MEDFORD MAIL TRIBUNE. MEDFCfftD. OREGON
THURSDAY, MAY 10. 1962
C 5
Feeding the Family
By ZOLA VINCENT
Food Cditof
Family Takei Over Baking
For Queen lor a Day
Most of u remember Mam
ma as cake baker lor special
occasions ever since we learn
ed to count candles. Cakes
have decorated tables as cele
bration symbol for centuries.
We maintain this happy tra
dition by suggesting a variety
of cakes appropriate to the oc
casion; cakes for making for
Mother for a change.
Mother's Day has been ob
served officially since 1914.
Sons and daughters away
from home will be writing,
"wiring" and telephoning or
otherwise remembering the
day. Those at home will be
remembering the day. Those
at home will be remembering
Mother by baking a cake and
other party planning for
sharing with those who come
to call or are invited for
brunch, dinner or supper.
If Mother (your very own
or another mother whom you
love- is a church-goer, perhaps
she'd dearly love to ask the
minister and his wife and a
few other special friends to
come past your house for re
freshments. Gives the family
a feeling of solidarity,
f We decided to make all our
Cakes today with liquid short
ening and liquid sweetening,
laoth blendable and easily
measured corn products so the
recipes say corn oil and corn
syrup.
Mother's Day Cake
; This very special cake has
a lemon filling, gets a white
frosting though you may tint
It ever so lightly with any
flavored tint to fit flowers or
other color scheme.
2 ' i cups sifted cake flour
M cup sugar
3 teaspoons baking powder
1 teaspoon lit
4 egg whites
3 cup sugar
Vj cup corn oil
1 cup milk
1 teaspoon vanilla extract
Combine and sift together
flour, one-half cup sugar,
baking powder and salt. In a
large bowl, beat egg whites
until slightly mounded when
beater is raised. Gradually
Deat in three-fourths cup
sugar and continue beating
until mixture stands in firm
peaks. Make a "well" in diy
ingredients; add corn oil and
two-thirds cup of the milk.
Blend, beat 100 strokes or un
til batter is smooth. Add re
maining milk and vanilla,
blend and beat an additional
100 strokes.
Pour this mixture slowly
into the meringue, gently
folding until completely
blended. Fold, do not stir.
Turn into two nine-inch greas
ed and waxed paper - lined
spatula to remove large bub
bles. Bake in 350 degree (moder
ate) oven for 30 to 35 minutes
or until cake springs back
when touched lightly with
finger. Cool. Spread one
layer with Lemon Cake Fill
ing; place other layer on top.
Frost top and sides of cake
with White Frosting".
Lemon Cake Filling. Blend
together one-half cup sugar,
three tablespoons cornstarch
and one-half teaspoon salt in
top of double boiler; gradual
ly add three-fourths cup wa
ter. Place over boiling water
and cook, stirring constantly
until mixture thickens. Cover
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3 HOURS ONLY
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MORSE SEWING CENTER
219 So. Central Medford
SAT., MAY 12-10 A.M. to 1 P.M.
ON MOTHER'S DAY - For Mother with love on her special
day. Handsome cakes have been the symbol of celebrations
for centuries. We present a galaxy of beauties for your bak
ing. Flower cake with frill, petit fours with decorator frost
ing, Mother's Day cake and colorful cup cakes. Recipes are
included in today's food columns.
and cook 10 minutes longer,
stirring occasionally. Stir a
small amount of hot mixture
into two slightly beaten egg
yolks. Immediately pour back
into remaining hot mixture
over boiling water; blend
well. Cook two minutes long
er, stirring constantly. Re
move from heat; add one
fourth cup lemon juice, one
tablespoon corn oil margarine
and Vt teaspoons grated
lemon rind.
White Frosting. Add one-
eighth teaspoon salt to two
egg whites and beat until
whites hold soft peaks when
beater is raised. Combine one
cup light corn syrup and one
fourth cup sugar in small
saucepan; cook over low heat,
stirring constantly until sugar
is completely dissolved and
mixture just reaches a full
boil. Beat hot syrup into esg
whites a little at a time until
all is added. Beat in lVi tea
spoons pure vanilla. Continue
beating until mixture holds
firm peaks when beater is
raised.
