A The SfatwiTnofTtr Salea& IQrsyonv Friday.
11952
New Cake Recipes Add to Repertoire
A new cake recipes now and then does a lot to increase interest
in meals and especially will they give a lift to the lady who makes
the cake. Then when the family comments, she may either be glad of
her old recipe which everyone agrees was the best after all, or reveal
in the ocmpliments about the new.
Here, for instance, is a bright springtime recipe to try out on the
little cake-eaters in your house
hold: ORANGE GLOW CAKE
Yi cup shortening
2 cups sifted cake flour
lYz cups sugar
4 teaspoons double acting
baking powder
1 teaspoon salt
cup milk
1 teaspoon vanilla
1 teaspoon grated orange
rind
2 eggs
Yi cup unstrained orange
juice
Place shortening in bowl. Sift
together flour, sugar, baking pow
der, and salt into bowl. Add milk,
vanilla, and orange rind. Beat 2
minutes on medium speed of
electric mixer, or by hand using
15C strokes per minute.
Add eggs and orange juice.
Beat for 2 additional minutes on
medium speed Pour equal amounts
of batter into cake pans. Bake in
-.moderate oven (375 degrees) for
about 30 minutes.
SNOWY ORANGE FROSTING
Ys cup shortening
2 to 2V4 cups sifted confec
tioners' powdered sugar
2 tablespoons milk
2 tablespoons orange juice
4 teaspoon salt
1 teaspoon vanilla
Vi teaspoon grated orange
rind
Cream shortening until soft and
fluffy. Add confectioners' sugar,
milk, orange juice,' salf, vanilla,
and orange rind. Beat until
smooth. Covers two 9-inch or
three 8-inch layers.
Then there's the cake pictured
n this page, one of the specialty
cakes found in a nationally known
flour expert's new booklet. It's
done by a quicker mixing method
than grandma used,
COMPANY'S COMING
WHITE CAKE
2 V cups sifted cake flour
4 teaspoons double-acting
baking powder
1 teaspoon salt
IVi cups sugar
Yi cup shortening
cup milk
cup egg whites ( medium),
unbeaten
Vi cup additional milk
1 teaspoon vanilla
Vt teaspoon almond extract
Sift together cake flour, baking
powder, salt and sugar. Add short
ening and milk. Beat for 2 min
utes, 300 strokes, until batter is
well blended. (With electric mixer
blend at low speed, then beat at
medium speed for 2 minutes.)
Add egg whites, milk and fla
vorings. Beat for 2 minutes. Pour
Into two well-greased and lightly
floured 8-inch square or 9-inch
round layer pans. Bake in moder
ate oven (350). Cool and frost
with fluffy white frosting. Sprin
kle with coconut. Makes two 8
inch square or 9-inch round lay
ers. FLUFFY WHITE FROSTING
Combine 2 egg whites, 4 cup
sugar, Ys cup light corn syrup, 2
tablespoons water, l4 teaspoon
salt, Vt teaspoon cream of tartar
In top of double boiler. Cook over
rapidly boiling water, beating with
rotary beater or electric mixer un
til mixture stands in peaks. Re
move from heat. Add 1 teaspoon
vanilla; continue beating until
thick enough to spread.
Frozen Shrimp
Served on Rice
Quick-frozen shrimp is being
distributed in tremendous quanti
ties all over the United States
some 26 H million pounds, accord
ing to the marketing association.
No wonder they have been putting
out so many good recipes for us
ing up the shellfish. Here is a typi
cal recipe offered for your use:
1 pound uncooked shrimp,
fresh or frozen
2 tablespoons vegetable oil
2 medium onions, sliced
1 clove garlic, minced
3 stalks celery, chopped
1 tablespoon flour
1 No. 2 can tomatoes
1 bay leaf
Yt teaspoon thyme
1 teaspoon chili powder
1 3-oz. can chopped mush
rooms, drained
2 pimentos, chopped
Salt and pepper
Heat oil in a large frying pan.
Add onions, garlic and about two
thirds celery. Cook until onions
and celery are tender. Sprinkle in
flour and continue cooking, stir
ing constantly until mixture is
slightly browned. Add tomatoes,
bay leaf, thyme, chili powder,
mushrooms, and pimentos. Season
with salt and pepper. Cook at
least 10 minutes. Just about 5
minutes before serving time, add
shrimp and remainder of celery.
