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bad Friday, July 12,1963 7] THE OSHAWA TIMES, Eat Your Cake And Diet, Too Any weight-watchers in the family? For a_ special treat, bake them a cake ... one that's low in calories, yet deli- cately sweet, feather-light ,and fragrant with spices. Bake one of these calorie-shy e@akes and discover for your- self how surprisingly good it is. You'll find that those who must, er should curb their intake of eugar will especially appreciate your thoughtfulness. SPICY NUT SPONGE CAKE (Low-Calorie) 5 eggs, separated 3 tablespoons sucaryl solution 1 tablespoon lemon juice % cup water 1% cups sifted cake flour % teaspoon bak'ng powder ¥Y teaspoon salt i teaspoon cinnamon % teaspoon nutmeg 4% teaspoon cloves % teaspoon allspice %4 teaspoon cream of tartar % cup finely chopped walnuts Preheat oven to 2% F. Beat egg yolks until thick and lemon colored: add sucaryl, lemon juice. and water; beat on high gpeed of mixer until thick and fluffy, about 10 minutes. Mix, then sift together, flour, baking powder, salt and spices. Sift a little at a time over egg yolk mixture, folding in gently but thoroughly. Beat egg whites un- ti foamy; add cream of tarter and beat until stiff peaks form when beater is raised. Fold egg yolk mixture gently into whites; fold in chopped nuts. Pour into an ungreased 9-inch tube pan; bake 45 to 50 minutes. Invert and let hand until cold. Makes 12 servings. Each serv- jing contains 110 calories; 4 grams protein; 5.5 grams fat; 11 grams carbohydrate. If made with sugar, each serving would contain 207 calories. Strawberry Meringue Des- serts are made with rounds of white bread seeped in fresh strawberry syrup. The bread rounds are topped with a mound of meringue containing crushed berries, and baked. They are at their best served wanm with pouring cream. STRAWBERRY MERINGUES Yield -- 6 servings 144 cups crushed strawberries % cup fine granulated sugar @ slices white bread, cut about 4" thick 2 egg whites (at room temp) 1 teaspoon lemon juice, op- tional Wash, hull and crush suffic- jent ripe strawberries to yield the required 14% cups prepared berries; mix in % cup of the sugar. Let stand % hour, stir- Tring occasionally. Turn into a sieve and allow fruit to drain well -- save the juice. Preheat oven to 300 deg. F. (slow) Using a 3-inch cookie cutter, eut a_round of bread from each slice. Arrange the rounds in a shallow baking dish (approx. 64 x 10 inches, top inside mea- sure). Pour sweetened straw- berry juice over bread. Beat egg whites until stiff but not ary; gradulally beat in the re- maining % cup sugar. Fold in drained crushed berries and lemon juice if being used. Pile the meringue on bread rounds. Bake in preheated oven until meringue is set and golden -- 30 ts 35 minutes. Serve warm, with pouring cream. BARBECUED CORN Select fresh young sweet eorn. Allow 1 to 2 ears per per- son. Strip off husks and re- move silk. Brush corn with French Dressing. Place each on a sheet of aluminum foil wrap securely. Arrange bri- quets for grill barbecuing. Bar- becue corn on grill 3 inches above briquets 20 minutes; turn often. NOTE: Corn may be barbe- cued right. on top of coals. Wrap in a double thickness of heavy duty aluminum foil and barbecue 10 minutes, turning every few sminutes.. . va We are happy to announce that W. Robert Holden has graduated from the Chicago School of Interior Decoration and will be glad to assist our customers in planning home and apartment interiors. The PARKWAY Dining Room Suite 00 is just right for young modern homemakers. This 7- 429. : piece suite in Danish walnut, is priced at ...5-+..... The TAMBOUR BEDROOM SUITE One of the most successful de- sians, is crafted in Indiana Walnut TRIPLE DRESSER SUITE a ee 329.50 MASTER DRESSER SUITE - FURNITURE COMPANY oe and chest ........ ' FOUR SHOWROOM FLOORS OUR OWN 63 KING ST. EAST -- DIAL 725-3514 ~