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Show By NANCY COOK ANS Features w ;i v-w y, ir I Oil ' J "-i K4 larties are such fun . . . why not give a big one soon? Now don'i ack away and say, "I love parties, but they're too much work." because tney neean t be. Plan to serve buffet style and keep youi refreshments simple. No need to spend endless hours preparinj fancy foods that leave you too tired to enjoy your own party A big buffet refreshment table) alls for a big cake, and we'll wager you'll get hubby a raise v hen the boss and his wife taste iiis one. It's made with two V-ackages of cake mix one for vhite cake, one for devil's food, just add milk, mix and bake according to package directions. It doesn't take more than five minutes to get either one ready for the oven. Put out by the makers of Swans Down Cake Flour, these mixes give you a downy - textured, delicious triumph tri-umph every time. The cake pictured has two 'ayers of devil's food with one l.iyer of white cake between, put together with a creamy seven-minute frosting. There'll b an extra layer of white cake (c.ich package makes two generous gen-erous tight-inch layers) which you can cut in half, frost with chocolate frosting, and serve for aessert the next day. Homemade candy is another ay of getting compliments galore. This, too, need not be time-consuming chore for ve've discovered a wonderful 1 recipe for super-smooth chocolate choco-late candy, using Eagle Brand Sweetened Condensed Milk a rich creamy blend of milk and ugar that makes candy making mak-ing auick and easy. |