Evening star. [volume] (Washington, D.C.) 1854-1972, 1949-06-26
COMMENT;
IRISH BREAD;
DARK CHOCOLATE CAKE.
from Mrs. G.. E. ", StlUer
SPRING.

DARK CHOCOLATE CAKE.
from Mrs. G. E. ", StlUer
Spring.
TO an acquisitive recipe collec-
tor such as I, giving the source
Of recipes when possible would
be such a help. I clip all that
I hope to try. but find 1t takes
more time than / have TO check
against those in my cook books.
And there seems TO be many
recipes that have many different
names, too. Family" time-tested
recipes are nice to get.
To M. NJ, Washington, who
requested . dark chocolate cake.
This Is so luscious and elicits such
extravagant praise I want to share
1t. It is from a booklet put out
by the evaporated milk company
with the name of a flower.
Chocolate peppermint cake:
Two thirds cup shortening. Ia
cups sugar. 2 eggs. l teaspoon
vanilla. 2 cups sifted cake -four.
2h teaspoons baking powder. "a
TEASPOON soda, l teaspoon salt. u
cup cocoa. u cup evaporated
milk diluted with "a cup water.
2 cups oil OF peppermint. Cream
shortening and sugar. Beat eggs
slightly with vanilla and add.
Sift dry ingredients together. Add
alternately with diluted evapor-
ated milk to first mixture. Beat
well. Add oil OF peppermint.
Bake in creased 8-inch cake pans
in moderate oven 1850 degrees
375 degrees) about 80 to 40 min
utes. Frost with pink frosting
and decorate with crushed pep
permint. Serves 8 to 10.
Pink frosting: Six tablespoons
butter toleo). 3 cups sifted sugar
3 tablespoons eyaporated milk,
undiluted Cor cream, teaspoon
vanilla, few drops Of red color
ing. Cream butter until soft. Add
sugar alternately with milk Cor
cream. Add vanilla and color
ing to make a delicate pink.
Spread on cold cake. Makes
enough frosting to put between
the two layers and on the top
of one S-inch layer cake. The
cake is rich enough so that 1t is
unnecessary to frost the sides; the
dark brown of the cake and the
pale pink of the icing compile
ment each other. II haven't tried
1t yet, but the cake Is so moist
and good. you might leave out
the peppermint.
I noticed a request for Irish
bread from Mrs. B. L. S., Land
over. I have not noticed an an
swer yet. I have clipped four
different ones from RICH. but none
are made with yeast. However,
If these would be Of any assist
ance. should be glad to send
them in.
SPECIAL DRESSING.
From Mrs. E. w. p. WashingtonJ
I saw in the RICH a request
from Mrs. D. J. D.. Falls Church,
for q salad dressing her mother
used to make. I believe the fol-
lowing may be the one she wants.
Two eggs, ! cup sugar. 2 teaspoons
flour, teaspoon mustard, " cup
vinegar. V cup water. teaspoon
butter. Mix dry ingredients to-
gether. then add unbeaten eggs.
mixing well. Add water and vize-
gar and mix. Cook in double boil
er until it thickens. add last the
butter. A friend gave me this
recipe and ] And 1t most delicious.
RETARDING TARNISH.
from =. c.. Front Royal
In answer to Mrs. r. K. G.'s re-
quest for q method to retard tar
nish on q silver tea service. A
jewclry store on q street between
Sixth and Seventh carries q liquid
with parafin base which Is applied
sparingly with a cloth, left to dry
and then polished. Apply 1t i'm
mediately after cleaning the silver
and it will keep it bright for three
to i've weeks. To remove 1t sim
ply wash In hot water. Their sill
yer polish is also excellent.
OLD MAGAZINES.
From E. D. c., WashtnotonJ
II Miss L. H.. Washington, will
take her magazines to any branch
OF our Public Library they will
take them for the seamen who
are always delighted to have
Readers Digest, also any good
books or magazines. Other read
ers would do a good deed by CIV
ing them any they do not keep
as 1t takes many to supply these
men,