Molh.r's Day Cake
Becomes Flower Cake
Some like round cakes and
some like oblong cakes so we
took the recipe (above) for
Mother's Day Cake, turned it
into a 13x4 '-2x2 inch oblong
pan; decorated it as shown in
the picture.
1 recipe Mother's Day Cake
V4 cup corn oil margarine
1 pound confectioners' su
gar, sifted
1 egg
2 tablespoons water
Food coloring
Prepare recipe for Mother's
Day cake (above) and turn
into a 13x9' ix2 inch oblong
pan. Bake in 350 degree (mod
erate) oven for 35 to 40 min
utes. Cream the margarine.
Add half the confectioners'
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sugar, one-half cup at a time,
beating until smooth. Beat in
egg. Add remaining confec
tioners' sugar, beating just
until smooth and blended.
Reserve one cup frosting;
chill. Add water to remainder
and beat until blended; add
desired coloring. Chill 30 min
utes and spread on cake. Color
the reserved one cup of frost
ing as desired; use to decorate
cake with flowers, leaves and
border design.
Glazed Petit Fours
Basic recipe for Mother's
Day Cake (above) is turned
into Petit Fours in case you
prefer small cakes for cele
brating Mother's Day or for
every other special "small
cake" occasion. Cut cake
baked in oblong, 15'ixl0xl
inch pan (at 350 degrees for
30 to 35 minutes) into small
shapes with cutters. Coat with
glaze and when set, frost I
with Petit Four Frosting'. I
'Glaie. Combine one-half
cup light corn syrup and one
fourth cup water in small
saucepan. Bring to boil; boll
two minutes. Cool to luke
warm. Spoon over tops of
petit fours. Let "set" until
glaze does not stick to fingers
when touched lightly.
Frosting. Combine two
cups sugar, two-thirds cup
light corn syrup and 1 lA cups
water in medium size sauce
pan. Cook over medium heat,
stirring constantly until sugar
is dissolved and mixture starts
to boil. Cook without stirring
to 226 degrees on candy
thermometer; cool to luke
warm (110 degrees). Stir in
one teaspoon pure vanilla ex
tract. Blend in three cups sifted
confectioners' sugar (about).
Frosting should be of good
pouring consistency, Pour
over cake shapes which have
been placed on a wire rack
over waxed paper. Frosting
that runs off onto paper may
be scraped back into pan,
heated and reused. Tint frost
ing desired color.
As some makers of small
cakes know, these cakes may
be cut and filled with jam or
other desired filling before
frosting.
Party Cup Cakes
Save the basic cake recipe
(above) for making cup cakes
the year 'round. You're not
likely to find a better one.
Prepare recipe for Mother's
Day Cake and turn into 2,i
inch cup cake pans. Bake in
350 degree (moderate) oven
for 20 to 25 minutes. Makes
about 2Vi dozen cup cakes.
Frost half the cakes with
Peanut Butter Fudge Top
ping; the rest with Quick
Peanut Butter Frosting.
Peanut Butior Fudge Top.
ping. Thoroughly com bine
one-half cup fortified choco
late flavored syrup and one
half cup creamy or chunk
style peanut butter; add one
half cup light corn syrup, stir
ring until well blended.
i Chicken Breasts Supreme
Here Is a superb way with
plentiful, reasonably priced
chicken breasts; elegant
enough for special occasions;
reasonable enough in cost for
: all the family to enjoy.
I For each four servings,
' place four large chicken
! breasts in large kettle and
I cover with boiling water. Add
i two celery stalks with leaves,
one onion slice, one teaspoon
J salt and three peppercorns to
water and cook chicken gent
ly for 15-20 minutes until
tender. Tranter chicken to
shallow casserole. Combine
one-half cup real mayonnaise
ith one cup chicken stork,
one-fourth cup chopped pars
i ley, one-fourth teaspoon nut
meg, one fourth teaspoon salt,
one-eighth teaspoon pepper.
Pour sauce over chicken
and bake in moderate wen,
350 degrees, 25 minuiCk.
Baste several times during
1 baking.
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