NEVER FAIL APPLE SAUCE COOKIES    Margaret Rankin

 MIX:
1/2 c. shortening                               1/2 c. baking powder
1 c. sugar                                           1 tsp. cinnamon
1 egg                                                  1 1/2 tsp. nutmeg   
1 3/4 c. flour                                       1 c. raisins
1 tsp soda                                          1 c. quick oats
1 c. nut meats                                    1 c. apple sauce

Drop by spoonfuls and bake.

CHERRY WINK COOKIES            Ellen McCamey

Sift together:                                      Cream:
2 1/4 c. flour                                       3/4 c. shortening
1 tsp. baking powder                        1 c. sugar
I/2 tsp. soda                                       2 tbsp. milk
/2 tsp. salt                                           2 eggs added

Combine dry and creamed ingredients, then add 1 tsp vanilla, 1 finely out c. pecans and 1/4 c. finely cut candied cherries. Form cooky dough into balls, roll each ball into 2 c. cornflakes. Bake on slightly greased sheet 10  min at 375.

CHOCOLATE DROPS                    Grace Twogood

I c. sugar                                              1 c. walnuts chopped
1/2 c. Crisco                                       1 c. raisins
1/2 c. milk                                            pinch salt
1 beaten egg                                       2 c. flour
1/2 c melted chocolate                       1 tsp. vanilla
2 tsp. Baking powder

Method of combining:
Cream shortening and sugar. Add beaten egg, milk, flour, raisins and walnut meats. Drop by spoon on greased cooky sheet and bake in moderate oven.

CARAMEL WALNUT ICE BOX COOKIES    Goldie Routh

l. c. Crisco                                             2 eggs
2 c. brown sugar                                   1 tsp. vanilla
3 1/4 c. sifted flour                               1 c. broken nut meats
1/2 tsp. salt                                            1/2 tsp soda
1 tsp. baking powder

Cream Crisco and sugar. Add eggs and vanilla and beat well. Sift dry ingredients together twice, and add to creamed mix a small amount at a time. Add nut meats. Form into four rolls. Wrap in wax paper, chill in refrigerator over night or until needed.

CHOCOLATE PINWHEEL COOKIES     Mae Lynch

1 1/2 c. flour                                           1/2 tsp. baking powder
1/4 tsp salt                                             1/2 c. shortening
1/2 c. sugar                                             3 tbsp. milk
1 sq. bitter chocolate melted                1 egg yolk, beaten

Sift flour once, measure, add baking powder and salt and sift again. Cream butter thoroughly, and gradually add sugar. Cream well and add egg yolk. Add flour and milk alternately, beating after each addition. Divide into two parts. To one part add chocolate. Chill. Roll each half into rectangular sheet, 1/8 in. thick. Place_. chocolate sheet on top. Roll as for jelly roll. Chill thoroughly. Cut into 1/8 in. slices. Bake in ungreased sheet in hot oven 400° for 5 minutes.

COCOANUT MACAROONS           Grace Strain

1 c. shortening                                    1/4 c. brown sugar
2 eggs beaten well                              2 1/2 c. flour with
1 1/2 c . chopped dates or raisins     1 tsp. baking powder
1/2 c. nut meats                                    1 tsp. cinnamon
1/2 tsp. nutmeg                                     1 tsp. soda mixed in 1/2 c. hot water.
 
Drop by spoon on to cookie sheet. Bake 12 minutes.

Add sifted dry ingredients to creamed mix; blend well. Pour into greased, paper lined pan. Bake at 350°-25 min. Frost with powdered sugar frosting.

FRUIT COOKIES                         Chris Thompson

2 heaping c. brown sugar              1 heaping c. shortening
4 c. flour                                            4 tsp. cocoa
l tsp. baking powder                        1/4 tsp. salt
2 eggs                                              1 tsp. soda
1 tsp. vanilla                                     1 c. sweet milk
1 c. raisins                                        1 c. nuts
1 e. coconut

Cream shortening and sugar. Add eggs and beat well. Add milk alternately with dry ingredients-then raisins, nuts etc. Mix well. Drop by teaspoon on greased tin and bake about 12 min  at 350.

