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MENU II
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Roll ¼ inch thick, spread with butter, fold in 3 layers, cut off strips 1 inch wide, twist and coil. When baked spread with confectioners' frosting.
Shape and roll in strips 8 inches long and about as large around as a lead pencil and bake.
Roll ½ inch thick, cut with small oval cutter, brush with butter, double over and place close together and bake.
ORANGE LAYER CAKE
Beat together until thick
2 egg yolks
¼ teaspoon grated orange rind
4 tablespoons orange juice and
½ tablespoon lemon juice. Add
¾ cup sugar gradually, continuing to beat with egg beater. Fold in
2 egg whites, beaten stiff and
1 cup pastry flour, sifted 4 times with
¼ teaspoon soda and
¼ teaspoon salt. Grease an angel cake or deep round tin and line bottom with greased paper. Pour in cake mixture and bake 30 minutes at 375 degrees F. Split, put
Orange cream filling between layers, and frost top with
Boiled orange frosting.
