Evening star., 1960-11-10
THE CHEF
Juniors
LunchBox
Foyorites

0vOfIteS
Cooking combines the art
lists fair for delighting the
senses with the chemists
painstaking precision and
knowledge. Since young men
may grow up to be artists Or
chemists. why shouldn't they
be encouraged to learn to
cook?
Success in cooking does
not depend on luck. but on
certain definite procedures.
First Of all, good ingredi-
ents are needed: Quality
shortening, sugar. milk.
cream. Flour should be.
either cake -four or all-pur-
pose as specified by the
recipe. Baking powder or
other leavening should be
lively. Flavoring ingredients
should be the best. In q
recent business magazine q
leading baker explained.
"Flavoring in baking Is an
art and should always be ap-
preached as such. The
various extracts and spices
should be blended carefully
into q smooth, appealing
product. Pure vanilla .ex-
tract, for instance, has a
delicate aroma and a smooth
taste that not only adds a
flavor of its own, but helps
to bring out and blend other
fiavors. In buying ingredi-
ents, the rule should be
Nothing but the best will
do"
Tools and ingredients
should be assembled before
starting: Ingredients should
be at room temperature.
Measure accurately. with the
-four sifted once before
measuring. Pans should be
prepared and the oven pre-
heated. The bright young
cook win understand the inn
portance Of arranging pans
in the oven to allow the
maximum circulation Of hot
air.
One-Egg Vanilla Chocolate
Cupcakes
2 cups sifted all-purpose
-four
" teaspoon salt
az teaspoons double-act-
ing baking powder
V cup shortening
! cup sugar
2 squares unsweetened
chocolate
! egg
i cup milk
Vanilla Drowned butter
frosting
Pecans
Sift -four with salt and
baking powder and set aside.
Put shortening into q mixing
bowl and gradually blend In
sugar. In the meantime, melt
chocolate over hot water.
Add it to the sugar and but
ter. Beat In pure vanilla ex-
tract and egg. Add flour mix
ture alternately with milk,
beginning and ending with
-four. Fill paper-lined or we'll
creased and lghtly-foured
cupcake pans y full with
batter. Bake in a preheated
moderate oven (375 degrees)
20 minutes or until a cake
tester or toothpick inserted
In center comes out clean.
Turn out onto wire cooling
racks to cool. Frost with va
nilla Drowned butter frosting.
Top each cupcake with a
whole pecan. Yield: 18 cup
cakes.
Vanilla Drowned Butter
FrOsting
u cup butter or margarine
AZ cups sifted confectioners
sugar
6 to Z tablespoons light cream
or undiluted evaporated
milk
IA tablespoons white corn
sirup
Ia teaspoons pure vanilla
extract.
Brown butter or margarine
in a saucepan. Add confec-
TONERS sugar alternately with
cream or evaporated milk and
corn sirup. Stir in pure va
nilla extract. Spread over tops
of cupcakes. Yield: Sufficient
frosting for Is cupcakes.
Tapioca Pudding
/ egg, separated
2 cups milk
8 tablespoons sugar
u teaspoon salt
"a teaspoon ground CHINA
mon
3 tablespoons quick-cooking
tapioca
11a teaspoons pure vanilla
extract
2 tablespoons sugar
Beat egg yolk with "a cup
Of. the milk, combine sugar,
salt. cinnamon, tapioca and
remaining ~ cups milk and
add to egg mixture. Cook
over medium heat until mix
ture comes to a full rolling
boil, S to 8 minutes, stirring
constantly. Remove from
heat. Stir in pure vanilla
extract. Beat egg whites un-
til it stands in soft peaks
into which gradually beat
sugar. Fold into hot tapi-
oca mixture. Chill before
serving. Yield: four servings.
Released by The Bell Syndicate)