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PEACH BLOSSOM CAKE One sponge cake, a can of cling peach slices, carton and a
half of whipped cream and a package of peanut brittle are about all it takes to put
this luscious-looking dessert together. Chill well before serving.
Special Dessert Is
Sponge Cake Supreme
It's egg season again! That
means sponge cakes are plentiful
and inexpensive down at the gro
cery. Or perhaps you prefer to
make your own. But, bake or buy,
it's a good time to take advantage
of these light, feathery cakes;
they're the perfect base for
scrumptious desserts. Take this
"Peach Blossom Cake" for in
stance. It's layered with a fluffy
filling of whipped cream, crushed
peanut brittle .and golden canned
cling peach slices, and peaches and
peanut brittle do wonderful things
for each other, flavor-wise. This
cake looks fit for a queen, so serve
it from the coffee ' table in the
living room. Make a, .Utile cere
mony of the dessert course; your
family will enjoy a change from
the usual routine.
PEACH BLOSSOM CAKE
I (No. 2'-4) can cling peach slices
1 envelope (1 tablespoon) plain
gelatin
l cup cold waler
1 tablespoon lemon juice
Vi cups whipping cream
l'i cups crushed peanut brittle
1 (8 or 9-inch) round sponge cake
Mint sprigs.
Drain peace slices, saving sy
rup. Chop cups peach slices; re
serve remainder for decorating.
Heat W cup of the syrup to boiling.
Soften gelatin in cold water; dis
solve in hot syrup. Cool slightly
and add chopped peaches and lem
on juice. Chill until partially set.
Whip I cup of the cream. Fold
into peach mixture along with pea
nut brittle. Slice cake in three lay
ers. Fill with peach mixture: let
stand in refrigerator at least
3 hours before serving. Whip
remaining cream; frost cake. Dec
orate with peach slices and mint
sprigs.
Serves 8 to 10.
Dress Up A Pound Cake
With A Nut Crusting
The queen of all cakes is a rich
fine-grained pound cake. The oid
fashioned one grandmother made
called for a pound of each of but
ter, sugar, eggs and flour. Today
with household scales not staple
equipment in every kitchen we
resort to measures instead, but
this "Nut-Crusted Pound Cake"
turns out just as elegant a cake.
It's baked in a ring mold, lined
with chopped walnuts which give
a delicious crunchy crust, so good
you wouldn't dream of frosting it,
Nut - Crusted Pound Cake
a cup finely chopped walnuts
3 cup butter or margarine
1 cup granulated sugar
1 teaspoon vanilla extract
a eggs
1 "4 cups sifted cake flour
1 teaspoon baking powder
t7 teaspoon salt
13 cup milk
Crease 8-inch ring mold goner-
ously and pat walnuts against : delicately browned. Good on butler
sides and bottom. Cream butter ; cakes or any yellow cake,
and sugar together thoroughly.;
Blend in vanilla. Add eg?s one at: Orange Cream Cheese Frosting:.
a time, and beat thoroughly after Blond 1 3-oz package cream cheese
each addition. Sift together flour, I with 2 Tbsp. butter and 'a tsp. grat
baking powder and salt. Blend into '. ed orange rind. Gradually blend
creamed mixture alternately with' in 2 cups powdered sugar, sifted,
milk. Turn batter carefully into i beating until light. Thin with or-walnut-coated
pan. Bake in mod-jange juice if needed. Good on or
eraiely slow oven (325 degrees F.) 1 ange cake, yellow cake, chiffon or
about 45 minutes, or until pick in-1 sponge cake,
sorted in center comes out clean, j
Cool 5 minutes. Turn out onto wire
rack to cool.
Streusel Topping
. . .This topping gives your cake
a delightful crunchiness and a sur
prise flavor combination. Sprinkle
it on top of cake batter just before
it goes in the oven. . .it will not al
ter baking directions.
St ir together until
mass is formed:
crumbly
2 tablespoons each cream-style
Deanut butter, suear. all-Dur-
pose flour
1 tablespoon strong coffee
:i cup coarsely chopped walnut
Lnoush for an 8-mch square cake
or 12 cupcakes.
The
A Variety of Frosting
Recipes Are Here To
Add To Your Collection
Making a cake is easy and prac
tically foolproof these days. The
excellent quality and variety of
cake mixes on the grocers' shelves
make it possible for Mrs. Home-
maker to bake a delicious cake
in a matter of minutes.
