Evening star., 1952-08-04
CHIFFON cake.

.
/ moved to the District very
recently and find your column
quite interesting and helpful.
Here is a recipe for Lei Chif-
fon Cake" which one of your
readers requested several weeks
ago. It was incloSed in a box
or package of cake flour. I hope
it is the one she had in mind.
Lei Chiffon Cake: Preheat
oven (see pan sizes and CORES
ponding temperatures below.
Sift an ample amount of flour
onto a square of paper. Drain
well one No. 2 can crushed
pineapple. Makes 16 to 20 serv-
ings. Step one: Measure (level
measurements throughout and
sift together into mixing bowD;
two cups sifted flour (spoon
lightly into cup. don't pack),
1l2 cups sugar, 3 teaspoons bak-
ing powder. / teaspoon salt.
Make a well and add in order:
. one-half cup cooking (salad)
oil, z unbeaten egg yolks (me-
diumsized), and "a cup pine
apple juice. 2 teaspoons grated
lemon rind, 2 teaspoons vanilla
and " cup well drained
crushed pineapple.
Beat with spoon until smooth:
Step two: Measure into large
mixing bowl, l cup egg whites
q or 81, and u teaspoon cream
of tartar. Whip until whites
form very still peaks. Do not
underbeat.
Step three: Pour egg yolk
mixture gradually over whipped
egg whites-gently folding with
rubber Scropper just until
blended. Do not stir. Pour into
ungreased pan Immediately.
Bake in a tube pan, 10x4 inches
in a 325 degree oven from 65 to
to 70 minutes or in an oblong
pan. 13x9 hx2 inches in a $50
degree oven from As to So
minutes or in a square pan,
8x8x2 inches or 9x9x1A inches
in a $50 degree oven from 80 to
35 minutes or loaf pan
9Rx5Ax2A inches in a 325-
degree oven from SO to SIS
minutes or in tube pan 9x3h
inches in 325 degree oven from
so to SIS minutes or until top
springs back when lightly
touched.
Immediately turn pan INSIDE
down, placing tube part over
neck of funnel or bottle or rest
ing edges of square. oblong or
loaf pans on 2 other pans. Let
hang free Of table, until cold.
Loosen from sides and tube with
spatula. Turn pan over and hit
edge sharply on table to loosen.
Frost with creamy pineapple
icing.
Creamy Pineapple Icing:
Cream together thoroughly 2
tablespoon high-grade shorten
ing, tablespoon butter, u |
teaspoon salt, u cup sifted con-
fectioners' sugar. Add alter
nately 2h cups sifted confec-
TONERS sugar and u cup
drained crushed pineapple. Beat
until creamy. Makes icing for
large chiffon cake.
This entire cake can be made
smaller by using half Of the
ingredients, including the icing.
SUGGESTIONS.
MRS. C. E. r.. Hyattsuille)
Several times there have
been inquiries about ways for
"old folks" to occupy their
time. Here are a few ideas.
Some of them would net a tiny
income, but they are primarily
concerned with constructive use
OF time in a way that will be
beneficial not only for the "old
timers" but also for the
younger ones who would CO.
operate on their venture.
Most Of the grand old folks
I have known have been skilled
in handwork. an art that it
would be well for us to reculti-
vate because of its therapeutic
value. And so often the artistic
one has the time and talent but
no particular incentive to &C
compliSh new work. The nec-
essary materials also sometimes
involve a prohibitive expense.
Now for the solution.
First, classes in handwork
with students from the neigh
borhood or church young wives.
An hour or two lesson in your
home-or take turns in theirs
once a week. Charge a tiny fee
(young wives haven't much to
spendD. So that the small fry
would not be a problem, perhaps
early evening classes would be
better when daddies are home to
baby-sit. Teach knitting, cro-
cheting. simple sewing. Bring
out your coffee pot and a plate :