The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1920-09-03
Surprise Cake

ing powder, IA teaspoon salt, l cup
milk, / teaspoon fiayoring.
Cocoa Frosting-One cup sugar, l
tablespoon cocoa, IL cup milk; boil
Is minutes; 2 tablespoons melted but
ter.
Sponge Cake Crumbs with Cocoa
Syrup
Put 2 cups milk in double boiler,
mix tablespoons cornstarch, IA cup
sugar, tablespoons cocoa and pinch
of salt with little cold milk and add
to the boiling milk, cook Is minutes.
When partly cooled pour in 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.
EggIess Fruit Cake
Two cups sugar, 1 cup molasses,
pound salt pork, 1 cup chopped rails
ms, l 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
turn all into mixture.
NoURlSHiNG WARM
DAY DESSERTS
Bavarian and Spanish cream is one
of the most popular of summer des-
serts. Its basis is combination of
eggs or cream and gelatine, favored,
and it does not need freezing. 1t can
therefore be made quickly and without
too much trouble.
While this is a 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
l IL tablespoonfuls of gelatine
10 cupful of cold water
1 cupful of crushed Strawberries
IL 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
mould and set on ice to chill. Garnish
with a few whole strawberries and
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. If the
fresh fruits are not available jam may
be used instead in which case no
sugar need be added, or if the pre-
serves are very sweet few drops of
lemon juice will remove the cloying
sweetness.
Bavarian Fruit Cream
Q bananas
1 orange
1-2 lemon
! tablespoonful of gelatine
1-3 cupful of sugar
IA cupful of boiling water
I 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 mould and
place on ice to harden.
Spanish Cream
2 cupfuls of milk
! cupful of sugar
1 IL tablespoonfuls of gelatine.
4 eggs
teaspoonfuls of vanilla.
Soak the gelatine in a little cold
water, then dissolve in the boiled
milk, adding sugar and beaten egg
yolks. Stir until thick, add f1avoring
and continue boiling until the mixture
separates Remove from the fire, add
the stiffly beaten whites and pour into
mould, place on ice to set.
This is basic recipe and may be
used simply in this way However, it
may simply be transformed into a
fruit cream by adding to it fruit fla
voring instead of any of the extracts
like vanilla, almond, rose, lemon, etc.
ANY of the crushed fresh fruits may
be used or a cupful of preserved fruits
If preserved, they should be the jam
variety-not the plain canned fruits,
as these are too watery and will pre-
vent the mixture from becoming hard.
A spray of mint leaves set in the mid
die Just before it gets still will make
the dish very attractive.
cocoanut Layer Cake
Two eggs. 1 cup sugar, % cup of