The Daily Tribune from Wisconsin Rapids, Wisconsin • Page 23

Page Ten Wisconsin Rapids Daily Tribune Wednesday, July 31, 1940. Additional CHEESE CAKR folding beaten whites in last Bake 24 cups cake flour, 1 tsp. soda, 1 tsp. baking powder, Vt tsp. salt, 1 cup sour milk, 2 tsp.

vanilla. Cream shortening and sugar, add Mrs. Frank J. Goetz, Nekoosa, Wis. 1 tbsp.

butter. 1 tbn Enror 1 in a snauow loaf pan 40 to 45 minutes in moderate oven. Frost with carmel frosting. CAR MEL FROSTING 2 cups dark brown snp-nr 1 heat. Add egg v0lks and stir well with spoon.

Add sugar, shortening and vanilla and beat well. Sift flour, salt and add with the remain-' ing 6 tbsps. milk in which soda is dissolved. Fold in egg whites, stiff eggs, and beat well. Arl.l and chooclate, which has been 1 tbsp.

milk, 1 cup flour, 1 tsp. taking powder. Mix in order given, line a coffee rnlro tin melted. Sift flour White SUCar. Vi run rrsam li sunng, then sift with -oh butter, 1 cup hot water.

Boil sug baking powder. Add alternated ly ueaien. Kane greased and floured muffin pans or paper bak with this dough and fill with the following: Mix 1 lb. cottage cheese with i cud sutrar. run rc, with sour milk, heatinc smnntv, f.

ar ana water together until it ropes, then add cream and butter ter each onnrlitinn AAA ing cups in moderate oven 350 for 30 minutes. Frost with peppermint 3 egg yolks, tsp. salt, 2 tbsp! lemon juice. Fold in the a ho ton and cook 4 or 5 minutes longer, uu aiiiiia anu beat thoroughly. Bake in greased Recipes for Fine Pastry (Continued from Page Sine) tbsps.

pineappel juice, l'i tsp. baking powder, 1U cup flour. Lay out slices of pineapple in tins, fill center of pineapple with brown su-Kar, beat egg yolks, add sugar, juice then flour and baking powder and beat. Lastly add beaten egg whites, beat slightly, pour batter over pineapple and bake in a moderate oven. Serve with whin) "-ing.

men nan in mmiprato egg whites. Rake i 350' 1 hour. until set and golden brown. CHOCOLATE MOCHA FROSTING NUN'S CAKE Marjorie Rowland, 311 6th St. Ciiv BROWN GINGER COOKIES Mrs.

Frank Herman, Auburndale, Wis. 2 cups grown SUtrar. 1 run larrl i sq. unsweetened chocolate. li cup butter, 3 cups confectioner's SOUR CREAM SUGAR COOKIES 1 cup butter.

U4 cuns sugar, i cup coffee. V. tsD. salt. Mrs.

Elmer Pelon, Necedah, Wis. ougar, egg yolks. 2 Ptnr nniu. tsp. vanilla.

Melt chocolate. I -oB cup milk, 3 cuds rake flnnr ou. cream butter, add sue-ar. a snail t6 cup butter, 2 cups sugar, 2 3 eggs, 1 tsp. ginger, 1 tsp.

cinnamon, 1 tsp. cloves, 1 tsp. soda, cup molasses, 'i cup cream, Cup sour milk, pinch salt. Dissolve the soda in sour milk, add nnnncrh Ann tsps. baking nowder.

ten coif amount at a time. aa large or 3 small eee-s 1 tn cream. ilia, 1 cup thick sour cream, 5 cups and coffee alternately. Add salt and vanilla and heat. uPb.

caraway seed, 2 tsps. rose water flavoring, 14 tsp. cinnamon flavoring. Cream butter. AHd nour, i.

ISDS. bakinir nnu-rlpr 1 tr f-'j xuii. Sprinkle suerar over tnn whan wJi soda, '4 tsp. salt, 4 tsp. mace or generously over the chocolate loaf cake.

out and bake in hot oven. yolks of eggs. Beat thoroughly. Stir nuimeg. eream butter, sugar, and eggs until fluffv.

Ada VAnilla onri nudLeii unites 01 eggs and beat mixture. Sift flour, measure, and sift PEA IT CAKE SPICE CAKE Mrs. Joseph Joosten, Rt. 4, City Cream 3 tbsns. butter with 1 mn wun oaKing powder and salt.

Add alternately with milk tn fi rcr miv. sour cream then flour sifted with baking powder, soda, salt and spice. Mix to smooth soft dough, turn out on floured surface and knead lightly. Roll 13 inch thick and rut in roppy SEFD PIE Mrs. Joseph Feit, Milladore.