OATMEAL COOKIES                    Athalee Kinion

1 c. shortening                                  1 egg
3/4 c. sugar                                       1 tsp. salt
1/3 c. sour milk                                  l c. rolled oats
1 c. flour                                             1/2 tsp cloves
1/2 tsp. nutmeg                                 1/2 tsp. cinnamon
1/4 tap soda                                      1 tsp. baking powder
1/2 c. raisins                                      1/2 c. nuts, chopped

Melt shortening. Beat egg with sugar and milk. and mix all together with rolled oats, blending well. Sift flour, soda and baking powder, add to first mixture and blend well. Stir in raisins and nut meats. Drop by teaspoon on cooky sheet which has been greased. Bake in moderate oven.

NUT COOKIES                                  Mrs. John Craig

1 c. shortening                                    2 c. brown sugar
2 eggs                                                 1 c. chopped nuts
1 tsp. soda                                         1/2 tsp. salt
3 1/2 c. flour

Mix all above ingredients and roll out into thin sheet. Let stand overnight in refrigerator. When ready to bake slice the dough, which had been made into roll before chilling, into thin slices and bake in moderate oven.

PEANUT BUTTER COOKIES         Edna McCamey

1/2 e. shortening                                  1/2 tsp. salt
1/2 c. white sugar                                 1 tsp. soda
1/2 c. brown sugar                               1 egg beaten light
1 1/2 c. flour                                          1 tsp. vanilla or almond flavor
1/2 c. peanut butter
 
Work all the ingredients into soft dough with your hands. Make into small balls and press flat with fork both ways. Place about 1 inch apart in moderate oven, and bake for fifteen minutes, or until brown. Very good and dainty too. Recipe makes 35 to 40 cookies. Double for larger amount.

RANGER COOKIES                           Sue McCamey

1 c. flour                                                 1 c. brown sugar
1/4 tsp. baking powder                        1 well beaten egg
1/2 tsp. soda                                         1 tsp. vanilla
1/2 tsp. salt                                            3/4 c. rolled oats
2/3 e. shortening                                   1/2 c. nut meats
1/2 c. chopped dates                           1 c. corn flakes

Sift together dry ingredients. Cream shortening; add sugar. Cream until light. Add well beaten egg and vanilla. Mix thoroughly. Stir in oats, nuts and dates. Last of all, stir in, lightly, corn flakes. Drop in small portions on ungreased cookie sheet and bake at 375^° for 10 to 12 minutes. This makes about three dozen cookies.

REFRIGERATOR COOKIES    Athalee Kinion

1 c. crisco                                     2 eggs
1 tsp. salt                                      1 c. chopped nuts
1 c. brown sugar                          3 cups sifted flour
1 c. white sugar                           1/2 tsp. soda

Blend crisco with salt and sugar. Add eggs one at a time, mixing thoroughly. Add flour and dry ingredients into first mixture. Shape into a roll about two and one-half inches in diameter. Roll in waxed paper and chill in refrigerator for several hours or over night. With sharp knife cut thin slices of chilled dough. Place on greased cookie sheet and bake in pre-heated oven, 375^° until brown.

SUGAR COOKIES                        Mrs. C. F. Cox

2 c. sugar                                         3 eggs, unbeaten
1 c. shortening                                 1 1/2 tsp. soda
1 c. sour cream                               1 tsp. salt
6 c. flour                                           1 tsp. vanilla
1/2 tsp. lemon

Cream shortening and sugar. Add eggs, one at a time, and beat well. Next add flour that has been sifted with the salt and soda. Roll out and put sugar on top of each cookie and bake.

 NEVER-FAIL DOUGHNUTS          Cornelia Dobbs    

1 rounded c. sugar                              2 1/2 tsp. baking powder
1 tsp. lard                                             1 tsp. salt
2 eggs                                                  1 tsp. vinegar
1 c. sweet milk                                     1 tsp. vanilla 
2 c. flour
Cream lard and 1/2 c. sugar. Beat egg yolks and add to mixture. Then add remainder of sugar, and the milk and stir thoroughly. Added flour, salt, baking powder. Last add the vinegar and vanilla. If needed, add little flour to roll. Toss on floured board and knead very lightly. Roll to one-fourth inch thick. Cut with doughnut cutter. Fry in deep fat and drain on oil paper

