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Show ' J. w.-li .11 l,j-..iul. inmimj '!! .jli m Mil T7 fi I ! j 1) i s n r 1 n a d JT r f . . i. - - : i 1 . .: j.' ,,. . k."'"- f- ' : ': - '' . J - '.. Hot Milk Makes an Easy Sponge Cake (Set Recipes Below) Let's Bake Cake! WHY BAKE a cake? First of all, there's a personal satisfaction in it to you and second to your family. Third, it's nice to have a home-baked home-baked cake on hand, "just in case," if there are afternoon callers, or if the folks in your house are ijvyv just plain hungry xSsrSkjf J for something ( yi s fei sweet during a V-" ) busy week-end. VVvl Good cakes JSZ are easy to turn " out, even though you may be trying one for the first time, If you use standard measuring equipment, and follow instructions to the letter. If you want a cake success every time you bake, you'll always follow measurements accurately, ac-curately, because that leaves nothing noth-ing to guesswork. Measure ingredients and set them out before you start mixing. This assures you of not forgetting anything. any-thing. It also makes mixing the cake easier than starting to blend a few ingredients, then stopping to measure out the next one or two. Many of the cakes, we have now found, are easier to mix and give better results if ingredients are allowed al-lowed to stand at room temperature tempera-ture for two hours or so. This makes measuring them at one time a necessity. A HOT MILK sponge cake is easy to mix and delicate to eat. Frosting is easy as you can see from the picture if you place a lace paper doily on the cake and sprinkle with powdered sugar. Hot Milk Sponge Cake (Makes 2 8-inch layers) 2 cups cake flour Y, teaspoon salt 2 teaspoons baking powder 4 eggs 1H cups sugar 1 cup milk, scalded 1 teaspoon vanilla 3 tablespoons butter, melted Sift flour; measure; sift three times together with salt and baking powder. Beat eggs with rotary beater beat-er until light and lemon-colored. Add sugar grad- " v'i (r"D ually and beat Mfr)T until fluMy' Fold I VAJH 'n flur mixture. rljC'ilC Add scalded I C. '(W milk, flavoring Hafzj and melted butter but-ter last. Fold until well blended. Pour into two round buttered 8-inch cake pans, bottoms of which have been lined with waxed paper. Bake in a moderate mod-erate (350 F.) oven for 30 minutes. min-utes. Cool in pans. Serve with chocolate choc-olate filling, berries or sugared fruit in-between layers. HERE'S A small-sized recipe for a fudge cake that Uses the egg yolks in the cake, while the whites go into a delicious frosting. Fudge Fluff Cake (Makes 1 8-inch layer) 1 cup sifted flour lYi teaspoons baking powder 'A teaspoon salt 'A cup sugar M cup shortening 2 egg yolks teaspoon vanilla Yi cup milk Sift together flour, baking powder, salt and sugar. Add shortening and egg yolks. Mix vanilla and milk and add to flour mixture. Stir to combine ingredients. Beat 3 minutes min-utes (450 strokes) scraping batter down sides of bowl. Pour into LYNN SAYS: Learn to Use Fruits In Appetizing Desserts Ever tried a baked banana? Youngsters like them, but so will you if you peel the banana, brush it with oil and bake with cranberry sauce. Baked pears are a grand dish for fall eating. Peel, core and halve them into a baking dish. Drizzle with honey or maple syrup and sprinkle with cake or cookie crumbs mixed with a bit of sugar and cinnamon cin-namon before baking. LYNN CHAMBERS' MENU Roast Leg of Veal Oven-Browned Potatoes Shoestring Beets Pineapple Slaw Raised Rolls Beverage 'Pear Gingerbread Cake Recipe Given greased, paper-lined 8-inch pan. Bake in a moderate (375 F.) oven about 25 minutes. Let cool 10 minutes min-utes before removing from pan. When cool, cut in half and frost. Fudge Fluff 2 squares bitter chocolate H enp butter or substitute 1 cup confectioners' sugar 1 teaspoon vanilla Dash of salt 2 egg whites Melt chocolate over boiling water. Cream butter with cup of the sugar untO light. Add vanilla, salt and chocolate and blend well. Beat egg whites until stiff and gradually beat in remaining Vz cup sugar. Gently fold egg whites into chocolate choco-late mixture. Spread generously on half of cake, put on top half and spread top and sides. HERE ARE TWO good recipes for those of you who frequently get sour milk on hand. They're both the good kind of cakes that sour milk makes, light, fluffy, tender and moist. Spice Nut Cake (Makes 2 8-inch squares) cup shortening 1 teaspoon vanilla cup brown sugar 'A cup granulated sugar 2 eggs, well beaten 2 cups sifted flour y. teaspoon salt 2 teaspoons baking powder teaspoon soda 1 teaspoon cinnamon teaspoon cloves 'A teaspoon nutmeg 1 cup sour milk or buttermilk cup chopped walnuts Cream together shortening, vanilla van-illa and sugars. Add eggs; . beat thoroughly. Add sifted dry ingred-jjgQQ ingred-jjgQQ ients alternately "Tj',t:A II Witil S0Ur milk-ft; milk-ft; "IjS Stir in nuts. PTTT pur into 2 greased, waxed- jfs0& J paPer linecl 8" ( inch square Pans- Bake in a moderate (350 F.) oven for 30 to 35 minutes. min-utes. Pear-Gingerbread Cake (Makes 1 9-inch pan) 2 tablespoons butter cup corn syrup Yi cup brown sugar 6 pear halves, cooked or canned Vi cup walnut meats Yi cup shortening 'A cup granulated sugar 1 egg, beaten cup molasses 2 cups sifted flour Yt teaspoon salt 2 teaspoons baking powder Yi teaspoon soda 1 teaspoon cinnamon 2 teaspoons ginger cup sour milk Melt butter in 9-inch round cake pan. Add corn syrup and brown sugar then blend. Place walnut-filled walnut-filled pears in pan. Cream together shortening and granulated sugar; add eggs; beat thoroughly. Add molasses mo-lasses and blend. Add sifted dry ingredients in-gredients alternately with sour milk. Pour batter over pears. Bake in a moderate (350 F.) oven for 60 to 70 minutes. Invert to serve. Shortcakes aren't just for summer sum-mer if you have canned berries Place rich shortcake dough in a baking dish and cover liberally with cornstarch-thickened berries sweetened and flavored with a dash of nutmeg. Bake in a moderately hot oven until dough is done and serve with thick cream. Pears make attractive dumplings when they're wrapped with strips of crinkle-edged pastry. Use one-half of a peeled pear for each one. Serve with lemon sauce, spiced with a dash of ginger. |