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2 urban iis ; WTE Sa in sa ator 18.5105 Follow Cake Recipes Step by Step 3 Chocolate cake is the arists- erat among cakes, no doubt about that. And the nation's ; id a No. 1 favorite gets a new lft with the addition of versatile ready-to-eat bran cereal. Top off the rich cake with a shiny chocolate icing and plan to serve it on your next really important entertainment. VANILLA CHIFFON CAKE Preheat oven to 325 degrees for deep 8 inch tube cake or 5 x 10 inch loaf cake. Use tin cake pans. Measure into sifter and sift into a bowl: . 1 cup plus 2 tbsps. once sifted cake flour 1% tsps. baking powder Ys tsp. salt 8 cup fine granulated sugar Make a well in the dry ingred- fents and add in the order given | (not mixing at all until all of this group of ingredients is in): 1% cup salad (corn) oil 2 unbeaten egg yolks ¥% cup plus 2 tbsps. water 1 tsp. vanilla Avoiding the dry ingredients as much as possible mix these liquids a bit with a spoon. Then incorpor- ate with flour mixture and beat $ill smooth. Measure into a large mixing bowl: 3% cup of egg whites (3 large or 4 small) and sprinkle with % tsp. cream tartar Beat until very very stiff, much stiffer than for angel or sponge cake. Gradually fold yolk mixture into béaten egg wites, using a rubber scraper, fold gently until combined. Turn into ungreased pan and bake in preheated oven until light brown or until cake springs back when pressed lightly with finger tip 55 minutes. Immediately cake is bak- ed, invert it and allow to hang suspended until cold. Loosen cake and shake from pan. . ICING: 1 cup icing sugar 2 tbsp. butter Moisten with table cream 5 spreading consistency or % pt. whipping cream. Whip very stiff. Add 2 tbsp. granulated sugar, fold into whipped cream. Then spread over cake, Mrs. M. Patterson St. Andrew's Jr. W.A. LEMON 4-DECKER CAKE Bake your favourite layer cake. Split layers of cold cake and put together with lemon filling cov- er with 7 minute frosting, falvour- ed with vanilla or lemon extract, decorate with well -drained, mar- sschino cherries. Mrs, W. Saunders Salvation Army Home League. SPICE CAKE 3% cup chopped dates 3% cup chopped raisins Pour over this 1 cup boiling wat- 1 tsp. cinnamon 34 tsp. cloves 1 tsp. nutmeg Xs tsp. baking powder cul ur : Bake in square pan at 375 de- grees until an inserted straw comes out dry. . J. C. Cook, Ex No, 4, 41, Sewmanville, Ont. CHOCOLATE LAYER CAKE Measure into bowl (all measure- ments level): 1% cups cake flour (sifted) 1% cups white sugar % cup shortning 1 tsp. salt 1 tsp. soda 2 squares melted bitter chocolate Beat well for two minutes, then stir in all by itself 34 tsp. baking powder. Now add' 2 unbeaten eggs, % cup milk, 1 tsp. vanilla. Blend by hand or mixer for 2 minutes. Batter will be smooth and thin. Bake in 350 degree oven for 25 to 30 minutes. Mrs. S. Bone, Mrs. E, J. Luke's Group, King Street W.A. SWEET CREAM CAKE Quick and economical for a lady on a farm. Into a mixing bowl put 2 eggs and 1 cup of sweet cream and beat until light. Into a flour sifter put 1% cup pastry flour and 1 cup granulated sugar and 2 tsps. baking powder. Sift into mixing bowl and beat well for 2 minutes. Add 1 tsp. vanilla Turn into 9" layer cake pans which have been greased on bot- tom only. Mrs. R. Gilbert Solina Women's Institute. CREAM SPONGE CAKE 4 eggs 3 tbs. cold water 1 cup sugar Salt and flavoring 1 cup flour (cake flour) 2 tsps. baking powder Beat yolks of eggs and water until thick and lemon, colored. Add sugar gradually and beat 2 min- utes. Then add flour and baking pow- der, salt and flavoring. Quickly fold in stiffly beaten egg whites and bake in two 9 inch pans. Bake in moderate oven, 30 minutes. Fill and ice with whipped cream. Mrs. S. T. Hoar, Club 41, R. R. No. 5, Bowmanville, Ont, SOUTHERN CHOCOLATE CAKE 12 cup butter 2 cups finely sifted borwn sugar EE mmr uares Lg flour p. baking soda 1 tsp. baking powder 1 cup sour milk 1 tsp. salt 1 tsp. vanilla. Method: Cream butter and add sifted brown sugar slowly. Add unbeaten eggs, one at a time. Sift and mix dry ingredients and add alternate- ly with sour milk, Lastly add van- illa. Pour into greased cake tins and bake at 325 degrees to 350 degrees for 25 minutes. Use date filling and top with seven minute seafoam icing. PRIZE ORANGE CAKE % cup butter or shortening 1 cup granulated sugar 2 eggs separated % cup sour milk 1 cup seedless raisins 1 large orange 2 cups bread flour 1% tsps. baking powder % tsp soda dissolved in a tea- spoon of hot water Squeeze juice of orange and add to sour milk, put the remainder of orange through foodchopper to- gether with raisins cream, butter and sugar. Add well-beaten egg yolks. Add flour baking powder