b'SPONGE CAKE4 EggsLEMON SHERBET 1/2 TeaspoonJello Lemon PuddingCAKE 2 TablespoonsMilk Powder1 TablespoonLight Corn SyrupPREHEAT OVEN TO 375 DEGREES.1/2 TeaspoonSaltSPONGE CAKE3/4 CupGranulatedPREPARE LEMON PUDDING ACCORDING TO PACKAGE.SugarCOMBINE EGGS, LEMON PUDDING, MILK POWDER, SALT, 1 CupSoft -A- SilkCakeCORNSYRUPANDSUGARINTOALARGEBOWL.FlourE V E R Y T U E S D AY,W E D N E S D AY A N D USING A WIRE WHIP, BEAT ON HIGH SPEED FOR 30 TO 35 3/4 TeaspoonBakingTHURSDAY,ROSELYN MINUTES, ( TIME VARIES DUE TO THE TEMPERATURE OFPowderCUSTOMERSWOULD THEEGGS),TOACHIEVEAFIRMBUTSTIFFPEAK.ANXIOUSLY AWAIT THE 2 TablespoonsWaterNEWSPAPERTOSEE IN SEPARATE BOWL, SIFT FLOUR AND BAKING POWDERWHICHONEOFTHEIR TOGETHER.FAVORITES WOULD BE ON LEMON PUREESPECIALTHATWEEK. INTHEFIRSTBOWL,ADDWATERANDTHEFLOUR FILLINGMIXTUREAND MIX ON LOW SPEED. WHEN THOROUGHLYBLENDEDMIXONHIGHSPEEDFOR30SECONDS. 2 1/2Cups WaterDividedPOUR BATTER INTO FOUR 8-INCH CAKE PANS, FILLINGEACH PAN HALF FULL. PLACE IN OVEN FOR 25 MINUTES 6 Teaspoons CountryOR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT Time sugar Free LemonCLEAN.ONCEBAKEDLETCOOLONWIRERACK. PowderONCE CAKES HAVE COOLED,CUT EACH LAYER IN HALF 1 1/4 CupGranulatedHORIZONTALLY MAKING EIGHT 8-INCH CAKES ( YOU WILL SugarONLY BE USING SIX OF THOSE.) SET THESE CAKES ASIDEAND MAKE YOUR LEMON PUREE FILLING. 3/4 Teaspoon SaltLEMON PUREE FILLING 1 1/4 Tablespoons Land-O- LakesButterCOMBINE 1 3/4 CUP WATER AND COUNTRY TIME SUGAR 1 CupCorn StarchFREE LEMON POWDER TO A SAUCE PAN AND WHIP UNTILALL THE LUMPS DISSOLVE. 2Egg YolksADD SUGAR, SALT AND BUTTER AND BRING 1 Whole EggIT TO A BOIL. MAKE SURE THAT ALL THE BUTTER IS DISSOLVED.IN SEPARATE BOWL COMBINE WATER, CORN BUTTERCREAMSTARCH,EGGYOLKS,ANDEGGAND ICINGBLEND UNTIL DISSOLVED. ADD MIXTURE200 TO THE BOILING SAUCE PAN AND COOK AT Found on Page 198 - cut199 190 DEGREES UNTIL THICK (CONSISTENCY that recipe in Half.OF PUDDING ); HOLD FOR 3 TO 5 MINUTES.'