Wisconsin For the crust use 20 graham crackers, cup sugar, cup Gutter, melted. Mix as for a pie crust. Roll crackers with a rolling pm to crush. When mixed take out 1 cup of mixture and line a pie tin with remaining crumbs. FILLING 1 cup poppy seed, 1 cup light cream, 1 cun milk.

1 Mrs. Pearl Molenaar, Vesper, Wis. 13 cup shortening, 1 cup sugar, egg, 1 cup sour milk, 12 cups ture. Sprinkle in caraway seed, beat sugar, add 3 eees. 1 run annr milt wen, and add flavorings-.

Pour into well-oiled pan. Bake in moderate ov- 3 to 4 inch rniinrla with 1 level tsp. soda in it. 2 cups flour, 1 tsD. bakintr nnwrlpr V.

isp. soda, 1 cup ground en a 10 degrees for 1 hour. haiiea peanuts (with brown hulls). allspice, tso. cloves.

tn greased baking sheet and sprinkle each cooky generously with sugar. Bake in hot oven 375 tn dnn nn. mon, tsp. ginger, tsp. nutmeg, i-ienu me snortening and sugar to-gether, add the well beaten egg til lightly browned.

DATE MACAROONS Marjorie Rowland, 311 6th St. Citw f'iilu sau, i cup raisins. Mix in order given. Bake in moderate oven. ant nour before measuring and then sift again with the soda.

Add to tne first mixture alternated 2 egg whites, 1 cup chopped dates, 1 cup powdered sugar, 1 cup chopped nuts. Beat egg whites until stiff with the sour milk, add ground butter the size of an egg. Boil gently for five minutes. Add 3 tbsps. cornstarch into 3 egg yolks Cook until it thickens.

Put' into crust. Cover with meringue and sprinkle with the crumbs. Bake in ORANGE SPONGE CAKE Mrs. Frank J. Goetz, Nekoosa, Wis.

10 ecres. seDarated. 1 run cilnrot peanuts ana pour into an 8-inch square pan rubbed well with short DEVILS FOOD CAKE Mrs. Joseph Joosten, Rt. 4, City 1 cup sugar, 4 scant cup lard, 2 eggs, 14 cup sour milk, 1 tsp.

soda, 1V4 CUDS flour. 1 tsn riolfinir nniiTjn. nu ury. Add remaining ingredients in order given. Drop by tsps.

onto tsp. salt, rind of one nranw ening, uake 45 n. moderate oven 25 to 30 minutes. tsp. cream of tartar.

1 run pqU cii-oiiea DaKing sheet. Bake in slow nuur. rseai ee-c vn Mrs until lnmnn ate oven at 350. Serve with whipped cream as a dessert or sprinkle with moist brown sugar. tbsps.

cocoa in flour, pinch salt, "ven degrees until delicate brown. Cool before removing from rtn. Hf colored, add half of the sugar and beat well. WhiD ee-o- whltoc aAA fail, manes -4. i-up Doning water added after the flour and 1 tsp.

vanilla. Mix in order given. Bake in moderate oven. cream of tartar and continue 'beat 6 EGG SPONGE CAKE ing until stiff, but not dry, fold LEMON CHEESE PIE Eleanore Slattery, Rt. 3, Stevens Point, Wis.

1 CUD sue-ar. 4 thsna 1 in remaining susar. Knit- nA Mrs. Ross E. Roberts, Rt.

5. City. RAISIN PUMPKIN PIE Mrs. Allie Bushman Rt. 1, Vesper, Wis.

Mix 2 cups stewed strained pumpkin with 2 cups rich milk or cream. 1 cup brown sugar, 2 beaten eggs, 1 tsp, salt, Vt tsp. ginger, tsp. allspice, cup chopped walnuts cup seedless raisins. Beat 2 minutes.

Pour into unbaked shell, bake in hot oven 15 orange rind. Fold in flnnr. tn into an unereaseH no-i faA 6 tsenaratpH 1 run onvn I flour, 2 eggs, V2 cup grated cheese, 1 lemon rind and juice, pinch of BUTTERSCOTCH COFFEE CAKE Mrs. Gus Belgert, Nekoosa, Wis. V2 cup shortenine-.

