Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1928-11-16

vanilla f~lavorirg. Ordinary bread
flour was used for this cake. She
recommended this for a quick des-
sert to be made in an emergency,
and gave a lemon sauce which
would he very good with Il. as well
as useful or many other purposes.
This was composed Of 5 egg yolks,
placed in the top Of a double boiler
and beaten until thick. with I-2 cup
sugar an l-2 cup sweet milk added.
FOR flavor she added tho Juice of
ore lemon, or 2 tablespoonfnls. the
measurement being given for the
benefit Of users Of the large and
juicy Valley lemons. This was then
placed on the fire and cooked until
thick.
Among her helpful tips for the
cake baker. Mrs. Dougan told the
listeners 70 place a crepe paper nap
kin or paper towel on the cake rack
to prevent the cake sticking. and 10
grease only the bottom. never the
sides Of the pan when baking cakes
for decorating. thus avoiding parti-
cles Of Drowned flour sticking to the
sides.
Makes Novelties
Mrs. Dougan made a large angel
food cake for decorating, using the
following recipe: / 1-2 cup egg
whites. ! l-2 cup sugar (granulatedl.
! cup Swansdown cake flour, / full
teaspoon Of cream Of tartar, and a
blended ~flavoring Of IL teaspoon
lemon, and ~ teaspoon almond.
This she cut in slices, replacing the
slices a. layers with a fruit filling
made Of the lemon sauce. dates,
cherries. l orange, pineapple and
nuts, chopped fine, after the fruits
had been carefully drained, and iced
II on the outside with a m~arshmal-
low filling, and decorated il with the
pastry tube. This she calls a filled
angel food. and is an original recipe.
While decorating the cakes, she
made a pretty novelty suitable for
an announcement party. cutting two
hearts from a plain sheet Of thc
white cake. icing them with the
marshmallow. and decorating daint-
ily. To use the scraps left. she
mixed them with enough Of the
lemon sauce 10 make them stick. and
rolled them into balls. These she
dipped into a dark jelly which had
been whipped 70 a liquid. and then
rolled them in chopped nuts. max
ing a delicious confection. The vol
dessert was made Of a round Of
a round Of the plain white cake. on
which was placed a slice Of pine
apple, wiped dry, and a half Of a.
canned pear, all Of which was COW
cred with the marshmallow frosting.
forming a cone shape. and topped
with a cherry for the flame.
Many Awards Made
To keep angel food cake from
sticking to the plate. Mrs. Dougan
advised sprinkling the dish with a
little confectioner's sugar. She also
warned her hearers never to WASH.
a sponge cake pan with soapy water,
and told a questioner that such a
pan should never be CREASED.
Prizes awarded at the Thursday
session included a set Of miniature
cooking vessels from Garza's hard
ware. and several hand-painted Chi
ma pieces given by The Herald. Six
loaves of Real bread were also given.
as we'll as six pounds Of Roseland
butter. four small cans Of Calumet
baking powder, a three-nound can &c
Crisco. six six-pound sacks Of Angel
Food flour, and two l2-pound sacks
Of Pioneer flour.
Manufacturers and merchants who
are cooperating with The Herald's
cooking school are; A~insworth 4
Colgin, Borderland Furniture Co,
Brownsville Bakery. Calumet Bak-
ing Powder Co, Champion Grain Co.
Eagle Pharmacy. Edelstein's Furni-
ture Co.. Fl Jardin hotel. Cara
Hardware Co. Gebhardt Chill Pow
der CO.. Mercedes Creamery. Mistle-
toe Creamery Co. Of Weslaco, Model
Laundry. J.. c. Penney Co, W. n.
Putegnat (Kelvinator), the Proctor.
a. Gamble Co. Quinn & Derrick. Rio
Grande Valley Gas Co, Rio Grande
Valley Gas Appliance Co. and the
Texas Building a Loan Co.