The Cincinnati Enquirer from Cincinnati, Ohio • 49

(D Vi Safe of IMMM end features for women Thurjdiy. Octobir 30, I9S8 FOOD CINCINNATI ENQUIRER WOMEN'S SECTION ID Sweet Cooking Chocolate Improves Favorite Cake ill', -iSteM 1, Add egg yolks, one at time, beating after each. Add vanilla and melted chocolate and mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth.

Fold in stiffly beaten egg whites. Pour batter into three 8-inch layer pans, lined on bottoms with paper. Bake in a 350-degree oven for 35 to 40 minutes. Cool. Frost top and between layers with Coconut-Pecan Frosting.

Coconut-Pecan Frosting. Combine 1 cup evaporated or half and half milk, 1 cup sugar, 3 egg yolks. 1 i pound butter or margarine and 1 teaspoon vanilla in a sauce pan. Cook over medium heat 12 minutes, stirring constantly, until mixture thickens. Add 1 can flaked coconut and 1 cup chopped pecans.

Beat until cool and of spreading consistency. Makes enough to cover tops of three cake layers. Note: Do not frost sides of cake. iW? By Nancy Norton Enquirer Jfc'ood Editor Ask people the country over what kind of cake they like best and the answer usually is chocolate! Perfection is worth striving for because it's the cake men, women and children iove. Now there is a new recipe German Chocolate Cake that's certain to have a favored spot in our recipe files.

It's a moist, rich, three-layer beauty of a cake. Sweet cooking chocolate, long a favorite of discriminating cooks, gives it a delicate flavor. There are many stories about this recipe's origin. One is that a serviceman stationed in Germany brought it home to his wife. More likely, the name originated from the sweet chocolate ingredient whose formula was developed by Samuel German, an English immigrant.

But wherever the recipe originated, it is enjoying tremendous popularity across the U. S. A. here it is for Cin-cinnatians to enjoy, too. German Chocolate Cake 1 package sweet rooking chocolate cup boiling water 1 cup butter, margarine or other shortening 2 cups sugar 4 pgg yolks, unbeaten 1 teaspoon vanilla 2' 2 cups sifted rake flour 1 teaspoon baking soda 1 2 teaspoon salt 1 cup buttermilk 4 egg whites, stiffly beaten Melt chocolate in cup of boiling water.

Cool. Cream butter and sugar until light and fluffy. JR3h WS FOR YOUR RECIPE FILE Crackle Top Cinnamon Cookies Thrpe-fotirtlu ru luiltr or margarine 1 cup sunar. teaspoon salt, 2 teaspoon mla, l'j teaspoon croulld cinnamon, i teaspoon ground cloves. 1 cup miled, light molasses, 2 tablespoon cocoa, 4 cup sifted all-purpuve flour.

Cream together the first 6 ingredient. Stir in mola and cocoa, add flour, mixing well after each addition. Chill dough SO minute or until tiff enough handle. Shape dough Into 1-imh hall, riace on lightly greased cookie sheets. Bake in a pre-heated moderate oven (875 degree) 10 minute or until rookie have lightly browned around the edge.

Yield: 6 doten cookie. V. 4wlu. JfiiM.i L-iwi German Chocolate Cake Is Sure To Be A Dessert Triumph! Dear Abby Cranberry Juice Used In Salad Girl Deserves Second Chance Man That Skillet By Jerry Ransohoff drying all over (we live in a DEAR ABBY: A uery nice told my parents we didn't gojtbink I ought to pay them? to a show thry got mad and a doll and I love her but trailer), and he gives me the dickens because I don't cook CRANBERRY JUICE is the boy from school asked to take base for a new and different me ,0 snow on Friday njght said, rso more dates: Do you hato SUCKER" JKNH II Ildlt" lU'MJVU his favorite dishes. How can I do anything but take care of it 1 DEAR That's like DEAR JUDY: Xo! Yonr lhP fihh to for! these babies? I have nobody a slightlv-spicv cranberry gela-! IT tin.

The fam'ilv will love the'0. double-date i fruit-cheese combination, 1 1 rm. K'e Ju na, ne caught With. ,0 nPp mP. The ttorst part 0f chance because when you left lf yo nPrR(( snpad hjnk in the house you dldn know you py them.

i WORN OUT Oyster Stew THEY SAY that the hrav-est man in the world was the first one to iat an oyster. for one, am glad he did. The world would be a poorer place had he not lived. Most people become ae- One-third cup of minced cliive or leeks. Two tablespoon of minced Onion.

Two tablespoon of butter. One and a half quarts of chicken stock. One cup of dry, white wine. Drain the liquid from the r.mhk NORN: if Is net It's a perfect salad to go ine glazed baked ham, broiled bo' or broiled pork chops jed up first rKACH KANBKnnY SALAD and 4 cup (1 quart) cranberry ,0 Rft ning any way otner man you DEAR ABRY: C.et this. My contrary to your religious prin-laughcd when I said I clple, you should look up tho had planned.