FAVORITE DOUGHNUTS                Pearl Bement

Mix. . . 1 c. hot, mashed potatoes      1/4 c. butter

Beat . . . 3 eggs                                    1 1/ 3 c. sugar

Stir egg mixture into potato mixture

Sift . . .
5 c. flour                                                 2  tbsp. baking powder
1 tsp. salt                                               1/2 tsp. nutmeg
1/2 tsp. cinnamon

Add dry ingredients alternately with
1 c. sweet milk                                      1/2 tsp. vanilla

Cover and chill in refrigerator at least two hours. Roll 3/8 inch thick. Cut and fry in deep hot fat 375⁰ until brown.

RAISED DOUGHNUTS                    Mrs. John Craig

1 c. lukewarm water                           1/4 tsp. nutmeg
3 c. flour                                               1/3 c. sugar
1/4 c. melted butter                            1 cake yeast
1 well beaten egg.                              1 tsp. salt
1 tsp. vanilla (optional)

Combine water and yeast, let stand one minute. Combine lard, eggs, salt and sugar, and mix well. Mix all the ingredients until smooth. Let rise until triple in bulk, turn out on floured board, roll into thin sheet, cut. Let rise until double. Cook in deep fat.

THE "OZARK" ROCKS                    Mrs. Cliff Odom

1 c, shortening                                     2 1/4 c. flour
1/2 c. powdered sugar                       1/4 tsp. salt
1 tsp. vanilla                                         3/4 c. nutmeats

Cream shortening, add sugar and cream well together. Add vanilla. Sift flour and salt together. Mix into first mixture. Add nuts. Roll into small balls and bake on ungreased sheet for fifteen minutes at 375^° until slightly browned. Remove from sheet and let cool very short time, then shake in a bag of powdered sugar a few at a time.

APPLE SAUCE CAKE                     Vera Crain

1 c. apple sauce                                  1 c. sugar and
1/2 c. shortening creamed                  Pinch salt
1 tsp. each of cinnamon, cloves, all spice
1 c. raisins, cooked and cooled         1 c. walnut meats
2 eggs.                                                  2 c. flour and 1 tsp. soda sifted together

APPLE SAUCE FRUIT CAKE         Nora Lively

1 c. butter                                            1 1/2 c. sugar
2 tsp. cinnamon                                  1 tsp. cloves
1 tsp. allspice                                      2 eggs beaten
3 c. sifted flour                                     1 c. chopped raisins
1/2 tsp. salt                                          1 c. chopped dates
1 1/2 tsp. soda                                    1/2 c. candied cherries
1/2 c. chopped  nuts                           2 cups unsweetened applesauce

Cream butter and sugar. Add eggs and beat well. Sift flour, salt, soda and spices. Dredge fruit and nuts with 1/2 c. of the flour. Add remaining flour, spices and soda alternately with the applesauce. Stir in the fruit and nuts. Bake in greased and floured tube pan lined in bottom with heavy brown paper, in slow oven 325 about 1 1/2 hours or until done.

Banana Cake                                   Quince Dowell

Sift together:
2 c. flour                                              1 1/3 c. sugar
1 tsp. baking powder                        1/2 c. shortening
1 c. mashed bananas                       1 tsp. vanilla
1 tsp. soda                                         1/2 c. sour milk
3/4 tsp. salt                                         2 eggs

Cream shortening and sugar. Add flour, bananas and milk. Add eggs and beat well.

 Icing:
1 c. brown sugar                                2 c. powered sugar
1 tsp. vanilla

Add enough cream or milk to make right spreading consistency.

CARAMEL CREAM CAKE           Helen Graham

2 1/2 c sugar                                    1 c. buttermilk
3 c. cake flower                                5 eggs
5 tbsp. strong coffee                        1 tsp. soda
4 tsp. cocoa                                      2 tsp. vanilla
1 c. butter                                           pinch of salt
                                                 
Cream butter, add sugar gradually. Sift dry ingredients together. Beat eggs Separately, add polka to sugar and butter. Dissolve soda in buttermilk. Add dry ingredients alternately with milk. Stir in coffee and vanilla. Fold in egg whites. Bake at 375 for 30-35 minutes. Makes three large layers.

