The Washington times., 1936-06-11

Ridge on the Chesapeake. 1t
Naval Academy at Annapolis.
At this popular resort are tables
for picnicS, picnic groves, parking
facilities and wide sandy beach.
You can swim, obtain boats for
fishing or view the shore from a
speed boat on a sight seeing trip
to Annapolis.
The homes and view along the
water here is quite worth while. 1t
is a place to take your camera
and a fresh roll of films as you
will probably want to take many
pictures to show your friends.
To reach the resort, drive to
Annapolis over Defense Highway
and continue on through Anna
polls to Eastport and Bay Ridge.
1t is only four miles beyond Anna
polls.
The feature on today's luncheon
menu is a seafood dish made from
clans. A new fitted case dis
covered at a Connecticut Avenue
shop, comes equipped with an
alcohol burner for quick safe
heating. 1t is a glorified fitted
case for the luncheon.
1t comes in leather and has
compartments for the thermos
and sandwiches, and the usual
fittings of plates, cups, forks,
knives, spoons, and a salt, pepper
shaker, and a can opener. This is
the sort of thing that will last
for many years and will wear eX-
ceedingly well.
The luncheon today is quite fill
ing and has as the final treat,
slices of homemade red devils
food cake.
Clam Casserole
Pimento Cheese Sandwiches
Lettuce Sandwiches on Whole
Wheat Bread
Old Fashioned Mustard Pickles
Devilled Eggs with Ham
Combination Fresh Fruit Salad
Red Devils Food Cake
Clam CaSSerOle
2 cups of cooked egg noodles
2 cups of clans
l cup of top milk
2 tablespoons of flour
4 tablespoons Of butter
Salt
White Pepper.
Make rich white sauce by adding
hot milk to flour and butter
mixture. Heat until starts to
thicken. Add in buttered cas-
serole a layer of noodles, then a
layer of clans. Continue in lay
ers until sauce, noodles, and clans
have all been added. Bake in
moderate over $3.50 degrees) until
the clans are cooked. Sprinkle
over the top bread crumbs and
crisp chopped bacon. Return to
over until bread crumbs Drowned.
Red Devils Food Cake
2 cups of sifted pantry flour
IA teaspoon soda
"a teaspoon salt
y cup of butter
l cup of sugar
2 eggs
2 squares bitter chocolate
l teaspoon of vanilla
"a cup of buttermilk
1-3 cup of boiling water
Sift the flour, soda, and salt
together three times. Cream but
ter, add sugar gradually and
cream together thoroughly. Add
eggs one at a time and beat un-
til light and fluffy after addition
of each. Add chocolate and va
nilla and blend well.
Add four alternately with the
milk and mix after each addition.
Add boiling water slowly and
beat just until all the batter
seems of the same consistency.
Pour into two creased square
pans. Bake in moderate oven
$3.50 degrees) for 80 minutes or
until cake springs back when
touched lightly with finger. Frost
with chocolate.
Chocolate FrOSting
~ ounces of bitter chocolate
2 tablespoons of butter
"a pound of powdered sugar
y cup of cream or top milk
l egg yolk we'll beaten
/ teaspoon vanilla
Melt chocolate and butter in
top of double boiler. Add sugar
and cream alternately beating
well after each addition. If egg
is used add by blending a few
tablespoons of chocolate mixture
to yolk, then add egg mixture
slowly stirring constantly. Cook
over hot water, stirring just un-
til frosting holds shape. Add
vanilla and spread generously
between layers and over top and
sides of cake.