir until smooth.
Slowly add the scalded milk and cook
in double boiler until it thickens. Stir
in 2 tablespoons butter. Cool. Put be-
tween cake layers.

—LILIAN MARGETSON