Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-21
nv MRS. NJ. A. WILSON

nv MRS. NJ. A. WILSON
e,r''''. ,st gt r.ss.. X Ne; 1.:.-5.s. ~ A. "''"'
>yAIN simple cakes are part OF the
.-nsr menu and this 10 partic-
~. su .,ne where there Is an abundance
ulsIE s,,t = ond vegetables on the table
n'C Cake has a real food vnlue and
eaiy, iy,,xslv an energy food. From a
= laast .,e standpoint, I really believe the
dsieuc summer and fall Ia the fruit and
ssp,etsble time and that these foods have
mile nile heat and energy, value Tor TINS
,ssson, cake may be added to the menu.
Lne,, ,,ece Of cake with a dish Of fruit
M they would much rather have this
tnus .r,n 10 the housefurnishing depart
r,nt and select few cake pans to suit
M size Of your family Two small,
,siher deep layer cake pans' Tor max
~ white mountain cake; deep layer
40 nan Of large size for crumb cake
~ cheese cakes and n round pan with a
Nbe center for loaf cakes. together with
swo % or three fancy cookie cutters, will
sste nice collection and will only
eost about $l.50.
irving to make a cake In q pan that
n not suited to the purpose often, causes
~ilurss. Elaborate cakes and their
tinss have no place in this lesson. We
an plan three stock recipes and meth.
IA 70 vary them. Try this style OF
M.fashioned fruit shortcake;
Cherry Shortcake
ous.hsT cup of sugar,
NJ oknrfrAtnn
One eoo,
Four level teaspoons OF baking pov-
Three. quarters CUP Of milk,
Ors.AdU teospoon Of salt,
Oss.hab teaspoon Of nutmeg.
B..t to mix thoroughly and then turn
= large, deep layer cake pan that
r. been nicely CREASED and Toured
Wore turning In the mixture. Spread
s,sply and then cover the top with three
eups Of stoned cherries, pressing them
isfuly into the dough. Dot with one
nblespoon OF butter and sprinkle hb-
srally with brown sugar, using about
tvo-thirds cup Of sugar. Bake In
iov oven for thirty five minutes. When
eold, serve in wedge or pie. shaped cuts
other plain or with custard sauce.
Sliced peaches, pears cooked until
tender, apricots, either fresh or dried,
hst have been soaked for few hours
n boiling weter; evaporated peaches,
APPLES or prunes, prepared In the same
way, may all be used to provide va
hety. And when eggs are expensive,
lust leave out the egg and use one cup
Il milk in place Of the egg and three
icurths cup Of water.
Plunkets
Plunkets are little old fashioned rice
-four sponge cake: they are delicious,
PARTICULARLY with ice cream or lemon
lds. Place in a mixing bowl
T~o. thirds cup Of sugar,
Yolks Of tco eggs.
Cream the sugar and yolks of eggs
until dainty light yellow and then add
Nte tablespoons of pater,
Ioar tablespoons Of -four,
Tpo. thirds cup of rice -four,
Too level teaspoons of baking pop.
n,
Z One. quarter teaspoon of nutmeg.
Beat this mixture until smooth and
hsn add the stiffly beaten whites of
eggs BY cutting and folding in. Now |
rub with little melted butter and lard |
mixed two dozen individual crumpet
patty pans and fill each one just a
little better than one half full. Set |
the pans on baking sheet and bake for |
twelve minutes in a moderate oven.
Muifin pans may be used in place Of
The patty pans.
Sometimes the plunkets are iced with
I water icing, but they are fine IL just
dusted with confectioncrs' sugar.
White Mountain Cake
Place in a bowl
-Four tablespoons Of rice -four,
Three quarters cup of -four,
Iosr tablespoons Of cornstaYch,
One' quarter teaspoon of salt,
I"o teaspoons OF baking po,odcr.
Slit twice to blend and then place in
mixing bowl
One cup Of sugar,
Yolks Of three eggs.
Cream well and then add
Qne teaspoon OF panilid,
0ns-Quarter teaspoon of grated rind
Tiny pinch Of nutmeg,
cn tablespoons of tcdter,
The prepared -four.
Beat hard to form a smooth batter
snd then cut and fold into this mixture
@s stitly beaten whites of two eggs.
tdm Into two small deep layer cake
pins, which have been we'll CREASED
Mtn lard and then Toured; bake in
mCGsrate M!. oven for eighteen minutes.
nhen cold put together with the fol-
wing mixture: Place the remaining
Snite OF egg in small bowl and add
I%Ms'third glass OF apple or ounce
KY. Beat until mixture holds its
J.pe and then add three tablespoons
" " mershmallow whip and one teaspoon
!. y. yelatin which has been soaked In one
M,usspoon OF water in cup for ten
i%aptes' Then place the cup contain
~ ~ me gelatin In pan of warm water
" " Melt me gelatin. Cool before adding
me nliing mixture and then beat the
~ anI Jelly meringue and marshmal-
anti. ~niR and prepared gelatin until
Su''e stif and then use.
Peach Pudding Cake
nm H'ease ' and -four a deep layer cake
Nv, well and then place in a mixing
Equdrfers cup Of sugar,
nv iao'c'poons Of shortening,
Zoo cups Of -four,
Hae.naF teaspoon of salt,
d, WV eoel teaspoons Of baking pop-
pn'V'n'e'9hths cup of nater.
and st hard to mix to a smooth batter
In tts pour one-half of this batter
rpr.aS prepared layer cake pan and
with ,Snoothiy. Now cover thickly
peaches in!y sliced peaches. arranging
cover viz smoothly as possible. Then
on ths .a plenty OF brown sugar, pour
snootS,v est or the batter and spread
peaches .ns tover with thinly sliced
moderate nu na brown sugar and bake In q
oven FOR forty minutes.