pare as above, sprinkling with chopped nuts and maple sugar before
rolling.

Roll 1/4 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 1/2 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
1/4 teaspoon grated orange rind
4 tablespoons orange juice and
1/2 tablespoon lemon juice. Add
3/4 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
1/4 teaspoon soda and
1/4 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.

ORANGE CREAM FILLING

Melt
2 tablespoons butter, add
4 tablespoons cornstarch, and when mixed add
Grated rind 1 orange
1 cup orange juice and
1 cup sugar. Bring to boiling point, stirring all the time. Cook
15 minutes over boiling water.

Add
1/2 teaspoon salt and
1 1/2 tablespoons lemon juice. Cool and fold in
1 cup cream beaten stiff.

BOILED ORANGE FROSTING

Put
1 cup sugar and
1/4 cup water in a small saucepan. Stir until sugar is dissolved and
boiling point is reached. Do not stir after it boils. Wash down sides
of saucepan with pastry brush dipped in cold water to prevent formation
of crystals. Cook until syrup spins a 4 inch thread when dropped from
spoon held at least 8 inches above pan. Pour slowly onto
2 egg yolks beaten until thick and lemon colored, beating constantly
with egg beater until mixture will hold its shape, then add
Few gratings orange rind and
1/2 tablespoon orange juice and spread on cake

2 egg whites may be used instead of egg yolks if preferred.

ICED COFFEE WITH VANILLA

Add to
6 cups cold boiled or percolated coffee
1/2 teaspoon vanilla
1 cup cream and
Sugar to taste. Serve in tall glasses with
Cracked ice.

[Illustration: ICED COFFEE]

* * * * *

MENU III

Tomato Consomme with Pearls
Cream Muffins
Club Sandwich with Sweetbreads
Pickled Ripe Cucumber Rings
Apricot