The times-news. [volume] (Hendersonville, N.C.) 1927-current, 1934-04-05

pieces and does not squeeze i
does cutting.
CHOCOLATE ANGEL CANE
One and one half cups granu-
lated sugar; four tablespoons CO.
Goa. three fourthS cup cake
fIonr. one and one half cups egg
whites (this is about twelve eggs
--one teaspoon cream OF Tar t<I, ;
one fourth teaspoon SaiV' 0'e
teaspoon vanilla. .;f+
Sift the sugar twlce ana ~
the cocoa with one cup OF the
sugar; sift the flour once oeIoLe
measuring; then sitt with tue t
sngpar at least three times. Beat
the egg whites with a whlSN oL
flat beaten, add cream OF tartar
and salt when they are trothy
and continue Beating until they
hold a point when thep whip Is
pulled out. -, Al oo
Goa mixture, then flayOrIng, theh
fIour and sugar gradually. Pour
;nto q large. dry, INCREASED tube
caLe nan (about four and one
fourth inches deep by ten across
Ont through the batter with 4
Enife to break any large air buo-
bIes. Bake in q moderate oVen'
as degrees, for sixty TO sixty
five minutes. Invert when baked
and let cool. Ice with boiled icing
or serve with chocolate sauce.
QUICK VEGETABLE SOUP
The day of the long cooking
of soup in pot on the, back OF
the stove is gone, for the excel
lent canned soups are superior IN
many instances to the home made
varieties; and any soups made at
home today are the Short-method
type. But many hOuseEeeperS
ask me FOR soup recipes to use Hp
left overs and odds and ends.
This quick vegetable soup is de-
Iicious. economical and one the
children ought to have at noon
if YOU don't want a soup on the
evening menu.
-Four tablespoons butter; one
half emp white turnipS; one half
cup carrots diced; one half cup
celery. cut in small pieces; one
small onion chopped; one and one
quart water or broth: two tea
spoons salt; one half teaspoon
pepper; one half tablespoon cat
sup or chill sauce. Melt the but
ter in the soup kettle, adding all
the vegetables except the pota-
toes and cook until the yeget-
,ables are Drowned a little. Add
the potatoes and water or broth,
then cover and cook slowly, Just
a simmer, for about two hours.
Can be done in a slow oven, or
on top of the stove. Add the
seasonings and caCsup just before
serving. Have very, hot. .
POTATO CHIPS
The home made variety OF poc-
tato chips is delicious, not only
as an accompaniment for salads,
hut as an appetizer, q crisp touch
for the vegetable plate luncheonl
an appealing bit to serve WITH
the tomato juice cocktail. -.
= Use. only old or mealy pota'
toes,- pare and slice as thin as
possible. Soak for one hour 81
longer in iced salt water, one
tablespoon, of salt to two cups OF
water. Drain and wipe dry with
a, towel. Get. all the water of
for this causes the hot fat tC
sputter. When the fat is hot in
the frying kettle, dip in the fry
ing basket to heat it. then lower
a few of the potatoes at a time
into the fat. not more than g
!cupful of slices. Cook until COL
den brown on both sides. Re-
move from the fat, drain on lay,
ers or paper tOweling and Sprin,
kle while hot with salt.
; To test the temperature of fat
If no Thermometer is used. drop
one half inch cube of bread into
it. 1t should be golden brown in
one minute for these potatoes, as
well as French fried and Julienne
POTATOES. With a thermometer,
nSuu...A =.