Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-01-21
ANSWERING QUESTIONS

4oEt AVN
Popover Tins-Can popovers be made
satisfactorily in tin or aluminium pans or
Is II essential to have iron jem pans--Mrs.
]. j. J..
Popoyers can be made successfully In
any kind Of muffin tins, though perhaps
II Is true that the iron ones hold the heat
the best. However, my W are of tin or
aluminium. OF course, the popover batter
should be well beaten and the muffin tins
creased heavily and put In the oven to
heat so that they will be piping hot when
the batter Is poured into them. Since the
popoyers are to be blown up by the steam
which Is formed In them, they should 60
in a hot oven at first round 400 degrees.
After they are well popped" the temper
allure can be lowered to moderate or 35C
degrees so that they can dry thru slowly
and will have no flannel curtains
Cakes for French Pastry-What kind OF
sponge cakes are used for French Pastry
to be iced with heavy butter icing?-Afrs,
Il. L. C.
As far as I know, sponge cakes are not
used for French Pastry, but rather rich
butter cakes such as the pound cake recipe
which follows. The rich cakes are usually
baked in sheets and then cut with tin
cutters into the small fancy shapes which
are then iced VIII the rich butter icing you
mention. Sometimes a fondant icing is used
and the little cakes decorated with dainty
colored ~frosting flowers.
Newport Pound Cake
l cup butter: ia cups Rex Flour; S
eggs; ia cups powdered sugar; / tsp.
baking powder: / tsp. vanilla. -. .- ...-.
Cream the butter, add flour gradually.
Beat the yolks of the eggs, until thick and
lemon colored aud add " the sugar
gradually. Combine the mixtures. Add
whites of eggs beaten until stiff with the
other half of the sugar. Sift over the bak-
ing owder. Mix thoroughly. Add vanilla
Turn into a creased and papered deep cake
pan and bake one hour In n moderate oven.
$50 degrees +.
Prune whip-Why do my date or prune
whips fall when they are taken from the
oven, making them too solid ?-Mrs. Roger
A. J..
Since the foundation of the fruit whip
Is made of egg whites, the principal trick
Is In the baking. AS you perhaps remem-
Der that we said at the cooking school, eggs
belong to a group of foods, the products
which include meat, cheese, milk, eggs and
which are ~toughened by high temperatures
Any mixture then which is rich In eggs
must be baked slowly for quite a long
time and | would suggest that you bake
your prune whips In rather a slow oven,
no more than $50 degrees. In this way the
egg whites will be dried out clear thru
and will hold their shape. Probably you
have just been baking the tops Of them
and underneath the whip has not beer
done.
Macaroni and Cheese-Please give me q
good recipe for macaroni and cheese. Tit
milk In mine always curdles.-Mrs. v. Fl. s
Following is a very good recipe which
think you VIII enjoy. | imagine the reason
that your milk has been curdling has beer
because you have baked the dish In too hol
an oven. AS | said in the qaestion above
milk cannot stand a great deal Of heat anc
our milk and egg dishes must be baked
slowly.
Macaroni and Cheese
IL In murarnri. I rur hot ni1E. q oups
grated cheese; " cup buttered bread
crumbs salt and pepper.
Add the macaroni slowly to 2 quarts
boiling sailed water. Cook until tender anc
drain. Fill buttered baking dish first will
a layer of cheese, then a layer of macaron
and alternate until dish is filled. poui
hot milk over mixture and cover with but,
tered bread crumbs and seasoning. Bake
in a moderate oven, $50 degrees r.. for 81
minutes, removing cover the last 10 minutes
u0rder to brown on top.
Parmesan, or Roman italian cheese gives
a particularly fine flavor tu this recipe. II
this is used. reduce the amount Of cheese
to / cup.
Uneven Cakes-what would make cakes
rise unevenly =? / have so much trouble with
them doing so, even though ! follow driec'
tions carefully-Mrs. Irene l.. N.
OF course, | can't tell In your case what
may cause your difficulty, but ! can sug'
geSt a few things for you to check up on
One is that the batter should be spread
evenly In the cake tins and find that
bouncing my butter cakes on the table be.
fore / put them In the oven will help ia
do this. II your cakes tunnel up In the
center, very often that can be remedied by
scrapping a little bit Of the cake batter out
of the center of the cake and walling II
up around the sides. Be sure to notice
whether your oven racks are level. Or |.
may be that the heat Of your oven Ia I'M
even. Ii that Is the case. turn the cakes
around after they are about half baked
Too hot an oven will cause the cakes to
mound up In the center and also, too much
flour In the recipe. ! hope that some OF
these suggestions will solve your problem
Making Gravy-How can l keep gravy
smooth? 1t seems impossible to me.-Mrs
J. B. X.
smooth gravy. If worst comes to the worst
II can always he put thru a strainer at
the last minute and all the Jumps strained
out. However, / think II you are careful,
there won't be any Jumps to strain. ! use
two tablespoons of fat with one cup OF
liquid. The flour is first mixed with the
hot fat and made smooth. II you wish
brown gravy, cook the flour and shorten
ing together until they are very brown,
After the two are blended add the liquid
slowly and stir vigorously all the time.
find that my wire egg heater IL the
handieat for making the gravy smooth and
does a much better job than a spoon. A
wire whip liz even better. | must admit thss
I am old fashioned enough to enjoy lots
Of gravy and I feel that good gravy Is a
proof Of a good cook.
Cream Puffs Pnffed-Should Cream Puffs
be put In q very hot oven to start the bak-
ing? Mine are usually flat.-Mrs. A. X. Is.
Yes, cream puffs should 90 In a hot
oven to begin with around 450 degrees to
blow the puffs up quickly. After they are
nm. the oven can he turned down to moder-
ate 40 that they viii dry through thorough
ly and be the delightful crisp shells which
we enjoy. The secret to cream pnffs |
think II baking them ns have said, and
then being sure that the mixture OF flour,
hutter and water Ia cooked until very stiff
before any OF the eggs are added. After the
addition OF each egg, the butter should
be beaten vigorously. Following is a good
rule.