ICING

1/2 c. butter                                        3 tbsp. strong coffee
1 egg yolk                                          1 tbsp. vanilla
2 tsp. cocoa                                       1 box powered sugar
 
Sift dry ingredients, cream butter, add sugar, cream thoroughly, add beaten egg yolk, coffee and vanilla. beat until soft and fluffy.

CHRISTMAS FRUIT CAKE            Cornelia Dobbs

1 egg                                                   1 1/2 c. seedless raisins
1/4 c. Crisco                                       1 1/2 c. flour
1 c. sugar                                            1 c. walnut meats
1 tsp. salt                                             1 tsp. nutmeg
1 tsp soda                                           1 tsp. cinnamon
12 pieces sticky orange candy         4 or 5 apples cut fine.
 
Cook at 275⁰ to 300^O for 1 hour. Be sure to combine ingredients as listed in recipe

COFFEE DEVILS FOOD              CHRIS THOMPSON

1 c. hot coffee                                   1/2 c. cocoa
1 c. brown sugar                               1/2 c. cold water
Set aside to cool.

Mix:                                                    Sift together
1 c. white sugar                                2 c. flour
3/4 c. butter                                      1 tsp. soda
2 eggs                                               I/4 tap. salt
1 tsp vanilla

Add alternately with the coffee mixture. Beat well. Bake in sheet pan for 25 or 30 minutes at 375⁰.

MINUTE ICING

2 c. sugar                                          1/2 c. milk
1/2 c. butter                                       2/3 c. cocoa

Boil 2 minutes. Beat in 6 marshmallows and 1 tsp. vanilla.

DATE AND ENGLISH WALNUT CAKE    Mrs. w. A. Downum

2 lbs nuts (before shelling)                             2 lbs dates (do not chop.
4 eggs                                                              I c. flour
1 c. sugar                                                         I tsp. baking powder

Beat eggs until light. Sift flour_, sugar and baking powder, then add eggs. Mix well. Pour over dates and nuts. Mix and pour over tube pan which has been greased. Bake 1 hour and 20 min at 275^0.

DATE CAKE                                         Cleo Abercrombie

1 c, dates (cut fine)                                1 egg
1 c. boiling water                                    1 1/4 c. flour
 1/2 c. chopped walnuts                        1 tsp. soda
1/4 c. butter or shortening                     1 c, sugar
 
Sprinkle soda over dates and pour boiling water over them and let cool.
Cream butter, sugar and add beaten eggs, walnuts, dates and flour. Bake slowly.

DEVIL FOOD                                        Margaret Rankin

2 c. white sugar                                     1/2 c. butter
2 eggs                                                    1/2 c. buttermilk
1 c. boiling water                                   1 tsp. soda
3 tbsp. cocoa                                         2 c. flour
1 tsp. vanilla

Cream sugar and butter, add the eggs one at a time and beat well. Mix cocoa in flour. Add soda dissolved in buttermilk and the vanilla. Be sure to add the boiling water last.

EGGLESS CHOCOLATE CAKE     Ethel Wright

2 c, flour                                                1 c. sugar
1/2 c. shortening                                  1 1/2 c sour milk
1/4 c. cocoa                                          1 heaping tsp. soda
1/4 tsp. salt

Cream sugar and shortening. Sift dry ingredients and add alternately to milk. Bake in loaf or layers in moderate oven.

FRUIT CAKE                                       Mary McCoy

2 c. sifted flour                                      1/2 c. shortening
3 tsp. baking powder                           1/2 tsp. soda
1 c. sugar                                              1/2 tsp. ground cloves
1/2 tsp. cinnamon                                 1/2 tsp. nutmeg
2 1/2 c. prepared mincemeat or two 9 oz. packages condensed mincemeat.
Add 1 c. water and boil 3 minutes. Cool.
Add
2 eggs well beaten                                I 1/4 c. (1 can) Campbell's Tomato soup
1 c. chopped nuts

Sift together flour, baking powder, soda and spice. Cream shortening and sugar. Add cold mincemeat and mix thoroughly. Blend in eggs. Add flour mixture alternately with soup. Stir until smooth. Mix in nuts. Pour into greased 9 1/2" tube pan and bake in moderate oven-350^° about 80 minutes or until done. When cool cover with white icing or hard sauce.