However, next 'husband in, our you w.ritf ,0 Vfm jn Planned Parenthood organl.a- quainted with oysters through "ys'e an(1 't into a soup the milk stew, and often that I Pt that will hold at least Juice cocktail oirer gin, 1 tablespoon whole cloves was not I 4 stick cinnamon e. The 1 lemon, sliced of us 2 package lemon flavored spent the gelatin whole evenin? I Scanned peach a 1 driving around three quarts. nan permission only io 31j vpars nf mar. vr Vo show and a last minute change wf rp J0lr hlshilnd and fn or plan i out. But three, iittle one no favor hv mulrt- 27 months! I am not asking plying at thl rate under these DEAR ABBY: My wife and I for a medal or sympathy but, condition.

hae been married about six believe me, it's been awfully. months. She handed me a bunch; hard on me. My husband com-1 For a peronal reply, rlto of bills for clothes she bought! plains because the place is to Abbv in care of The En- idraincd trying to get VAX BVREN I Cream cheese or our cream a date for the boy who got and there are diapers qnlrer. Enclose a sclf-sdnreed.

I Place 2 cups of the cran- stood up. When I got home and before we were married. Do you1 messy berry juice in saucepan and let the snap cook, for three minutes more. Serve it immediately and see how quickly everybody comes buck for seconds. THK OYsTKK stew with milk or rrrvim is relatively simple and makes a pretty complete njoal.

You need: A quart of nyMer. One-eighth of a pound of butter. Threo pint of rerea! milk. Salt, pepper, paprika and a dash of Worcestershire sauce. Melt the butter in a large soup pot.

Add the oysters, liquor and all, and cook them until the oysters plump up and their edges start to curl. Season with Worcestershire sauce, just a dash, a half teaspoon of salt, a half teaspoon of pepper, then add the milk and bring the soup almost to a boil. Don't let it bubhle. though If you're inclined to be careless, do this operation in a doublp boiler. If you boil the milk, it won't taste rich.

Serve with a generous portion of oysters in each plate, and a shake of paprika on top to add color, r.e sure you have oyster crackers, too. Not soda crackers, mind vou, OYSTKR CRAC'KKRS. Bake Squash For Lunch whole cloves, stick cinnamon and slices of lemon. Simmer for 5 minutes. Strain over jgelatinin bowl.

Stir until dissolved. Add remaining 2 cups cranberry juice. Pour half of i gelatin into a 9-inch square pan. Chill until almost firm, Place peach halves on top of I gelatin, pressing lightly into gelatin. In each cavity of the fruit, place a ball of softened is not tair introduction.

Eu-Rene Field, often thought of as the poet of young people because of his "Child's Garden of Verses," also wrote a fine set of satirical paragraphs, one of which is about oysters. The oyster, according to Mr. Field, is a well-traveled bi-valve. He goes to festivals, fairs and socials throughout the country where he swimj about in luke-warm milk. The milk is served as oyster stew for 50 cents a swallow.

"In this way, the oyster does a lot of good for a lot of people," said Mr. Field. I like a stew with lot of oysters in it. I also like a different kind of oyster stew that is not made with milk. For the adventurous, here is the latter: One, quart of nyler.

One-third cim of minced celery top. One-third rup of minced parsley. Bring this liquid to a boil and add the butter. Then pour in all the onion, parsley, celery and chives (or leeks) and heat, this mixture until the onion is limp and transparent. If you are the kind that makes your own chicken stock, you can use it.

I'm not. I have found that canned chicken stock is just about as good and a lot simpler to prepare. Make up a quart and a half of the canned chicken stock by using three cans of the concentrated stuff and enough water to make up the three pints. Usually you're supposed to dilute the canned stock 1 to 1, but I think the more concentrated soup has a better flavor. Add the chicken stock and bring it to a boih the heat law, add the oysters, and let the mixtte simmer for about five minutes.

Then add a cup of dry, white wine Reduce oven temperature to 350 degrees. Bake 35 minutes or until squash is tender. Makes 6 servings. PALE ZUCCHINI'S elusive flavor takes on excitinf when the vegetable is fixed Creole style wiVh green peppers, onions and sharp cheese. Creole Squash cream cheese or a spoonful of I sour vcream.

Carefully spoon' (remaining cranberry-gelatin: mixture over fruit. Return to: refrigerator and chill until. firm. Cut in squares to serve Kilgallen III DOROTHY KILGALLEN is ill. Her column will be resumed in a few davs.

LETS TAKE a look at the versatile squash and spotlight its charm in two different dishes. Because its flavor is delicately distinctive, squash blends with a wide variety of flavors. The rotund little acorn squash moves right up into the main-luncheon-dish league with this version. Packed with sausage and bread crumbs, spiked with black pepper, nutmeg and onion, it is baked until the bland goodness of the squash combines with the savory stuffing to mutual flavor advantage. Baked Stuffed Acorn Squash medium acorn squash (about 2'J pounds) 1 teaspoon salt teaspoon black peper teaspoon ground nutmeg 1 pound sausage meat, conked 1 cup soft bread crumb 1 2 cup diced onion Wash squash, cut in half lengthwise and remove seeds and fibers.

