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Show ' " 4 , ,.:;::;:;,:i:i..;r - ' CO OKBOOK All FomSy art WUy rtofys xfeff When Americans of the future tale vacation trips to Outer Space, they'll find no food more" "out of this world' than these Family WeeUy star specialties! Approach their preparation reverently, serve them in proud splendor, enjoy them rapturously. ormoand and tmtHd by fto mcoitomittM of thmfZtMtnary ho Ail hutfctm. Dirfor MELAMfDcPROFT. ' - Walnut triih Butter FrmUlna Tmrtm Grease bottoms of two round layer cake pans with removable bottoms, or. round layer cake pans. grease two line each with waxed paper cut to fit nan bottoms, Grease waxed DaDer. 9-i- n. 9-- in. Sift together and set aside Vi cap sifted foar VS Va Butter Frosting grater with mm 1 1 tm m. m 1- ' w mrmnmr Ai:tk : formed .'.' each addition 2 9g yolks Set aside. Combine in a small saucepan having a tight-fitti- Va i cap cover plas 2 tablespooas sagar cop water Bring to boiling over medium heat, stir- -, ring until .sugar is dissolved. " Cover saucepan tightly and boil sirup gently 5 min. to dissolve any crystals that might have formed on the sides of saucepan. Remove cover and hang candy thermometer on pan so that ulb does not touch side or bottom and is covered with sirup, not just foam. Continue cooking sirup until temperature of mixture teospooa vaatlla extract Set egg yolk Mixture aside. Beat until frothy A egg whites Add gradually to egg whites, beating well after each addition T Va cap segor ; Beat until rounded peaks are formed and egg whites do not slide when bowl is partially inverted, Gently spread egg yolk mixture over beaten egg whites. Spoon mixture one portion of the flour-waln- ut over egg mixture and gently fold together with a few strokes until batter is only partially blended. Repeat with second and then third portions of flour-walmixture. Spoon remaining one- fourth of mixture over batter and gently fold fust until blended. Do no overmix! Gently turn batter into pans and spreat evenly to edges, Bake at 350F 25 to 30 min, or until a cake tester or wooden pick comes out 41aqn vtian tncsrlul if fn4Ar r( 4nr4tt or until top springs back when lightly touched at center. ng 1 lemon colored J "': 6 egg yoDa Va cap SBQor Mix gently into egg yolk mixture 1 teospooa grated taaoa pod 4 (grated throgh colored part oly; wkito is bitter) " . a:i Va after caps (oboat 10 ox.) walaats m . caps fna aasolted batter teospooa vaailia extract Add one at a time, beating thoroughly Reserve Cup grated walnuts for the frosting. Thoroughly blend walnuts with the flour mixture; divide into four equal . portions and set aside. us Set out a candy Va (aboaf 4V4 caps, arotad) j . Cream together until mixture is light and fluffy crank, grate 2Vz 2-- in. thermometer, hand-operat- ing PI reaches 230F to 234"F, the thread stage thread when allowed (sirup spins a to drop from spoon). Remove pan from heat while testing. During cooking, wash any crystals from sides . of pan with pastry brush dipped in water; move candy thermometer to one side and wash down crystals that may have formed underneath it on sides of pan. Shortly before sirup reaches thread stage, beat until stiff (but not dry) peaks are Place in. refrigerator until ready to serve. 1 rotary-typ- e kl rapidly. Frosting should touch plate all around bottom, leaving no gaps. Pile re- maining -- frosting on top of torte and spread lightly. For teospooa coaceatrated salable eafee teaspooe cocoa or Ditch process Using a ; . - " .. 2 egg whites When the sirup reaches thread stage, remove candy thermometer. Continue beat ing egg whites and pour the hot sirup in a thin stream into beaten egg whites. (Do not scrape sirup from bottom and sides of pan.) Continue beating a few minutes, just until egg white mixture is very thick (piles softly) and Is of same consistency as the butter mixture. Cool ' Beat egg white mixture; completely. about 2 tablespoons at a time, into the butter mixture until just blended. Grad- ually blend the reserved grated walnuts into frosting. If necessary, chill frosting in; refrigerator until it Is of spreading consistency. 12 to 16 servings ye. I A. - t 4 iT,. I W - , w nut .' j 5 C&OS " if k r. 'My- - i It- - Cool torte layers 15 mm. in pans on coolimfracks. After cooling, loosen sides with a spatula and cover with a cooling rack. Invert and remove, pan. Remove paper from bottom of torte layers and immediately turn right-sid-e up; cool completely. When the torte layers? are cooled, prepare the frosting. Spread frosting over top of bottom layer. Cover with the other layer. Frost sides of torte first, working A fabulous intercontinental treasure of unimaginable richness and flavor. y 1 MARCH 20. 1933 FAMILY WEEKLY MAGAZINE |