OCR Text |
Show r : .. '4'-"- ; 'Ay : i) 1 - A t tmctivendichlpfhvotet -- - Cake couJi weirbelhe center of attraction on yourljpartytJea table i Chocolate-Aprico- t 1 Cske Chccotate-Apric- ot a PREPAEETABOUTSO MINi TO BAKE CAKE LAYERS ; t J, ; , MIN. 25-3- 0 ' tablespoon lemon juice cup battel 14 teaspoons vanilla extract 3 enpi sugar 3, eggs (94 cup), well beaten 3 cups sifted cake flour 2 teaspoons baking powder Yt teaspoon baking soda teaspoon salt Jicup plus 2 tablespoons mZk Lpricot Filling (see recipe) Chocolate Frosting (see redst) 1 1 i 7r V : 1- - - . i , apricots and water to boiling in a covered heavy saucepan, reduce heat, and simmer 1. Bring .. about 30 jnin.Jor untiljnoisture'is absorbed Force apricots through a coarse-siev- e or a food miilrMeasure :cup puree for cake and stir in lemon juice Set remainder aside to use in Apricot Filling. .. ... , 2. -- lightlygr round layer-cak- e pans. 3rCream butterand extract together until but- - iMfjIIMftend until light and fluffy after each addition, peat in the Y2 cup apricot puree, a tablespoonful at a time. 4. Add eggs in versatile way of entertaining friends, whether it's a cozy chat wilhlulear fnencTor a speaalparty. Choosefrom these recipes according to the occasion, including such extras as mint patties and salted nuts. For a larger group, offer a warm day, fruit punch: Serve from a tea tray in the iving-room or, for a with a damask your silver, accentuated with a bowl of lovely fresh flowers. -- evenly-.- (Batter-willf-ill dining-roomtable,s- -l- more-form- et al tea, from finest china and -- pansr only-- about-on- e- third full, so that cake layers will be thin,Y y 7. Bake at 350F 25 to 30 min-- or until cake tester or wooden pick inserted in center comes choice of tea, coffee, or, on -- fourths, beating well after each v ; addition. 5. Sift next four ingredients together. Beating only- - until blended after each addition, alternately add dry mixture in fourths and milk in thirds to the creamed mixture. 6. Turn batter equally into the pans and spread d Teatime is a pleasant and a : : : jailcfeaaoLpiuracks 10 min.; remove pansoHCTJolingeks fLSpliteaeh layer-- inta two7layers-Sprea- tne d layer with Apricot Filling and placemen a ing plate. Spread one side of each ofthe remaining five layers with Chocolate Ffbating. Stack layers, chocolate side down, spreading top of serv- ach4ayerwithApncoFtnFrostidesf cake with remaining Chocolate Frosting One 9-i- n,' cake Vgheooledake-layersilt-frez- e Family Weekly Cookbook o MELANIE DE PROFT, Food Editor Apricot Filling 1 cup sugarr 2 your favorite? Your famHyVPrj if jrou're lock- Jng for something new to bole, there's o delectsUe are ray of 253 cookie and this in CuKnary recipes Arts Institute cookbook. And check the valuable tips on v malt-cok- Vow io'inake cookie IbkUtg a snap. - - - GCCIIE3 w- -. YOURS FOR ONLY SOf tablespoons-cornstarchra- a- - saucepan nd teaspoon salt ; blend in the - reserved apricot c Tu ree abou tablespoonTlernon juice. Bring, mixture to boiling over low heat and cook 3 min. longer, stirringjionstantly. Cool slightly. -- Whet' BlendHogether in EACH postpaid tl u"ps-:and- .. Chocolat Frosting Melt 4 sq; (4 oz.) seiai-swechocolate and set aside to cool. Stir cup sugar and 4 eggs (about 1 cup) together in top of double boiler; cook, stirring constantly, over " simmering water until thick and amber colored. CooL.Crcam 1 jcup" butter-unti- l softened "blend"' et toi txt'.'.vf vvrrxiY cocxs 153 M. Mkhan Ave., Chiceo 1, lit. for which please send me postpaid 5C each. (No stamps copies of 'The Cookie Book" satisfaction r COD- - orders, please; guaranteed or money refunded. Enclosed find $ - ... tract. Add sugar-eg-g .until smooth. H a me ;rm Addrt.ss City Jnicooledchccolateand-lteaspoon:YaniUa.e- x mixture gradually, beating -- (Continued on page 10) . Zone (Print or Write legibly) State family Weekly, April 1, 1962 . |