Evening star., 1934-04-20

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nately with six tablespoonfuls of milk
to the creamed mixture. Add half
teaspoonful of vanilla. Put in two
layer tins with the mixture just cover
ing the bottom. Meringue for the
layers may be made by beating four
egg whites and one cupful of white
sugar very stiff. Spread on top of the
raw dough, then sprinkle over this
one-fourth pound of chopped walnuts.
Bake in a moderate oven for about
80 minutes. Leave in the tins until
cold. Serve with whipped cream be-
tween the layers. Almond flavoring
good.
Pineapple Cake-Cream one cup
full of butter with two cupfuls of white
sugar: add one cupful of sweet milk
in which half teaspoonful of baking
soda has been dissolved. Sift three
cupfuls of white flour, measure. then
add one teaspoonful of baking powder;
sift together two or three times, then
add to the creamed mixture. Fold
four eggs into the batter, yolks and
whites beaten separately, add one tea
spoonful of VANILLA then pour it into
two well-greased pans and bake. Put
together with the following filling
Cook together in a saucepan until
thick one cupful Of grated pineapple
drained. one cupful of sugar, and three
tablespoonfuls of butter. Cool and
spread between the layers. Cover the
cake with a white froSting
Strawberry Shortcake Cobbler-
Cream two tablespoonfuls of butter
with four tablespoonfuls of sugar
thoroughly. Beat in one egg add one
third cupful of sweet milk, then two
teaSpoonfuls of baking powder and
one cupful of white -four which have
been sifted together. Hull, wash and
Sweeten some ripe strawberries and
place them in casserole. Use a gen.
erous amount of the berries. When
they are Steaming hot, pour the above
over them and bake in
hot oven for about 30 minutes. Serve
while hot with whipped cream sauce
made as follows: Mix two cupfuls Of
confectioners' sugar with one egg and
two tablespoonfuls of butter, and to
this add half a cupful of whole cream
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f1avoring.
Meringue .Shortcake.-Beat four
egg whites with half teaspoonful of
vanilla and one teaspoonful of lemon
juice until like angel food cake batter.
Fold in one scant cupful of white
sugar and beat until very stiff. Pour
the mixture into a pan about 7x1l
inches, which has been rinsed with
cold water. Bake very slowly in
medium oven for Is minutes. Top
with whipped cream and crushed
fruit-pineapple. peaches, apricots, or
Strawberries as desired.
Pies and Puddings.
When making pies, the pastry can
be cut smooth and round by using a
bucket cover that has a sharp edge.
Place the cover on the rolled pastry,
press it down, and at the same time
give the cover twist and your pastry
will have a round, smooth finish. This
IS the most perfect way of cutting
pastry for old-fashioned half-moon
pies.
To prevent losing juices from pies,
when baking, leave the under crust
one-haf an inch larger than the top
crust, and after adding the filling, fold
he top over and crimp the edges by
.olling the food chopper attachment
around twice The effect is very at
.ractive and all juices are retained.
To keep meringue from falling. beat
,he egg whites, then add the sugar
and flavoring as desired. Place in a
bowl of medium depth. Fill the bot
;om of the bowl with boiling water
Let set for two or three minutes. The
neringue rises to the top Immediately
and the hot water cocks it until there
S no danger of its falling. 1t may
hen be dipped off the water and
Used in any way desired.
Apple pie needs little dressing up,
out for very special occasions it may
De baked without an upper crust (cov-
cred with tin plate to keep in the
steam) and garnished with combina-
Jon of whipped cream and cottage
cheese forced through a pastry bag
and rose tube on top of the apple.
the pastry shell is baked |
filled with delicately flaw
ored apple sauce, and covered with
sections of apples, half of them
cooked in clear sirup and half Of
them cooked in red sirup. Nothing is
more attractive for a lemon pie than
4 high. delicately Drowned meringue.
a meringue is put on criss-
cross fashion. and as border, and
he spaces between are filled with
bright jelly.
When baking a pie you always have
some pie crust left. Roll this out
hin, place it in a shallow baking pan,
spread with jelly, cover with another
hin crust, cut Sits in the crust with |
he end of a knife to prevent putting |
and bake to a golden brown. Cut
INTO diamond-shaped pieces when
cold You can ice these if you want
10, although it is not necessary. These
are delicious to serve with tea or
coffee.
Leftover pie pastry may be kept
IN closely covered tin can kept in
a cool place. or in the refrigerator,
until the next day. There will be no
hard crust formed on it, as there |
would be if it were left exposed to
the air.
Marshmallow Pudding.-Split one
dozen lady fingers open, dip the halves
in grape juice, using one small bottle
Of the juice, and lay on a platter.
Put two oozen marsrmallows in a dou-
BILE boiler with two tablespoonfuls of