The frosting on the cake is!
mighty important, we think. It can
transform a simple cake into a
memorable dessert and so easily,
too! A good frosting should com
pliment the flavor and texture of
the cake, as well as decorate it
attractively. It should be made
with fresh wholesome ingredients,
for off flavors in frosting are easi
ly detected. Avoid, too-rich frost
ings or filling which youngsters
can't enjoy and many adults do
not care for.
A plentiful supply of dairy foods
aid greatly in preparing the best
frosting for your cake. A smooth
creamy butter frosting is one of
the most popular cake toppings
with homemakers. Flavored whip
ped cream makes a wonderful
frosting for a freshly-baked cake
it's best to frost close to serving
lime, however.
A quick and easy frosting for the
Mother who counts minutes is
Baked Butter-Nut Frosting. Anoth
er -asy family favorite is Cream
Cheese Frosting and it lends it
self to a variety of flavors.
BUTTER-MINT FROSTING
Vi cup butter
2 egg yolks
Va tsp. salt
'4 cup cream
1 lb. powdered sugar, sifted
3 drops peppermint flavoring
6 drops green food coloring
1 sq. (1 oz.) chocolate, melted
Cream butter until soft. Add egg
yolks, one at a time, beating well
after each. Mir in salt and cream.
Add sugar gradually, beating until
light and fluffy. Add flavoring and
coloring and beat until blended.
Spread on cake. With a teaspoon,
pour thin lines of chocolate across
the cake, then cut across the choc
olate lines lightly with a knife,
pulling the chocolate into an at
tractive wavy design. Best with a
chocolate cake. Makes enough for
2 9-inch layers.
Chocolate Whipptd Cream: In a
bowl mix Vj cup powdered sugar
and J J bsp. cocoa; add l cup, whip
ping cream and 2 tsp. vanilla.
Chill 2 hrs. Shortly before serving,
whip stiff and serve on slices or
squares of cake or frost cake.
Good with white, gold, angel, choc
olate, chiffon or sponge cakes.
Baked Butter-Nut Frosting: Melt
'a cup butter. Blend with 1 cup
brown sugar. Add a cup evap
orated milk and 1 cup shredded
coconut. Spread on freshly baked
t L' a a nri ml urn t n n-crt fnr
few minutes until it is "crust v and
Baked Meringue Topping
. , .Wonderful with a burnt sugar
or spice cake.
3 egg whites
l teaspoon cream of tartar
.t cup brown sugar, firmly pack
ed t-i cup chopped walnuts
In mixing bowl beat eug whites
with cream of tartar until foamy.
Add suear gradually and beat un-
til whites stand
soil peaks,
Snread over cake batter will cov-
; er two 8 or 9-inch layers or a loaf
cake 9x14x2: or 18 cupcakes. Sprin-
k!e nutmeat over the merinyue.
Hake according lo the cake direc-
i lions.
Newi - Review, Roicburg, Ore.
A Perfect Filling
For A Prize Cake
Here's one of the easiest and
t i . i . .
n?nSLUK CakC. fllll"SsITand tTf
pines you've ever made. Use a but
terscotch pudding mix according
to this recipe for "Butterscotch
(Date Filling," folding in whipped
cream and rich, fresh dates. It
makes the perfect filling and top-i
ping for two 8 or 9-inch layers
of spice or golden yellow cake.
Butterscotch Date Filling
1 cup fresh dates
1 package butterscotch pudding
mix
1V4 cups milk
Vb teaspoon salt
cup whipping cream
Fit dates and cut into small
pieces. Prepare butterscotch pud
ding, using lvij cups milk, accord
ing to package label directions.
Add dates and cool. Add salt to
cream and beat until stiff. Fold
into cooled pudding. Spread be
tween and on top of cool spice
cake with additional date slices, if
desired.
llew Uerdion
4k
PERSONALITY Here's on upside down cake with personality. As your fancy dictates,
make it with peaches, cherries, or opricots. For a final touch of glamour, plop a heap
ing mound of whipped cream on each serving.
A New Version For Your Files
If there is a man in the house,' It is important to cream the but
chancps are you'd like to refurbish I ter and sugar well so they are
your file of cake recipes. Y o u ; fully mixed. The air that is en
have probably used each recipe ! closed will aid later in leavening
more times than you, like lo re-1 the cake.
member.
Why not surprise the family to
night with a new version of an
old favorite upside down cake?
Peach slices and almond halves
march boldly across the top of
this cake when it is turned upside
down on your prettiest cake piale.
They are nested in a flavorful
mixture of brown sugar and real
butler.
This one cake recipe can be va
ried to suit the whims of your ap
petite. I'se cherries or apricots
instead of peaches and you have
two more desserts, both different
and delicious.
i The cake itself is a butter cake.
