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Show hcckckxk I Foods that Will Interest the Family g By NELLIE MAXWELL "Our spectacular opportunities for courage may be few or none at all. Our commonplace opportunities opportuni-ties for courage start when we wake and last until we go to sleep. The courage of the commonplace is greater than the courage of the crisis." For the cake par excellence, the torte is one of the daintiest. Our Ger- man cooks excel m tnis kind of a cake combination. combina-tion. They are rich with nuts, chopped or rolled fine, plenty of eggs and crumbs, with spices. The baking is another important im-portant point, as slow, careful baking is necessary neces-sary for a light and ten der torte. Schaum Torte. Beat three egg whites until stiff but not dry, add one cupful of sugar very lightly and gradually, grad-ually, not to lose the lightness, a pinch of salt, one-half tablespoonful of vinegar vine-gar and one-half teaspoonful of vanilla. Bake In two deep layer tins for one hour. Put together with whipped cream, or add nuts and chopped pineapple pine-apple with the cream. Walnut Torte. Beat the yolks of six eggs with one cupful of sugar, add one-fourth pound of walnuts and six lady lingers grated, two tablespoon-fuls tablespoon-fuls of flour and one teaspoonful of baking powder. Add the juice and rind of a lemon and when all the ingredients in-gredients are well mixed, add the stiffly beaten egg whites to which a pinch of salt has been added. Bake in layers In a moderate oven and use the following: Filling. To one beaten egg yolk add two tablespoonfuls of sugar, and three-fourths of a cupful of milk. Cook, stirring constantly until the mixture mix-ture coats the spoon, add one and one-half one-half cupfuls of grated walnut meats with a flavoring of almond and vanilla. Use between the layers and Ice the top of the torte. Date Torte. Rub sixteen dates to a smooth paste with two tablespoonfuls tablespoon-fuls of lemon juice. Beat two whole eggs, add seven yolks, add one and three-fourths cupfuls of sugar, beat well, add the dates, three tablespoonfuls tablespoon-fuls of grated chocolate and one teaspoonful tea-spoonful each of cinnamon, allspice, and a cupful of cracker crumbs. Stir well and fold In the stiffly beaten whites of seven eggs. Bake in a large spring form forty minutes. Peach Omelet. This is not a soup hut Is equally as good. Press three ripe peaches after peeling and stoning, ston-ing, through a sieve, add two table-spoonfuls table-spoonfuls of powdered sugar and the well-beaten yolks of three eggs; fold in the stiffly beaten whites of sis eggs and pour into a well buttered baking dish. Bake 15 or 20 minutes and serve at once. Cherry and Quince Soup. Stem and stone a pint of deep red cherries ; place them in a saucepan with the Juice and grated rind of a lemon, half a cupful of quince juice and a pint of water: cook until the cherries are tender, ten-der, then thicken with cornstarch and cook until the starch is well cooked. Serve hot. (. 1931. Western Newspaper Union.) |