OCR Text |
Show W$m IPnunmipEmms ' Mx' u-;'M, that Halloween treat fi!)K0 f''Mit.H !r By LUCILLE STRINGHAM A U 1 V V W W ifcpl - A i t t f.1 .) tS The smaller varieties of pumpkins have a bettr flavor for pies. The bigger types, A ' 'Mi yxY t-J f - (J such as the big Max, are fun to grow forjack-o-lanterns. If you want a pumpkin with a X U'i 1 Vf NzvV !lwif (S perfect shape, roll it gently every now and then to keep it from flattening out on one . V L 1 TTSC X -XvSV side or the bottom. t'lif) V ''. l V. ' IX VI O PUMPKIN APPLE CAKE V ) l l1K M (Baked in a bundt pan) Of Ai V 1' ! l I if ' ' W 1 '2 cups sugar 14 tsP- salt fftt ' t t tV A M 'F - L V I 12 cup marganne Vi tsp. cinnamon ' jf i : f f -VK. - In ft ' v 11 'A 2 eggs 12 tsp- nu,me (1 i v W i A iK ' 'fvl V ACi. 112 cups shredded aPPes tsp. cloves V V.V f 4 i ri I j 1 1 fl '' A V - A H ' cup canned or res'1 coked pumpkin, mashed i4 tsp. ginger - f 111 Ay All VII ( ! I V ' A V 1 tsp. baking powder 2 cups all purpose flour ; If' 'l'J I ir VA7 I 'A tsp. baking soda f lV j jf UyV VJ Nl j i V' V J I !; CREAM SUGAR and margarine. Add eggs one at a time and beat well after each 111 1 if I If ' ' y Sft 7 l addition. Blend in apple and pumpkin. Stir dry ingredients together and add to j j ' i ll f i 4 if 3 I ' '(V , - V I ry& creamed mixture, stirring until well blended. Grease and flour a bundt pan and turn yi T j -f J J A I y V V V cakeintoit. Bake at 350 degrees for 55 minutes. Cool in pan for ten minutes, and then Kf I'll'! V 0V f ' V'NTa remove cake to a rack to cool. Sift powdered sugar on cake or glaze with a lemon f ( r A' ' Ja powdered sugar frosting. lf VP rSp fM LEMON ICING Qy ItlJ S -V- 2 cups powdered sugar 1 IV, V f , No 1 Tbsp. lemon juice y, ii f . I f-f1 ' -'.-f j 1 Tbsp. melted shortening or margarine J f i fffSty. I Milk to make it the right consistency to spread I fv A V 'jvVS lu &' "fH 'r Mix well together and drizzle over the cake. V ,V Vs i llHi- 'SIJ PUMPKIN MUFFINS V 1 N Vj P'Ttl j ) 1 egg 2 tsp. baking powder ) V H 1 lilW If nV ' ' til K'rf t '2 cup milk '2 tsp. salt f VWM ' M AVv J ; t'ff ff If '2 cup pumpkin or banana squash cooked and mashed '4 tsp. soda Lr f i i T( f7 I i4-'i VI t 14 cup melted margarine '2 tsp! cinnamon (Api 1 f iHii'H V l'2 cups flour '2 tsp. nutmeg - nil Qi ''iUn ) I '2 cup sugar '2 cup raisins V v ij M,'''" 't t'l V J0 BEAT EGGS slightly and stir in milk, pumpkin and shortening or margarine. Mix uJ Vl 'X 1 f! '"ij vi' dry ingredients together and add to the moist ingredients. Stir until flour is all moist 'A J V Arfll and blended. Fold in raisins. Fill greased muffin tins 23 full. Bake 18-20 minutes in a C''i K V CI )V II ASa V 400 degree oven. Makes 12. ' V V A Vn Vi QUICK PUMPKIN CAKE V i''"''"'' f. f 'If'V J 1 package yellow cake mix i2 tsp. nutmeg ;" f AX 0 ii I ' ' A. A K 34 cup waler 12 tsP- 8'n8er C'f V v VVV II V' i ( 2 eggs 's tsp. cloves sfT ; H i ' V II J ; r .v J 1 cup canned or cooked strained pumpin y4 tsp. soda 1 4;.., . ;A ("V V1 Vf.- 1 tsp. cinnamon 2 Tbsp. grated orange peel ' '. - if H V jjTy Y' i ; - COMBINE in mixer bowl. Beat for four minutes. Pour into greased and floured ( H l4 ry "''-X 9x13 inch pan. Bake at 350 degrees for 30-35 minutes or until done. Cool. Spread with Jjh- - 2? MJxm ;-tt'-k. topping, Store in refrigerator. i'' r- t ? 7l Jf 1--ThQ topping Yktttrt , -f, '- V-F-T" ) t 1 pint whipping cream ilfY f HW A7 i A A "X fs?' cup brown sugar 1: ifl J2JI -V ; ' 'sS Beat cream until fluffy.and hold peaks. Add brown sugar and beat until blendedjl If , ; 'C '$ if ! Spread on pumpkin cake. V i'.:,,i j 'V |