Sift flour, measure; add baking powder and salt, sift again. Cream shortening; add sugar gradually, continue to beat until light and fluffy. Add beaten egg yolks and chocolate, melted, mix thoroughly. Add dry ingredients alternately with milk to which flavoring has been added, beating after each addition. Fold in egg whites which have been beaten stiff but not dry. To make a reddish brown cake add a little red coloring and mix until evenly distributed. Pour batter into greased 10-inch pan and bake in moderate oven 375 degrees about 30 minutes. — Filling — 1% cups raisins 1 cup sour cream 1% cups pi'can meats Vi cup milk 31/2 cups sugar IV2 teaspoon vanilla✪ Fruit Wreath Cake Put nuts and raisins through coarse chopper. Stir together sugar, sour cream and milk, boil, stirring to prevent scorching, until it forms soft ball in cold water (232 degrees). Add nuts and raisins. This will make the syrup somcAvhat thinner. Boil again, stirring constantly until it again reaches the soft ball stage (232 decrees). Remove from fire and allow to cool; add vanilla and beat with spoon until of consistency to spread. This amount will cover all layers. — Frosting — 3 egg whites 1 cup water 2^2 cups sugar 1 teaspoon vanilla 2 tablespoons corn syrup, white Few grains salt Beat egg whites until stiff and add 1 tablespoon sugar to pre- vent separating. Boil remaining sugar, corn syrup and water with- out stirring until it spins a long thread (240 degrees). Pour hot sy- rup slowly over egg whites beating constantly; when thoroughly blended, remove beater and stir with spoon until it will hold its shape 39 when it is piled up in the center of the bowl. Add vanilla and salt. Keep boiling wTater at hand and add very small amounts if it becomes necessary to prevent the frosting from getting too thick. Spread frosting first on sides of cake working with a broad knife or spatula. If a smooth surface is preferred, thin if necessary with very small amount of boiling water when ready to spread top, or dip knife in boiling water occasionally while spreading. — Wreath — • Make the wreath of raisins, angelica (can use citron) this for the leaves, and glaced fruits cut in pieces. The decoration will stick firmly to top if pressed down lightly into frosting. To make wreath stick around the sides, it may be necessary to put a drop of thick syrup on each section and press in lightly. The design is simplified if it is first planned on paper or in the inverted layer cake pan. Use candied cherries, apricots, candied pear tinted red, and any other fruit that makes the design look like Christmas wreath. Mrs. Roy Bnrdette, Jr. CHERRY NECTAR CAKE 1 cup shortening Vi teaspoon red cake coloring 2 cups sugar 1 teaspoon salt V± cup Maraschino cherry juice 4 eggs — separated 4 cups cake flour 1 cup milk 1 2 cup Maraschino cherries (cut 4 teaspoons baking powder fine) V2 cup broken nut meats ✪ Seven Minute Frosting

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Sift flour, measure; add baking powder and salt, sift again. Cream shortening; add sugar gradually, continue to beat until light and fluffy. Add beaten egg yolks and chocolate, melted, mix thoroughly. Add dry ingredients alternately with milk to which flavoring has been added, beating after each addition. Fold in egg whites which have been beaten stiff but not dry. To make a reddish brown cake add a little red coloring and mix until evenly distributed. Pour batter into greased 10-inch pan and bake in moderate oven 375 degrees about 30 minutes. — Filling — 1% cups raisins 1 cup sour cream 1% cups pi'can meats Vi cup milk 31/2 cups sugar IV2 teaspoon vanilla Put nuts and raisins through coarse chopper. Stir together sugar, sour cream and milk, boil, stirring to prevent scorching, until it forms soft ball in cold water (232 degrees). Add nuts and raisins. This will make the syrup somcAvhat thinner. Boil again, stirring constantly until it again reaches the soft ball stage (232 decrees). Remove from fire and allow to cool; add vanilla and beat with spoon until of consistency to spread. This amount will cover all layers. — Frosting — 3 egg whites 1 cup water 2^2 cups sugar 1 teaspoon vanilla 2 tablespoons corn syrup, white Few grains salt Beat egg whites until stiff and add 1 tablespoon sugar to pre- vent separating. Boil remaining sugar, corn syrup and water with- out stirring until it spins a long thread (240 degrees). Pour hot sy- rup slowly over egg whites beating constantly; when thoroughly blended, remove beater and stir with spoon until it will hold its shape 39 when it is piled up in the center of the bowl. Add vanilla and salt. Keep boiling wTater at hand and add very small amounts if it becomes necessary to prevent the frosting from getting too thick. Spread frosting first on sides of cake working with a broad knife or spatula. If a smooth surface is preferred, thin if necessary with very small amount of boiling water when ready to spread top, or dip knife in boiling water occasionally while spreading. — Wreath — • Make the wreath of raisins, angelica (can use citron) this for the leaves, and glaced fruits cut in pieces. The decoration will stick firmly to top if pressed down lightly into frosting. To make wreath stick around the sides, it may be necessary to put a drop of thick syrup on each section and press in lightly. The design is simplified if it is first planned on paper or in the inverted layer cake pan. Use candied cherries, apricots, candied pear tinted red, and any other fruit that makes the design look like Christmas wreath. Mrs. Roy Bnrdette, Jr. CHERRY NECTAR CAKE 1 cup shortening Vi teaspoon red cake coloring 2 cups sugar 1 teaspoon salt V± cup Maraschino cherry juice 4 eggs — separated 4 cups cake flour 1 cup milk 1 2 cup Maraschino cherries (cut 4 teaspoons baking powder fine) V2 cup broken nut meats

The Gertrude Bobbitt Circle cook book