FUDGE CAKE                                       Grace Twogood

1 3/4 c. sifted cake  flour                         1 1/2 c. milk
1 tsp. vanilla                                              2 tsp. baking powder
2 egg whites                                             1/2 tsp salt
1/2 c. sugar                                               1/4 c. shortening
2 egg yolks                                                1 1/2 c. sugar
3 1/2 squares unsweetened chocolate melted
 
Method:
Sift flour and measure. Sift twice with baking powder and salt. Cream shortening and gradually add 1 1/2 c. sugar. Beat until light and fluffy. Add egg yolks and beat well. Add cool, melted chocolate and mix well. Add sifted, dry ingredients to the above mixture alternately with milk. Beat well. Add vanilla. Beat egg whites until foamy, and gradually add 1/2 c. sugar and beat until soft peaks hold. Fold into batter gently. Bake 1 hr at 350^{° .}

GINGER BREAD                                      Leta Wright

1/2 c. shortening                                        1 tsp. ginger
1/2 c. sugar                                                1/2 tsp. cloves
1 1/2 tsp. soda                                           1/2 tsp. cinnamon
2 l /2 c. flour                                                1/2 c, molasses or  dark syrup
 2 eggs, beaten                                          1 c. hot water

 Cream shortening and sugar. Add molasses and beaten eggs. Beat well. Sift dry ingredients, and add alternately with hot water. Beat well. Bake in moderate oven. one c. floured raisins may be added to batter if desired.

GOLDEN ANGEL CAKE                          Mrs. Jack Wilcox

lst. mix
6 egg whites                                                1/4 tsp. salt
1/2 c. sifted cake flour                                 3/4 tsp. cream of tarter
3/4 c. sifted sugar                                        1/2 tsp. vanilla
1/4 tsp. almond

Sift flour and sugar separately four times. Beat eggs until frothy. Add cream of tarter and salt and beat until egg whites stand in peaks. Add sugar gradually, then flavoring. Fold in flour and pour in ungreased tube pan.

2nd. mix
6 egg yolks                                                      1/4 c. boiling water
1/4 tsp. salt                                                      3/4 c. sugar
1/2 tsp. vanilla                                                 3/4 c. sifted cake flour, together with 1 tsp. baking powder
1/2 tsp lemon

Beat yolk to lemon color, stiff and fluffy, and add sugar and salt, beating continuously. Add flavoring and fold in flour mixture with hot water. Pour slowly over first part. Bake in moderate oven 350⁰ for 30 to 35 minutes. Invert until cold.

PINEAPPLE UPSIDE DOWN CAKE         Edna McCamey

I c. sugar                                                              1/2 c. milk
1/2 c. butter                                                         1 tsp. baking powder
1 1/2 c. flour                                                        2 whole eggs or whites of 3 beaten stiff
 
Melt 2 tablespoons butter in skillet and remove from fire. Add 1 c. dark brown sugar to melted butter, mix and spread evenly. Place sliced or crushed pineapple on sugar-butter mix, and add cherries or nuts over top. Pour cake batter over pineapple, and bake in moderate oven about 30 minutes, or until done. Serve either hot or cold, and with or without sauce. Whipped cream is very good on each slice as it is served.

ORANGE COCOANUT CAKE                     Goldie Routh

3/4 c. Crisco                                                     3/4 tsp. salt
Grated rind of 1 orange                                  1 1/2 c. sugar
3 c. sifted cake flour                                        3 unbeaten eggs
juice of 1 orange                                             3 tsp. baking powder
2 tbsp. lemon juice                                           1 orange
water enough to make 1 c. liquid ^-when combined with juices.

Method:
Combine Crisco, salt, sugar and grated orange rind. Cream well. Add eggs one at a time, beating well after each addition. Add flour and baking powder sifted together three times, alternately with liquid. Bake in two nine inch pans 25 to 30 minutes at 375. Ice with 7-minute icing, and while soft sprinkle with 1 c. cocoanut combined with grated rind of 1 orange.

