The midland journal. (Rising Sun, Md.) 1885-1947, 1920-09-03
Surprise Cake


One egg, cup sugar, S tablespoons
shortening, butter or lard, stir to-
gether; 2 cups flour, teaspoons baI-
ing powder, IA teaspoon salt, i cup
milk, j teaspoon fiavoring.
Cocoa, Frosting One cup sugar. 1
tablespoon cocoa, IL cup milk; boil
Is minutes; tablespoons melted but
ter.
Sponge Cake Crumbs with Cocoa
Syrup
Put cups milk in double boiler,
mix Q tablespoons cornstarch. IA cup
sugar, 4 tablespoons cocoa and pinch
Of salt with little cold milk and add
to the boiling milk, cook Is minutes.
When partly cooled pour in a glass
bowl and cover the top with cake
crumbs that have dried in the oven.
Place bits Of red jelly over the top
and serve with whipped cream.
EggIesa Fruit Cake
Two cups sugar, i cup molasses, !
pound salt pork, ] cup chopped rails
ms, / cup nut meats, teaspoon each
OF cloves and nutmeg, add -four to the
thickness of common cake; remove
rind and lean meat from pork, chop
thin, add one cup boiling water and
ty,rn oil into miyt1,ro
NoURIsHINe WARM
DAY DESSERTS
Bavarian and Spanish cream is one
of the most popular of summer des-
serts. Its basis is a combination of
eggs or cream and gelatine, favored,
and it does not need freezing. It can
therefore be made quickly and without
too much trouble.
While this is rather rich dessert,
it contains most wholesome ingredi-
ents, and is perfectly good for the
small persons. In fact, a Bavarian
cream dessert contains so much of
high caloric value that the meal will
need very little else that is substan-
tial.
tial.
Bavarian cream is the gelatine and
whipped cream combination. Spanish
cream is a gelatin and white of eggs.
Strawberry Bavarian Cream
/ IL tablespoonful of gelatine
IL cupful of cold water
cupfu1 of crushed strawberries
10 cupful of sugar
cupfuls of heavy cream
Soften the gelatine in cold water,
then place it in a pan Of hot water
until dissolved. Mix with strawber-
ries and set aside to cool. When
partly cold whip with an egg-beater
or cream whip and add in the stiffly
beaten sweet cream Pour into a
mould and set on ice to chill. Garnish
with a few whole strawberries and a
few strawberry leaves.
Other small fruits may be prepared
in the same way. Crushed cherries,
~raspberries, peaches and bananas are
delicious prepared in this way. II the
fresh fruits are not available jam may
be used instead, in which case nc
sugar need be added, or If the pre-
serves are very sweet few drops Of
lemon juice will remove the cloyine
sweetness.
~ Bavarian Fruit Cream
2 bananas .a
l orange
IL lemon IS
1 tablespoonful of gelatine
1-3 cupful Of sugar
IA cupful of boiling water
/ cupful Of whipped cream.
Soften the gelatine in a little cold
water, then dissolve in hot water
Force the bananas through a sieve
add the juice of the orange and pulp
also the lemon juice, sugar and gela.
tine. Set in pan of ice water and
stir until cool, then fold in the stiffly
whipped cream, pour in a mould and
place on ice to harden.
Spanish Cream
2 cupfuls of milk
/ cupful of sugar
IL tablespoonful of gelatine.
4 eggs
2 teaspoonfuls of vanilla.
Soak the gelatine in little cold
water. then dissolve in the boiled
milk, adding sugar and beaten egg
yolks. Stir until thick, add fiavorins
and continue boiling until the mixture
separates. Remove from the fire. ado
the stiffly beaten whites and pour intt
mould, place on ice to set.
This Is basic recipe and may bt
used simplv in this Way However, Il