Evening star. [volume] (Washington, D.C.) 1854-1972, 1962-07-12
Liquors
FloVor
Desserts

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cooking until he can cook:
shall not drink the juice Of
fabulous fruits till he can !.
grow the fruits of his own
land" writes Ford MADDOX
Ford in his book about Prov
ence. Maybe so; maybe you.
cannot truly SAVIOR the fabu-
lous fruits Of July until you
have successfully grown your
own cherries then baked Q
melting cherry pie nodded
with your own hands.
So those of you who have
tenderly watered your little
fruit tree, and dutifully,.
sprayed it Is times a season.
really deserve to be served q +,
great bowl of the fabulous re-
suits of another's labor-a,
lovely dish of fruits: Of
melons, golden green and red;
Of strawberries, raspberries
and blueberries; of grapes
and pears and manages, and.
even, an unreasonable apple
their perfum ed juices
touched up with just a little
of the trapped essence Of
fruit, a fruity liqueur. So
Blackberry. raspberry
cherry, peach, apricot. andS
many mora few bottles Of
these delicious liqueurs made
with the pure fruit-are Q
glamorous addition to the
kitchen. A tablespoonful or
two added here and there. to
accent fruit dishes. to moiS-'
ten the cake, even to haste
the chicken, will change quite
ordinary foods into q deli-,s
cacy.
Fruit Of the Season
8 cups mixed fresh fruit, cut
up -
u teaspoon vanilla
2 tablespoons blackberry
liqueur :
Mix fruit, vanilla and liz
queur. Taste for sweetness
it is unlikely that sugar Is
needed. Allow to stand in
order to combine flavorS.
Chill or not as you wish, but
fruits have more taste If not
too cold. Serve alone or on
sponge cake layers, In me-
ringue shells, etc.
Toll House Sponge Cake
S egg yolkS
Juice and grated rind Of "a
lemon
S egg whites
/ cup sugar
/ cup sifted flour
"a teaspoon salt
Beat egg yolkS until very
light and thick. Add lemon
juice and rind. Beat egg
whites until very light. Fold
in sugar, and egg yolks. Fold
in, a little at a time, / cup
sifted flour and salt. Turn
into INCREASED cake pan with
high sides (Sides may be
heightened with brown pa
peri or tube pan. Bake in
preheated 325-degree oven
until cake has reached full
height. Increase heat to $50
degrees while cake browns.
Decrease heat to 325 degrees
until done, As TO so minutes
in all.
Let cake cool about one
hour in pan inverted on cake
cooler. Remove from pan by
running knife around inside.
When cool, cut carefully in
to three layers. Sprinkle each
layer with a fruit liqueur or
a mixture of liqueurs. Just be-
fore serving spread each lay
er with fruit, one on top Of
the other. Dot the top with
whipped cream or lemon ice
and serve at once.
The Toll House Cookbook
says, THE perfection Of cakes
made without shortening,
such as sponge cake and
angel cake, depends partly
on the way they are removed
from the pan. This must not
be a hasty process If they are
to retain their height. and
fluffy texture.
1T is best to invert the
baked cake on a cake rack
and let it cool for about an
hour before attempting to
remove it from the pan. So
inverted, it is gradually
cooled by the circulation Of
air beneath 1t.
IF the cake has risen so
high that its top would rest
on the rack when the pan Is
inverted. prop it up by rest
ing it on other pans or bowls
placed under the outer edges
of the pan. When the cake
has somewhat cooled, run O.
spatula most carefully
around the edge and tap the
bottom gently to loosen it.
Then let the cake slip out;
on the palm Of the hand and !
quickly turn the cake right ,
side up on a plate" .
"a Bell Syndicate Featured