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Show 3 U O (PS iyJjijnn Chamkhi ' HJ ".:: - - Let's Bake a Cake That's Feathery Light! (See recipes below.) LYNN CHAMBERS' MENU Broiled Sweetbreads with Bacon Pineapple Garnish ' Broiled Tomatoes Potatoes Au Gratin Whole Wheat Muffins Whipped Cream Cake Beverage Recipe given. Parade of Cakes Now that the weather is cooler and we're spending less time out-of-doors, there's more call for mother's moth-er's delicious cakes. A cake somehow some-how seems to top off evenings at home perfectly when the youngsters have their school chums in for an evening or if guests drop In unexpectedly. un-expectedly. Week-ends, too, probably are full of light entertaining if the week is i a busy one, and i " it's time the old SJi custom of baking a ca'Ee 011 Satur-Hw-KSp day afternoon nl7T j&8$ were reinstated. ILL' ilwfft Then, no matter who comes in that evening or stops for dinner or tea on Sunday, we have a cook's treat to set before them. There are loads of cakes to please every palate, from feathery-textured spice cakes to delectable combinations combina-tions of banana and pineapple cake, as well as spiced dark devil's food i..- i i. M j boil with the milk, stirring gently. Boil without stirring until 232P. or the soft ball stage. Add butter, remove re-move from heat and cool to lukewarm. luke-warm. Beat until thick and creamy and of a consistency to spread. Chocolate Potato Cake. cup butter or substitute 2 cups sugar 4 egg yolks, beaten Z cups cake flour 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon cloves Vx teaspoon nutmeg 1 cup milk 1 cup hot mashed potatoes Z squares chocolate, grated 1 cup walnuts, chopped 4 egg whites Rind of 1 lemon, grated Cream sugar and butter; add egg yolks. Add sifted dry ingredients alternately with . ,,,,,.,, .milk. Then add Mia II I III1' lukewarm pota- P, toes to which the JtJ N chocolate has '-ffSLjgS been added and 1 jlQjj' allowed to melt, Tfe and the walnuts. TSirrr-m Fold in beaten 1 egg whites and lemon rind. Bake in layers or in a flat loaf tin in a moderate oven for 35 to 45 minutes. min-utes. Spiced Devil's Food. cup butter 1 cup sugar 2 eggs, well beaten 1 square chocolate, melted 1 cups cake flour 2 teaspoons baking powder 1 teaspoon cinnamon teaspoon salt teaspoon cloves 1 cup milk Cream butter and sugar thoroughly, thorough-ly, add eggs and chocolate. Add sifted dry ingredients alternately with. milk. Bake in buttered pans in a moderate oven for 30 to 40 minutes. Frost with mocha icing: 2 cups sifted confectioners' sugar 4 cup butter or substitute 4 tablespoons cold coffee 1 square chocolate, melted Cream together butter and sugar; add melted chocolate and coffee. Beat until smooth and of a spreading spread-ing consistency. Spread in between layers, on top and sides of cake. Sprinkle with chopped nuts. Whipped Cream Cake. 1 cup whipping cream Z eggs, well beaten 1 cup sugar teaspoon lemon extract Y& teaspoon vanilla 1 cups cake flour 2 teaspoons baking powder teaspoon salt Whip cream until- it holds shape, then fold in eggs and sugar, mixing mix-ing lightly. Add lemon extract and vanilla. Add sifted dry ingredients, Bake in two buttered layers in a moderate (375F.) oven for 25 tc 30 minutes.. Put together layers with additional whipped cream. Released by WNU Feature. and light-as -down, delicate whipped cream cake. First, let's start off with a hot milk cake, easy on the budget and easy to mix. Top it with a broiled icing. Hot Milk Cake. 2 eggs, well beaten 1 cup sugar 1 cup sifted cake flour teaspoon salt 1 teaspoon baking powder H cup hot milk 1 tablespoon butter Beat eggs until light and thick. Slowly add sugar and continue beating beat-ing until very light and thick. Sift flour, baking powder and salt. Fold into egg and sugar mixture all at one time. Melt butter in hot milk and fold into cake. The addition of the flour and milk should take no longer than one minute. Pour into a well greased pan and bake in a preheated, moderate (350F.) oven for 30 minutes. Broiled Icing. cup brown sugar H cup butter, melted ' M cup cream 1 cup coconut Combine ingredients, blending well. Frost cake and return to hot oven or broiler just long enough to brown. Banana Cake. cup butter VA cups sugar 1 cup banana, mashed cup dates, chopped 1 cup crushed pineapple, drained 2 cups cake flour teaspoon soda 1 teaspoon baking powder cup nutmeats cup sour milk Cream sugar and butter thoroughly. thorough-ly. Add bananas, dates, pineapple, and blend thor-oughly. thor-oughly. Sift dry ingredients three Jy! times and mix vfw-' ij in nuts; add f rt P alternately with XA sour milk. Bake Ssy)r-- in a moderate r-j I Tr 350F.) oven for 35 to 40 minutes. Frost with caramel icing: i 1 cups dark brown sugar ' 1 cups granulated sugar li cups milk 2 tablespoons butter Combine sugars and bring to a LYNN SAYS: Baking Tips Help Give Successful Results When you buy lamb chops for broiling, select some that are two-third two-third to two inches thick. If they are any thinner, they dry out too , readily before they are entirely j cooked. i A well-cooked roast deserves a rest period of about 30 minutes before coming to the table. The roast i will be much easier to carve in uniform slices if it stands a bit. Ham 'n cornbread go a long waj toward making any meal a success. suc-cess. Add finely diced ham to corn-bread corn-bread batter before baking. Serve with salads, soups and souffles foi a flavor-bright combination. A never-to-be-forgotten rule whec baking cakes, is to allow all the ingredients, especially the fat, eggs and liquid to come to room temperature tempera-ture before mixing. Their "com binability" is increased tremendously tremen-dously and the texture of the cake improved. |