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Show y rr si ) vVtr (j PWife .iu is ,.vyiy)iLis J xD LJ COp NEW TREATS j 3 lii U u.vi k!j IC ; D I O O EVERY K WEEK Ail Family Weekly recipes ore prepared and tesitd by fne staff nome committs of thm Culinary Art InsiiM: o o MOAME D PROFT, Director The Family Weekly home economists who create and test our recipes were asked, "What is your favorite dish?" Here are their delightfully assorted answers, and they reveal the infinitely wide range of moderAmerican taste in food and menus. You and your delights from home, college and test kitchen. family will enjoy these ( well-remember- ed i Winner on the first ballot! Walnut Cake . loaf Grease bottom of 9x5Kx2-inLine bottom with waxed pan paper pan.' cut to fit exactly; butter waxed paper. Finely chop VA cups (VS lb.) walnuts Mix chopped walnuts with cup (2 slices) fine dry bread crumbs and a mixture of 14 Vi V4 rr teaspoon salt teaspoon mace teaspoon cloves Set aside. (An electric blender is excellent for finely chopping nuts and preparing V fine dry bread crumbs.) Beat 3 min. with electric mixer at medium " speed .' 'H 5 egg yolks 1 cup beet or ",'4 , f- 1 cane sugar teaspoons lemon juice) teaspooh crated lemon peel Blend nut mixture into egg yolk mixture. 1 Vi 1 Beat until rounded peaks are formed and egg whites do not slide when bowl is partially inverted 5 egg whites Gently spread egg whites over egg yolk mixture. Carefully fold together just until blended. Gently turn batter into pan. Bake at 300F 60 to 65 min. Cake is done if top springs back when lightly touched at center or when a cake tester or wooden pick comes out clean when inserted in center of cake. - a- - ii I,, !Sm I, mi A luscious,, lemony flavor In cake layer filled with bits of walnuts, crowned with whipped cream- -a matchless dessert. -- improved if this cake is stored a day before serving. Just before serving, cut cake evenly into four lengthwise layers. bowl with chilled Beat in a chilled one time J a at beater, cup I 2 cups chilled whipping cream Beat until cream stands in peaks when I beater is slowly lifted upright. Combine I whipped cream. Fold or beat into whipped Cream with final few strokes until blended 6 tablespoons sifted confectioners' 1-- Allow cake to cool in pan 2 min. Loosen sides with a spatula and turn onto a cooling rack. Remove paper from bottom of cake, turn right-sid- e up and cool completely. Wrap cake in waxed paper, aluminum foil moisture-vaporpromaterial. Flavor is or sugar of -- 2 teaspoons vanilla extract Place one layer of cake onto serving plate. Spread cake layer with about cup of the whipped cream. Repeat, alternating the cake layers and whipped cream and spreading top of cake generously with remaining whipped cream. Sugared Rose Garnish Brush slightly beaten egg white onto real roses with a small brush; sprinkle the surfaces of the roses generously with granulated sugar; allow roses to dry before placing on cake. 10 to 12 servings ' AfJta. II, If 54 FAMILY WflXlY MAOAZ1NI J |