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12 THE DAILY TIMES-GAZETTE, Friday, October 30, 1953 RECIPES t FROM EXPERT CAKE-MAKERS! TWO IN ONE CAKE Oven 350 degrees, time 45 min. Square (1 oz.) 'chocolate (melt- tbsp. hot water tsp. soda : cups sifted cake flour tsp. baking powder tsp. salt egg whites cup chopped walnuts cup milk tsp. vanilla cup shortening cup white sugar Grease and line a cake pan, 8" x 8" x 2, Stir hot water and soda into melted chocolate and set aside to cool. Sift together dry ingred- ients add walnuts. Add vanilla to milk. Cream shortening. Gradual- ly add two-thirds cup sugar, ceam- ing after each addition. Alternately add small amounts' of milk and flour and walnuts, beating well af ter each addition. Beat egg whites stiff, gradually adding one-third cup sugar. Fold into cake batter. Pour half batter into another bowl and add chocolate mixture to it. Spread chocolate mixture into prepared pan. Then spoon the white mixture over it. Ice with chocolate frosting. Mrs. J. A. Swindells, Group 1, Knox WA. RAISIN APPLE COFFEE CAKE J% cup white sugar Ya cup shortening tsp. baking powder 1% tsp. salt 3% cup raisins 1 egg well beaten 3% cup milk 1% cups all purpose flour. Blend sugar and shortening, add beaten egg, salt, raisins, and milk and flour alternately. Grease pan 9 x 9 x 1% and flour it. Spread batter in pan, then arrange thinly sliced apples on top, pressing into the batter, and sprinle top with 1 tsp. cinnamon and 2 tbsp. white sugar. Bake 25 minutes in 375 degrees oven. Serve warm. Makes 4 large servings. Mrs. W. R. Carnwith Blue Bell Group 8t. Andrew's WA.. SMALL CHIFFON CAKE (Made with Cake Flour) | cup plus 2 level tbs. cake flour | once sifted before measuring | cup fine white sugar level tsp. baking powder tsp. salt cup salad oil egg yolks unbeaten cup water (or ¥% cup plus 2 thls.) . tsp. orange or lemon rind tsp. vanilla 3% cup egg whites (about 4) Ys tsp. cream tarter | Step 1--Heat oven 325 or 350 de- grees according to depth pan used. Step 2--Sift an amount of flour on paper and spoon flour lightly into measuring cup. Do not pack. Step 3--Place the flour into sif- ter and: add the fine sugar, bak- ing powder and salt. Sift into mixing bowl. Step 4--Make a well in the dry ingredients and add cooking oil, then the unbeaten aggs and the liquid. 4 Step 5--Beat with «spoon until satin smooth. Step 6--Measure the egg whites into large mixing bowl. Add the cream of tartar and whip the whites of eggs until very stiff. Do not under beat. They must be very stiff to make a light cake. Step 7--Pour the egg yolk mix- ture gradually over the whipped egg whites, gently folding with rub- ber spatula. Do not stir. + Step 8--Pour into ungreased pan and bake as directed. Baking chiffon cake -- The oven temperature is very important. If the oven is too hot the cake will fail to rise to the desired height and will lack the lightness and delicacy for which it is noted. Also if the oven is too hot the batter may rise too quickly with the result the whole cake may fall. On the other hand too slow an oven may cause a heavy layer to form on the bottom of the cake. The cake pan should NOT be greased. For a tube pan 4 inches deep and 9 inches across bake 40 minutes at 325 degrees or a pan 9 x 9 x 2 bake 30 minutes at degrees. Mrs. R. B. Reed, Graup 3, Northminster W.A. Ya % 1% % 1 % 1 2 1 % 1% % Ya 2 % 1 3 LAZY DAISY CAKE Beat 3 eggs until thick, add 1% cups white sugar, 1'%2ecups sifted flour, 1% tsp. baking powder. Bring to a boil 1% table: butter and 3% cup milk. Add to the above, beat well and bake 30 minutes. in oven 375 degrees. Mrs. Norman Wirsching Grou] Friendship Group King Street WA. ORANGE CAKE Cream. together: 1 cup white sugar 32 cup