Takes only about 3 minutes for
shrimp to cook. Celery will still be
crisp. Serve on hot fluffy rice.
Makes 4 servings.
Asparagus Takes
Deluxe Sauce
Here's something you'll want to
try as a bright springtime dish.
The fine flavor and rich green
color of asparagus together with
a creamy sauce of cheese, eggs,
and olives blend perfectly into a
new dish. Served over crisp Chi
nese noodles, there's also a pleas
ing contrast in texture.
ASPARAGUS-CHEESE DE LUXE
1 package frozen asparagus
2 tablespoons butter or
margarine
2 tablespoons flour
1 cup milk
Y pound cheese, grated
2 hard cooked eggs, chopped
Vt cup sliced stuffed olives
Chinese noodles
Cook asparagus according to di
rection on package. Melt butter
or margarine; add flour and mix
to smooth, paste. Stir in milk and
cook until smooth and thick. Stir
In cheese until cheese is melted
and well blended. Turn off heat;
add ctiHpod eggs and olive slices
and mix well. Place asparagus
over Chinese noodles and pour
sauce over asparagus. Amount: 3
10 serving.
Orange Biscuits
For Fancy Meal
These easy biscuits will make
a big hit on an Easter Sunday
breakfast menu. There's nothing
much to putting them together and
yet they look ultra festive. Crisp
walnuts and orange rind are
stirred into the dough of the drop
biscuits. Then sugar cube dipped
in orange juice is put in the middle
of each before baking.
ORANGE NUT BISCUITS
Yt cup walnuts
2 cups sifted all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
Yi cup shortening
2 teaspoons grated orange rind
1 cup milk
16 sugar cubes
Orange juice
Chop walnuts. Sift together
flour, sugar, baking powder and
salt. Cut in shortening. Stir in rind
and walnuts. Add milk and blend
well. Drop by tablespoonfuls onto
greased baking sheet. Dip a sugar
cube in orange juice and press
into top of each biscuit. Bake in
hot oven (400 degrees) about 25
minutes. Serve at once. Makes
about 16 drop biscuits.
1
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White cake somehow, carries with it an air of elegance. Here we've a company cake
which fulfills the promip of something extra nice.
Cheese Cake
Has Rolled Oats
Rolled oats (the quick cooking
kind) combines with sugar and
cinnamon for a crumby topping in
this dessert.
LEMON CHEESE CAKE
Toppteg
Y cup melted margarine
2 cups quick oats
Yi cup sugar
1 teaspoon cinnamon
FUHnc
3 eggs
3 cups creamy cottage cheeaa
cup sugar
cup evaporated milk
m tablespoons flour
Ya teaspoon salt
2 tablespoons lemon juice
2 tablespoons grated lemon rind
Maraschino cherries and al
monds Combine melted fat with oats,
sugar and cinnamon, and spread
about half in bottom of we 11 'greas
ed spring form pan. Beat eggs, add
to cottage cheese and sugar. Add
milk, flour, salt lemon juice and
rind. Spoon carefully over oat mix
ture in pan. Sprinkle remaining
oat mixture over the top. Bake in
moderate oven (350) 45 to 55 min
utes. Just before serving, garnish
with cherries and almonds. Yield:
8 to 10 servings.
BREAKFAST IDEA
Plump seedless raisins in hot
oatmeal add a delightful accent.
Add Vi cup raisins to the boiling
salted water before stirring in the
quick cooking oats. Remember the
proportions for good oatmeal are
twice as much water as oats. '
ADD INTRIGUE
Chicken and fluffy dumplings
have been family favorites for
centuries. The modern trick is to
add some ready chopped ripe
th H,lin rWoritnu adA the ! Remove Seed and skin and Pla
milk. The flavor combination is
START WITH AVOCADO
If you'd like something pretty
in the way of a luncheon salad,
try this. Start with a ripe avocado
and cut it into half-inch circles.
superb. Remember, however, that
it's no peeking while the dump
lings steam, if they're to b light
and fluffy.
Apricot Flavor
Given to Sherbet
Although this recipe for Sherbet
specifies an ice cream freezer, it
can be made in a refrigerator. To
insure a smooth refrigerator des
sert, dissolve a tablespoon of plain
gelatine in a little of the apricot
whole fruit heated to boiling. Add
to the mixture and place in the
freezing compartment to freeze.