ORANGE KISS ME CAKE                               Mrs. Earl Wood

Grind together 1 large orange, pulp and rind. Save juice for topping.
1 c. raisins                                                          1/3 c. walnut meats

Sift together;
1 tsp. soda                                                         1 tsp. salt
1 c. sugar

Add 1/2 c. shortening and 3/4 c. milk. Beat 2 minutes by electric mixer or 300 strokes by hand. Add 2 unbeaten eggs and 1/4 c. of the milk. Beat 2 minutes more. Fold orange and raisin mixture into batter. Pour into well greased pan and. bake in moderate oven 350 for 40 to 50 minutes.

ORANGE NUT TOPPING

Drip 1/3 c. orange juice over warm cake. Combine 1/3 c. sugar, 1 tsp. cinnamon and 1/4 c. chopped walnuts. Sprinkle over cake and decorate with orange slices.

QUICK ORANGE CAKE                                  Bess Mitchell

1/2 c. melted butter                                            1 c. sugar
2 eggs                                                                 3/4 c. orange juice
2 c. flour                                                              4 tsp. baking powder
1/4 tsp. salt
 
Add melted butter to the 1 c. sugar then add well beaten eggs and orange juice. Add sifted dry ingredients. Pour into greased 8x8 in. pan. Grate rind of 2 oranges and mix with 3 tbsp. sugar. Sprinkle over top of cake and bake in moderate oven 350° for 50 min. If you have mixer put all ingredients into mixer and mix on medium speed 2 1/2 minutes.

QUICK SPONGE CAKE                               Mary Weaver Crowley

1/2 lb. butter                                                     2 c. flour
2 c. sugar                                                         2 tsp. baking powder
5 eggs                                                              1/4 tsp. salt
1 tsp. vanilla

Cream butter and sugar, add one egg at a time whipping between each addition. Sift flour, baking powder and salt together and add to butter mixture. Add vanilla and bake in shallow pans about 45 minutes, starting with 325⁰ then raise temperature to 350^° or 375⁰. Test with toothpick. This is good without frosting.

TOMATO SOUP CAKE                              Gladys Collins

3/4 c. Crisco                                                  3 tsp. baking powder
1 can tomato soup                                       1/2 tsp. cloves
1 tsp. soda                                                    1/2 tsp. nutmeg
3 c. flour                                                         1 1/2 c. raisins
3/4 tsp. salt                                                    1 1/2 c. nuts

Blend sugar and Crisco. Add tomato soup. Add dry ingredients. Bake in moderate oven.

ICING:
Mix 2 packages Philadelphia cream cheese, 1 egg yolk, 3 c. powdered and 1 tsp. vanilla.

WALDORF-ASTORIA CAKE                     Beulah Noland

2 c. sifted flour                                                2 level tsp. soda
1 c. sugar                                                       1 c. mayonnaise or Miracle Whip
1/4 c. cocoa                                                   1 c. cold water

Mix sugar and cocoa, then add the mayonnaise, next flour and water (in which soda has been dissolved) alternately. Beat thoroughly. This batter is quite thin, but makes a very moist cake. Bake in moderate oven 350° for about 35 minutes. This makes 2 large layers or a good sized loaf.

WHITE LOAF CAKE                                   Mrs. Addie Cox

Cream 1/2 c. butter and 1 1/2 c. sugar. Add 1 c. milk and 1/4 tsp. salt. Mix together 2 1/2 c. flour, 2 heaping tsp. baking powder, 1 tsp. each vanilla and lemon flavoring. Beat and beat batter is fine as silk, then gently fold in whites of 5 eggs beaten to stiff meringue. Bake in moderate oven until brown.

WHIPPED CREAM LAYER CAKE           Mae Lynch

Whip 1 c. cream or dairycraft evaporated milk and add 3 eggs. Beat this mixture. Gradually add to above mix 1 c. sugar, 2 tsp. baking powder, 1 1/2 c. cake flour powder, 1 tsp. vanilla. Bake in two layers at 375⁰ for 40 min. Fill with custard filling as follows: Combine- 1/2 c. sugar 1/3 c. flour 1/4 tsp. salt
Add 2 c. scalded milk and stir until smooth.
Pour mixture over 2 slightly beaten eggs and cook in double boiler until thick. Cool and spread between layers.

