Evening star., 1950-04-09
Readers
Clearing House
Conducted by BETSY CASWELL
DECORATING CAKE?
REDOING FURNITURE?

beautifully. I have tried several
times to decorate birthday cakes
likewise but no matter how much
cream I put on the sides. it always
appears thin and when put the
cream through the cake decorator
to decorate the top of the cake.
the cream becomes watery. In all,
1t is very unsatisfactory job. !
was wondering If any RICH read
ers knew how to successfully
decorate cake with whipped
cream and If they would share
their secret with me. Maybe some
ingredient is added to the cream
to give 1t more body. There are a
couple Of birthdays coming up in
my family next month and would
appreciate any help in this matter.
Also have an old and badly
SCARED maple bedroom set which
I am thinking about redoing in
black lacquer and then decorating
it with colored designs. cowboys
maybe. and use the set for our
boys room. Could this set be
lacquered black and if so. how to
go about it? Could I just paint
over it or would the present maple
finish have to be removed. etc. q?
This is an old and inexpensive
bedroom set so I am willing to
experiment with it.
COMMENT.
From Mrs. p. J. S.. Tdkoma Park J
A note to pizza makers: 1t is
pretty obvious that fine cooking is
a combination of skill and ingre-
dents. I urge that you obtain
real Italian Mozzarella and Parme-
san cheese. not substituting Amer
lean cheese or the so-called
Cheese foods" The olive oil, too,
should be Just that.
Also. too many of us are re-
luctant. it would seem, to spend
the time and energy involved to
bring to our dining tables the
gourmet dishes Of which any cook
is capable. I should like to pass
on something said to me by the
chief cook in one of New York S
famous hotels.
Cooking involves. for the home
table, time, or money. If one does
not take time. then in order to
serve fine food one must buy only
the finest cuts. If the budget
is limited. time and care are the
necessary Ingredients
To me, RICH is contributing
greatly to those of us who believe
that home making is an art.
MARASCHINO CHERRY CAKE.
From Mrs. J. A. X, ArnoldJ
Since my favorite hobby is bak-
ing. I would like to pass along a
favorite cake recipe which is de-
licious and easy to make. I shall
appreciate any comments on it.
Hope they like it. as I have lots
more to pass along to RICH
readers.
One-half cup shortening, ~
cups sugar. 2 eggs, unbeaten; y
teaspoon salt. 2 cups sifted flour,
22 teaspoons double-acting bak-
ing powder or g. "a teaspoons single
acting baking powder, cup milk,
p teaspoon almond. "a cup
chopped nuts. "a cup finely
chopped maraschino cherries.
Cream shortening and sugar
until fluffy. Add eggs. one at a
time. beating it very thoroughly,
about one minute after each.
Combine milk and almond and
add alternately with sifted dry
ingredients. Mix we'll after each
addition. beat we'll after last ad-
dition only. Divide batter in half
and add cherries to one half and
nuts to the other. Pour into 2
deep paper Lined pans and bake
at 375 degrees for about Is to 80
minutes. Delicious with icing,
using cherry Juice for liquid and
few chopped cherries then
topped with fresh grated coconut.
If desired. the batter need not be
divided. just add cherries and nuts
together. For a lovely pink color
I like to reduce milk to "a cup and
use "a cup cherry juice.
MIDNIGHT DEVILS FOOD
CAKE.
fFronl Mrs. II. F., Washington
To Mrs. L. M, Clinton-Black
midnight devils food cake: Pre-
heat oven to $50 degrees. Use Y
cup shortening. IA cup shorten
ing, ~ cups sugar, large eggs.
u cup cocoa, cup hot water or
hot coffee, ~ cups sifted -four,
"a teaspoon salt. l teaspoon soda,
"a or y or 1 teaspoon baking
powder smallest amount baking
powder for double action type.
medium amount for phosphate
and largest amount for tartarate).
Combine cocoa and hot water.
Stir until completely dissolved.
Add to creamed shortening. sugar