Orange Cream Layer Cake

1/3 cup shortening 1 egg.

1 3/4 cup flour 1 cup sugar 1 cup milk.

1/4 teaspoon salt 4 teaspoons baking powder 1 teaspoon vanilla 1 cup sweetened flavored whipped cream.

Cream shortening; add sugar gradually, beating well; add beaten egg, one-half milk - then mix. Add one-half flour sifted with salt and baking powder; add remainder of milk, flour and flavoring. Mix after each addition. Bake in two greased tins in moderate oven for twenty minutes. Spread whipped cream thickly between layers and cover top with Orange Frosting.

1 tablespoon cream.

1 cup confectioner's sugar.

1/2 teaspoon orange flavoring Pulp and rind of 1 orange.

1 tablespoon melted butter.

Add sugar to the cream slowly. Then add orange pulp, rind, flavoring and melted butter. Beat until smooth and spread on top of cake.

Edith Morgan, Evanston, Ill. Northwestern University.

Orange Shortcake

2 cups bread flour.

6 teaspoons baking powder.

1 teaspoon salt.

1 tablespoon sugar.

6 tablespoons shortening.

2 egg yolks.

Milk.

Oranges.

Mix flour, baking powder, salt and sugar, and sift together four times. Work in shortening, using tips of fingers. Beat egg yolks; add milk to make three-fourths of a cup; stir into flour, mixing with a knife. Put on board, knead slightly, roll, cut out with a large biscuit-cutter, and bake in a hot oven. Split shortcakes, butter generously, fill with oranges that have been pared, cut in thin sections and sweetened. Serve with whipped cream, marshmallow cream, or ice cream.

Evelyn Leander, Corvallis, Ore-Oregon Agricultural College.

Orange Loaf Cake

2 cups sugar.

2 cups orange juice 4 eggs.

3 teaspoons baking powder.

1/2 cup butter.

Grated rind of one orange 2 1/2 cups flour.

1/2 teaspoon salt.

Cream butter, add sugar and egg yolks, beating constantly. Mix and sift flour with salt and baking powder and add alternately with liquid to the batter. Do not grease tin but line pan with waxed paper and bake in moderate oven thirty-five to forty minutes. Cover with orange frosting or use unfrosted.

Sidonie Sewald Larrance, Chicago, Ill. Northwestern University.

Orange Tea Cakes

1 1/2 teaspoons baking powder 1 tablespoon orange juice 1 1/2 cups sugar.

1 1/2 cups flour.

3 eggs - separate the yolks from the whites 1/2 cup boiling water.

1/2 teaspoon salt.

Beat yolks of eggs. Add strained orange juice and sugar. Heat for ten minutes. Add salt, boiling water, whites of eggs stiffly beaten,, and flour. Bake in small gem pans in quick oven for ten minutes. About twenty cakes.

Ruth Cordes, Los Angeles, Calif. University of Southern California.