| Show f fI y I I v d y I 4 i iY til ti 1 l Y J 1 JUST LIKE MOTHER MOTHE R USED TO MAKE This wonderful caramel iced cake is called Burnt made and off I Leather Cake I It is easily tops EDITORS EDITOR'S NOTE lie He n good neighbor and send i nd In your jour ite ile recipes to Bonnie Lakes Lake's ex exchange fX ex- chan change Also send Fend requests for recipes wanted w a OK aN well vell as answers an an- s rs ers to such requests Sharing fa favorites fn will he be fun for nil all These contributed recipes are arc not tested b hy by the cooking editor Address Bonnie Take Lake T ake Tribune- Tribune Telegram Salt Snit Lake Cit By Bonnie Lake Dinner Menu l for Sunday Pork Shoulder With Prune Apple Stuffing French Puffed Potato Slices Buttered New Peas and Carrots Orange Avocado Salad Burnt Leather Cake All of us know how popular cake is with every member of the family Another favorite is caramel icing These two recipes recipes recipes rec rec- ipes have been in our family for many years and no one can make this Burnt Leather Cake and Caramel Icing like my Aunt Elva Whenever there was a family picnic or a party there was always a Burnt Leather Cake I cant can't imagine where the name came from for forthe forthe the cake is as light and even text textured red as any cake I have ever tasted Make 1 this cake for your family and friends Pork Shoulder With Apple and Prune Stuffing Pork Pori picnic shoulder shoulderS 8 S to 10 prunes 3 tart apples 2 1 cup bread crumbs 3 1 J- J rind rated lemon grated J 3 2 tsp brown sugar Ji J tsp cinnamon Salt and pepper Have picnic shoulder boned and sew sew on three sides leaving your main course dish of roast pork shoulder stuffed with nutritious prunes and crisp apples 1 I PANTRY FARE Serve Stuffed Pork Shoulder Sunday With a Caramel Cake for Dessert one side open for stuffing Cook prunes in water until tender pit and cut into halves Pare apples and cut into wedges about a 1 mch 4 inch thick Melt 1 butter butter butter but but- ter add bread crumbs prunes and apples Sprinkle with lemon brown sugar and cinna cinnamon cinna- cinna mon Season pork shoulder with salt and pepper and fill opening with prune and apple stuffing Place on rack in open roaster Cook in moderate oven degrees F F. allowing 35 to 40 minutes per pound French Puffed Potatoes 6 medium potatoes Deep fat for lor frying Salt Wash Vash potatoes pare and slice inch Vs inch thick Dry each slice Place in heated deep fat degrees F. F cook until browned about 10 minutes Drain Dram and cool Heat fat to degrees Fand F F. and immerse potatoes in it Potatoes should puff up im im- im mediately Drain and sprinkle with salt Burnt Leather Cake J G cup sugar Jh ih cup water ater 1 cup sugar m ar k cup butter Yolks of 2 eggs Pinch salt 4 1 cup warm water ater 1 tsp vanilla 2 baking powder 2 cups flour 2 egg whites beaten until stiff sUlf Brown sugar in skillet and add water to make Cream Creamone one cup sugar and butter until light Add egg yolks salt and four tablespoons made above and mix well Sift dry ingredients three times and add to creamed mixture alternately with water Add vanilla and fold in stiffly beaten egg whites whiles Pour into inlo layer pans pam and bake at degrees F until until until un un- un- un til the cake pulls away from sides of oC pan about 25 to 30 minutes Caramel Icing 1 cup brown su sugar ar 7 1 14 cup butter or margarine J 14 cup milk i i tsp salt Combine i ingredients n g red i e n t s in saucepan and bring to a rolling boil Boil for one minute Remove Remove Remove Re Re- move from heat and beat until the consistency to spread Add vanilla and spread on cake If it becomes too thick thin it down with a little of oC the leftover leftover leftover left left- over si up from cake or milk |
