Medford mail tribune., November 10, 1957, Image 50

A $10 PRIZE-WINNING CAKE RECIPE
from a Family Weekly reader
Mfs. Clarence Hoppe, 1225 Superior St., Racine, Wis.
Southern Torte
(Continued)
lAtbmter Mousse
.Even as party fare, Lobster Mousse is a
gala, guest-flattering creation! Asparagus
would be a perfect partner . . . with a
lemon butter sauce, dotted with crunchy
butter-browned corn flakes.
4 cup cold water
1 tablespoon ( 1 env. unfavored gelatin
j cup water
2 tablespoon grated anion
1 teaspoon prepared mustard
', teaspoon salt
i 6 -ok. cans (about 2 cups) lobster meat,
drained (remove any bits of shell and
bony tissue)
'i cup finely chopped celery
V4 cup sliced pimiento-stuffed olives
Vi cup mayonnaise
1 cup chilled whipping cream
1. Set a bowl and rotary beater in refrig
erator to chill.
2. Pour the cold water into a small cup
or custard cup. Sprinkle gelatin evenly
over water. Let stand 5 min. to soften,
a. Heat Vi cup water until very hot. Im
mediately stir in the softened gelatin
until it is completely dissolved. Blend in
onion, prepared mustard, and salt.
4. Cool; chill in refrigerator or in pan of
ice and water until mixture is slightly
thicker than consistency of thick, un
beaten egg white. If chilled in refrigera
tor, stir occasionally; if chilled over ice
and water, stir frequently.
5. Lightly oil a XVz qt. mold with salad
or cooking oil (not olive oil); drain.
6. When gelatin mixture is of desired
consistency, blend in the mayonnaise.
Mix in the lobster, celery, and olives.
7. Using chilled bowl and beater, beat
whipping cream until cream is of medium
consistency (piles softly). Fold into gel
atin mixture. Turn into the prepared
mold and chill in refrigerator until firm.
Unmold onto a chilled serving plate.
8 servings
Fill uiith. a luscious cream illing,
4 cup (about 5 oz, ) dates, finely
chopped
1 cup boiling water
cup firmly sacked brown sugar
V4 cup sugar
i cup pecans, coarsely chopped
2 cups sifted flour
t teaspoon baking soda
Vi cup butter
1 cup sugar
1 egg, well beaten (until thick and
piled softly)
1. Grease bottoms only of two 8-in. round
layer cake pans. Line with waxed paper
cut to fit bottoms; grease waxed paper.
2. Put dates into a small bowl. Cover
with boiling water. Set aside.
3. Mix together brown sugar, h' cup
sugar, and pecans. Set aside for topping.
4, Sift together flour and baking soda.
Set aside.
5, Cream butter until softened. Add 1 cup
sugar gradually, creaming until fluffy
after each addition.
6. Add egg in thirds, beating thoroughly
after each addition.
7. Beating only until smooth after each
addition, alternately add dry ingredients
in fourths, date mixture in thirds to
creamed mixture. Finally, beat only until
smooth (do not overheat) . Turn batter
into prepared pans. Sprinkle brown sugar
topping evenly over batter in one pan
only.
8. Bake at 350 F 30 to 35 min., or until
cake tester or wooden pick comes out
clean when inserted in center of layer, or
until cake surface springs back when
lightly touched at center.
9, Cool 10 min. in pans on cooling racks.
Remove cake layers from pans and coot
completely. Tuio 8-in. round cake layers
T5
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My doctor
recommended
99
Carrifatiori
8 out of 10 mothers who
feed their babies a Carnation
formula say: "My doctor
recommended it!"
You can trust Carnation, It's the safest,
most nourishing and digestible form of
milk for your baby's formula. More
mothers feed Carnation to their babies
than any other brand. And more
Carnation is used in hospital formula
rooms throughout the world than all
other brands combined! Prepared for
mulas that claim to be complete are
expensive compared to Carnation -accepted
standard for infant feeding.
Ask your doctor about Carnation... the
milk every doctor knows.
i
wt.. M ill
BEIt Sand tor ttiu vaioJible booldet,"You f WZ
and Your Contented Itaby," 64 uthoriU
- tive pxm on prenatal and postnatal dpt. i t 4 1
offered at no txwt to mothers and expectant : i
mothers. Address Mary Blake. Carata, T ?' i
Co., Dept. FW 1171. Los Anftfea If. Cdbf. ..' iJ