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" g TUESDAY, NOVEMBER 20, 1951 | I A THE DAILY TIMES - GAZETTE J PAGE NINE A Variety of New Cakes to Try VANILLA CHIFFON CAKE Preheat oven to 325 degs. for deep 8 inch tube cake or 5x10 inch loaf cake. Use tin cake pans. Measure into sifter and sift into a wl: 1 cup plus 2 tbsps. once sifted cake flour 1% tsps. baking powder 3% tsp. salt 34 cup fine granulated sugar ' Make a.well in the dry ingred- ients and add in the order given (ng g at all until all of this group: of ingredients is in): % cup salad (corn) oil unbeaten egg yolks % cup plus 2 thsps. water 1 - tsp. vanilla Avoiding the dry ingredients as much as possible mix these liquids a bit with a spoon. Then incorporate with flour mixture and beat till smooth. Measure into a large mixing bowl: 12 cup of egg whites (3 large or 4 small) and sprinkle with Ys tsp. cream tartar Beat until very very stiff, much siifier than for angel or sponge cake Gradually fold yolk mixture into beaten egg whites, using a- rubber scraper, fold gently until combined. Turn into ungreased pan and bake in preheated oven until light brown or until cake springs back when pressed lightly with finger tip 55 minutes. Immediately cake is bak- ed, invert it and allow to hang suspended until cold. Loosen cake and shake from pan. ICING: 1 cup icing sugar 2 tbsp. butter Moisten with table cream to spreading consistency or % pt. whipping cream. Whip very stiff. Add 2 tbsp. granulated sugar, fold into whipped cream. Then spread over cake. Mrs. M. Patterson St. Andrew's Jr. W.A. COOKING HINT To hurry up the tedious boiling- thick process for tomato catsup or sauce, add corn starch. It does not change the taste and the col- our is better. Mrs. Herman Walker Utica W. A. cups brown sugar eggs cups flour tsps. baking powder cup cups seeded raisins cup chopped nuts cup finely cut mixed peel Sift the flour once, add baking powder and sift together, cream the butter until very light, add sugar and continue beating, add the eggs well beaten, add flour e al- ternately with milk, reserving a little of the flour to mix with the nuts and fruit. Now, add these, beat thoroughly. Line a eake tin, with well buttered pdper, turn in La ll SRR BANANA CAKE 1 cup white sugar % cup butter 2 eggs 4 tablespoons sour milk 1% cups flour 1 teaspoon soda 2 teaspoons baking powder 1% teaspoon salt 1 teaspoon vanilla 2 bananas Method: Cream sugar and butter, add eggs and milk, beat well. Sift all dry in- gredients and add to first mixture. Mix well, add vanilla. Mash ba- nanas with a fork, then add to the batter. Stir well. Bake in a moder- ate oven 375 deg. for 25 minutes. Mrs. Rodd Appleby, Active Sergjce Class, Mount Zion, SPICE CAKE 15 cup chopped dates 1% cup chopped raisins Pour over this 1 cup boiling water to which has been added 1 tsp. soda. Boil a minute, cool and add to 2 beaten eggs. 3% cup shortening 1 tsp. cinnamon Ya tsp. cloves 1 tsp. nutmeg 1 tsp. baking powder 1% cups flour Bake in square pan at 375 de- gres until an inserted straw comes CREAM SPONGE CAKE 4 eggs 3 ths. cold water 1 cup sugar Salt and flavoring 1 cup flour (cake flour) 2 tsps. baking powder Beat yolks of eggs and water until thick and lemom colored. Add sugar gradually and beat 2 minutes. Then add flour and baking pow- der, salt and flavoring. Quickly fold in stiffly beaten egg whites and bake in two 9" pans. Bake in moderate oven, 30 minutes, Fill and ice with whipped cream. Mrs. S. T. Hoar, Club 41, R. R. No. 5, Bowmanville, Ont. the mixture, bake in oven 400 F | N for the first 40 min. Reduce tem- perature 300 F and bake slowly for 1% hours. Mrs, R. Pike, Challengers Group Albert Street. W.A. PUFFED WHEAT CAKE 1% cup butter 1 cup brown sugar 1% cup corn syrup 2 tbsps. cocoa Let come to a beil, 8 cups puffed wheat 1 tsp. vanilla Spread in pan and cool. (Do not bake) and cut in squares. Mrs. Clarence Scott Thortons' Corners W. A. Ld then add: HOT WATER CHOCOLATE CAKE tbsps. butter cups brown sugar egg well beaten cups flour tsp. baking powder tsp. baking soda tbsps. cocoa tsp. vanilla 1% cups hot water Method: Cream butter, add sugar and well beaten egg. Sift together dry ingredients and add alternately with hot water. Bake in a 9" square pan in a moderate oven 300 deg. to 350 deg. for 40 mins. Mrs. J. W. Smitherman Prospect W.A. aa hw is Beautify Your Home VENETIAN BLINDS For bétter controlled light in your rooms . . . start with' Kirsch Venetian Blinds! Sold in 47 different countries. AWNING CUSTOM MADE your awning Let us discuss need now for next summer. FREE ESTIMATES WITHOUT OBLIGATION! 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