butter or margarine then add 2 eggs (slightly beaten) tsp. 1 a then add 1 tsp. baking soda % cup warm water Mix well then add 1 whole orange % cup walnuts, 1 cup raisins, put all through grinder. Mix and add 2 furs of sifted flour and % tsp. salt. Bake in Siuare pan which has been greased and floured. Oven 350 degrees, time, 50 minutes. Mrs. H. Wilton Friendship Group King St. United Church LEMON COCOANUT CUP CAKES % cup butter or margarine % cup sugar 1% b aye I 1 easpoon gra lemon pee] 1% cups cake FA 2 teaspoons baking powder 3 teaspoon salt 3 tablespoons lemon juice 2 tablespoons milk Thoroughly cream butter and sugar. Beat eggs and lemon peel. Sift . dry ingredients, add altern- 2 ately with lemon juice and milk. Fill greased or paper-lined cup cake pans % full. Bake in mod- erate oven, 350 degrees, 20 to 25 minutes. Makes about 12 cup cakes. Frost with seven minute frosting. Combine 2 egg ites, % cup sugar, 1% teaspoons light corn syrup, % cup cold water and a dash of salt in double boiler. Beat 1 minute with electric or rotary beater, Place over boiling water, beat constantly until frost- ing forms in peaks, about 7 min- utes. Remove from boiling water, add 1 teaspoon vanilla. Beat until of spreading consistency. Spread on eap cakes, sprinkle with coco- nut. Mrs. Robert Sally, Thornton's W.A. QUICK SPONGE CAKE 1% cups sifted cake flour 1 tsp. baking powder 3% tsp. salt 3 eggs 1 cup white sugar % cup cold water 1 tsp. vanilla Method: Sift flour, baking powder and salt together. Separate the eggs. Beat the egg whites in the small baw! af tha * T waiver and AR set aside. Place the egg yolks in the large mixer bowl, add the cold water and beat till light and foamy. to creamed batter. Add dry in- gredients. Fold in stiffly beaten egg whites. Pour in two 9' cake p=:s bake in oven 350 degrees, 20 Add the sugar a tablesy ful at a time and continue beating 'till thick and lemon-coloured (about 2 minutes). Add the flour mixture, all at once, and mix thoroughly. Fold in the beaten egg whites. Add vanilla. This cake requires a nine inch tube pan which has been greased and dusted with flour. Bake in a 325 degree oven for 60 minutes. When baked, let hang for an hour in the inverted tube pan. Mrs. R. A. Wallace, Lyceum Club and Women's Art Assoc. TWO EGG CAKE 3 cup shortening | 1 cup white sugar | Ya tsp. salt ' % tsp. vanilla eggs separated 2 cups sifted cake flour 3 tsps. baking powder % cup milk Cream shortening, sugar. Add «alt. flavoring. Beat egg yolks, add 2 to 25 mi Miss Maude Sargeant Sunshine Circle Group, Home League, Salvation Army. ORANGE PINEAPPLE FILLING tablespoons cornstarch cup white sugar cup cold water cup orange juice tbsp. lemon juice egg yolk tbsps. butter slices canned pineapple (chop- ) % % % ped grated rind of one orange Mix together cornstarch and sugar, add water, cook in double boiler until thick, stirring con- stantly, add orange juice and lem- on juice, continue to cook until thick, add slightly beaten egg yolk and cook three minutes longer. Re- move from fire and add butter, pineapple, orange rind, cool and spread between layers of cake. Mrs. Norman Wirsching, Friendship Group, King Street WA. / Th o 46 SIMCOE ST. NORTH e Major PORTION of Your "DIET is MEAT Having to prepare meals every day has probably established this fact in your mind. But what about the quality of the meat that you buy? Shopping in an exclusive meat market ensures you of careful attention on the part of the staff in regards to your purchase. Consequently when you buy from a meat store you ae assured of the best and the freshest. Shephard's Meat Market. LAMB COLD CUTS The next tile you 37:1 CHICKENS DUC TURKEYS MEAT MARKET PHONE 5-3564 D'S are downtown try ON KS -- J '