Evening star., 1948-08-25
Readers Clearing House
SUGGESTIONS.

SUGGESTIONS.
(Fronl Mrs. E. B. j., RockpilIe.)
I enjoy the friendly note of the
Clearing House so much and many
helpful suggestions and would like
to submit some help to a few things
have not seen answered. One is
about jelly making from bottled
juices. I make all my apple jelly
from bottled juices, using the bottled
pectin. 1t is necessary to use lemon
juice with it, directions are with the
pectin. The many answers appeared
about meringue, the important thing
in success is your beating. Use any
recipe. First beat egg whites till
frothy, then add the sugar and beat
well, until stiff enough to hold firm
in peaks. This makes a tender
meringue and no cutting trouble.
Maybe most know this short cut for
mixing thickening. Put water into
small jar, -four on top and salt,
tighten lid and few shakes makes
quick smooth thickening.
Many recipes for cake are sub
mitted, but the mixing method 30
often is neglected. It is most i'm
portant to have all ingredients at
room temperature, to cream the
sugar and butter very light. adding
eggs one at the time, or beating eggs
and adding is not important either
way. But it Is important not to
overbeat while adding dry and liquid
ingredients, which should be added
as quickly as possible. I add the
milk in thirds, and the -four in
fourths, starting with -four and
ending with -four. A well creased
and Toured pan should not stick If
cake Is made properly. I make cakes
to sell and have had a great deal OF
experience. Skim milk makes
more tender cake than homogenized
milk, or part milk and water.
Il X Il \
CHOCOLATE CAKE;
ALUMINIUM FOIL.
(From Mrs. F. L. M, Alexandria,
For L. c. w., Washington, who
requested recipe for chocolate
cake, here is a dandy! 1t Is q one
bowl recipe, very easy to make,
and has a lovely velvety texture, is
moist, and keeps very well. Incl
dentally, the one-bowl method OF
making cakes is tops, I think. Since
first using this method, about two
years ago, I haven't made cake
any other way.
Creamy Fudge Cake: All measure
ments level, and ingredients at room
temperature. Mix to smooth paste
2 squares unsweetened chocolate q
ounces, melted, and u cup boiling
water. Sift together into . large
mixing bowl 2 cups plus 2 table
spoons sifted cake flour. 1Hs cups
sugar, / teaspoon soda, u teaspoon
cream of tartar, teaspoon salt.
Add "a cup vegetable shortening,
% cup milk and l teaspoon vanilla.
Beat vigorously with spoon for 2
minutes by the clock (about $50
strokes per minute). Or else mix
with the electric mixer on slow to
medium speed, for 2 minutes. Then
add 3 large unbeaten egg whites and
beat for another minute. Be sure to
time beating accurately. Pour batter
into two round 8-inch layer pans
that have been lined with lightly
creased waXed paper and bake at
$50 degrees for IS to 80 minutes. Let
it sit in pans for 5 minutes or so,
then turn out onto cake racks and
let cool. Frost with your favorite
chocolate frosting. You will love this
cake!
I'm sure many Of you readers have
discovered the unlimited uses Of the
new aluminium foil. Wouldn't it be
a good idea If we exchanged our
uses of the foil via RICH, as we
probably all use it differently? I, for
example, have been baking acorn
squash in the foil, wrapping each
half, seasoned with salt. pepper and
a dab of butter, and baking at about
400 degrees for an hour. or a little
less, depending on the size. 1t is
simply wonderful, and so much
simpler than steaming 1t in the
oven in covered pan, as I used
to do. Has any one wrapped it
around half ham, for baking. or
a chicken? 1 should like to know
how to use 1t for that purpose.