NECTAR CHERRY SHERBET
4Vk cups apricot whole fruit
nectar
H cup lemon juice
IV cups granulated sugar
Y teaspoon salt
6 finely cut maraschino
cherries
2 tablespoons maraschino
cherry syrup
2 egg whites
Blend together nectar, lemon
Juice, sugar, salt, cherries and sy
rup. Pour into an ice cream freezer
and freeze to a mush consistency
Mix in a stiffly beaten egg whites,
scraping frozen mixture from sid
es of freezer. Continue freezing
until firm.
Sufficient for a 2 -quart freezer
3 circles on each garnished plate.
Fill avoeado circles with orange
sections, grapefruit sections and
pineapple chunks. Serve with a
honey and lemon juice dressing.
GAY SALAD
A salad as gay and colorful as
a flower basket can be made this
way. Place large canned peach
halves on finely shredded lettuce
dressed with French dressing.
Combine canned fruit cocktail
with cut-up marshmallows and
fill the peach halves with the col
orful mixture. Serve your favorite
dressing separately.
Biggest Eater
in Family Is
Teen Age Boy
When Junior comes of teen age,
he surprises and even dismays his
parents by his enormous appe
tite. Many a mother complains
that he eats more than his dad
yet is always hungry, that he
gets the lion's share at meals and
still raids the refrigerator, or that
it costs more to feed him than
anyone else in the family.
Nutritionists of the U.S. De
partment of Agriculture, however,
view this appetite favorably.
When his period of rapid growth
and development begins, they say,
a boy needs more calories and
also more protein, vitamins and
minerals not only food to fill
him up but the right kinds of
food. In the family food plans
developed by he Bureau of Hu
man Nutrition and Home Eco
nomics, the boy from 13 to 20
years is allotted more food than
older or younger members of the
family. The extra cost of feeding
him well is a good investment
in health.
He needs a quart of milk a day
(or its equivalent in dairy foods
like ice cream) especially for cal
cium for growing bones. Many
teen-age boys nowadays like milk
weu enough to drink more than
a quart a day all to the good,
the nutritionists say, unless they
take so much fluid milk before
meals that they slight other need
ed foods.
To get Junior to take his quota
of fruits and vegetables often is
the big problem. He needs 3Vj to
4 pounds of leafy green and yel
low vegetables a week. Mothers
often can arraange this by serv-
ing attractive salads as a first
: course at lunch or dinner, or meat
i and vegetable combinations like
i stews. Studies show that among
teen-agers boys are more likely
to run low on vitamin C than
girls. Junior needs 3 to pounds
of citrus fruit or tomatoes a week,
and breakfast seems to best time
to serve them. Studies show that
if he misses vitamin C foods at
breakfast, he's unlikely to make
up the lack at other meals.
Boys of this age incline toward
foods that fill them up fast like
bread or baked goods, or sweets
that assuage the appetite. It's
easy for them to overdo these
foods at the expense of vege
tables and fruits.
Round Steak on
Plank Flavorful
By arranging on a plank, and
putting under the broiler, you can
make ground steak into a mighty
nice dinner meat.
PLANKED ROUND STEAK
1 small chopped onion
2 tablespoons butter or
margarirTe
2 eggs
m pounds ground beef
Yt pound ground pork
1 cup milk
2 teaspoons salt
rt teaspoon pepper
1 teaspoon Worcestershire
sauce
1H cups rolled Oats
3 cups mashed potatoes
6 parboiled onion cups filled
with cooked, seasoned peas
Saute onion in fat for few min
utes
platter; score la diamond, chapes)
across top. Bake for 40 minute
In hot oven (425). Arranga
mashed potatoes along the two
long sides of loaf and filled onion
cups s Wends. Brown in hot oven.
Yield: 6 servings. f
NUT-COVERED i
Thick slices of. peeled bananas
rolled firsts in mayonnals and
then in chopped walnuts are th
beginning of a good salad. Ar
range the nut-coated banana slices
and sliced oranges in a pretty pat
tern on lettuce-garnished salad
plates. A bright cherry on top
adds a gay note.
