CHOCOLATE LOG ROLL
3 eggs 1 tbsp flour
whipping cream 5 tbsp. icing sugar
1 tbsp. cocoa

Separate eggs and beat yolks until thick. Add sifted sugar and
continue beating until well blended. Add cocoa and flour sifted together.
Beat up egg whites until stiff but not dry. Add to the egg yolk mix-
ture and beat hard for 10 mins. Pour into large shallow pan lined with
waxed paper and bake in 400° oven for 10 mins. Turn out and cool.
Whip cream and sweeten. Reserve about 2 tbsp. of this and spread
the remainder on cake. Roll up like jelly roll. To the remaining whip
cream add icing sugar and cocoa to make icing. Cover cake with this:
and make wavy lines with fork. Set in frig. Just put the cream in
shortly before serving.

PRIZE SPONGE CUP CAKES

5 egg yolks 5 tbsp. cold water
1 cup fruit sugar 1 cup pastry flour
1 tsp. lemon extract 1 tsp. vanilla
1 tsp. cream tartar 5 egg whites

Combine egg yolks, water and sugar. Beat with double dover
beater for 10 minutes. Add flour sifted three times and add flavorings.
Beat again. Beat egg whites until foamy—add cream tartar—beat until
dry. Fold into first mixture. Bake in unbuttered muffin tins at 300° F.
for 30 minutes. }

Chocolate Icing: 3 squares unsweetened chocolate
1 can condensed milk
8 marshmallows, cut in pieces
14 teaspoon peppermint essence

Melt chocolate in top of double boiler—add condensed milk. Cook
5 minutes. Remove from fire and add marshmallows. Stir until dis-
solved. Add flavoring. Beat until stiff. Pour over sponge cup cakes.

Fort Garry Brewery Ltd.

721 Furby Street, Winnipeg Phone 24 841

PILSENER BEER

13