The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1925-01-08
TIE HOMEMAKfPS
l CORNER


mas "Angels7 wac took baskets Of
food al warm clothing to the door Of
SUFFERING POOR Now here is new
kind of angel to make glad the folks
at home.
Make a gelatine with any kind of
fruit pineapple, strawberries, rasp-
berries, or green gage plums are nice)
to carry out any color scheme you
may choose. Bake an angel food cake
and split it horizontally When the
gelatine In set, put it between the
layers Of the cake. Heap it with
slightly sweetened whipped cream. II
the mixture is inclined to run. spread
1t back ON the cake with a silver knife.
Continue this until it is firm, then
garnish it with fresh fruit, and serve
cold.
Angel Food
To make the angel food cake you
viii need the whites of eggs beaten
frothy. Add a teaspoon Of cream of
tartar and continue beating until the
eggs are stiff. Then add gradually
cup Of sugar. Sift four times quar-
ter teaspoon Of salt with "a cups Of
flour, and fold into the egg. Add 81
teaspoon Of vanilla and bake as to
so minutes in an unbuttered angel
food it. After it has risen and begins
to brown, cover it with buttered
paper.
Stuffed Prunes
"A dainty appetizer that is a change
from stuffed dates, is stuffed prunes.
Select large prunes, and boil them
in heavy syrup until tender. While
still warm, remove the pit 1and sub
stitute pecan nut meats.
Peach Carmel Sponge
Here is a delicious variant on the
fruit pudding. In the bottom of
deep baking pan, well buttered, scat
ter brown sugar 3-4 inch deep all over.
Smooth it with knife blade and ar
range on it halves of peaches, either
canned or fresh, the fiat side MP and
as close together as you can. Pour
over this sponge cake batter and
bake. When done, turn it out on
platter, the peach side up, and serve
while warm with whipped cream.
These may be baked as individual
deserts by using the Brown Betty
cups or deep muffin rings.
Sponge Cake
To make the sponge cake batter,
beat the .yolks of six eggs till thick
and lemon colored, add cup Of sugar
gradually and continue heating with
AN egg beater. Add a tablespoon of
lemon juice, the grated rind Of half
lemon, and the stiff, dry beaten whites
of the eggs. When the whites are
partly mixed in, take out the beaten
and carefully cut and fold in a cup of
-four and a quarter teaspoon salt
which have been sifted together
If goa wish to make "a loaf of this,
bake it an hour in slow oven in a
buttered angel food tin or deep, mar
ROW pan.
Canned Grape Fruit Peel
In this season grape fruit are often
on the breakfast table. You can make
delicious dainty by candying the
peel. Cut it In " inch strips az
inches long, leaving the white part on
Cover with cold water and brspg to a
boil. Drain, and repeat 3 times.
Make syrup and boil until it will
spin thread. Their add the peel and |
boil until the syrup thickens again,
the time depending on the qnsntity
you are making. Drain and spread on
sheets of waxed paper, and when
cool roll In granulsted sugar.
Regal Bavarian Cream
If you are fond Of pineapple you
will like Royal Bayarian Cream. Drain
can Of grated pineapple. and add
enough water to the juice to make q
cupful. Let it come to boil and add
VI cup sugar and a package Of lemon
Jello. When it begins to set add
dozen marshmaIIows and pint Of |
whipping cream, whipped up lightly
together. Serve cold. 1t can be serv-
ed between the layers Of the Angel |
Marvelle described above, If desired,
In place Of the gelatine.
Orange Mousse
Oranges are easier to get this time
Of year than almost any other kind
Of fresh fruit. To make an Orange
Mousse, dissolve teaspoon of gela-
tine in II cup Of water, add cup of
sugar and the juice Of six large
oranges. Then place the pulp Of the
oranges in the bottom of mould and
pour the mixture and pint Of whip
ped cream on top. Pack it in ice and
salt and let it freeze hours.
Raspberry Fluff
To make a Raspberry Fluff, cut up
very fine cup OF marshmalIows, add
g cup of whipped cream and pint
Of raspberries. Pack in ice to chill
and serve with whipped cream, If de-