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Show I FOOD TALK Recipes and Chatter 1-8 tsp. salt in the top of a y double boiler. Add 2 eggs that have been slightly beaten, 1 number 211 can of crushed pineapple pine-apple and the juice from one lemon and mix all ingredients together t h o ro u g h 1 y. Now cook over boiling water stirring constantly until the mixture becomes be-comes thick (this takes about 12 to 15 minutes). Take your pan off the heat, to cool and stir occasionally.- ' Chill in refrigerator. Whip pint heavy cream until stiff, and fold into pineapple mixture Split angel food cake into three layers. Put layers together with pineapple filling, reserving 1-3 of the filling for frosting the top of your cake. Garnish witR slivered, toasted almonds. Makes 10 servings. By FERN THOMAS HI NEIGHBOR! Light as the touch of an angel's wing . . . golden as a newly pol-lished pol-lished halo . . . sweet as an angel's smile . . . that's a brief discrip-tion discrip-tion of a golden angel cake with its smooth creamy pineapple filling fill-ing and delicately swirled frosting. frost-ing. We're not going to tell you how to make an angel cake . . . you can use your own favorite recipe . . . but we do want to tell you how to decorate your angel cake so you have a really elegant desert for a gals party op a main attraction for an important tea. I suggest you make this frosting frost-ing the day before the party. Like the filling in an icebox cake, your pineapple filling mellows with time and will taste more delicious with every minute in the 24 hours. Your angel cake cut into three layers and filled with this golden pineapple filling will be a thing of beauty and a joy to eat. Golden Angel Cake Filling cup sugar; 2 tbsps. flour; 1-8 tsp. salt; 2 eggs, slightly beaten; 1 number 211 can crushed pineapple (1 cups); juice of one lemon; pint heavy cream. FSfrst make your favorite angel cake in a 9 or 10 inch pan or prepare a ready-mixed angel cake according to directions direc-tions on the package. Mix cup sugar, 2 tbsps. flour, and |