' extremely Imht and tender. Real
butler "creams'' excellently. Its
- natural flavor gives tne cake
'want-more'' taste.
THURSDAY, OCTOBER 6, 1955
3or
ome
Is there any more pleasant way
to spend an occasional afternoon
than in the company of a few dear
friends? A pot of fragrant coffee,
brewed to perfection, a few rub
bers of bridge or a game of ca
nnsta there's the way to throw
off the strains and cares of, the
day!
It adds considerably to your en
joyment, too, if you "plan a really
unusual snack to go with the cof
fee a Mallow-Walnut Torte, for
example that will lend its own
touch of high elegance to the pro
ceedings. Before your guests have
taken a second nibble of this nut
rich torte with its superbly fla
vored topping, they'll know that
this is no ordinary cake. Here,
indeed, is a cake that can he pro
duced only by a hostess who has
used her own time. natience and
! loving care.
MALLOW-WALNUT TORTS
Tort:
1 cup walnut meats
3 eggs
"U cup sugar
1 cup fine zwieback crumbs
1 teaspoon baking powder
4 teaspoon salt
Vt teaspoon cinnamon
Chop walnuts fine. Beat eggs un-
Pep Up Your Breakfasts
One sure way to get your family
to eat better breakfasts is to make
the meal a little different than us
ual. A quick coffee cake will be
a big hit with all members. Too
much trouble to bake "Raisin Cof
fee Cake" before breakfast? Make
i tc vdhc ueiuie ureaHLasif inane
the be, and reheat for
breakfast, or measure dry ingre
oienis me nient Detore, cut in
shortening and measure out the
2-3 cup for the top. Grease the
pan, measure the butter ready for
melting, rinse and chop the nlumo
sweet raisins. With that much ad
vance preparation, you can get
the coffee cake into the oven in
five minutes, and it will bake
while you make coffee and pre
pare fruit. When you hear the ex'
clamations that greet freshly bak
ed coffee cake you'll feel it's worth
a little extra trounie!
Raisin Coffee Cake
1 cup light or dark raisins
1 cup sugar
' cup shortening
2 cups sifted all-purpose flour
1 teaspoon cinnamon
1 cup milk
1 egg
4 teaspoons baking powder
H teaspoon salt "
sii
PEACH ALMOND
UPSIDE DOWN CAKE
4-8 Servings
H cup butter
'a cup light brown sugar
1 lb. can sliced Cling peaches
drained
12 blanched almond halves
'4 cup butler
4 cup sugar
1 eg
Ja teaspoon vanilia
a teaspoon almond extract
IS cups sifted cake flour
2 teaspoon baking powder
' teaspoon salt
'a cud milk
Set oven at 375 dfirrees. Place
cup butu-r in 8 square pan
and set in the oven to melt. When
melted, remove from the oven at
236-55
r
ante
til light and lemon-colored: beat
in sugar, a little at a time. Com
bine crumbs, walnuts, baking pow
der, salt and cinnamon; fold into
egg mixture. Turn into greased 8
inch square pan. Bake in moder
ate oven, 325 degrees F., 40 to 45
minuies, 1001 in pan.
Topping:
l'j teaspoons (Vi envelope) plain
gelatin
1 cup milk
1 egg, separated '
1 square (l-oz) unsweetened
chocolate, finely cut
cup granulated sugar
Few grains salt
6 marshmallows, cut in eighths
cup whipping cream
i cup walnut meats, chopped
Soften gelatine in ' cup of the
milk. Beat egg yolk iightlv. Com
bine remaining milk, egg yolk,
chocolate, sugar and salt. Stir
over hot water until mixture thick
ens slightly. Blend in softened gel
atin: stir until dissolved. Cool un
til mixture thickens. Fold in
marshmallows, stiffly beaten egg
white, whipped cream and walnuts.
Spoon over cooled Torte and chill
until firm. Cut in squares to serve.
Makes 9 servings.
With Raisin Coffee Cake
2 tablespoons melted butter
Rinse raisins in hot water, drain
and chop slichtlv. Blend the suesr
shortening, a cup flour and spice
until crummy; set aside 2-3 cup.
To the remainder add milk, beat
en egg, and remaining 1 cup flour
suiea wun oaKing powder and salt,
spread in shallow nan
(about 9x9 inches). Sprinkle rai
sins over the top, then the crum
bly mixture. Pour melted butter
over the top. Bake in moderate
oven (350 Degrees F.) about 30
minutes. Serve hot. Serves 6 to 8.
