Cream sugar and melted butter, add eggs one at a time, beat after each addition. Put soda in prune juice. Sift flour, spices and salt, add alternately to mixture with prune juice, beat well, add mashed prunes. Bake in 9-inch baking pans 25 minutes at 375°. at THE QUAKER COOK BOOK SPONGE CAKE (Easy, Inexpensive, Sure) 3 eggs, separated 1 cup sifted flour 3 soupspoons water 14 teaspoon baking powder Y4 teaspoon lemon flavoring Pinch of salt 1 cup sugar Beat the egg whites stiff and dry, add half the sugar at intervals, beating all the time. Beat egg yolks and water until stiff and lemon colored. Add half the sugar gradually, beating all the time. Add the lemon flavoring and salt. Unite the mixtures, still beating, and then fold in the flour. Bake in well-greased and floured pan 45 minutes in slow oven. Miss Mary S. PAIGE STRAWBERRY ICE BOX CAKE 1 large box vanilla wafers '¥, pound butter 2 eggs ¥Y2 teaspoon vanilla 2 cups confectioners sugar 1 quart strawberries sliced 12 pint heavy whipping cream Crumble vanilla wafers 44 inch deep in drip pan or one similar. Cream butter with two eggs beaten and confectioners sugar. Add vanilla. Pour over wafers. Cover this with sliced strawberries. Add layer of whipped cream. Cover with another layer of vanilla wafers 4% inch deep. Put into ice box for 24 hours. Cut in squares, serve with whipped cream and berry on top. OLIVIA CocKING (Mrs. Ron) SUNSHINE CAKE 8 eggs 1 teaspoon cream of tartar✪ Orange Dream Cake 1 cup sugar 1 teaspoon lemon or orange 1 cup flour extract Beat whites of eggs stiff and dry. Add sugar gradually and continue beating. Then add yolks of eggs beaten until thick and lemon colored. Add extract. Cut and fold in flour, which has been sifted with cream of tartar. Bake in an unbuttered angel food pan. Miss MARTHA R. TAYLOR 32 CAKES BANANA FILLING (Cooked) 1 cup mashed bananas 1 tablespoon butter or Y2 cup sugar margarine Juice % lemon✪ Banana Filling (Cooked) ' Combine all ingredients in saucepan and cook until thick over very low heat, stirring constantly to keep from scorching or sticking, cool, spread between layers of cake. Ice top and sides of cake with Seven- Minute frosting. SARA HUNEYCUTT WHITE CAKE 2 cups sugar 3 cups flour Y cup butter 3 level teaspoons baking 4 egg whites powder 1 cup sweet milk✪ White Cake Beat butter and sugar to a cream. Add milk and flour slowly. (Have baking powder well sifted through the flour). Add beaten whites last of all. Flavor with bitter almond. If made right, this is as nice as Angel Food. Miss EFFIE Cox SPONGE CAKE 3 eggs 1142 cups flour 14% cups sugar 344 cup milk 1 teaspoon vanilla✪ Sponge Cake Beat eggs, add sugar, beat well. Add flour and vanilla. Heat milk and add last. Bake in prepared pan at 400° 25 to 30 minutes. CLARENCE WALTON BROWN SUGAR FILLING 1 cup brown sugar 2 stiff beaten egg whites 14 cup water Cook sugar and water together to thread stage, gradually add to egg whites, beating constantly until mixture forms peaks. BESSIE JOHNSON (Mrs. Roy) ays. THE QUAKER COOK BOOK TOMATO SOUP CAKE Y4 cup butter or margarine 2 cups sifted cake flour 1 cup sugar 1 teaspoon baking soda 2 eggs, lightly beaten Y teaspoon nutmeg Y2 cup chopped nuts 1 teaspoon cinnamon 1 cup chopped raisins 1 can tomato soup✪ Tomato Soup Cake Cream butter and sugar together until fluffy. Add eggs and mix thoroughly. Add nuts and raisins. Sift together flour, soda, nutmeg and cinnamon and add alternately with tomato soup to creamed mixture, beating thoroughly after each addition. Pour into a greased loaf pan and bake in a moderate oven (350°) for 1 hour. If baked in layers, bake only for 25 minutes. Makes 1 loaf (8x4 inches) or 2 9-inch layers. From Mrs. J. E. RoGers, Dallas, Texas (aunt of Howard Olive)

