Every evening, Wilmington daily commercial., 1921-11-09
DOES YOuR FAMILY
LIKE CARAMEL FLAYORiNGf

A good many housekecpers seldom
make cakes and puddings with a cara
mel flavor Often this is not because
their families don't like the iiaYor---
but because ITS SO much trouble TO
caramellze tho sugar
The houackeeper who Is good
manager however, does not even
consider going to tho nuisance Of cara
melizlng her sugar each time she
starts 20 bake a caramel cake; instead
she makes a large quantity Of caramel
slrup and Keeps thia in n bottle ready
for instant use. This is done In the
following way:
put granulated sugar into a sauce
pan or a frying pan over the fire an
stir constantly until the sugar has
melted aad becomes deep brown.
Then add an equal amount Of boiling
water. This makes a thick sirup. Boil
| it up for a minute or two, then pour
it into fruit jars or old catsup bottles.
II Il should become sugary. add lit
tie water 60 it when reheating in
Iamounts needed Try this sirup IN
one Of the following recipes:
Caramel Fudge Cake: Mix together
lt1a cups OF cold. thick caramel airup
and u cup Of butter; add 2 well
beaten eggs and l cup Of sweet mi k
or water stir IN 2 cups Of -four which
have been sifted with 2 teaspoons Of
baking powder and Il teaspoon salt.
Bake in 2 layers IN a hot oven for
about 90 minutes. and fli with the
following:
Fudge Filling: Cook I cup Of thick
caramel sirup, u cup Of milk, a pinch
Of salt and 4 cup OF grated unsweet-
ened chocolate together, and when IL
forms a soft hall In cold water add
Tablespoons of butter. Remove from
range and beat vigorously until II be-
gins 10 cream. then spread it on the
layers at once.
OF course a caramel filing or frost
ing may be put on any white cake
recipe whether the cake is baked IN
loaf form or In layers. The following
recipes will he found good:
Caramel Frosting: Mix together Y
cups Of brown sugar, u cup Of thir
: cream and II teaspoon Of butter; boi
i, these ingredients together in granit
saucepan until a ball can be forrne
when little Of the sirup is droppe
| into cold water. ut takes about 4
| minutes for the boiling). Then remoy
III from stove and beat until Of the rigf
| consistency to spread.
Hill Caramel Cream Filling made wi;
II / Caramel Sirupi Scald cups Of swe
H milk and add TO it Y cup Of caram
II sirup made as described in the fir
! part of this article. Then stir in
tablespoons Of cornstarch which ha.
ne been dissolved in "A very little &C
ur milk, and add / tablespoon Of butte
a. when the cornstarch is cooked, add
nc beaten egg and continue to stir oy
"a the fire until the mixture is thick a
n smooth. Cool and spread betwe
"a layers and on top of cake. If desir
~ tablespoons OF cocoa may be add
"a to this recipe--which gives il a d
:, ferent flavor, when variety is want
inexpensive Cream Filling: Cook
,o+ gether u cup of thick cold caraT
sirup, cup of hot water and a piT
OF salt. When this mixture is boil
thicken it with 2 tablespoons of co
starch mixed smooth in a little c
to water Add 1 tablespoon Of but
and tiny grating Of nutmeg. Spr
between layers before it becomes
~ cool TO spread smoothly
ms Tomorrow--"What Shall / Serve Y
the Different Meats"
two AZ .-,,,. -, - -