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smoking
odors
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Colgate's
Makes air smell
flower-fresh
Just one quick spray kills
bad odors from cooking,
smoking, bathroom, pets,
musty closets, baby's room,
sick room.
Wick deodorants arc too
slow some aerosols too
weak, freshen just fur the
moment, but Florient really
kills bad odors fast.
So economical, too - it lasts
and lasts.
Keep an extra Florient in
your bathroom.
(4 FRAGRANCES:
, FLORAL, SPICE,
min l, firwn
than any other air dtodarant
SURE WAY TO STOP
ITCHING o.
SKIN RASH
Famous formula counteracts
"Itching chemicals" in skin
Skin rashes, eczema, "detergent
hands" can cause maddening itch
ing. Doctors know this is caused by
"itching chemicals" in the skin that
irritate nerve endings.
Certain medications have the
power to neutralize these "itching
chemicals" for immediate relief.
Zemo the prescription-like
formula contains such ingredients
to soothe irritated nerves that cause
itching, quieting and cooling the
a in. Zemo also cases pain of cuts,
scratches, minor burns. Liquid or
ointment; regular or extra strength.
Save most, get large sizes of Zemo.
BUY U.S.
SAVINGS BONDS
in.
ure with
Donturoo?
PERMA-GRIP Denture Powder
stops plates from slipping, wob
bling. keeps them firmly anchored
for hours. Start using white,
tasteless, alkaline BBSEHSB
Pro-ptiy-lK-Nc Bmk Co., ftorttK. Miss.
EEPSAKE CAKES
(Continued)
Coconut Cake Supreme
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TO PREPARE: 20 MIN. TO BAKE: 30 MIN.
314 cupf alffed cake Itour
4Vt teaspoons baking powder
Vi teaspoon salt
V cup butter
l'i teaspoons grated orange peel
IVi cupa sugar
2 egg yolka, wall beaten (until thick
and lemon-colored)
3A cup water
Vj cup orange ulce
Vi cup flaked coconut
4 egg whitea (about Yl cup)
cup augar
1. Grease bottoms only of three 9-in.
round layer cake pans. Line with
waxed paper cut to fit bottoms; grease
waxed paper.
2. Sift flour, baking powder, and salt
together.
3. Cream butter and orange peel to
gether until butter is softened. Add
1V4 cups sugar gradually, creaming
until fluffy after each addition.
4. Add beaten " egg yolks in thirds,
beating well after each addition.
5. Combine water and orange juice.
Beating only until smooth after each
addition, alternately add dry ingredi
ents in fourths and liquid in thirds
to creamed mixture. Finally, beat only
until smooth. Blend in the flaked
coconut.
6. Using clean beater, beat egg whites
until frothy. Add V4 cup sugar gradu
ally, beating well after each addition.
Beat until rounded peaks are formed
and egg whites do not slide when
bowl is partially inverted. Carefully
spread beaten egg whites over batter
and fold together. Turn batter into
pans.
7. Bake at 350 F about 30 min., or
until wooden pick or cake tester
comes out clean when inserted in
center of cake, or cake surface springs
back when lightly touched at center.
8. Remove from oven to cooling racks.
Cool 10 min. in pans. Remove from
pans and cool completely. Fill and
frost with Marshmallow-Coconut
Frosting.
One 9-in. layer cake
Marshmallow-Coconut
Frosting
to prepare: 20 min.
1 V5t cupa augar
i cup boiling water
Vi teaspoon white vinegar
3 egg whitea (about Yi cup)
IVi cupa miniature marahmallow
1 cup toaated coconut
1. Put sugar, boiling water, and vin
egar into a saucepan. Set over low
heat; stir until sugar is dissolved.
U Family Weekly. May S.1960
Cover saucepan and bring to boiling.
Boil 5 min. to help dissolve any crys
tals that may form on sides of pan.
Uncover pan and put candy ther
mometer in place.
2. Continue cooking without stirring
until mixture reaches 244 F (firm
ball stage forms a firm ball in very
cold water; does not flatten in
fingers). Using a pastry brush dipped
in water, wash down crystals from
sides of saucepan from time to time
during cooking.
