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

vanilla flavoring. Ordinary bread
flour was used for this cake. She
recommended this for d 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 Tor many other purposes.
This was composed Of 5 egg yolks.
placed in the top Of r double boiler
and beaten until thick. with IL cup
sugar an 1-2 cup sweet milk added.
For flavor she added the Juice Of
one lemon. o. 2 tablcspoonfuls, 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 10 place a crepe paper nap
kin or paper towel on the cake rack
10 prevent the cake sticking. and 20
grease only the bottom. never the
sides Of the pan when baking cakes
for decorating. thus avoiding parti-
cies Of Drowned flour sticking IA the
sides.
Makes Novelties
Mrs Dougan made a large angel
food cake for decorating. using tho
following recipe: 1 IL cup e~
whites. | l-2 cup sugar Cg~rar-seed
l cup Swansdown cake nsar, l full
teaspoon --e - aaEtar, and A
blended flavoring Of lie teaspoon
lemon, and 10 teaspoon almond.
This she cut in slices, replacing the
slices as 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
il on the outside with a marshmal-
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 the
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 to make them stick, and
rolled them into balls. These she
dipped into a dark jelly which had
been whipped TO a liquid, and then
rolled them in chopped nuts, max
ing a delicious confeetiOn. The vol
cano dessert was made Of q round Of
a round Of the plain white cake, on
which was placed n slice Of pine
ample, wiped dry. and q half Of q
canned pear, all Of which was COW
cred with the marshmallow frosting,
w-- u~.u ham and fnnnnT
with a cherry for the flame.
Many Awards Made
To keep angel food cake from
sticking to the plate. Mrs. Dougar
advised sprinkling the dish with
little confectioner's sugar. she also
warned her hearers never to wasi
a sponge cake pan with soapy water
and told 4 questioner that such
pan should never be CREASED.
Prizes awarded ut the 1hursda!
session included a set Of miniature
cooking vessels from Garza's hard
ware. and several hand-painted chi
ma pieces given By The Herald. 81
loaves Of Real bread were also given
as we'll as six pounds Of Roselan'
butter. four small cans Of Calume
baking powder, n three-pound car @
| Crisco, six siX-pound sacks Of AnSe
Food flour, and two 12-pound sack
Of Pioneer flour.
Manufacturers and merchants VIII
are cooperating with The Herald
! cooking school are: Ainsworth
Colgin, Borderland Furniture &c
Brownsville Bakery. Calumet Bal
ing Powder Co, Champion Grain GO
Eagle Pharmacy. Edelstein's FurnI
ture Co. FL Jardin hotel. Carr
Hardware Co.. Gebhardt Chilli Pow
der Co. Mercedes Creamery. Mistle
toe Creamery Co. Of Weslaco, Mod
Laundry. j.. C.. Penney Co., W. (
Putegnat (Kclvinator), the Proctt
a. Gamble Co., Quinn a Derrick. RI
Grande Valley Gas Co. Rio Grand
Valley Gas Appliance Co. and IN
Texas Building & Loan Co.