1 lb. marshmallows, 3 egg whites, 1 cup orange juice, 1 tbsp. flavoring.

Pour 3 tbsps. warm water over marshmallows in double boiler, leave until dissolved. Stir in stiffly beaten whites of eggs. Add juice and flavoring. Pour into shallow pan and chill. When firm, cut in squares and serve with whipped cream.

2 c. flour
1 3/4 c. sugar
1 c. oil
1 t. baking soda
1/2 t. salt
1 t. cinnamon
3 eggs
1 c. chopped walnuts
2 apples, grated

Sift dry ingredients. Mix until fluffy, oil, eggs and sugar. Add apples and mix. Stir in flour, add nuts, pour into 3-quart greased glass baking dish. Bake at 325° for 1 hour. Cool and cut into squares. May be dusted with powdered sugar or served with whipped topping.

To make dough, dissolve yeast in milk. Sift dry ingredients, cut butter into them as you would for a pie crust. Toss in the liquids. Knead until smooth, Let rise 2 hours. Divide into 4 parts. Roll each part very thin. Spread with the filling and roll as for a jelly roll. Bake on a lightly greased sheet at 350° until brown.

The time varies from 1/2 to 3/4 of an hour. Slice into pieces of desired size to serve. To make walnut filling, mix together all of the ingredients, and add enough cold water to moisten. The amount will vary with the size and moistness of the apples. You will probably use from 1 to 2 Tb. The filling should be moist, not wet or loose.

For poppy seed filling, bring all ingredients to a boil. The mixture will be very thick and must be started on a slow fire and stirred frequently. Cool well before using.

VARIATION:
Muriel's latest innovation is to use this same dough with a cheese filling. She forms these into small cakes almost resembling hamantashen, rather than the usual rolls. Try them, they are out of this world!

Put cheese through a sieve, add remaining ingredients and beat until smooth and creamy. Cut dough into squares and press onto bottoms of the hollows in a cupcake tin. Use one that makes the tinyiest sized cakes. Fill each cake with a little cheese and fold over the corners of dough toward the center of the cake. Bake at 350° until brown.

3 eggs 1/2 C. sugar 1 Tb. Water 2 t. baking powder 1/2 C. shortening 1/2 t. salt 1 t. lemon extract approximately 2 C. flour grated rind of a lemon Gooseberry or any tart jam

Beat eggs well. Add water and 1/2 C. sugar and lemon rind. Mix well. Melt shortening and allow to cool. Add to the egg mixture along with the lemon extract. Sift dry ingredients together and add enough of the flour to the mixture to make a dough which can be rolled. Divide dough in half, and roll out one half at a time. Roll into a rectangle about 1/8 inch thick. Spread generously with gooseberry jam or any tart heavy jam. Sprinkle generously with the following:

grated coconut tiny currants chopped nuts chopped dried fruits, (dates, raisin, apricots, prunes) dried peel fruit or citron

Not all of the above ingredients are essential, but can be used according to taste. When dough is thoroughly covered with filling ingredients, roll as for a jelly roll. Repeat for other half of dough. Place rolls on a greased cookie sheet and bake in a 375° oven for 20 minutes to a half hour. When cool slice in 1/2 to 1 inch pieces. The torte is the Jewish counterpart of the pie, with this difference: whereas in the pie, the filling plays the most important part, in the torte, the filling must share honors equally with the crumbly cookie dough crust that surrounds it. Like the pie, however, the torte may be filled with any kind of fruit, and instead of a top layer of dough, a lattice top may be used.

Sift dry ingredients. Mix until fluffy, oil, eggs and sugar. Add apples and mix. Stir in flour, add nuts and pour into 3 quart greased glass baking dish. Bake 325 degree oven for 1 hour. Cool and cut into squares. May be dusted with powdered sugar or served with whipped topping.

1 cup sugar 1/4 cup melted butter 1 egg, unbeaten 2 squares chocolate, melted 3/4 teaspoon vanilla 3/4 cup flour 1/2 cup walnut meats, cut Mix ingredients in order given. Line pan with oiled paper, spread batter evenly, bake in slow oven. As soon as taken from oven remove from pan and cut in strips.

1 cup sugar 3 eggs 1 cup flour 1 teaspoon baking powder 1 cup chopped walnut meats 1 lb. dates Pinch salt Beat egg yolks, combine with sugar and beat until creamy. Add nuts and dates, which have been stoned and cut into quarters. Beat whites of eggs and add alternately with flour in which baking power has been sifted. Spread in shallow pan and bake about 30 minutes in moderate oven, remove from pan, cut into bars and roll in powdered sugar, or ice with any desired icing.

1/4 cup butter
2 sq. chocolate
2 eggs, well beaten
1 cup sugar
1 1/4, cups sifted flour, seasoning

Bake in slow oven, and cut in strips when partly cold.