Lemon Queen Cake

1/3 cup butter

1 cup flour

1/4 teaspoon soda

3 egg whites

5/8 cup powdered sugar

3/4 tablespoon Sunkist lemon juice

Cream the butter; add, gradually, two-thirds of the flour, sifted with soda; then add Sunkist lemon juice. Beat whites of eggs until stiff; add sugar, gradually, while beating constantly; combine mixtures; then fold in remaining flour. Bake forty minutes in a moderate oven.

Pastry

1 1/4 cups flour

4 tablespoons lard 1/2 teaspoon salt 1/3 cup cold water

3 tablespoons butter

Mix flour and salt, and gently rub in lard with tips of fingers. Add cold water, to make a dough; turn on floured cloth, and knead two minutes. Pat with rolling-pin; lift to prevent sticking, and roll out to a long, rectangular piece. Spread two-thirds of it with the butter, which has been washed in cold water to free it from buttermilk; fold over in three layers; turn it one-quarter of the way around; pat, lift, roll, fold, and turn (do this three times). Roll, to fit pie-plate, and bake. This is a particularly good paste for turnovers and tartlet shells.

Sunkist Orange Cake.

Orange Cake

1/3 cup butter

1 cup sugar

2 eggs

1/2 cup Sunkist orange juice Grated rind 1 Sunkist orange

1 tablespoon Sunkist lemon juice 1 3/4 cups flour

1/2 teaspoon soda

Cream butter; add sugar, gradually, and eggs, beaten until thick and lemon-colored. Sift flour and soda together four times; add alternately with combined fruit juices and rind to first mixture. Put in buttered and floured cake-pan, and bake in a moderate oven thirty-five or forty minutes. Cover with Boiled Orange Frosting.

Orange Cake Filling

Grated rind 1 Sunkist orange 1/2 cup sugar

2 tablespoons cornstarch 2/3 cup boiling water

2 tablespoons butter

1 egg

1/3 cup Sunkist orange juice

1 teaspoon Sunkist lemon juice

Put grated Sunkist orange rind, sugar and cornstarch in saucepan, mix well, pour on boiling water, and cook ten minutes, stirring constantly; then add butter. Pour mixture over well-beaten egg; return to saucepan; stir constantly, and cook one minute. Add Sunkist orange juice and Sunkist lemon juice; beat well, and when cool, use as a filling in layer cake.

Citrus Souffle

1 tablespoon butter 7/8 cup sugar

Juice 2 Sunkist lemons 4 egg yolks 4 eggs whites

2 tablespoons chopped nuts Grated rind 1 Sunkist lemon

Cream butter; add sugar, gradually, and yolks of eggs, beaten until thick and lemon-colored, strained Sunkist lemon juice and grated Sunkist lemon rind, and beat. Fold in the stiffly-beaten whites of eggs and nuts. Pour into a well-buttered pudding-dish, set in a pan of hot water, and bake from thirty to forty minutes in a moderate oven. Serve immediately.