Most for your money cookbook

ripe banana, added gradually. With an egg beater continue beating until mixture is a light creamy froth. Sweeten with powdered sugar and flavor to taste. If baked in layers, this cake takes kindly to any fruit jelly filling. Lemon jelly, made with i cup sugar, juice and grated rind of i lemon, i tablespoon water and 2 teaspoons flour, mixed and cooked in double boiler until thick, is a delicious spread. And try this one: pare and grate i large sour apple, mix with it i cup sugar, the juice and grated yellow rind of i lemon and boil 3 minutes. Cool and spread between cakes. Fresh fruit whips are superfine when chilled and served with cake. Crush i cup of any ripe flavorsome fruit with i cup of sugar, whip it well together with 2 egg whites for 2 or 3 minutes, then with egg beater continue beating as long as the elbow holds out. Fruit marmalades are also good, in winter when fresh fruit is scarce. LAYER CAKE (WITHOUT BUTTER) 1 CUP POWDERED SUGAR 2 EGG YOLKS I CUP FLOUR ^ TEASPOON SALT 1^2 TEASPOONS BAKING POWDER 2 TABLESPOONS MILK ^ TEASPOON VANILLA OR LEMON 2 EGG WHITES, BEATEN TILL STIFF Beat egg yolks with sugar. Sift flour with salt and baking powder, add y2 to first mixture and beat well; beat in milk and flavor, add remaining flour and beat again. Fold in beaten egg. Bake in 2 layers in moderate oven. This cake is quite like a sponge cake and is especially good with a cream or chocolate filling. CHOCOLATE CAKE 2 TABLESPOONS BUTTER I CUP SUGAR I EGG, WELL BEATEN 1% TEASPOONS BAKING POWDER 2 CUPS FLOUR j/i TEASPOON SALT I CUP MILK Cream butter and sugar, add beaten egg. Mix and sift flour, baking powder and salt, and add alternately with milk to first mixture, beating well after each addition. Bake 25 minutes in 3 oiled layer-cake pans in moderate oven. For chocolate filling, put SWEETS 20I 6 tablespoons grated chocolate, i cup sugar, i cup milk and i egg into double boiler; cook until thick, stirring constantly, then add I teaspoon vanilla and spread between layers and on top of cake. These cakes are too good to be restricted to a chocolate filling only. They will combine most happily with any desired filling or frosting. SNAP DOODLE Turn above cake batter into a greased dripping pan for this delectable. Sift powdered sugar over top and over that either grated chocolate or coconut. Bake in moderate oven. When done cut in squares and eat hot. BREAD PUDDING WITHOUT MILK Put i}^ cups stale bread crumbs into a bowl and just cover with boiling water. When soft, mix with them a cup of any fruit on hand, cooked or fresh, add 2 tablespoons melted butter and 2 well-beaten egg yolks. Beat all together thoroughly, sweeten and spice to taste. Put in buttered dish and bake 20 minutes in moderate oven. Make a meringue with egg whites, spread on finished pudding and brown lightly in oven. Dot generously with jelly when served and no sauce will be required. Homemade jelly, of course, the frugal housewife always puts up during summer, while fruits run riot, and stores as a sort of insurance against leaner days. APPLE PUDDING, SPICED 3 CUPS BREAD CRUMBS 3 TABLESPOONS BRANDY I PINT SCALDED MILK I TABLESPOON CINNAMON 3 CUPS CHOPPED APPLES ^2 TEASPOON CLOVES I CUP SUGAR I TEASPOON MACE 1 EGG YOLKS, BEATEN TILL THICK 1 EGG WHITES, BEATEN TILL STIFF