Evening star., 1948-06-21
EGGLESS RECIPES;
STORING MERINGUES?

From Mrs. C. J. S., Washington
For Mrs. j. H. D., Arlington:
Eggless, Milkless, Butterless Cake
One cup brown sugar, Ia cups
water, / cup seeded raisins, 2 ounces
citron, cut fine; 70 cup shortening
u teaspoon salt, l teaspoon nutmet
/ teaspoon cinnamon, teaspoons
baking powder. 2 cups -four.
Boil sugar in water with fruit
shortening, salt, and spices together
for three minutes. When cool add
-four and baking powder which have
been sifted together three times
Mix well. Bake in creased loaf pan,
in moderate oven for about Is
minutes.
Chocolate Upside Down Cake
One and one-fourth cups cake -four
Y cup sugar, teaspoons baking
powder. "a teaspoon salt, square
bitter chocolate q ounce, 2 table
spoons butter, Z cup milk, tea
spoon vanilla extract, u cup broken
nut meats.
Sift and measure the flour. Then
sift flour, Y cup granulated sugar
baking powder and salt together
into a mixing bowl. Melt together
the chocolate and butter; mix with
the milk and vanilla. Stir into the
dry ingredients; muffin method. Add
nuts and blend thoroughly.
Pour into a well-greased pan OF
glass layer cake dish, 8 inches round
2 inches deep. Topping-Two table
spoons cocoa, u cup brown sugar
q cup granulated sugar, cup boil.
ing water. Now mix together the
cocoa, brown sugar and the u CUP
|granulated sugar. Spread this over
the top of the cake batter. Over all
pour the cup of boiling water ano
place in a moderate oven, $50 de-
erees F. to bake ! hour.
This is a rich chocolate cake with
a chocolate sauce underneath. Turn
it out for serving. 1t is best served
slightly warm with whipped cream
Serves 6.
This recipe for chocolate upside
down cake sounds as If 1t would bf
a lot of trouble but it isn't. When
you put the cake In the oven you are
finished. There is no bother about
icing. This recipe was stuck to the
bottom of my glass cake dish when
I bought it.
Will you please tell me how to
store meringue shells? make them
according to directions and they are
delicious when first made, but If ]
make a few extras the next day
they are sticky.
From Mrs. R. L. H, Washington
The Congressional Library has a
copy of Recipes and Menus for Al
lergics." 1t requires between 10 and
Is minutes to get the book from
which you can copy eggless recipes
One section is devoted to egg aller-
gy. The authors are Myra May Haas,
DR.. Schaffer, and Miss Hillegas.
Good Housekeeping also puts
out an "allergy pamphlet" as does
the Department Of Agriculture.
X y X y
STRAWBERRY PIE.
From E. H. P, Mount. Rainier)
To Mrs. w. H. S., Washington. I
found the following recipe for
strawberry pie delicious. 1t appeared
in Better Homes and Gardens for
May, 1913:
you will need i quart straw
berries. To cups of the whole
berries add u cup confectionery s
sugar. Let stand ! hour. Crush the
remaining ! cup smaller berries and
cook with l cup water about 2
minutes. Sieve. Mix Ia tablespoons
cornstarch with u to Y cup gran
ulated sugar, according to natural
sweetness of berries. Stir into the
berry juice, cook until clear. stirring
constantly. Add little red food col
oring if needed. Fill cooled. baked
pie shell with berries. Pour hot sauce
over. Cool.
Spoon fluffy whipped cream
around the edge of the pie. Then
garnish your creation with fresh
strawberries, stems on. Perfect ber-
ries in a clear red glaze, flaky pas
try, and whipped cream with every
bite!"