Baked Apples With Honey
(Serves )
1 tsp. grated orange rind
1-3 cup orange juice
. 1-3 cup honey
2 tsp. cinnamon
i tsp. nutmeg
6 medium apples
1-3 cup chopped nuts
Mix together orance rind, oranee
Juice, honey and spices. Core ap
ples, tiemove peeling 1-3 way down
from top. Place apples in a baking
dish. Stuff with nuts and pour hon-
I ey mixture over them. Bake at 350
Deg. F. 45 minutes or until done.
Old jlavorile
once and sprinkle with the li c Fit
brown sugar. Arrange peach slic
es in two rows down the sides of
the pan and make two rows of
almond halves in the center. Set
a side. Crea m k cup but ter a nd
the sugar. Add egg and flavorings
and mix well. Sift dry ingredients
together and add alternately with
the milk. Mix to blend. Pour over
peach slices in pan and bake in a
375 degree oven for 40-45 minutps.
Turn pan upside down on plate
immediately. Let stand for S min
utes, then remove pan.
Cherry Upside Down Cake Use
1 cup sweetened tart cherries in
El a re of the peaches. Almond
aves may be used if desired.
Apricot Upiide Down Ceke
1 1 se 1 cup cooked dried apncols
' and 12 pecan halves in place of
the peaches. C
1 teaspoon vanu-
la in piace oi
the 1 -i teaspoon
almond and the Vi teaspoon vanii
la.
t- : '.'3
1 .Til-' v; f ,
HALFWAY BETWEEN SPONGE AND BUTTER CAKE, this "Orange Blossom" Coke, when
topped with "Orange Blossom" Frosting, is a new different treat in toste and texture.
Something New . , .
Here is something quick and
easy to make. The family will
love this easy-to-make cake.
"ORANGE BLOSSOM" CAKE
IV4 cups sugar
Vi cup shortening (part butter
for flavor)
2 eggs plus 2 yolks
Va cup orange juice (fresh or
ange juice or frozen, diluted
as usual; or canned) plus
2 teaspoons grated peel
V cup water
M teaspoon lemon extract
2 cups sifted cake flour
Mi teaspoon salt
2 teaspoons baking powder
Vi teaspoon soda
Combine Raisins And Bananas For ANewFlavor
Remember the Raisin Cupcakes anas helps keep the cake fresh,
of childhood? Remember the cook!? to ad serve.
;r , :
uicui w me mm:, icsi., nie wim-
kled meteors, thev sink to the bot-
Raisins are a plentiful food fori
the month of October, recommend-
ed for our use by the U. S. De
partment of Agriculture, to make
the most ot the excellent supplies
in the market. Raisin cakes are
great favorites, so we shall have
no problem in complying with the
request lo use tliem.
Mashed Ripe Bananas For Flavor
A wonderful combination of fla
vors is found in Banana Haisin
Loaf Cake. The Bananas are mash
ed so that the fresh fruit flavor
permeates every bit of the batter,
and the raisins furnish pleasant
contrast to the sweet and mellow
banana flavor. To mash the ban
anas, slice the fruit into a bowl,
and beat with a fork or rotary egg
beater, or break the bananas into
chunks, and beat with an electric
mixer.
Be sure to select fully ripe ban
anas fur best flavor in this de
licious cake. Fully ripe bananas
I have yellow peel flecked with
j brown. Banana Haisin Loaf Cake
lis a cake that keeps well because
the natural moisture in the ban
A LAZY DESSERT Some of
that thrill the taste can b.
butter crust many types of
-? LJs&S' '.. . - ' -
l riy Avfi;.- -tll
A Lazy Dessert That Tastes Like A Million
In llns sroup is Deep Uisn Berry
Pie, Fresh or (ron berries plus
a sini! e ton crust make the
method reallv easv. For simnlieitv
oi servini; too, pastry can be cut
in individual serving pieces so that
you will not need to cut the pastry
to serve attractively. The real
crowning ijlory of a deep dish
berry pie is the ice cream with
WHICH II. anuiiiu lit? Bi'i veil, .in, st
everyone knows that ice cream is
an important food. To the flavorful
berries and crisp pastry, ice cream
adds not onlv its fine creamv tex
ture, but much of the important
- ifood nutrients of milk. Ice cream
helps to fulfill the days require-
With Orange Flavor
Beat together sugar, shortening,
and 1 eg J with electric mixer at
high speed about 3 minutes (or
with spoon) until light and fluffy,
scraping bowl often. Beat in other
egg and yolks one at a time. Mix
orange juice, water and lemon
extract. Sift dry ingredients. Al
ternately add small amounts dry
and liquid ingredients, beating just
until smooth with mixer at low
speed after each addition. Bake
in two greased and floured nine
inch layer pans, at 375 degrees
(moderate) 20 to 25 minutes. Cool
on racks, then frost with fluffy
"Orange Blossom" Frosting.
m,,k- p D??ni!;? s
nessen. . .a case mai nifaus nuw
hospitality at your house when
, . . . r.i.
