Evening star., 1947-06-02
Readers Clearing House
EGoLEss CAKE.
From Mrs. r. G., Washington

2
From Mrs. r. G., Wnshington.J
I cut this, recipe out of the papel
some time ago and have had goos
results. Hope 1t solves your eggles
cake problem. For E. H. Med.
Cherry Skillet Cake--First part
One cup sugar, cup milk. 2 cup
-four. 2 teaspoons baking powder, !.
teaspoon salt (scant), 2 tablespoon
shortening.
Second part: Two cups cherries.
cup sugar, ! cup hot water.
Mix first part and place in Z
creased 9-inch skillet. Mix secons
part and pour over first part. Bak.
in a moderate oven, $50 degrees Il
400 degrees, As to so minutes.
It's possible to make a sauce fol
the cake by using 2 cups cherr,
juice, / tablespoon cornstarch, !!
cup sugar. Cook until clear and serve
with whipped cream. Peaches, pine.
apples, cooked prunes or raspber.
ries may be used, but it's supposed
to be made with cherries.
From Mrs. W. Z. B., Falls Church, :,
EggIess Spice Cake-One-half cuI
butter, 11a cups sugar, cup milk,
cup raisins tboiled), 3 cups -four, Y
teaspoon salt, 2 teaspoons baking
powder, " teaspoon cinnamon
cloves, allspice.
Beat the butter and sugar till ngh
and creamy. Add the milk, fruit ant
spices; flour last. Turn into ,
creased pan and bake about on
hour In a slow oven.
Il see no. reason why the spicel
could not be eliminated0
Chocolate Cake Without Eggs
One cup sour milk, cups brown
sugar, "a cup chocolate, scalded with
II cup of boiling water, u cup but
ter and lard mixed, cups flour,
teaspoon baking powder.
Combine as for any cake, 1. e.
cream shortening, sugar, etc.
(Frons Mrs. J. X. F., Alexandria,
Sour Milk Cake-Cream n cur
butter with cup sugar, add 3 table.
spoons cocoa, ! teaspoon vanilla, Y
teaspoon salt. Add l teaspoon sods
to cup sour milk and add to mix.
ture alternately with 2 cups siftec
flour. Bake in layers. Plain white
icing.
Tomato Soup Cake-Cream to.
gether "a cup lard and l cup sugar
Add to l can tomato soup into which
has been beaten l teaspoon soda
Sift together 2 cups -four, 2 tea
spoons baking powder, l teaspoon
cinnamon, " teaspoon ground Glove
Add this gradually to soup mixture
Lastly fold in l cup raisins. One
half cup chopped nuts optional. Cook
for l hour in slow oven. Cream to-
gether package cream cheese and
l cup confectioner's sugar for FROST
Ing.
I have. recipe for eggIess banana
bread and desserts if Mrs. E. H
Med. is interested. I will be glad to
send them to her.
From Mrs. w. E. w., Chepy Chase. J
I have found the following de-
licious and so easy to make: Eggless
Chocolate Cake-Three tablespoons
shortening, l cup sugar, 6 table
spoons cocoa, 11a cups flour, sifted
before measuring, l teaspoon soda,
teaspoon salt, 1 cup buttermilk.
Melt shortening, cool slightly
Blend in sugar and cocoa. Sift to-
5ether flour, soda and salt, stir into
cocoa mixture alternately with but
Bake 80 minutes at $50 de .
yrees In 8-inch square pan.
X x X
PLANT EXCHANGE?
(From H. F. r., Woshington.)
I would like to exchange flower
plants, also cuttings for dahlia roots.
FUbLlSHER . NAME?
From Mrs. T. N. D., Washington. J
To Mrs. H. NICK. of Arlington:
have looked in vain for DR.. Bum
desen's "Our Babies" and wonder
if some reader can tell us who pub
lished it so that We can write and
inquire for it. I tried writing to
the Chicago Board of Health, but
they sent me a book by some one
else.
DIFFERENCE-SALAD DRESSING
AND MAYONNAISE.
From Mrs. T. B., ArHngton.)
This is in response to the question
raised by Mrs. P. H, Washington, re-
garding the difference between salad
dressing and mayonnaise.
There are as yet no legal Federal
Standards of Identity for either of
,hese products. The Federal Food
and Drug Administration has pro-
mulgated an Advisory Standard for
nayonnaise, but none for salad
dressing. Most mayonnaise conforms
20 the Advisory Standard of Identity,
which defines mayonnaise as the
;emi-Solid emulsion of edible vege-
able Oil, eggs or egg yolk, and vine
gar. It may be seasoned with salt,
sugar, dextroSe, and other custom