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Angel Food Cake

Sift 1½ c white sugar.  Add 3/4 c of it to 1 c cake flour.
                        Sift together 3 times.  Set aside.

Seperate cold eggs, saving agg whites to measure 1 3/4 c.
Allow egg whites to reach room temperature.
Beat egg whites until frothy, using highest mixer speed.
       (  3/4 tsp salt          )  Continue to beat until stiff
  Add--(  2 tsp cream of tarter )--enough to remain in bowl when
                                   carefully turned upside down.

Beat in remaining 3/4 c sifted white sugar, gradually,  Beating
   thoroughly after each addition.

Blend in 1 tsp vanilla flavoring.

Fold flour-sugar mixture (about ¼ of mixture at a time).  Use
    down, across, and up strokes with spatula.

Carefully place in large ungreased angel food cake pan.

Bake at 300° for 1 hour and 15 minutes.  Remove from oven and
turn pan upside down until cake is cool.  Remove from pan by
very carefully loosening sides with long blade knife.

Banana Bread

½ c shortening                              Cream together.
3/4 c white sugar
4 mashed bananas (overripe work best)
2 eggs
2 c flour
1 tsp salt                                Add and mix well.  Pour
1 tsp soda                                    into greased bread pan
½ c chopped nuts or ½ tsp walnut flavoring    and bake for 1 hour
                                              at 350°.  Cool on rack.

Zucchini Bread

2/3 c vegetable oil
4 eggs                                   Mix together.
1½ c white sugar
2 tsp lemon peel or 1 tsp lemon flavoring
3 c flour
4½ tsp baking powder             Add and mix only until flour is
1 tsp salt                       moistened.
1 cup chopped nuts, optional.
2 c grated zucchini.    -----Stir in by hand.

Pour into 2 greased bread pans.  Bake 1 hour at 350°.
**Cool in pans on wire racks for 10 minutes before removing from
pans, cooling on wire racks.