The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-02-19

| hhteT the chheB are cOld. n WhInu
meat may decorate the top. One
half tho recipe will make half .
dozen OF these cakes. II the bat
ter In poured into a shallow. vel
creased baking pan and sprinkled
generously over the top with sugar
and cinnamon a delicious coffee
cake is the result. Or the top OF
the cake may be covered with
thinly sliced raw apples sprinkled
with sugar and cinnamon and
baked. Serve this apple cake plain
or with whipped, cream or pud.
ding sauce. Both coffee and apple
cake are good either hot or cold
one-half this mixture baked in q
shallow pan and served with a
lemon chocolate or nutmeg sauce
gives you n cottage pudding.
For a fruit cobbler cover the bot
tom Of a baking dish with any
cooked fruit, draining off tho Juice;
canned apricots are particularly
good. Pour one-half the batter over
the fruit and bake in a moderate
oven. Serve hot or cold with a
pudding sauce made OF the fruit
juice. During the berry season this
plain cake recipe may be used for q
sweet short cake or ut this season
Of the year bananas or oranges, or
any canned fruit will make q very
satisfactory sweet short cake.
Whipped cream improves o. sweet
short cake. but is not n necessity.
II small tea cakes other than the
muffin shaped ones already de-
scribed are desired. bake the cake
batter in a shallow pan and when
cold cut into squares. rounds or
diamonds. or any fancy shape. These
little cakes may be iced in different
colors and decorated with nuts. etc.
Brown sugar may replace the granu-
lated and spices added for flavoring.
also chopped wainuts, giving an en-
tirely different cake. which may be
baked in layers and put together
with Jelly or baker In a shallow pan
and iced with chocolate icing.
Plain cake mixtures make very
good drop cookies. Chopped nuts
may be added. or grated cocoanut.
and any flavoring including spices.
cup full OF rolled oats and the
same quantity OF chopped raisins
give an excellent cookie. Bake drop
cookies on a we'll creased baking pan,
several inches apart and using q
rather quick oven.
The recipe for plain cake will
make a quantity OF cookies, SO per-
haps It will be best to use only one
half the quantity unless the family
is large. This makes an inexpensive
school luncheon cookie.
Other recipes are rs easily adap-
table TO variety as the one given
and II this method OF using founda-
tion formula is once given fair
trial you will find the experiments
interesting. Each one OF the cakes
OF puddings suggested are entirely
different yet the foundation recipe
Is the same In every one. The fol-
lowing recipes for cake Filings APP
ply this method OF using founda-
tion formula.
Note.--All measurements are
level and half pint measuring cup
Is used.
Plain Cream Filling
One cup milk.
one-half cup sugar.
One-third cup flour.
One egg or two yolks.
One teaspoon butter.
One teaspoon vanilla.
Scald milk in double boiler.
Mix sugar and flour blending well;
add to hot milk and stir constantly
until thick; beat egg. add to mixture.
beating we'll, and cook five min
utes. Add butter and cool slightly
before adding flavoring.
Cocoanut Cream Filling
Prepare cream filling, adding
three tablespoons Of cocoanut to
the milk when scalding. Use lemon
and orange flavoring, a teaspoon Of
each.
Walnut Cream Filling
Add one-third cup of finely
walnuts to the milk when
following cream filling re-
cipe. Use a teaspoon each Of lemon
and vanilla fiavoring.
Cream Filling Royal
Prepare the plain cream filling
and when cold fold In one cupful
Of whipped cream, This filling Is
preferred by many to plain whipped
cream.
Mocha Cream Filling
Th raa sourths cun NJ atrOnR cOf-