Place in a large shallow baking dish, cut-side down. Pour in U-inch boiling water. Bake in a degrce oven 30 minutes or until almost done. Remove from oven. Turn squash rut-side up.

Sprinkle squash with a mixture of salt, pepper and nutmeg. Mix remaining ingredients together and spoon into cavities of squash. Replace in baking pan filled '-inch boiling water. 6 rup sliced unceled zucchini squash (about 2'j pounds) 1 teaspoon salt ,1 tablespoon butter or margarine 3 tablespoons flour rup (3 large) diced tomatoes 1 cup diced green pepper 'l cup chopped onion 1 teaspoon salt '( teaspoon black pepper 1 teaspoon sugar tablespoon butter or margarine, melted 't rup shredded American cheee cup soft freh bread crumb Cook squash in 'j-inch boiling water and 1 teaspoon salt in a covered saucepan until partly tender, about to 10 minutes. Drain and place in a -'-quart casserole.

Melt butter or margarine; blend in flour. Add tomatoes, green pepper and omon. Cook 5 minutes or until vegetables are tender. Add seasonings and pour mixture over squash. Mix remaining ingredients together and sprinkle over top.

Bake in a oven 30 minutes or until brown. Makes to 10 servings To Dress Meats Gourmets Age 5 New York School Holds Tasting Parties For Youngsters "but they're very honest. They will taste almost anything if they see a classmate obviously FRESH Olt CANNED mushrooms may be used for this mushroom sauce a convenient recipe to have on hand. Try It on broiled hamburgers, minute steaks or liver. Mushroom Suce 1 tablespoon butter.

'i cup sliced mushrooms (If rnnned, drain). One 8-oiince can tomato sauce. 1 teaspoon prepared mustard, 't teaspoon sugar. 2 teaspoons cornstarch. cup Burgundy or red table wine.

Melt butter, add mushrooms and cook slowly 3 or 4 minutes. Add tomato sauce, mustard alid sugar, then heat. Stir cornstarch into wine, add to tomato sauce mixture; ceik and stir until mixture boils and is thickened. Serve hot. Makes 1U cups sauce.

i.vtrv BY JKWXE I.ESEM GREAT NEC K. N. Y. art of c-urmet-ship at acre 5 at Kensington School. Tasting pirties for grades from kindergarten through sixth grade are persuading moppets to eat and like -many foods they've refused to sample at home.

It's part of the public school system's home and family program, said Mrs. Janne Spicker, Kensington's home economics consultant. Shish kabob and smorgas-borg, papayas, persimmons and avocados arc served 1o the toddler set with equal success. "Many of the usually unfamiliar f.iods he im" so ip- TIIR MRI.S enjoy. it.

Sometime they'll say, 'It smells lunny but It taste They're fascinated! by the smell of baking Sometime we cook vegetable! soup on a portable stove In class and, after a morning of! smelling that aroma, their ap-i petite are ravenou." I Emphasis on the pleasures of; icating make these sessions: I seem more like play than although there are many hid-' Iden benefits apart from good! nutrit.on and good tahlc manners, The actual tasting is preceded hv visits to the home economics room where even the! smnll-'st tots are helped bv! iilar," Mrs. Spicker added in an interview, "that I find mothers stopping me on the I to clean, cut, scrape or peel fruits and vegetables: they've previously discussed! and drawn pictures of. a food strange to the! elenicnt.iry school pupil I served with a story that con-i ceals a lesson In the three RV or bistorv or geography. For instance, at Thanksgiving. New England cuisine is offered.

It includes with appropriate historical background- street to ask how 1o make cortiiin dish.s that their children have requested at home. So now we give ihe children recipes to take home." But how do you persuade children to taste at school food. that they scorn nt the family dinner tnblo on grounds of strangeness? By making a game of the new teste experiences, the consultant explained. "I'm afraid we've raised a hamburger and hot dog generation." she said. "But we've found that children in groups will try new things," Often, the lip-smacking approval of classmate will induce a reluctant cl ild to sample a dish.

dishes like corn chowder, corn! i bread and baked beans, which; jthe Indians added to our euli I nary heritage. Tlv space is a great help! in building apjietites for dried soups ami other pre-cooked, i foods, Mrs, Spie-jker explained. "We try to show the children mini rTCwMi jf' ji .1 the role such foods will play in space travel." she snid, "This come in and look around, will vou promise not to let me buy anything?" "Children had anything," Mr, to lose nut on gives us a chance to Introduce 8pleker aald, them to new Acorn Squash Make Individual Casseroles To Hold A Meat Filling.