Evening star., 1943-12-03


excess water. Mold and return to
refrigerator. Keep your butter we'll
covered. This method may be used
to remove salt from butter. thus
obtaining sweet" butter. If the
butter is fresh, do not use soda, as
clear water alone will remove salt.
Mrs. j. NJ, Alexandria,: Sauce for
mince pie. One heaping tablespoon
sugar. l level tablespoon butter, u
cup water approximately. Cook
over low heat until thick. A very
small pinch of cornstarch may be
used to assist in thickening When
right consistency add rum or brandy
to taste. I regret this recipe Is not
more exact. but I cook by ear.
know this is very lengthy, but
I had so many requests to answer
I'll try to write more, and shorter
in the future.
Editors note: We regret that
due to lack OF space pe Dill be
unable to print Mrs. C.'s recipes
for country sausage and patty
cdSes.j
BATTER PROBLEM: STAINLESS
STEEL PANS.
Thanks to Mrs. F. J. c.,
Washington
I noticed few DAYS ago one
of your readers was puzzled about
the fact that the sugar, fat and
egg combination curdled. I've often
had the same problem and have
now found that by creaming the
white of the egg with the sugar
and batter until smooth the yolk
blends in easily and you have a
smooth mixture.
Is there any one who can tell me
how to clean my stainless steel pots?
They are supposed to clean like
dishes, but mine don't.
X
TWO GOOD CAKES
(Thanks to Mrs. F. J. c,
Washington
I thoroughly enjoy your woman's
page I find it a veritable treasure
house of recipes many of which I
find practical and useful.
am contributing to the Readers
Clearing House two old cake recipes
You will note the ingredients are
weighed instead of measured, but I
have adapted them to modern use
by using the cup as standard OF
measurement. cups sugar to the
pound, cups of -four. All meas
urements level.
Both of these cakes are much
like pound cake, little lighter In
texture and not as rich. Half Of
either recipe makes nice loaf cake
baked in a standard loaf pan.
Chrome Cake: II pound butter,
l pound sugar, pound flour, 3
teaspoons baking powder, eggs.
cup milk, l teaspoon lemon or va
nilla extract.
Cream butter, add sugar gradu-
ally and cream until light and fluffy.
Add well-beaten eggs. Mix we'll.
Add half the flour, beating until all
Jumps disappear, then half the milk,
mixing well, the remaining flour
proceeding as before and lastly the
remaining milk and extract, beating
well after this last addition. Bake
in a large we'll creased and Toured
tube pan in very moderate oven
about IA or hours or until tooth
pick comes out clean when stuck in.
This may be of help to Mrs. S. L.
Of Bethesda. The recipe has been
in my mothers family in North
Carolina for more than half GEN.
tury. I have adapted it to present
day needs by making half the recipe
and substituting margarine instead
of butter. 1t IS a most delicious cake
I have also baked it in layers using
any desired frosting.
Velvet Cake: u pound butter, l
pound sugar, l pound flour, tea
spoons baking powder, 6 eggs, cup
milk, teaspoon any desired flavor
ing.
Cream butter, add sugar gradually
and continue creaming until fluffy.
Add well-beaten egg yolk. mixing
we'll, then add the flour alternately
with the milk, a third at each addi-
ton. Fold in the egg whites, to
which a pinch of salt has been
added, and beaten until stiff enough
to hold peak. Bake either in a
large tube pan. which has been we'll
creased and floured, or in three g.
inch layers If you prefer. Time for
loaf, ~ or 2 hours in moderate
oven; for layers, amout Is minutes
in slightly warmer oven. Margarine
may be substituted for butter.
This recipe is one that clipped
from some newspaper about 80 years
ago, and one that I use as basic
recipe for any kind of cake calling
for plain yellow batter. When
baked in a loaf it is of fine texture,
much like pound cake, though not
quite as rich.