Sift flour and sugar together and make into a thin paste with part of the milk, heat the remainder of the milk and stir in the flour paste. When the mixture is thick and smooth, stir in the butter, then the beaten yolks and last, the whites (well beaten) are folded in. The mixture is now turned into a baking dish and baked (in a pan of hot water as any other custard) until it is firm in the center and well puffed up and brown. Serve with foamy sauce. SUNSHINE CAKE _1716 calories_ 7 egg whites 5 egg yolks 1 cup flour (sifted 3 or 4 times) 1 cup sugar 1/3 tsp. cream of tartar 1/4 tsp. salt Beat whites of eggs until foamy and add cream of tartar; beat until dry and stiff, add the sugar gradually and fold in the well-beaten yolks. Sift the flour and gradually fold into the rest of the ingredients; pour into ungreased sponge cake pans and bake in a moderate oven for 30 to 40 minutes. ANGEL FOOD CAKE _721.5 calories_ 4 egg whites 1/2 cup sugar 1/2 cup flour (pastry) 1/4 tsp. cream of tartar Whip eggs until foamy and add cream of tartar, whip until stiff and dry, add sugar gradually, then fold in the flour (the flour must be sifted 4 or 5 times). Pour batter into an ungreased angel food cake pan and bake in a slow oven for 25 or 30 minutes. Care must be taken not to disturb the cake during the baking, or it will fall. CEREAL PUDDING _1470 calories_ 1/2 cup fine cereal 1 cup milk (scalded) 1/4 cup molasses 1 egg 1 tbs. butter 1/2 tsp. salt 1/2 tsp. soda 1/2 cup dates or other dried fruit Stir cereal into scalded milk and cook until mixture thickens, remove from fire, add rest of the ingredients except eggs. When mixture has cooled somewhat, add the lightly beaten eggs, turn into a buttered baking dish and steam 3 hours. This pudding may be made without steaming by cooking the cereal and milk in double boiler for 1 hour, then add rest of ingredients and bake 30 minutes. ~Sauces for Puddings~ FOAMY SAUCE _494-497 calories_ 1/2 cup powdered sugar 1/4 cup butter 1/2 one egg yolk and 1 whole egg white 1 tbs. sherry wine or 1 tbs. hot milk 1/4 tsp. vanilla Cream butter and sugar (powdered sugar must be used in this recipe). Stir in the well-beaten yolk, add sherry and pour into saucepan over hot water; stir until thick and creamy, lift from hot water and cool as quickly as possible, fold in the stiffly beaten white of egg and serve over pudding at once. WINE OR FRUIT SAUCE _381-434 calories_ 1 egg 1/2 cup powdered sugar 1 wineglass sherry wine or whisky, or 1/2 glass orange juice 1 tbs. lemon juice 1 tsp. hot milk Beat yolk and white of egg separately, add sugar to yolk and beat until creamy, add wine or fruit juice, fold in the egg white and add the hot milk last; serve at once. HARD SAUCE _231 calories_ 1 tbs. butter 2 tbs. sugar 1/2 egg white may be added if desired 1/2 tsp. vanilla, or 1/2 tsp. nutmeg