PINEAPPLE MERINGUE CAKE
1% cup butter 1 cup flour

Crumble butter and flour together and pack into 8” x 8” pan. Brown
in 325° oxen. Then mix:

% cup white sugar 1 tbsp. butter

2 teasp. cornstarch

1 cup well drained crushed

pineapple
Boil above until thick. Beat 2 egg whites until stiff then add—
1/3 cup white sugar 4 teasp. salt
4 teasp. baking powder 1 cup coconut

Spread pineapple mixture on browned crust then spread meringue
on top and brown in oven.
Colleen McLeod (Hopper 1955A).

CHERRY CAKE

1% cup butter 3 cups flour
134 cup sugar 1% teasp. baking powder
(beat 12 minutes) in flour
3 eggs (beat one at a time, % cup milk
1 minute for each one) 1% cup glace cherries
grated rind of 1 lemon 3 tbsp. mixed peel

Bake at 325° for 14% hours. Use Angel Cake pan.
Kay Runner (Penner 47).

JELLY ROLL
4 eggs Y% teasp. salt
34 cup sugar 34 teasp. baking powder
34 cup sifted cake flour 1 teasp. vanilla

Pre-heat oven to 400° F.

Grease 15” x 10” x 1” pan and line bottom with wax paper. Sift,
then measure flour, add baking powder and salt. Sift together 3
times. Beat eggs until thick and lemon-coloured. Gradually add
sugar, a small amount at a time, beating well after each addition.
Add vanilla. Fold in flour mixture.

Turn into prepared pan. Bake 12-15 minutes. Invert cake onto
sugar-sprinkled wax paper on a damp cloth. Cut off crisp edges of
cake. Peel off paper. Roll up quickly. Cool cake wrapped in cloth
on wire cake rack. Unroll and spread with desired filling. Re-roll.

Marie Jurick (Dale ’60B).
ORANGE RAISIN CAKE

1 cup brown sugar 1 teasp. baking powder

1 egg 1 orange, juice and rind
% cup butter 1% cup raisins

1 cup sour milk 1% cup nutmeats

2 cups all-purpose flour
1 teasp. soda
pinch of salt
METHOD: Beat sugar, egg, butter and sour milk. Sift together
flour, soda, baking powder and salt. Add to first mixture. Grind
together orange rind, raisins, and nuts. Add half of ground mix-
ture to the batter. Mix, pour into buttered square cake pan and

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