San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-10-29
Table Talks
Sunday Dinner
By Alice Irwin
Roast Beef.
Yorkshire Pudding.
Candied Sweet Potatoes.
Cauliflower.
Pineapple Salad.
Upside-down Cake.
By Alice Irwin

Upside-down Cake.
When an upside-down cake is served
to us We feel that it must have re-
quired great labor 10 make it, but
| know Of few desserts as easy 10
make. The chief precaution which
one must observe is to make it prop
crly; too much heat has the same IT.
feet upon it as it does upon any
other form of sponge cake. For after
ALL an upSide-down cake is only one
form of sponge cake.
Since the cake is planned to serve
alone as a dessert. We will want to
make just enough for one meal. hence
the small quantities given here.
Three good-sized peaches are rc.
CURED. They are pared. stoned ant
sliced. In an iron or cast aluminium
frying pan melt three tablespoons but
ter; add onc-half cup brown sugar. and
when it is melted place the sliced
peaches in it TO make top covering
for the cake only one layer of peaches
should be used, and they are arranged
to form a pattern on the top of the
cake when il is turned upside down.
For the batter, beat two eggs un-
ill light. add three-Quarters cup sugar
gradually and beat until very light
and smooth. Add onc-quarter tel
spoon salt and one-half teaspoon va
nilla and fold in one cup pastry flour
which has been siftcd with one and
one hale teaspoons baking powder: add
six tablespoons boiling water and mix
thoroughly. -.
/ wish the word "boiliug" might
lc underlined. The temperature of the
water is one OF the factors upon which
the success of this cake recipe depends.
The other is the way in which the
batter is poured over the sliced
peaches; it should be poured quickly
and evenly and should never be SUR
red
The cake is baked in a moderate
oven Cos degrees for % minutes. As
soon MS it is removed from the oven
il should be removed from the pan. IL
is served cold with a pudding sauce
or with whipped cream.
CHOP SUEY.
One pound pork shoulder.
One can mushrooms. -.
One cup celery. .
Two and one-half tablespoons Chi
ncse sauce.
One-half can bamboo shoots.
Two tablespoons peanut oil.
One cup onions.
Two and one-half tablespoons mo-
lasses.
Salt.
Pepper.
Cut pork in half-inch cubes, using
only lean meat. Put oil in deep sauce
pan. When hot add pork and saute
until well Drowned. Cook fifteen min
utes and add celery. diced. Cook fif-
teen minutes longer. then add onions,
which have been sliced and partially
Drowned. Then add bamboo shoots.
cut fine, sauce, molasses, pepper and
salt: cook all for 30 minutes longer.
Thicken gravy and serve with rice.
IL mushrooms are used they will b.
added with the last ingredients.
VANILLA ICE CREAM.
One quart thin cream.
Three-fourths cup sugar.
One and a half tablespoons va
nilla.
Mix ingredients and freeze.
COFFEE ICE CREAM.
One quart cream.
One and one-half cups milk.
One-third cup Mocha coffee.
One and one-fourth cups sugar.
Oue-fourth teaspoon salt. ...
Nols of four eggs.
Scald milk with coffee, add one cup
sugar; mix egg yolks slightly beaten
with one-fourth cup sugar. and salt;
combine mixtures, cook over hot water
until thickcned, add one cup cream and
let stand in warm place % minutes
cool. add remaining cream and strain.
through double cheesecloth; freeze
LAMB POT PIE.
Two pounds shoulder or breast OF
| lamb.
Three tablespoons fat.
Two quarts cold water.
One cup celery.
Six small onions.
Six medium potatoes.
One teaspoon salt.
Cut meat in cubes, dredge with flour
and brown in fat. Place in kettle,
being sure to take all the fat left in
| frying pan in which meat was scared.
Add cold water and let simmer A.
minutes. Add diced celery, onions and
carrots and boil ten minutes longer.
then add diced potatoes and continue
boiling for % minutes. Serve with
| dumplingS