Show I Helping i. i c the B BY Y MRS ALEXANDER GEORGE Ribbon Layer Cake Cake For Dessert Dessert f t Stewed Breakfast Pr Prun Prunes n s Chilled U Uncooked Wheat Ce Cereal eal Cream Poached o ched Eggs on Bl Buttered tt red Toast y Coffee e Luncheon r Lettuce and And Salad Dressing Dresing Sandwiches SandwIches h n Hot Chocolate Fruit Cookies s Sliced Bananas v Dinn Dinner r S Salmon almon Loaf t Creamed Potatoes Buttered Spinach pin ch Bread Butter r Head Lettuce and French Dressing pressing Ribbon Layer Laer Cake Cak and I Iced ed Tea Ribbon Layer Cake One half cup fat fat 2 3 cups sugar 1 cup milk mm 1 teaspoon vanilla 1 1 tea tea- spoon lemon extract 4 1 teaspoon salt 4 egg ge yolks 3 cups flour 3 teaspoons baking baiting powder 4 egg ege whites white stiffly beaten Cream the tIle fat and sugar Add the milk extracts salt egg g yolks flour and baking powder an and beat for Tor minutes Fold in the egg whites and pour into three layer Cake pans which have haye been fitted with with waxed waxed papers Bale Bake in a moderately moderately moderately mod mod- slow low oven for 20 minutes Cool and fr frost st Jelly Filling for the Layers One cup grape grap jelly 1 egg while white Mix the ingredients in a bowl bO and b beat at with a rotary egg beater bearer until stir stiff enough to stand Use as a I fil filling mUng m- m II- II ling Ung between the time layers Cover the top tap and amI sides s with creamy Creamy Frosting I One cup cup- sugar Bugar 1 2 1 cup milk 1 I teaspoon butter 2 1 teaspoon vanilla Cook stirring f frequently the su sug sugar sugar su- su g- g gar gl l' l milk an and butter until n. n soft softball softball softball ball forms when hen a t portion Is tested in cold water ater atel Set the time frosting a aside for 20 minutes Add the vanilla and beat until until- thick and cream creamy Frost Pros the top and sides of ot f the cake If H tho the frosting is too stiff a add d a small snail amount of hot cream |