WHITE ANGEL FOOD                                  Mrs. C. B. Routh

1 c. plus 2 tbsp. sifted cake flour                   1/2 c. sugar
1 1/4 c. (10 to 12) egg whites                        1/4 tsp. salt
1 1/4 tsp. cream of tarter                                1 c. granulated sugar
1 tsp. vanilla                                                     1/4 tsp. almond

Method:
Sift flour with 1/2 c. sugar four times. Beat egg whites and salt until foamy. Sprinkle in cream of tarter and beat until stiff. Add remaining cup sugar in four additions, beating after each addition. Add flavorings and beat again. Add flour and sugar mixture in four additions, sifting it over the egg whites. Fold in each addition with spoon. Turn batter into pan. Bake in moderate oven 375 for 30 to 35 minutes. When done remove from oven and invert pan on cake rack and let stand 1 hour until cool. Tests show that angel food cakes baked at 375° are more moist than baked at 325^°.

WONDERFUL BANANA NUT CAKE      Mrs. John Rankin

1 c. sugar                                                       2 c. flour
1/2 c. shortening                                           1 tsp. soda
2 eggs, unbeaten                                         1/4 tsp. salt
4 ripe crushed bananas                              1/2 c. nuts
1 tsp. vanilla

Cream sugar and shortening. Add eggs and crushed bananas and mix. Sift flour, soda and salt into first mixture; Add nuts and vanilla. This will make a rather thick batter, as there is no milk in the recipe. Grease and flour two cake pans, putting equal amount of batter in each, and bake in 350⁰ oven until print of finger will not stay in cake. If baked in loaf pan, bake in 300⁰ oven. Do not overbake, as it is much better a little soggy, than too dry.

ICING FOR ABOVE CAKE

1/2 box powdered sugar                              3 tbsp, cocoa
1 tsp. vanilla                                                  1/4 stick margarine, soft.
Hot coffee enough to make right consistency for icing the cake.

WONDERFUL BANANA NUT BREAD

The above cake batter makes a very delicious bread by using only 1/2 cup sugar and adding a few more nuts. Bake in loaf pan and do not ice. Serve with butter or cheese spreads.

WHITE AND YELLOW ANGEL CAKE    Polly Smith

White part;

1/2 tap cream of tarter                                 6 egg whites
1/2 c. cake flour                                            salt
1/2 tsp. flavoring                                           3/4 c. sugar

Beat egg whites with pinch of salt until stiff but not dry. Sift flour and sugar together 4-times and fold in the egg whites. Pour batter in large ungreased angel food pan.

Yellow Part;

6 egg yolks                                                   1/4 c. boiling water
3/4 c. sugar                                                   3/4 c. cake flour
1 tsp. lemon extract                                   1 tsp. baking powder.

Beat egg yolks, sugar and pinch of salt 3 minutes. Add baking powder to flour and sift 4-times. Fold flour and water alternately into egg mixture. Add lemon extract carefully. Place this mixture lightly, by spoonful on top of white mixture. Bake in slow oven at least 1 hour. Begin at 275^° and after 50 minutes increase the heat 325^°. Invert pan on rack until cool.

SUSIES MOLASSES CAKE                  Susie Wasson

1 1/2 c. molasses                                      1 tsp. cinnamon
1 c. lard or butter                                        1/2 tsp. cloves
1 egg                                                           1 tsp. ginger
1 tsp. baking powder                                1/2 tsp salt
2 c. flour
1 tsp. soda in 1 c. boiling water

Cream egg and shortening. Sift together, baking powder flour, salt and spices, and add alternately to egg and shortening to which the molasses has been added, with the boiling water to which soda has been added. Bake in slow oven.

 ZANZIBAR BROWNIES                        Polly Smith

1/2 c. shortening                                       2 1 oz squares unsweetened chocolate
3/4 c. flour                                                  2 eggs.
1/2 tsp salt                                                 1 c. sugar
1 tsp. vanilla                                              1 c. nuts, cut

Melt shortening and chocolate together over hot water. Cool. Sift flour with baking powder and salt. Beat eggs until light; add sugar, then the chocolate mixture, and blend. Add the flour, vanilla and nuts. Mix well. Pour batter into waxed paper lined 8 in. square pan. Bake at 350° from 30 to 35 minutes. Cool and cut into squares. Makes 16.

