Imperial Valley press., 1932-01-22
RECIPES GIVEN
AT YESTERDAYS
COOKING SCHOOL

The following tempting recipes
were featured at yesterdays meet
ing of the free gas cooking school
which. through the courtesy of the
I. Y. Hardware Co. and the Natural
Gas Corporation of California. is
being conducted at the Ten Thou
sand club house by Miss Elmer Mar
tin. home economies specialist
Maple Loaf Cake
Loaf cake for 2 or persons)
L cup butter
l cup brown sugar
> eggs
l cup chopped walnuts
1i2 cups flour
teaspoons baking powder
1-3 cup milk
l teaspoon maple flavoring
Cream butter and sugar until of
whipped cream consistency. Add
one unbeaten egg at a time. Sift
flour and baking powder together
three times. Alternately add flour
and milk to the first mixture. Fold
in the flavoring and chopped nuts.
Place in a buttered inch layer
cake tin or a small loaf pan and
bake 35 minutes at $50 degrees F.
AIlegretti Icing for Maple Nut Cake
unbeaten egg whites
ll2 cups sugar
l teaspoon vanilla flaVoring
1, teaspoon Cream of Tartar
3 tablespoons cold water
In top of double boiler mix sugar
egg whites, cream of tartar and
water. Place over water boiling in
bottom half of utensil and beat
vigorously while icing cooks over
boiling water 7 minutes. Remove
from utenSil to bowl and beat I'M
til firm. Add flavoring and mound
onto Maple Nut Loaf. Melt one
square chocolate and pour unev-
enly over the warm icing.
Combination Salad in Mint Jelly
l pkg lime gelatine
l small cucumber
> slices pineapple
l tablespoon lemon Juice
l small grapefruit
Il cup sugar
a teaspoon salt
l chopped pimiento
Prepare gelatine as directed and
chill. Dice cucumber, pineapple
and grapefruit and mix with lemon
iuice, salt and sugar Line a mould
with layer of gelatine. Add lay
er of the combination mixture; add
a layer of gelatine and proceed un-
Ill mould is filled. Chill hours.
Serves 6. Unmould on lettuce leaves
and garnish with stiff mayonnaiSe
dressing.
Crimson Salad Dressing
y cup salad oil
= cup sugar
81 teaspoon salt
l teaspoon grated onion
=, cup catsup
L teaspoon worcestershire sauce
l tablespoon minced celery
Mix all ingredients, with a small
piece of ice in the bowl, and beat
until thick.
Banana Cocoanut Fingers
Split bananas and dip halves in
orange juice. Sprinkle with grated
coccanut and place under broiler
until cocoanut is brown. Use two
halves for each dessert serving.
Saint Valentines Ice Cream
Cherry Sherbet
First Part
Red cherries, (red, sour and pit
ted about No. , size can, chop
ped.
2 tablespoons sugar
l tablespoon gelatine
2 tablespoons lemon juice
Drain y cup juice from the cher
ries and soak gelatine in the juice
Put the cherries through the ricer
and heat to the boiling point with
remainder of the juice if there is
any. Add sugar and when it is
dissolved ad gelatine and lemon
juice. A drop or two of vegetable
red coloring should be added to
give a red tint to the sherbet.
Pour into a freezing tray and
freeze.
Second Part
Mint Ice Cream
2-3 cup sweetened condensed milk
2 cup water
2 drops mint extract
Blend the above ingredients. Fold
into the mixture y pint stiffly
whipped cream. If drop of green
fruit flavor is needed add to give
a typical green color.
Pour into a second freezing tray
and when frozen place on top of
the cherry sherbet. In serving
place green on the bottom-cherry
on top. Garnish with red and
green grapes or rubyettes.