Evening star., 1947-03-11
LORD BALTIMORE:
CHOCOLATE CAKES.

(Fron, Mrs. J. L. H., HyattsMue.)
For Mrs. j. T. N. Arlington and
Mrs. j. r. p, Vienna, who request
ed the recipes for my Lord Balti-
more and chocolate cake.
Lord Baltimore: Two and one
half cups sifted cake -four, u tea
spoon salt, 8 teaspoons baking pow
der, "a cup butter, IN cups sugar,
8 egg yolks, "a cup milk, " teaspoon
lemon extract. Sift flour, salt and
baking powder together. Cream but
ter thoroughly, add sugar gradually
and cream together until very fluf-
fy. Beat egg yolks with rotary
beater until very thick and light
colored, add to creamed mixture
and beat for 5 to 10 minutes. Add
flour alternately with milk in small
amounts, beating very thoroughly
after each addition. Add lemon ex-
tract and beat vigorously. Pour
into creased pans and bake In mod
crate oven 375 degrees about 20 min
utes. Spread with Lord Baltimore
filling and cover top and sides with
divinity icing. Makes three 9-inch
layers.
Lord Baltimore filling: Double the
recipe for divinity icing and divide
in half. To half add u cup dry
macaroon crumbs, u cup chopped
pecan meats, "a teaspoon orange
extract, u cup chopped blanched
almonds, IL candied cherries (cut
into quarters), 2 teaspoons lemon
Juice. Mix carefully and spread
between layers of cake. Spread re-
naming icing over top and sides OF
cake.
Divinity icing: One and half
cups sugar, tablespoons water, II
teaspoon cream of tartar, 2 egg
whites, stiff1y beaten, 1 teaspoon
vanilla. Combine sugar, water and
cream of tartar. Cook sirup with
out stirring) to 238 degrees or to
the soft ball stage. Pour 1s Of the
sirup in a fine stream over stiff1y
beaten egg whites while beating
constantly. Cook remainder of sirup
to 248 degrees or until small amount
forms firm ball when dropped into
cold water. Remove from heat and
pour u of the remaining sirup in a
fine stream into the mixture while
beating constantly. Cook remain
ing sirup to 268 degrees or the hard
ball stage. Remove from heat and
pour the last of the sirup in a fine
stream into the icing, beating thor
oughly. Add f1avoring and beat
mixture until thick enough to spread.
Remember to double the divinity
recipe for the Lord Baltimore cake.
(The recipe as given will only cover
the top and sides of two 9-inch
layers)
Sour milk chocolate cake: Two
cups sifted cake flour, 1 teaspoon
baking soda, y teaspoon salt, Y
cup shortening, 1h cups sugar, l
teaspoon vanilla, 3 eggs, separated,
2 ounces chocolate, melted, cup
sour milk Cor buttermilk). Sift
flour, soda and salt together. Cream
shortening with sugar until fluffy;
add vanilla and beaten egg yolks
and beat thoroughly. Stir in choco-
late. Add sifted dry ingredients
and milk alternately in small
amounts, beating well after each ad-
dition. Fold in stiff1y beaten egg
whites. Pour into creased pans and
bake in 350-degree oven, 80 to IS
minutes. Makes two 9-inch layers.
Correct oven heat, in my opinion,
is the most important part of sue
cessful cake baking. Much luck to
you with these cakes, they are really
worth your efforts.
= X 4
SALAD RECIPES.
(From Mrs. p. c. p. Arlington.)
I am inclosing some salad recipes
! for Mrs. E. R. L., Harrisonburg.
Two small cans shrimp Il prefer
same amount Of fresh shrimp
2 packages lemon gelatin, 2 cans
tomato soup, cup ripe olives, finely
chopped, cup chopped walnuts,
Y cup chopped celery or green
pepper or mixture of both, l table
spoon Indian relish. l pint boiling
water. Dissolve gelatin in boiling
water, cool, then add ingredients.
Pour in mould and chill overnight,
or prepare early in morning for
dinner. Serve on lettuce leaves and
garnish with pickles, olives, tomato
and slices of hard boiled eggs. Use
mayonnaise dressing. Serves Il.
Avocado Henri: This Is an old New
Orleans recipe. Allow . half avocado