Evening star., 1944-01-20
CAKE FOR LAMB MOLD;
CHERRY-NUT CAKE.
Thanks to Mrs. M. A. M
Falls Church Vn

FdlS Church, Vd.)
In answer to Mrs. r. F.s request
for lamb-mold cake recipe, I am
sending recipe and directions taken
from a little cook book, Honor
Among Cooks" compiled by Mary
Spahr, William A. Church Co., 1899
Ithaca, N. Y.
Favorite Butter Cake: q cup but
ter, Ia cups sugar, eggs, well
beaten; y teaspoon salt, 81 tea
spoons baking powder, 3h cups
cake flour, III cups milk, "a teaspoon
|fiavoring.
Bake at 375 degrees for 10 min
utes, then $50 for half hour or So
until the upper part (back) of the
lamb can be lifted of. ,Recipe
makes one lamb and two small cup
cakes) Place the front" of the
mold nose down. First fill nose care
fully, then f1ll pan level, place a
toothpick in each ear, and a skewer
In the neck. Fit upper pan on and
bake. When cake is done, upper pan
will come OH easily. Let cool in
lower pan.
Frost with 7-minute icing. Add
coconut Immediately. Bakers moist
u pound for wool, raisins for eggs
strip OF raisin or cherry for the
mouth.
I am also including for Mrs. A. G
a cake recipe that includes mara
schino cherries and nuts. tFrom
General Foods cook book, All About
Home Baking)
Maraschino Cherry Cake: 2 cups
sifted cake flour, teaspoons bak-
ing powder, Il teaspoon salt, a cup
butter or shortening. l cup sugar,
eggs, well beaten; "a cup milk, u
teaspoon vanilla. u cup walnut
meats, finely broken; Is maraschino
cherries, cut in eighths.
Sift -four once, measure, add bak-
ing powder apd salt and sift again
Cream fat thoroughly, add sugar
gradually, and cream together until
light and fluffy. Add eggs and beat
well. Add flour, alternately with
milk, a small amount at a time, be-
ginning and ending with flour. Add
f1avoring. Pour into creased pan
8x8x2 inches. Sprinkle nuts and
cherries over top. Bake in mod
crate oven 1850 degrees about one
hour or until done. The nuts and
cherries will stay on top of cake II
they have been finely cut, giving
an attractive topping to the cake
No icing necessary.
Thanks to Mrs. II. N. T.,
Washin0ton.)
Replying to Mrs. A. Gs request
for a maraschino cherry and nut
cake, this one is superb: Four eggs
separated: z 5-ounce bottles maras-
chino cherries. "a pound butter
(preferable), u pound pieces wal
nuts or pecans, 2 cups sugar, z tea
spoons baking powder. l teaspoon
baking soda, 3Z cups ordinary bread
and cake flour.
Drain cherries, cut into thirds
pour jrice into cup, add milk to fill
one cup. Cream butter and sugar
add yolks one at time, beat we'll
Add cherries and nuts. Add, alter
nateiy, sifted dry ingredients and
liquid. Fold in stiffy beaten whites
Bake in creased tube pan one hour
at 35O-degree oven.
Thanks to Mrs. C. H. D.,
Takomd Park
II Mrs. "A. G., Arlington, will call
me at Sligo 1403 1 will be glad tc
give her very good cake recipe
that includes maraschino cherries
and nuts.
Thanks to v. S., Washington
In reply to Mrs. r. F.'s request for
a recipe for cake to be baked in
a lamb mold. I was given a cake OF
this type for a birthday present and
If Mrs. r. r. wishes the recipe and
directions and will call Randolph
9251 In the evening I will be glad
to give her the name and phone
number of the friend who baked this
cake. 1t was a delicious plain loaf
cake iced with white and covered
with shredded coconut. 1t was
exactly like lamb, with eyes, nose
(of raisins) and ribbon around its
neck with a bell. The children
would love it.
Editors Note; We are Dery
grateful to the tollo,oing con-
tributors tDho sent in recipes sim
liar to those abope-some OF
tOhich tOe hope to print later
,0hen space permits: Mrs. r. S.
G, Siluer Spring; Mrs. L. u,
Marion, Ohio; Mrs. H. B. B. and
Mrs. J. C. S., Arlington: Mrs. r.
B. B., Takoma Park; Mrs. ". J.
M. and Mrs. P. G., Washington;
Mrs. II. L. r., Falls Church; Mrs.
II. g. c.. Alexandria, and Mrs.
T. X. McW- Riperddle.j
also Mrs. L. T., Silrer Spring;