Delicacies

iy2 cups sugar yolks of 2 eggs Then add 2 squares melted chocolate and flavoring. Beat until thick enough to spread. — Mrs. H. B. Cochran. Orange Cake & Filling 2 tsp salt 2 cups sugar Y2 cup milk 4 cups flour 1 cup shortening 5 eggs 4 tsp baking powder Yi cup orange juice Cream shortening and sugar, add salt then well beaten yolks of eggs, then orange juice. Sift flour and baking pow- der, add to batter alternately with milk. Bake in layers in moderately hot oven. Filling. Yt. cup sugar 2-3 cup boiling water 1 egg 2 tbsp cornstarch 1-3 cup orange juice 1 tbsp lemon juice Mix sugar and cornstarch, add boiling water, cook 40 minutes in double boiler. Pour over beaten egg stirring con- stantly. Add juices. Spread between layers. Make a pow- dered sugar frosting with orange juice and grated orange rind for top of cake. — Mrs. Fred Bickerton. Farina Cake 6 eggs 1 cup bread crumbs \Yz cups sugar Y2 cup Farina 1 cup walnuts 1 tsp baking powder Beat whites and yolks separately, add sugar and bread crumbs to yolks, add walnuts (chopped) Farina, baking pow- der, and a little salt. Last fold in whites of eggs. Use wax paper and bake in shallow pan. This cake is very fine served as a dessert in sherbet glasses with two teaspoons of any pre- serve put over and whipped cream. — Mrs. J . M . McColl. -93- Cakes Thursday Club Delicacies Angel Food Cake Eleven or twelve large egg whiles and one tsp salt. Beat until foamy, but not dry. Sift one and one-half cups of sugar five times and 1 cup and 1 tablespoon of flour with 1 tea- spoon cream of tartar five times (Measure after sifting once.) Beat in sugar, half at a time. Add flavoring (vanilla and al- mond) and beat thoroughly. Fold in flour gradually. Bake 45 or 50 minutes. The first 20 minutes in very slow oven, then increase heat, decreasing at last, if necessary. Use Swans- down cake flour. —Mrs. Richard Meredith Bowen. Quick One — Egg Cake Put one egg in measuring cup, fill cup with sweet cream, beat egg and cream very light, add 1 cup sugar, 1 cup flour, sifted twice with 1 teaspoon baking powder. Bake in two layers. Icing. Y cup sour cream 1 cup brown sugar Boil until thick, spread on cake, sprinkle with walnuts. — Mrs. J. M. McColl. Burnt Sugar Cake Burn 2 tablespoons of sugar to a dark brown, add 1 cup of boiling water. Let cool and use for liquid in cake. Cream : \y2 cups sugar Yi cup butter 3 egg yolks Add liquid, then 2l/2 cups of flour with 2 teaspoons bak- ing powder, 1 teaspoon vanilla, last whites of eggs well beaten. Bake in moderate oven in any kind of cake pan. Carmel Icing. Yi cup butter 2 cups brown sugar Y2 cup cream 1 teaspoon vanilla Cook until it forms a solid ball in cold water ; heat and spread on cake. — Mrs. J. M. McColl. —94— Thursday Club Delicacies Cake Short Cake Cream % cup butter and 1 cup sugar. Add 2 well beaten eggs, ! 2 tsp salt, then alternately ]A cup milk and 2 cups flour in which is sifted 2 tsp baking powder. Bake in two layers. When cold use strawberries, bananas or peaches between and on top of cake. — Mrs. E. P. McKellar. Prune Cake Cream 1 cup sugar with 3 eggs, 4 teaspoons butter and 3 teaspoons Crisco. Yi teaspoon allspice 2 cups sifted flour V2 teaspoon nutmeg