79. LARGE SPONGE CAKE

eggs (separated) 1a. sugar

tsp. salt i tsp. vanilla
&.tepsoors of: tartar 1 c.JVeiveterliour—

iE ON

Beat egg whites thoroughly with salt. Add
cr. of tartar and beat. Add sugar slowly. Add |
egg yolks and vanilla. Fold in flour last.
Use large pan or Angel food tin - ungreased.
Bake at 325' for 1 hour (no peeking).

80. CHOCOLATE SPONGE CAKE - 3
3 eggs (separated) 12 c. Velvet flour’
14 a. sugar. - 2 tsp. baking powder
3 tsp. vanilla — 4 tbsp. cocoa
= c. lukewarm water 4 tsp. salt
(less 14 tbsp. )

Beat egg whites until foamy. ekidealls
fold in $ a. sugar. Beat egg yolks. Add rest
of sugar and beat well. Add vanilla and some

of the water. Beat until light in colour and.

thick. Gently fold in sifted dry ingredients,
rest of water,and stiffly beaten cg whites.
Bake in ungreased tube — at 38a5',or layer:
tins at 350'y/for 25 ming Cool and ice.

81. MARSHMALLOW ICING

1c. sugar (less 4 tsp. or. of tartar
2itbape) << 15 marshmallows
4 coc. water. | vanilla
1 egg white. (slightly
beaten)

Cook all Sogetted in top of double boiler,
stirring constantly 12-15 mins. Add vanilla. .
Beat until firm enough to spread.

Odds and ends: To open Mason—-type or glass-—top |

jars,pull out the jar rubber with pair of pliers

and there is then no danger of pi ed rie iol
the lid or the adie 3