Evening star., 1944-11-10
Readers Clearing House

stances she outlines. When was
first married my wife was employed
as a telephone operator with hours
from to 10 pm. I was employed
during the day from 8 to 5 pm, and
it was cerainly treat to come home
and have fully cooked meal by
simply opening the fireless cooker
and taking 1t out.
The menus and recipes, ETC., which
were requested are all contained in
sizable booklet which came with
the cooker and which would be TOO
extensive to reproduce through the
medium of your column. still have
the original booklet which I would
be glad to loan to Mrs. z. H. A. tor
sufficient time to copy therefrom
such information she might require
if you will advise me how to 60
about making it available to her
TWO CAKE RECIPES.
Thanks to Mrs. H. B. ~,
Washington
May I offer two recipes that are
delicious? Although the fruit cake
may take quite a little space in the
column, feel so many would appre-
ciate this fine recipe that 1t would
be worthwhile. 1t Is one I discov-
cred while residing temporarily in
Minnesota where simply marvellous
pastries and baked goods abound.
Viking Fruit Cake: (About s.
pound yield). One-fourth pound
citron, Il pound lemon peel, Il
pound orange peel, u pound candied
cherries. y pound nuts, 2 pound
dates, p pound candied pineapple,
Il pound cocoanut (or currants), "a
pound raisins, u pound Il cup)
shortening, p pound Il cup) sugar,
eggs, "a pound q cups flour, l
teaspoon allspice, q teaspoon nut
meg y teaspoon cloves, l teaspoon
baking powder, teaspoon salt, "a
cup fruit juice.
/. Shred peel. Halve cherries,
nuts and dates. Cut pineapple in
pieces size of almonds. Chop cocoa
nut very fine.
2. Add Il cup of the flour Cor
more) to coat fruit thoroughly.
3. Sift remaining flour with dry
ingredients.
| 4. Cream shortening and sugar.
Add eggs.
S. Add dry ingredients and fruit
juice alternately.
| 6. Mix batter and fruit thorough
ly and place batter in baking tins
lined with or layers of paper
allowing inch of the paper to ex-
tend above all sides of the pan. Fill
pans q full.
Temperature $50 degrees. Time
21a to 3 hours for l-pound size
| Notes: Brown or heavy waxed
paper may be used for lining.
Greasing is unnecessary.
For 1-pound-size cakes use tin ap-
proximately 2AX6x212, although 2
bread pans bake this beautifully at
longer length of time.
Place shallow pan with water in
oven during the baking. This helps
to give glaze on top.
Peel paper free from cakes while
warm.
Cakes may be decorated with
pieces of fruit before placing in
oven.
| bC 1Oi OIL
or part of the sugar; a honey and
| u sugar gives a desirable cake.
Honey cakes keep moist longer than
sugar cakes.
A tartrate baking powder is used.
One and one-half teaspoons cook
ing sherry impart an added flavor
which cuts some of the sweetness.
Eggless Dark Cake: Two cups
sugar, cups flour, tablespoons
cocoa. y teaspoon baking powder,
teaspoons soda, cups sour milk,
l teaspoon vanilla, Il teaspoon salt,
y cup melted shortening.
Sift together sugar, flour. cocoa,
soda and baking powder. Gradually
add the sour milk, vanilla and salt.
Beat 2 minutes Now add the melted
shortening. Pour into 2, 8-inch
layer pans or one long pan. Bake in
moderate oven $50 degrees for Is
minutes.
So simple and easy, but so de-
licious and tasty.
Can some one tell me how to make
rOSp jallyc