Banana Raisin wit
2Va cups siuea cake nour
1 cup sugar
2 teaspoons baking powder
Va teaspoon baking soda .
?4 teaspoon salt
cup shortening
z eggs, unbeaten
1 cup mashed ripe bananas (Z
or 3 bananas)
2 tablespoons milk
Date-Filled
2'i cups sifted all-purpose flour
2 teaspoons double-acting baking
powder
m teaspoon salt
cup shortening
U teaspoon soda
'i cup sugar
L cup unsulphured molasses
2 eggs, unbeaten
a.A cup milk
7-oz. package pitted dates
4 cup sugar
2 tablespoons all-purpose flour
2 tabeslpoons butler or margar
ine 1 tablespoon unsulphured molas-
our best desjerti are easy lo make. Many combinanoni
whipped together with little effort. With the use of simple
quick desserts con be made with o minimum of ettort.
ment w lucn iooa nuinem,
protein, calcium yit.min A n,
nhnf avin. Such Rood eatinK ton!!
i DEEP DISH BERRY PIE WITH
ICE CREAM I
1 recipe sinnle butler criut pas
try, unbaked (see below)
4 cups berries
a cup sugar
3 tablespoons flour
' teaspoon sail
4 teaspoon nutmeg
teaspoon cinnamon
1 teaspoon lemon juice
2 tablespoons butter
1 quart vanilla ice cream
Mix pastry according to direc
tions. ArranReherries in a 10 i
"Orange Blossom" Frosting
Sift one pound (four cups) pow
dered sugar.
Gradually add about 13 of it to
four tablespoons soft butter,
creaming thoroughly with mixer
or spoon.
Beat in, one at a time, two un
beaten egg whites. Add dash of
salt and 2 teaspoons grated or
ange peel or It teaspoon lemon
extract.
Beat in rest of sugar and one
tablespoon orange juice or undi
luted frozen orange concentrate.
Tint delicate orange with yellow
food coloring plus I or 2 drops
red, and beat well. Spread in
swirls on cool cake. Covers tops
and sides of two nine-inch layers.
I Add finishing touches as desired.
1 teaspoon vanilla
1 cup chopped seediest raisins
Sift together flour, sugar, dbk
in wder. soda and aait into mix.
"o ..., irt and
ing oowi. aqu bhw i. .w-
1-3 cup bananas. Beat 2 minutei
at slow to medium speed wttn elec
tric mixer or 2 minutes by hand.
Scrape down bowl and oeaier or
spoon lrequenny uurmg muting.
Add remaining 2-3 cup bananas,
milk and vanilla. Beat 1 minute
longer. Fold in chopped seedless
(raisins. Turn into a well-greased
smiare nan (8x8x2 inches) and
bake in a moderare oven ijau ueg.
F.) 55 minutes, or until cake if
'done. Makes 1 cake.
Molasies Cake
ses.
Heat oven to 350 Deg. F. (mod
erate). Sift together first 3 ingre
dients. Cream together shortening,
soda, Vi cup sugar, and Vi cup mo
lasses. Beat in eggs. Add milk al
ternately with flour mixture. Beat
batter i minute. Spread M of th
batter in a well-greased, lightly
floured 9 x 9 x 2-inch pan. Cover
with dates, cut in pieces. Spread
the rest of the batter over dates.
Mix the remaning Ingredients;
snrinkle over batter. Bake 1 hour
or until done. YIELD: 12 servings.
x 2" (U4 quart) baking diah. Mix;
rest of ingredients and sprinkle
over berries. Adjust oruit. Kane in
m (e F for 40 , M
mlnut(., Sprve warm' or .0ld with
. ..m.
'""" "
CRUST
1 cup all-purpose flour
i a teaspoon sail
1-3 cup butter
3-4 tablespoons cold waler
Sift flour with salt. Cut in but
ter until size of wheat grains. Add
water a little at a time until mix
ture holds tosether. Chill for 15-20
minutes. Holl pastry inoui v men
- 1 thick and cut in decorative iquare
I or elrclM.