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Cream sugar and melted butter, add eggs one at a time, beat after each addition. Put soda in prune juice. Sift flour, spices and salt, add alternately to mixture with prune juice, beat well, add mashed prunes. Bake in 9-inch baking pans 25 minutes at 375°. at THE QUAKER COOK BOOK SPONGE CAKE (Easy, Inexpensive, Sure) 3 eggs, separated 1 cup sifted flour 3 soupspoons water 14 teaspoon baking powder Y4 teaspoon lemon flavoring Pinch of salt 1 cup sugar Beat the egg whites stiff and dry, add half the sugar at intervals, beating all the time. Beat egg yolks and water until stiff and lemon colored. Add half the sugar gradually, beating all the time. Add the lemon flavoring and salt. Unite the mixtures, still beating, and then fold in the flour. Bake in well-greased and floured pan 45 minutes in slow oven. Miss Mary S. PAIGE STRAWBERRY ICE BOX CAKE 1 large box vanilla wafers '¥, pound butter 2 eggs ¥Y2 teaspoon vanilla 2 cups confectioners sugar 1 quart strawberries sliced 12 pint heavy whipping cream Crumble vanilla wafers 44 inch deep in drip pan or one similar. Cream butter with two eggs beaten and confectioners sugar. Add vanilla. Pour over wafers. Cover this with sliced strawberries. Add layer of whipped cream. Cover with another layer of vanilla wafers 4% inch deep. Put into ice box for 24 hours. Cut in squares, serve with whipped cream and berry on top. OLIVIA CocKING (Mrs. Ron) SUNSHINE CAKE 8 eggs 1 teaspoon cream of tartar 1 cup sugar 1 teaspoon lemon or orange 1 cup flour extract Beat whites of eggs stiff and dry. Add sugar gradually and continue beating. Then add yolks of eggs beaten until thick and lemon colored. Add extract. Cut and fold in flour, which has been sifted with cream of tartar. Bake in an unbuttered angel food pan. Miss MARTHA R. TAYLOR 32 CAKES BANANA FILLING (Cooked) 1 cup mashed bananas 1 tablespoon butter or Y2 cup sugar margarine Juice % lemon ' Combine all ingredients in saucepan and cook until thick over very low heat, stirring constantly to keep from scorching or sticking, cool, spread between layers of cake. Ice top and sides of cake with Seven- Minute frosting. SARA HUNEYCUTT WHITE CAKE 2 cups sugar 3 cups flour Y cup butter 3 level teaspoons baking 4 egg whites powder 1 cup sweet milk Beat butter and sugar to a cream. Add milk and flour slowly. (Have baking powder well sifted through the flour). Add beaten whites last of all. Flavor with bitter almond. If made right, this is as nice as Angel Food. Miss EFFIE Cox SPONGE CAKE 3 eggs 1142 cups flour 14% cups sugar 344 cup milk 1 teaspoon vanilla Beat eggs, add sugar, beat well. Add flour and vanilla. Heat milk and add last. Bake in prepared pan at 400° 25 to 30 minutes. CLARENCE WALTON BROWN SUGAR FILLING 1 cup brown sugar 2 stiff beaten egg whites 14 cup water Cook sugar and water together to thread stage, gradually add to egg whites, beating constantly until mixture forms peaks. BESSIE JOHNSON (Mrs. Roy) ays. THE QUAKER COOK BOOK TOMATO SOUP CAKE Y4 cup butter or margarine 2 cups sifted cake flour 1 cup sugar 1 teaspoon baking soda 2 eggs, lightly beaten Y teaspoon nutmeg Y2 cup chopped nuts 1 teaspoon cinnamon 1 cup chopped raisins 1 can tomato soup Cream butter and sugar together until fluffy. Add eggs and mix thoroughly. Add nuts and raisins. Sift together flour, soda, nutmeg and cinnamon and add alternately with tomato soup to creamed mixture, beating thoroughly after each addition. Pour into a greased loaf pan and bake in a moderate oven (350°) for 1 hour. If baked in layers, bake only for 25 minutes. Makes 1 loaf (8x4 inches) or 2 9-inch layers. From Mrs. J. E. RoGers, Dallas, Texas (aunt of Howard Olive)

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