Show t' Attractive and richly flavored Chocolate-ApricCake could writ bo the center of attraction on yoar party tea table ot TO nVABi ABOUT 10 HIM CAXI LATBB : TO BAK1 1 a 25-1- 0 UN 11m ' 1 l 1H IH S a a wCKv) M 1 94 (own) (MfMlpO L Bring apricots oed water to bailing In a eov-arsimmer heavy saucepan redaca heat-onor until moisture is absorbed about 80 Force apricots through a coarse sieve or a food mill Measure cup purfa for cake and stir in lemon juice Set remainder aside to use in Apricot Filling 2 lightly grease bottoms only of three round loyevcoke pans 2 Cream butter and extract together until butter is softened Add sugar gradually creaming until light and fluffy after each addition Beat in the cap apricot purfa a tablespoonful at a time A Add eggs in fourths beating well after each ad d 9-- in T TTTTT--TTr J Wr I M hHPlI Teatime is a pleasant and WT y of enUrUintag friends whether it’B a cozy chat these with a dear friend or a special party Chooise-frorecipes according to the occasion including sifch extras as mint patties and salted nutsFor a larger group offer a choice of tea coffee or on a warm day fruit punch Serve from a tea tray in the living room or for a more formal tea from table set with a damask or lace doth your finest china and your dining-roosilver accentuated With a bowl of lovely fresh flowers m m I' v : — addition:: — Bb Sift next four ingredients together Beating only until blended after each addition alter— nately add dry mixture in fourths and milk in thirds to the creamed mixture A Turn batter equally into the pans and spread d evenly' (Batter will All pans only about full ao that eake layers will be thin 7Bake'at 860'F28tei 80 min for until cake tester or wooden pick inserted in center comes out clean Cod on racks 10 min remove from ' pans to cooling racks Cod completely A Split each layer into two layer Spread mm layer with Apricot Filling and plaee on a serving plate Spread one side of each of the remaining live layers with Chocolate Froeting Stack layers chocolate side down spreading top of each layer with Apricot FUUng Frost sides of cake with remaining Chocolate Froeting one-thir- -- One Note: The coded cake layers will FenOr Weekly Cookbook 1 toM Ob' iw !' 8V jr fv y- Ycszs ptoto WK& in ai a ?MUMalMwC'D £ IMpb MELANIE DE PROfT rc ear Food Editor 9-- in cake freeu wdL - Aprioot raSag—Blend together in a saucepan 1 cup sugar 2 tablespoons cetnsterch and 94 teaspoon salt Mend in the reserved apricot purfa (about 1)4 cape) and 8 tablespoons lemon Juice Bring mixture to boiling over low heat and cook 8 min longer stirring constantly Cod p uat 'dightly 4 sq suruws tmisii f v- - - (4 os) sweet chocolate and set aside to eooL Stir )4 cup sugar and 4 eggs (about leap) together In top of double boiler cook stirring constantly over simmering water until thick and amber colored Cod Cream 1 cup butter until softened blend In coded chocolate and 1 teaspoon vanilla act Add sugavegg mixture gradually beating ' unUl smooth ex-tr- ' i 1 (Cow towed JiV fcai & rl m page 18) |