ZEPHYR CHIFFON CAKE                   Thelma Wilson

Measure and sift together into mixing bowl:
2 1/4 0. sifted cake  flour                        1 1/2 c. sugar
1 tsp. salt                                                  3 tsp. baking powder

Make a "well" in above and add in order listed
1/2 c. cooking or Wessen oil                 5 med. unbeaten egg yolks
3/4 c. cold water
Beat with spoon until smooth.

Step 2

Measure into large mixing bowl
 1 c. egg whites {7-8}                             1/2 tsp. cream of tarter
Whip until egg whites form very stiff peaks. They should be much stiffer than for angel food or meringue. Do not underbeat.

Step 3

Pour egg yolk mixture gradually over whipped egg whites-gently folding with rubber scraper just enough to blend. Do not stir.

Pour into ungreased 10 in. tube pan 4 inches deep immediately. Bake 55 minutes in slow to moderate oven 325⁰ then increase to 350° for 10 to 15 minutes. Invert pan until cold. Ice with confectioners sugar icing or fluffy white frosting given below.

FLUFFY WHITE FROSTING

Combine

2 egg whites                                            3/4 c. sugar
1/3 c. white corn syrup                            1/4 tsp. cream of tarter
1/4 tsp. salt

Put in tog of double boiler and cook over rapidly boiling water, beating with rotary beater until mixture stands in peaks. Remove from heat and add1 tsp. vanilla and continue beating until thick enough to spread.

LEMON FROSTING

1 3/4 c. powdered sugar                         1/4 c. lemon juice
1/4 c. melted butter                                  1/8 tbsp. grated lemon peel
1/4 tbsp. cream                                        1 3/4 c. powdered sugar
 
Combine 1 3/4 c. sugar with butter, cream, lemon juice, cream and lemon peel; beat smooth. Add remaining 1 3/4 cups sugar; beat until of spreading consistency.

ICINGS

BOILED ICING                                       Bess Mitchell

1 c. sugar                                                 2 tbsp. white syrup
1/4 c. cold water

Cook until the syrup spins a good thread, then slowly beat into the mix two well beaten egg whites, and when it begins to stiffen add 2 tbsp. powdered sugar gradually.

CREAMY CARAMEL ICING               Emma Belle Cripps

Heat together in sauce pan
1/3 c. cream                                            6 tbsp. butter
 
Heat in skillet over low heat 1/3 c. sugar, stirring constantly, until it becomes dark brown syrup. Pour into this syrup the cream and butter mix and keep stirring until all lumps dissolve. Gradually stir in 3 c. powdered sugar. If icing becomes too thick stir in more cream.

CHOCOLATE FROSTING                  Mrs. C. Russell

3 tbsp. cocoa                                         1/2 tsp. melted butter
1/2 c. scalded cream                            1 tsp. vanilla
1 egg yolk                                               1/8 tsp. salt

To the liquid mix add 1 box powdered sugar, beat hard until mixture looks like fudge and is light in color.

FUDGE ICING                                      Sue McCamey

2 oz. baking chocolate                         1 1/2 c sugar
7 tbsp. milk                                            2 tbsp. shortening
2 tbsp. butter                                         1 tbsp. white corn syrup.
1/2 tsp. salt                                            1 tsp. vanilla

Place all ingredients into sauce pan except vanilla, bring slowly to full boil, stirring constantly. Boil briskly for 1 minute. Cool and add vanilla and beat until thick enough to spread.

CAKE DRESSING                              Mrs. John Craig

1 c. sugar                                              3 oranges
Juice of 3 lemons                                 3 bananas

Remove skins and seeds, and cut all fruits into small bits. Add sugar and lemon juice. Mix well, and spread over sheet cake and serve.

CHOCOLATE ICING DeLUXE         Ann Smith

Beat with spoon or electric mixer until fluffy:

1 large unbeaten egg                            2 c. sifted confectioners sugar
1/4 tsp. salt                                            1/3 c. soft shortening or wesson oil
2 squares unsweetened chocolate, 2 oz. when melted.

This makes icing for two layer cake or one large loaf cake.

.