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Show :.:.:.:.::::.:.. w- ., ,. n i - - - Bake a Cake Appropriate for the Bride! (See Recipes Below) Wedding Plans IF YOU'RE PLANNING to entertain enter-tain after the wedding and make all the refreshments yourself, with just a little help, do consider a simple menu as the most effective means of doing it. You'll probably have to cook in large quantity since many guests will be there. LYNN CHAMBERS' MENU Smoked Tongue Raisin Sauce New Potatoes, Boiled Creamed Spinach Hearts of Lettuce Salad Lemon Meringue Pie Beverage without stirring, to 242 or until a small amount dropped from a spoon spins a thread. Beat egg whites until stiff but not dry and pour on hot syrup in a thin stream while beating constantly. Add cream of tartar, vanilla and almond extract and beat until thick enough to spread. Cover cake smoothly Time will have to be spent on the decorations. All in all, if you want everything to be perfect, it's best to have a simple menu which can be carried out fill with a part of the icing and beat remaining icing until cool and stiff enough to hold shape when forced through pastry tube. When coating on cake has hardened, lecorate as de- sired with remaining icing forced through pastry tube. If icing becomes be-comes too thick, add a few drops of hot water. YOU MAY TINT some of the icing forced through the pastry tube a delicate yellow or pink if you want tiny roses for decoration. Also Al-so tint part of the icing a pale green if you want leaf decorations for the roses. For the top of the. cake, you may purchase a bride and groom decoration decora-tion or a pair of lovebirds. When setting cake on a platter, place fresh flowers all around the base of the cake, for decoration. Strawberry Punch (Makes 8 quarts) 2 quarts water 1 cup granulated sugar 1 cup corn syrup 4 quarts strawberries 1H quarts chilled orange Juice 1 pint chilled lemon juice 2 quarts ringer ale 2 thinly sliced limes or 2 quarts lemon sherbet Combine sugar, water and corn syrup. Bring to a boQ. Add the washed, hulled strawberries and boil, covered, for four minutes. Remove, strain through a sieve, without pressing, and chill. Just before serving, combine with other Ingredients. If using sherbet, place in scoops on top of punch in punch bowl. Coffee (Serves 25) Vi pound drip grind coffee iV quarts boiling water Tie the coffee loosely In a fine cheesecloth or muslin type bag. If desired, mix coffee with one egg, including the shell, to which has been added a small amount of cold water. This will make coffee clear. more perfectly than a larger, elaborate elab-orate menu. FOR A LARGE wedding reception, recep-tion, a simple but effective menu goes like this: Assorted Tiny Sandwiches Potato Chips Stuffed Olives Salted Nuts Fruit Punch Coffee Wedding Cake Ice Cream or Ice Cream Mold The cake may be made in several sev-eral layers of different sizes. If you desire a smaller cake, use three or four layers of the same size. In either case, make the cake and decorate it at least 24 hours ahead of serving time so that it can be sliced easily. Here's a good recipe for a large cake. The filling and icing recipes follow: Six Layer Wedding Cake (Serves 16-18) 6 cups sifted cake flour 6 teaspoons baking powder 1 teaspoon salt 1 cups shortening 4 cups sugar 2 teaspoons vanilla 1 teaspoon almond extract 2 cups milk 10 egg whitss Sift together flour, baking powder pow-der and salt. Cream shortening with vanilla and almond extract until fluffy. Fold in sugar and blend until thoroughly mixed. Add sifted dry Ingredients alternately with milk, in small amounts, beating after each addition until smooth. Beat egg whites until stiff but not dry and fold in gently. Pour into greased, waxed-paper lined pans and bake in a moderate (350') oven for' 30 minutes. This recipe makes six nine-inch layers. Lemon Filling (For 6 nine-inch layers) tV cups sugar Vt cup cornstarch teaspoon salt 5 tablespoons grated lemon rind 1 cup lemon juice 1)4 cups water S eggs, beaten S tablespoons butter Mix sugar, cornstarch and salt thoroughly. Add remaining Ingredients Ingred-ients in order given and blend thoroughly. Cook over boiling water, stirring constantly until thickened CooL Ornamental Icing 2 cups sugar 1 cup water S egg whites tablespoon cream of tartar teaspoon vanilla teaspoon almond extract Boil together sugar and water, LYNN SATS: Serve Salads to Sharpen Summer-Wilted Appetites Tomatoes may be stuffed with seafood salad, mixed vegetables or egg salad for a salad meal that's complete. Use this combination for fruit salad: melon balls, marinated in lime juice, white grapes, peach slices and pineapple spears. Want a light fruit salad that's colorful to serve as dessert? Try fresh, diced pears, sliced bananas and red raspberries. Drop the bag in the water which fis boiling in a Marge kettle. Cov-"er Cov-"er the kettle and turn heat very low. Let coffee steep for 12-15 minutes. min-utes. Remove bag and serve coffee as needed. This will give 25 people an average coffee cup serving. Look into your garden for salad inspiration. Lettuce, spinach, radishes, rad-ishes, carrot sticks and a bit of watercress, if you have it, make a delectable green salad. Start a meal off with a salad to pep appetites; watermelon, honey-dew honey-dew and cantaloupe balls, pineap-pie pineap-pie cubes, red cherries and a topping top-ping of sherbet. Lima beans left over from supper? sup-per? Mix them with chopped sweet pickle, celery, sliced, stuffed olives nd mayonnaise and serve for lunch. |