PINEAPPLE UPSIDE DOWN CAKE

      Cake Batter
Beat until think and lemon-colored (5 min.)
2  eggs
Gradually beat in:
2/3  c. sugar
Beat in all at once:
6  T. pineapple juice
1  tsp. vanilla
Sift together and beat in all at once:
1  c.  flour
1/3  tsp. baking powder
1/4  tsp. salt

Melt 1/3 cup butter in heavy 10" skillet or baking dish.  Sprinkle 1/2 cup brown sugar evenly over butter.  Arrange drained sliced pineapple in attractive pattern on the butter-sugar coating. Garnish with maraschino cherries and pecan halves. Make the cake batter (see above) and pour it over pineapple.  Bake at 350  for 45 min. or until tests done.  Immediately turn upside-down on serving plate.  Do not remove pan for a few minutes.    Double recipe for 13 x 9 in pan.


		INEXPENSIVE SPONGE CAKE

Beat with rotary beater until very light:   4  eggs (2/3 - 1 cup)
Beat in:  2  c. sugar
               1/2 tsp. salt
               2  tsp. vanilla
Beat in:  2  T. butter melted in 1  cup boiling hot milk
Beat in:    2  c. flour
                 2  tsp.  baking powder

Immediately pour into greased and floured 13 x 9 or (2)  9 in. pans.  Bake at
350  for 25 - 35 min. until test done.   Serve with whipped cream and fruit or use Broiled Icing below.

Broiled Icing (13 x 9 in. pan)		 (9 in. pan)
6  T. soft butter			1/4  c. 
3/4  c. brown sugar			1/2  c.
4  T. rich cream (can use milk)			3  T. 
1/2 nuts, cut up			1/3  c. 
Spread over top of warm cake.  Placel about 3 inches under broiler until mixture browns.  Can add 1 cup coconut, if desired.