A $10 PRIZE-WINNING CAKE RECIPE
from a Family Weekly reader
Mrs. Clarence Hoppe, 1 225 Superior St., Racine, Wis.
Smf ftera Trt
(Continued)
Lmhater Muae
men OJ party fare, Lobtttr Mount is a
lla, auejt-Uittering creation.' Asparagus
tuld be a perfect partner . . . with a
ion butter fauce, dotted with crunchy
Liter-browned corn flakei.
! cup cold wt.r
I tablespoon (1 en. ) unflavoc.d golofln
, cup water
tablespoons grated onion
teaspoon prepared mustard
I teatpoon salt
lo-es. cans (obovt 3 cups) labslar meat.
drained (rtmavt any bits of shall and
bony tissue)
i cop flnoly chopped celery
i cop sllcod plmlanta-stvffad olives
i cop mayonnaise
leup chilled whipping craam
1 Set a bowl and rotary beater in refrig-
rator to chill.
Pour the cold water into a small cup
custard cup. Sprinkle gelatin evenly
over water. Let stand 5 min. to soften.
J. Heat Yt 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 H4 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 with a luscious cream filling.
cup (about 5 es.) dates, finely
chopped
1 cap belling water
Vj cup nrmly packed brown sugar
V cup sugar
V cup pecans, coarsely chopped
2 cups sifted flour
1 teaspoon baking soda
Vl cup butter
I 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.
3. Put dates into a small bowl. Cover
with boiling water. Set aside.
3. Mix together brown sugar, 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.
I. 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.
V. Cool 10 min. in pans on cooling racks.
Remove cake layers from pans and cool
completely. Two 8-in. round cake ayert
' " -'-V.I
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My doctor
rccom men d e d
jTI M
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 I Prepared for
mulas that claim to be complete are
expensive compared to Carnation -accepted
standard for infant feeding.
Ask your doctor about Carnation. ..trie
milk every doctor knows.
f Vi. eT Cow."
..'. CmI d
W I
PRIKt Send for this valuable booklet," You
and Your Contented Baby." 64 authoriU
live pafea on prenatal and postnatal care,
offered at no ooat to mothers and expectant
mothers. Addreaa Mary Blake, Carnation
Co., Dept. FW1171,Los Anfeies 10, Calif.
A'.