jellied cranberry sauce
2/3 cup butter (or other shortening)
1 cup sugar
3 eggs, separated
2 cups sifted cake flour
2 tsp. baking powder
1/3 tsp. salt
1/3 cup milk
1 tsp. almond flavoring

TOPPING:

whipped cream
sugar
almond flavoring
green food coloring

Cream butter thoroughly, gradually adding sugar. When light and fluffy, add well-beaten egg yolks.

Sift together the flour, baking powder, and salt, and add alternately with milk, a little of each at a time. Beat well; add flavoring and fold in stiffly beaten egg whites.

Bake in two greased 8-inch layer pans in moderately-hot oven (375°F), about 25 minutes.

When cool, spread cranberry sauce between layers. Just before serving, cover with slightly-sweetened whipped cream, flavored with almond, and tinted green.