1 nm in 0 -2 tbsps. cold water, 1 tsp. vanilla, bake in moderately hot oven 300' for about one hour. Tnvprt nan Ml1' eat sugar, water, add flour and egg yolks which have been 71 tsp. lemon extract, 1 cup flour, tsp.

salt, 1 tsp. baking powder, ,2 tSD. Cream of tnrfar H.l 2 CUDS sifted flnnr 1 lsn et stand until cool. Serve plain, or cut into three layers using any desired filling and frosting. moistened with 4 tbsps.

water. Cook until thick. ucat rgg partly a medium large bowl. Add cream of tartar and beat mon, 2 tsps. baking powder, tsp.

salt, 2 eggs, beaten, 1 cup milk, 1 tsp. vanilla, 1 tbsp. flour, 1 tbsp. butter, 2 tbsns. brown sutrar tin suit but not dry.

Beat yolks light, add sugar. Beat well. Add v- flame, add grated cheese and lemon rind and j'uice. Stir until cheese is melted. Pour into a baked shell.

Meringue with the egg whites and cup sugar. HOT WATER CAKE Mrs. Darrell Travis. Star Route, Hancock, WTis. 2 eggs, beat well.

1 run on era pkg. butter scotch candy (4 cup crushed), cup chopped nuts. Cream shortening and add sugar minutes, reduce heat and bake 45 minutes in a moderate oven. GRAHAM CRACKER PIE Mrs. Allie Bushman, Rt.

1, Vesper, Wis. Roll out 1 lb. box graham crackers till quite fine blend with Vz cup melted butter and cup sugar. Press 23 of mixture into pie plate to form shell. Pare, core, cut 6 or 8 apples.

Cook in skillet until water and mix well. Add flavoring. Sift flour, salt and baking powder together 3 times, add to egg mix- beat again, 1'4 cup flour with 1 large tbsp. baking powder. Sift imx weii.

egg white once before addins- tn mivt.iro HOT MILK CAKE Eleanore Slattery, Rt. 3, Stevens Point, Wis. 2 tbsDS. shortenine V. ran milL.

anu uase in tube pan 1 hour at 350 gradually. Add flour gradually, then set aside V4 cup of this mixture. To remainder add 1 tsp. cinnamon, salt and baking powder. Add Pinch of salt, add last 4 cup boil ueKrees.

makes a large size cake. ing water, makes 3 large layers. I lllll It, 3 eggs, 1 runs flnnr Hi. ten tender. Turn into shell and baking powder.

1 tsn. vanilla Mn-it SUGAR COOKIES Mrs. Joseph Joosten, Rt. 4. Citv sprinkle remaining crumbs on top, DUTCH APPLE PIE Mrs.

Darrell Travis, Star Route. Hanrnrk. Wia graauany tne eggs and milk mixed with the vanilla. Pour into a greased baking pan about 10 inch square 2 inches deep. To the reserved cup shortening mixture add 1 tbsp.

flour, butter, brown milk and shortening until shortening is melted. Beat eggs until mine until edges are brown. IV2 cup sugar, 1 cup shortening, Make a sineie crust fnr Wfnm 1 cup sour cream with 1 light, add sugar rapidly and beat until smooth. Add flour alternately with hot milk. tsp.

soda, pinch salt, 2 level tsDs. baking powder, 1 tbsp. vanilla and terscotch candy, coarsely crushed, tsp. cinnamon and nuts. Sprinkle over top of batter, bake in moder of pie.

Peel and slice 4 medium sized slice thin and arrange in crust with the slices overlapping like shingles on a roof. Mix one tsp. cinnamon with one cup sugar and sprinkle evenlv nver tnn dei and vanilla. Mix thoroughly. Hake in moderate oven.

i.uur ior a son dough. Roll and Dake. APPLE-CRANBERRY PIE Mrs. Pearl Molenaar, Vesper 2 cups raw cranberries, grated rind one orange, to 2 cups sugar, pinch of salt, 2 cups chopped cooking apples, 1 tbsp. quick-cooking tapioca, pastry.

Chop cranberries, add orange rind, half the sugar and salt, let stand 1 hour. Mix apples Kith tapioca and remaininc surra ate oven 375" for 45 minutes. Cut in squares and serve hot or cold. of apples. Beat 2 eggs well and GINGER SNAPS Eleanore Slattery, Rt.

3, Stevens Point, Wis. 1 cup lard, 1 cud sue-ar. 1 r.m 1 1 aim CUD ITII or th praam CHOCOLATE CUP CAKES Spread egg, milk mixture over pie TO Ytt moiasses. 1 than. careiuuy.

uot with butter. Bake one hour at 400. SOda 2 eO-B-S. 9AL ran. fl.