and salt alternately with mixed milk and oranges, juice, then fold in chopped orange skin, raisins. Stir in baking soda mixed with warm water and then fold in beaten egg whites. Mrs. McEvers, Challengers Group Albert Street W.A. CHOCOLATE CUP CAKES 1 cup brown sugar 1 egg 2 dessertspoons butter 2 dessert spoons cocoa 1 cup sour milk 1 tsp. soda 1% cups flour 1 tsp. baking powder 1 tsp. vanilla Bake at 375 degrees from 15 to 20 minutes. Mrs. Arthur Gladman 10th Guide -- Brownie Aux, SOUP TO NUTS CAKE 1 cup white sugar 3% cup melted butter 2 tsp. nutmeg ° 1 tsp. salt lcup chopped walnuts" 1 cup chopped dates Method: Cream sugar and butter and add dry ingredients except soda which is added to soup. Add nuts and dates last. Bake 45 minutes in mod- erate oven, ICING: Mix one package of cream cheese with % cups of icing sugar sugar and 1 tsp. vanilla, Mrs. B. Hitchens, N. Oshawa Senior W.A. BETTY'S CHOCOLATE CAKE % cup shortening 1 cup granulated sugar 1 egg 4 tsps. cocoa 1% cups pastry flour 1 tsp. baking powder 12 tsp. soda 12 tsp. salt 1 tsp. vanilla 1 cup boiling water Cream shortening and blend in sugar, Mix in well beaten egg. Mix and sift in flour, cocon, bak- ing powder, soda, salt. Add vanilla, boiling water and mix well. Pour into shallow well buttered pan and bake 30 or 40 minutes in a mod- erate oven 350 degrees F. Mrs. L. M. Mitchell, Faithful Group, Manilla. ORANGE CAKE 1 cup white sugar 2 eggs . 3% cup butter % cup sour milk 1tsp. baking soda 1 orange 1 cup raisins 2cups pastry flour 1 tsp. baking powder Ys tsp. salt § Method: Put orange and raisins through food chopper, Blend sugar and butter well. Add eggs one at a time and beat thoroughly. Sift flour, baking pow- der and salt. Mix soda in sour milk.' Add alternately. Add orange and raisins with last of flour Bake in moderate oven, Mrs. G. S. White, Cheerful Givers Group, King Street United Church, J EASY CAKE Boil for 3 minutes: 1-3 cup butter or lard 1 cup sugar, white or brown 1 cup hot water 1 cup raisins or nuts 1 tsp. amon 1 tsp. cloves 1 tsp. salt Cool this mixture, then add: 1 tsp. soda dissolved in 1-3 cup boiling water 2 cups sifted flour 2 tsps. baking powder Bake in a moderate oven. ¥% tsp. E-- VELVET CHOCOLATE CAKE % cup granulated sugar 1% cup boiling water . 12 cup shortening (part butter) 2 tsps. lemon extract . 1 cup gran. sugar * 2 eggs, well beaten salt % cup buttermilk or sour milk Combine: = One-third cup sugar cocoa, water and boil two minute stirring until smooth; set aside t cool. ; Cream:' shortening until fluffy add flavorings. Add sugar gradually, beatin until creamy, beaten eggs, an beat again until light, cooled co coa, syrup and beat well, Sift: flour, salt and soda ta gether twice. Add: flour mixture to creamet mixture alternately with butter milk or sour milk, be g am ending with dry ingredients. Mix: just until bl ded -- d¢ not beat after flour has been add ed. Turn: into greased 9-inch square pan. Bake im a slow oven at 32! degrees for 1 hour. Let stand 5 minutes, then tur: out. Frost with chocolate icing when cold. Mrs. Victor Phair, 10th Guide - Brownie Aux. RAISIN CUP CAKES % cup shortening % cup sugar 1 egg 1%cup flour (sifted) 3 teaspoons baking powder 12 cup milk 1 teaspoon flavoring 12 teaspoon salt 1 cup raisins or % cup choppew nuts Cream shortening, add sugar, add egg and cream together, add dry ingredients, alternately with milk, add raisins or nuts. Yield: 12 - 14 cup cakes. Oven 375 degrees, bake for 20 minutes. Mrs. W. Saunders, Salvation Army Home League, SPEEDY SPICE CAKE 1. cup' shortening 2 tbsps. molasses 2% cups sifted cake flour 2% tsps. baking powder 3 tsp. salt 1% cups sugar . 12 tsp. cinnamon, cloves and allspice 2 eggs unbeaten 1 cup Mix shortening and molasses to soften, sift all dry ingredients into shortening, add eggs and half of milk. Mix until flour is dampened then beat one minute by hand or electric mixer (low speed). Add remaining milk beat two minutes. Bake in two -8-inch layer pans in a 350 degrees oven for 30 minutes. Or one oblong pan 9 x 12 for a quick topping, reserve whites of eggs from cake and replace with Y% cup of milk, take egg whites, beat stiff and add 1% cups brown sugar, 1 tsp. cornstarch, spread over cake batter, sprinkle with broken walnut meats before plac- ing cake in oven. Mrs. G. C. Bradley, * Faithful Group, Myrtle. ETT re IH mn 000000000000 00 ATES AMADA 105000 MALO 0 EOLA OTA Complete Stock of Music and Music Teachers' Supplies Wilson & Jeo MUSIC STORE "Oshawa"s Loegest Record Bar" NEW AND USED PIANOS MASON & RISCH PIANOS -- SHERLOCK-MANNING RCA VICTOR -- ROGERS MAJESTIC SPARTON -- SNIDOR RADIOS -- RECORD PLAYERS -- COMBINATIONS Royal Conservatory TAR ELE AE A FO M 79 SIMCOE ST. N. DIAL 5-2822