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Show Baked Icing 2 egg whites 1 cup brown sugar 'i teaspoon baking powder 12 cup chopped nuts Beat egg whites and baking powder. Add sugar. Spread over cake and cover with nuts. Jellied Strawberries 1 pkg strawberry-flavored gelatin V2 cups boiling water 2 tablespoons eonfecliorrs sugar 2 cups strawberries, hulled COOKING CLASS Dessert time comes around like clockwork almost too regularly reg-ularly sometimes for the harassed har-assed meal-planner. Here are some suggestions that should find favor with the homemaker, because they are easy to pre- dition until smooth. Pour batter bat-ter into two well-greased cake pans and bake in an oven 350 degrees for 35 minutes. Aud the following topping and bake 15 minutes longer: -,. .. .... 't"v". ff-;V X '3 i , 'v . y 'if ', -v v 1 X 1 , i X - J "M pare; with the family, because they are so attractive and delicious. deli-cious. Tapioca Date Pudding Wi tablespoons quick-cooking tapioca 2 cups scalded milk 13 cup sugar 2 eggs V4 teaspoon salt 1 teaspoon vanilla 14 cup dates Combine tapioca, milk, half of sugar, cook until tapioca is transparent. Add other half of sugar to beaten egg yolks and to hot mixture slowly, stirring constantly. Cook until thickened. thick-ened. Remove from heat, fold in dates,, vanilla and stiffly, beaten egg whites. Chill before serving. Chocolate Self-Iced Cake 3 squares unsweetened choc olate Vi cup sugar 1 teaspoon vanilla 23 cup water 2 cups pastry flour 2 teaspoons baking powder V2 teaspoon soda Vz teaspoon salt 23 cup butter or margarine 1V4 cups sugar 3 eggs 13 cup sour milk or buttermilk butter-milk Combine in a saucepan, chocolate, choc-olate, 1V4 cup sugar and warr. Cook and stir until thick and smooth. Cool, stirring occasionally. occa-sionally. Add vanilla. Sift and measure the flour, add baking powder, soda and salt. Sift 3 times. Cream butter or margarine, mar-garine, add sugar gradually and cream until light and fluffy Add eggs and beat well. Then add the chocolate mixture and blend. Add flour alternately with milk. Beat after each ad- tt- - SEVEN-MINUTE FROSTING yt -rj. -2 egg whites, unbeaten .Kh Dash of salt KAfVl, 13 cup water lv W& 2 teaspoons hgnt corn syrup jyqj T 1 teaspoon vanilla "Cw- Combine egg whites, sugar, salt, water, and T corn syrup in top of double boiler. Beat with ro tary egg beater or electric beater about 1 minute, or until thoroughly mixed. Cook over rapidly boiling water, beating constantly with rotary egg beater (or at high speed of electric mixer) 7 'minutes, or until the frosting will stand up in stiff peaks. (Stir frosting frost-ing up from bottom and sides of pan occasionally with rubber scraper, spatula, or spoon.) Remove from boiling water. Add vanilla and beat 1 minute, or until thick enough to spread. Makes enough frosting to cover about 16 large or 2 dozen small cupcakes. Chocolate Seven-Minute Frosting. Make recipe for Seven-Minute Frosting. After adding the vanilla and beating the mixture until thick enough to spread, fold in gently but thoroughly 2 or 3 squares unsweetened unsweet-ened chocolate, melted and cooled. Then spread on cupcakes. " Coconut Seven-Minute Frosting. Make recipe for Seven-Minute Frosting Frost-ing and spread on cupcakes. Sprinkle generously with shredded coconut coco-nut while frosting is still soft. Chocolate Shadow Frosting. Make recipe for Seven-Minute Frosting and spread on cupcakes. Melt 1 square unsweetened chocolate with 1 teaspoon butter and dribble from teaspoon over frosted cupcakes. |