FAMILY SANDWICH
Once you serve your family this
triple decker sandwich for lunch
it's become a great favorite. Tak
3 slices of whole wheat toast and
Beat eggs and add to meat use crisD bacon and lettuce for am
with milk, onion, seasonings and i filling and thinly sliced avocado
oats. Mix thoroughly. Form into a ' and tomato for the other. Cut into
flat loaf on a greased plank, shal-' triangles and fasten each with a
low baking dish or oven-proof a pick for easy eating.
YOUR FOOD BUDGETwith PORTER'S FRIL-LETS!
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a powder! Not a grind! But millions of tiny
"FLAVOR BUDS" of real coffee . . . ready to burst
instantly into that famous lYlaxwell House flavor!
Snow Pudding
Frothy and Fruity
For a dessert that's as light as
spring itself, you'll like this snow
pudd4. U.st? the syrup from can
ned jeachs with a little lemon
juice for the frothy gelatine mix
ture.. Fold in fluffy egg whites
and sieved canned peaches. Chill
in a fwreUy mold and serve with
a sM custard sauce.
SNOW PUDDING
1 trtMespoon plain gelatine
2 twWcsjKxms cold water
5 cxtf svrup
2 tablespoons lemon juice
14 tCf)iKKHi grated lemon rind
2 tsblcsfvoons granulated sugar
Y teasi con sa ! t
2 to 4 peai h halves
2 egg whites
Srft custard sauce
Soften gelatine in cold water.
Heat teach yrup and dissolve
geiame in it. Add lemon juice and
rind, sugar and salt, and Wend
weH. Cool until thickened. Mash
peaches er force through sieve to
make cup pulp. Beat egg whites
until stiff. Whip gelatine until
frethy and light. Fold in egg
whites and peach pulp. Pour into
mM and chill until firm. Un
mokl, and serve with soft custard
of egg yolks. Serves S to ft.
Utterly tsfkt cSd-stySa
"isstsatsl . . jast is qrHtk
fcst testes so iSfferest!
In the famous Maxwell
House kitchens this
superb, roaster-fresh
coffee is actually
brewed for you. At the
exact moment of fresh
brewed perfection the
water is removed leaving the mil
lions of miracle "Flavor Buds"!
It0 Pars Caffte No Fi2rs ftdtell
You just add hot water . . . and in
stantly the bursting "Flavor Buds"
flood your cup with the richest, most
delicious coffee you've ever tasted.
One sip and you'll know at once that
you can never go back to old ways!
Sifts yoi EtOSeJ, tso! Economical
Instant Maxwell House saves you up
to 25 compared to a pound of old
fashioned ground coffee.
:-ir!ui
1 V l
1 liQ? J
fx m& JM
The only instant cofToo with that
COOD-TO-TIIE-LACT-DnOP flavor!
3
Fresh 'Ranch 'A' Large
Eggs 49c
Dos.
Giant Size
Pfflsbury's Sno-Sheen
CAKE FLOUR
390
CAKE FLOUR
2V4-Lb. Pka.
BEST FOODS
French Dressing
190
7-Ounce
Bottle
QUIP
S49
0
10-Lb. Bag C&H
SUGAR 95c
I C Farm Blt,Tffl h
I BT Pol Roasis u 65
J Pork Sausages ZXZIu, 450 f
J Fresh Young Hens
I Bin Boiling Beef
ALL-PURE
STARK3ST CHUNK STYLE
"mm . M
HORMEL'S
Chili Con Carne
SSBSM K
for
4
for
No. 1 can
27c Ea.
3 99e
OUSTS
Spaghetti and Cheese with Tomato Sauce - Butter and
Beans - Pinto Beans ChiH Beans -Red
Kidney Beans
No. 1 Can 10 for
NEW
Borden's Llayonnaise ou. 59
Complete line ef TageUbles and
Bedding PUals ObIm Seta a4
rianta uartfea seco Get y
naptlcs sera.
Cabbage u,5c
Calf SeU4 Greeai Beads
Carrots 3 Bun.
Faacjr Fresh Fall Baacbes
Leiftice e.
Garaea Fresa Heaaa
Granefruil
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Arisaaa Seeaieii Iare Sktm
BA0ISHES Aim
GDEEII onions
3 ta 10
ZOc
10c
5c
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325 Edgewaler Sireel
TWO
LOCATIONS
33S3 II. PcrUana Hczd