3. Beat egg whites until stiff peaks
are formed. Continue beating egg
whites while pouring hot sirup over
them in a steady, thin stream. (Do
not scrape sirup from bottom and
sides of pan.) After all the hot sirup
is added, add the marshmallows and
continue beating 2 to 3 min., or until
marshmallows are melted and frosting
is very thick and forms rounded peaks
(holds shape). Fill and frost cooled
cake layers and sprinkle top and sides
with the toasted coconut.
Enough to jrost sides and tops oj
three 9-in. round cake layers
Chocolate-Nut Cupcakes
oooeroa ranliMO
to prepare: 25 min. to bake: 20 min.
IVi cupa aifted coke flour
I teaspoon baking powder
Vi teaspoon baking soda
Vc teaapoon salt
Vi cup butter
4 teaapoon vanilla extract
V cup augar
1 egg, well beaten (until thick and
piled softly)
2 sq. (2 01.) unsweetened chocolate,
melted and cooled
Vt cup thick sweetened applesauce
V cup pecana, chopped
1. Line 15 2 Mi -in. muffin-pan wells
with paper baking cups, or grease bot
toms of wells.
2. Sift together first four ingredients.
3. Cream together the butter and ex
tract until butter is softened. Add the
sugar gradually, creaming until fluffy
after each addition. Add beaten egg
in thirds, beating thoroughly after
each addition. Blend in the cooled
chocolate.
4. Beating only until smooth after
each addition, alternately add dry in
gredients in fourths and applesauce in
thirds to creamed mixture. Finally,
beat only until smooth (do not over
beat). Stir in the pecans with last few
strokes.
5. Spoon mixture into muffin-pan
wells until each is about one-half full.
(Half fill any empty wells with
water.)
6. Bake at 350 F about 20 min., or
Until a cake tester or wooden pick
comes out clean when inserted in
center of cakes. Remove from oven to
cooling rack. Cool 10 min. in pans.
Remove cupcakes from pans and cool
on cooling rack. 15 cupcakes
Strawberry-Cream Filled
Graham-Cracker Torte
to prepare: 40 min. to bake: 50 min.
egg yolka (about V cup)
IVi cupa augar
1 Vi cupa graham-cracker crumba (about
20 graham crackera)
1 teaspoon baking powder
1 cup very finely chopped pecana
t egg whitea (about 1 cup)
2 cupa strawberries, rinsed, drained,
hulled, and cut in halves
V cup augar
1 cup chilled whipping cream, whipped
1. Combine egg yolks and sugar; beat
until mixture is thick and lemon
colored.
2. Mix graham-cracker crumbs and
baking powder together. Folding until
blended after each addition, add the
crumb mixture and nuts in fourths to
egg-yolk mixture.
3. Using clean beater, beat egg whites
until rounded peaks are formed and
egg whites do not slide when bowl is
partially inverted. Fold egg whites
into egg yolk-crumb mixture. Turn
mixture into an . ungreased 9-in.
spring-form pan.
4. Bake at 350 F 25 min. Reduce
temperature to 325 F and bake 25
to 30 min. longer, or until surface of
torte springs back when lightly
touched at center. Remove from oven
to cooling rack. Cool torte in pan.
5. Meanwhile, lightly toss straw
berries and V4 cup sugar together. Put
into refrigerator about 30 min. Drain.
6. Remove cooled torte from pan. Us
ing a long, thin sharp knife, cut a 1-in.
crosswise layer from top of torte. Cut
a V4-in. thick ring from edge of layer
and replace this ring on torte. Fill
cavity with drained sweetened berrie
Spread whipped cream over berries.
Put torte layer on top. Spread Choc
olate Frosting over sides and top of
torte. Refrigerate until ready to serve.
About 12 servings
For Chocolate frosting (about 1M
cups) Partially melt 1 cup (1 6-oz.
pkg.) semisweet chocolate pieces and
Va cup butter together in top of double
boiler over hot water. Remove from
hot water and stir until chocolate and
butter are completely melted. Alter
nately add 2 cups sifted confectioners'
sugar in fourths and 3 tablespoons
hot water in thirds to chocolate mix
ture. Beat until frosting is of spread
ing consistency, adding a "small
amount of hot water if needed.