The Bridgeport times and evening farmer., 1921-11-09
Efficient Housekeeping
 By LAURA A. HERMAN.
DOES YOUR FAMILY LIKE CARA
 MEL FTlAVORING.


 A good many housekeepers seldom make cakes and buildings with car anel flavor. Often this is not be- cause their families don't like the davor-but because tits so much trouble to cara.meHze the sugar. manager" however, does not even consider going to the nuisance of car apnedztng her sugar each time she starts to bake caramel cake; in caramel srup and keeps this in a bottle ready for instant use. This is done in the following way:
 Put granulated sugar into 8 sauce stir constantly until the sugar has melted and becomes a deep brown. Then add an equal amount Of boihng water. This makes thick sirup. Boil 1t up for a minute or two, then pour 1t into fruit jars or old catsup bottles. If it should become sugary, add a aattte water to 1t when relocating in amounts needed. Try this sirup
 Caramel, Fudge Cake: Mix to- gether 1-4 cups of cold, thick cara mel sirup and 1-3 cup of butter; add swss wsll ss asate ss1 ssss aad ss in epe of four which have been sifted with 9 teaspoons of baking powder and 1-4 teaspoon salt. Bake in layers and an | 1fil os with the following:
 Fudge Filling: Cook 1 cup of thick caramel sirup. 1-2 cup of milk. 2 pinc, Of salt and IA cup of grated unsweetened chocolate together, and when 1t forms soft bali in cold water add 2 tab1espo oons of butter. Remove from range and beat vigor- ousy until 1t begins to cream, then spread it on the layers at once
 frosting may be put on any white cake recipe, whether the cake Is baked in loaf form or in layers. The following recipes will be found good:
 Caramel Frosting: INK together 1, 1-2 cups Of brown sugar, s-4 cup of thin cream and 1-2 teaspoon of butter; boil these ingredients togeth- CT In a granite saucepan until ball can be formed when a little of the sirup Is dropped into cold water. ct takes about 40 minutes for the boil ing). Then remov from stove and beat until of the right consistency to spread.
 Caramel Cream Filling made with Caramel Sirup: Scald cups of sweet milk and add to 1t 1-2 cup of cara first part of this article. Then stir in 2 tablespoons of cornstarch which have been dissolved in a very little butter; when the cornstaroh is cook ed, add beaten egg and continue to stir over the fire until the mixture is thick and smooth. Cool and spread DeuWe6n d.lu OL up ol cake If desired, tablespoons of cocoa may be added to this recipe which gives it a different flavor, when variety Is wanted.
 Inexpensive Cream Filling: Cook to: gether 1-2 cup of thick cold caramel sirup. 1 cup of hot water and 8 pinch of salt. When this mixture is boil ing thE'cken it with tablespoons ol cornstarch mixed smooth in little cold water. Add 1 tablespoon of butter and a tiny grating of nutmeg Spread between layers before 1t be- comes too cool to spread smoothly. Tomorrow-"W11at Shall I Serve witt
 the Different eats?"
 All inquiries addressed to Miss Kfrinran in care of the "Efhcfenl Housekeeping department will b< answered in these columns in thei1 turn. This requires considerable time however, owing to the great number received. So if a personal or quicker reply is desired. a stamped and self addressed envelope must be enclosed with the question--The Editor.