CAKES 47

yolks till thick and lemon colored; add the remainder of the sugar,
beat thoroughly. Add to the shortening mixture; beat with. the
dover beater. Add the sifted dry ingredients alternately with the
orange juice; beat quickly and lightly. Pour the batter into a 9”
oiled tube pan; bake in a moderate oven till done. When cool,
cover with Silver Frosting. Yield: 12 pieces.

HONEY RAISIN LOAF

Temperature: 300°F. Time: 2 hours, 10 minutes
1 cup raisins 4 eggs
1 cup skim milk 3 cups plus 6 tablespoons
1 cup shortening sifted all-purpose flour
1 cup honey 3 teaspoons baking powder
14% teaspoons vanilla V4 teaspoon salt

Y4 teaspoon almond flavoring 4 cup walnuts, chopped

Cover the raisins with skim milk; soak for 15 minutes. Drain
and dry; discard the milk. Cut the raisins fine with the scissors.
Cream together the shortening and the honey; add the flavorings
and the well-beaten eggs. Beat till smooth with the dover beater.
Add the sifted dry ingredients in 3 additions. Add the raisins
and nuts. Pour into a square fruit cake pan 8” x 8” or a loaf pan
9” x 5” x 3”, lined with heavy brown paper and oiled. Bake in a
slow oven; when cool put away to age for a few days. Yield: 3 lbs.

CHOCOLATE CREAM JELLY ROLL

Temperature: 400°F. Time: 13 minutes
6 tablespoons cake flour 4 eggs, separated

6 tablespoons cocoa 34 cup white sugar
Y4 teaspoon baking powder 1 teaspoon vanilla

l4 teaspoon salt

Mix and sift the flour, cocoa, baking powder and salt four
times. Beat the egg whites until stiff and glossy; gradually add
l4 cup of the sugar; beat again until the mixture peaks. Beat
the yolks till thick and lemon colored; add the remainder of the
sugar and the vanilla; beat again. Combine the whites and the
yolk mixture. Carefully fold in the sifted dry ingredients; blend
lightly. Line a jelly roll pan 15” x 10” with oiled paper; pour in the
batter and spread evenly. Bake in a hot oven 13 minutes. Turn
on a towel, lightly dusted with powdered sugar. Cut off the edges
and remove the paper. Spread with Chocolate Filling and roll.
Cool, cut in slices and serve with Mocha Sauce. Yield: 12 slices.