K.MiuiiiB wun cranberry mixture. Mrs. Gus Belgert, Nekoosa, Wis. 2 sq. bitter chocolate, cup milk, (14 2 jggs, yolks and whites separate, 3 tbsps.

shortening, 1 cup sugar, tsp. vanilla, VA cup sifted flour, tsp. salt, 1 tsp. soda. Put chocolate and cud milk in tnn nf rill pastry lined pie tin.

cover with CARMEL CAKE Mrs. Darrell Travis, Star Route, Hancock, Wis. pastry. Bake in hot oven 450 de thoroughly. Roll in round balls, prtss down.

Bake in quick POTATO CHOCOLATE CAKE Eleanore Slattery, Rt. 3, Stevens Point vi crees tor 10 minutes. Reduce heat to 1 cup sugar, cup butter, moderate 3,0 degrees and continue cup inn, tsn. van. 9 rnna oaKing for 2u to 30 minutes.

double boiler. Heat over hot water 1' until chocolate melts. Stir until 6 cups sugar, 3 eggs, 23 cup ur' 0 wnites, iy2 tsp. baking butter, 4 cup chocolate, 2'4 cups powder- Same as any butter cake, thick and smooth. Remove fmm vanilla, cud hot mashpH cup milk, 'i tsp.

nutmeg, '4 SOUR CREAM PIE Mrs. Pearl Molenaar, Vesper, Wisconsin Plain pastry, 2 eggs slightly be-at-m, cup sugar, 1 tsp. cinnamon, tsp. nutmeg, tsp. cloves, 1 cup Hour cream, 1 cup raisins.

Line pie pan with pastry, trim and flute the pftura jjake in ow oven snn BUTTER SPONGE CAKE Miss Viola De Witt, Rt. 5. Citv ingredients together in 2 eggs, tsp. salt, 1 cup sugar, 1 tsp. vanilla, 4 cup milk.

1 thsn order given, pour into unbaked pas-ry shell. Cover with criss-cross pas-try strips. Rake about 1 hour at degrees or until custard is set. berve warm. butter, 1 cup flour, 1 tsp.

baking powaer. neat eggs until light, add Mil, sugar and vanilla. Beat in milk which is boiling hot to which For Your Club Luncheon and to Pep Up the Family Meals serve BORDEN'S 5E "Vhiin m0st cheese, Uiateau, the family cheese treat also early Ameri Brick' Limberger' IN GLASSES AND PACKAGES folded SeS maiI y0U.a copy of the ripe ioider Cheese puts on a variety Show." SERVE EATMORE BRAND nutter nas been added. Sift uour once before measuring. Sift flour and bakinc nnvnior nn You.

too. may have every 13tK pair of silk stockings free by joining our Rollins I fosiery Club. It'f and beat in the egg mixture. Pour quiciuy mto greased and floured pan and bake immeHi i orno uaiVO really a bonus for your hosiery SALTED PEANUT COOKIES Mrs. Pearl Molenaar, Vesper, Wis.

1 cup shortening, V2 cups brown Ji'gar, 2 eggs beaten, 1 tsp. vanilla, '4 tsp. salt, 1 tsp. baking powder, 1 tsp. soda, 2 cups rornflakes, 2 cups oatmeal, 1'4 cups thopped salted peanuts.

Cream shortening and sugar, add eggs and vanilla, sift dry ingredients and add to creamed mixture with cornflakes OUU ior to 3n iiuiiuLcai ouaget that means more than pin money for those other items that you've been promising yourself. JELLY ROLL CAKE Mrs. Martha Colcord, Grand Marsh, Wis. 4 eggs, 1 cup sugar, 2 tbsps. melt ed butter.

2 cuna flnnr 1 k.i. oatmeal. I rush peanuts fine and ing powder, i4 tsp. salt. 4 th.no add.

Koll small balls in hand and Mustard, Salad Dressing Sona find dehciouf and and nulk. jelly or preserve, 1 tsp extract. Beat eggs and sugar together, sift in flour, salt and bak- w. adJ extract and melted butter. Pour mixture into a greased large flat tin and snrri uiuen out on greased cookie sheet.

Bake in moderately hot oven 375 degrees 10 to 15 minutes. Makes 6 to 7 dozen. CHOCOLATE NUT LOAF Mrs. Pearl Molenaar, Vesper, Wis. cup shortenine-.

2 rnna nn. A 1 I 79c And $1.00 WILCOjf evemy. Bake 12 minnfo. ".1 HELLMAN'S SANDWICH SPREAD AND MAYONNAISE YOU'LL LOVE IT EATMORE PRODUCTS CO. erately hot oven.

Turn nut sugared paner. snren 4 jolly or preserve and mil 6 eggs well beaten, 1 cup nut meats, chopped, 3 sqs. chocolate, 410 Roosevelt St. once. Wrap a damp cloth around paper until cold.

Tel. 838.