YULE CAKE
1, Cup shelled whole Brazilnuts ¥, Cup seedless raisins
1¥, Cup walnut halves , 34, Cup sifted flour
1 Package (7¥, 0z.) pitted dates 3, Cup sugar
2/3 Cup candied orange peel ¥, Tsp. baking powder
¥, Cup red maraschino cherries, ¥, Tsp. salt
drained 3 Eggs
¥, Cup green maraschino cherries, 1 Tsp. vanilla
drained

Place brazil nuts, walnuts, dates, orange peel, red and green
maraschino cherries, and raisins in bowl. Measure flour, sugar, baking powder
and salt into sifter; sift over nut and fruits; mix well. Beat eggs until light
and fluffy in small bowl; add vanilla; blend into nut mixture. Batter will be
stiff. Spoon mixture into loaf pan; spread evenly. Bake loaf in slow oven
at 300°F for 1%, hours. Cool cake in pan 10 minutes, loosen around
edges; turn out on wire rack; remove waxed paper; cool completely before
slicing. (Cake will store well 2 to 3 months in the fridge.)

Makes 3 pounds of cake.

Florence Chernenko
CHOCOLATE CHIP CAKE

4 Oz. semi-sweet chocolate or chips 1, Cup shortening

2, Cups flour 1 Cup sugar
2, Tsp. baking powder 3, Cup milk
3 Egg whites, unbeaten 1¥, Tsp. vanilla

Sift dry ingredients, cream shortening and sugar. Add egg whites,
one at the time, beating in well. Add vanilla, then milk alternately with
flour. Grease and flour square cake pan, put a layer of batter, sprinkle
with chips, cover with remaining batter. Bake in moderate oven, let cool
in tin, ice with white or chocolate icing. Best cut next day.

Elsie F. Dowker
WALDORF ASTORIA CAKE

¥, Cup shortening 1 Tsp. salt

1¥, Cup sugar 1 Cup buttermilk
2 Eggs 2%, Cups flour
2 Oz. red food coloring 1 Tbsp. vinegar
1 Tsp. vanilla 1 Tsp. soda

2 Tbsp. cocoa

Cream shortening, sugar and eggs. Make a paste food coloring and
cocoa, add to shortening, add salt, buttermilk, with flour and vanilla. Add
vinegar and soda. Don’t beat too hard (use low speed mix) Bake in tube
pan, grease, then flour pan. Cut wax paper to fit bottom of tube. Bake in
oven at 350° for 45 minutes, let stand in pan for 5 or 10 minutes, then
turn pan on cake rack. Ice when cool.

A. Swetlikoe
GRAHAM COCONUT CAKE
Y, Cup butter 1 Cup milk
1 Cup white sugar 3 Tbsp. flour
2 Cups graham wafer crumbs 1 Tsp. baking powder
1 Egg ¥, Tsp. Vanilla
1 Cup medium coconut Pinch of salt

Cream butter and sugar, add beaten egg. Add crumbs, coconut,
milk and other ingredients. Bake 30 minutes at 350°F in square pan 1” deep.

Elaine P. Kotyk
12

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