Evening star., 1950-05-02
ANSWERING CAKE SOS.


fFrom Mrs. JIM r., TokomG Park
I have just read Mrs. NJ. MS
cake SOS. For what it may be
worth to her. I'd like to say ] have
four lamb molds and one rabbit
mold tmine are aluminium. how
ever) that I have used many times
very successfully. not even the
first sticking. If she has already
secured the mold with soda. then
it should have clear water heated
in it to the boiling point. dried.
CREASED with any unSalted short
ening and heated again with the
shortening in it, TO the smoking
point. When cool wipe out short
ening. Do not wash 1t in water
again. Then the mold should be
ready to use. I grease mine by
dropping a tablespoon or two of
shortening in one half Cheat it, !
then by tipping let the shortening
spread to all parts Of the mold
(empty excess shortening. Put a.
cup of -four into one half. cover
with other half and shake about
until we'll Toured. emptying excess
flour. The following recipe came
with my first mold. and it is a
recipe made both for texture and
use in that particular type of
mold. For the rabbit mold it is
by perhaps two or three table
spoons too much batter. for the
bottom half should be just level,
but it is the only recipe I know
of which is thoroughly adaptable
to the mold of either the lamb or
the rabbit. When I purchased the
rabbit mold it had pasted in it
recipe such as I knew instinctively
from many years of cooking was
no good. since it certainly was not
in correct proportions.
Recipe for mold cake batter
0amb or rabbit. One cup gran
ulated sugar. whites of two large
eggs, VI teaspoon salt. teaspoon
vanilla. 5 tablespoons butter, ~
cup milk. 21a cups plus 2 table
spoons sifted cake flour.
Cream sugar and butter. add
egg whites, beat until creamy. add
milk and flour sifted with the
baking powder and salt. Mix well.
Add vanilla. Fill bottom half of
mold. Place top half on it and
bake in a preheated oven at low
temperature. approximately 325
degrees for SIS to go minutes. You
can, by baking at that tempera-
ture. tell that your cake will be
done at the end of so minutes,
almost without looking. but if in
doubt, I have very carefully lifted
the top enough to peep, and if it
lacked just the right brown. I let
it stay in the oven perhaps five
minutes more.
Let stand in the mold until it
begins to cool before attempting
to remove. because of the posi-
bility of breaking while hot.
After cooling I make a regular
butter icing. just spread it on any
old way, cover with finely chopped
coconut, dried, cut a pink jelly
bean in half for eyes, tie a pink
ribbon about his neck. you can
even ice the ears with pink icing,
set him on a platter or tray with
grass or any green material you
want to use, when available I
use cuttings from my privet hedge.
and you have. the cutest Peter
Rabbit" which appeals to not only
children but grown ups as we'll.
I have made these rabbits and
lambs for my grandchildren. other
children. friends, for organization
luncheons, bazaars. benefit raf-
filings, and many occasions. and
they never fail to bring comment.
I hope your mold may be seasoned
or has already been so that you
can use it for the enjoyment I
have had from mine. should like
to know if you are successful.
(From Mrs. F. F., Washington)
To Mrs. M. M, Mclean: Try
greasing your mold with cooking
oil. The cake should slip out
easily when cool. I use the recipe
that came with my lamb mold,
but find it slightly tough. I in
tend to try my regular large cake
recipe next time. 1t seems that
each manufacturer of these molds
has different recipe. which gen.
orally accompanies the mold.
| X X
TO CLEAN PAINTINGS.
COPY OF BIRTH RECORD? .
fFrom Mrs. J. ON,