36 THE BLUE BIRD CooK BooK

CHERRY CAKE

Y2 cup butter 2 teaspoons baking powder 1 cup sugar | Y2 teaspoon salt

3 eggs, separated 1 cup glace cherries

Y% cup milk Y2 teaspoon lemon flavoring

134 cups flour

Fold in stiffly beaten whites at the last. Cut cherries, flour lightly and place in layers on top of layers of batter. Bake in loaf tin at 350 degrees about 45 minutes.

SPICE CAKE Y cup butter Y2 cup dates 2 eggs 1 cup raisins 1% cups cake flour Y cup walnuts 1 teaspoon cinnamon 1 cup hot water 1 teaspoon salt 1 teaspoon soda 1 teaspoon vanilla

1 cup sugar Chop nuts and dates, and cover with the hot water with the soda added. Cream sugar and butter and add the eggs, well beaten. Sift flour, cinnamon and salt four times. Add fruit and flour mixture to creamed mixture. Add vanilla. Bake in moderate oven.

CRACKER CRUMB CAKE

1 cup sugar 1 cup raisins

1 cup ground soda cracker 1 teaspoon baking powder crumbs 4 eggs

Y2 cup nuts 1 teaspoon vanilla

Mix dry ingredients with beaten yolks, add vanilla, nuts and raisins. Fold in beaten whites. Bake in 8x8-inch pan 35 minutes at 350 degrees. Cool in pan about 10 minutes. Sprinkle with icing sugar.

ICE BOX CAKE

1 cake sweet chocolate 4 egg yolks 2 tablespoons sugar 4 egg whites 4 tablespoons boiling water Put chocolate, sugar and water in double boiler and melt. Beat eggs separately. Pour beaten yolks into chocolate. Beat; add whites; beat well. Pour this mixture over either lady fingers or sponge cake, let stand 8 to 24 hours. You can separate lady fingers and put two or three layers in a deep dish or individuals.

PARISIAN NUT TORTE

6 eggs 2 squares bitter chocolate, 1 cup sugar grated

Y% cup cold water 4 teaspoon cream of tartar 1 cup sifted cake flour

Beat egg yolks well and add sugar gradually, beating well until all sugar is used up. Beat in cold water, and fold in flour. Now fold in chocolate and lastly, fold in egg whites that have been well beaten and to which the cream of tartar has been added. Place in 2 greased cake tins and bake at 300 to 325 degrees for 1 hour or until the cake shrinks from side of pan.

Frosting

Yq Ib. butter 3% cup walnuts finely chopped 1 cup sugar 3% cup scalded milk

Beat butter until creamy, add sugar gradually and beat until sugar is dissolved. Pour scalded milk over walnuts and let stand until cool, then add to the butter and sugar mixture. Spread on layers and top. Refrigerate.