The Mason City Globe-Gazette from Mason City, Iowa on April 23, 1936 · Page 10
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April 23, 1936

The Mason City Globe-Gazette from Mason City, Iowa · Page 10

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Mason City, Iowa
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Thursday, April 23, 1936
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Page 10
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TEN MASON CITY GLOBE-GAZETTE, APIUL 23 1936 NEW RECIPES FOR CAKE BAKING GIVEN TO AID HOUSEWIFE DULL APPETITES TO BE INTRIGUED Globe-Gazette Food Expert Compiles Variety of Advice for Preparing Desserts to Inspire Springtime Cooking. · "Let 'em eat cake," says Miss Jeanette Beyer, Globe-Gazette food expert, and this week's Table Talk is devoted to cakes and you'll be devoted to them too, after you try one of Miss Beyer's intriguing recipes. Even the names of the cakes sound delectable--white princess cake, marigold cake, whipped cream cake, peach whip ,cake. There is a new devil's food recipe and much advice on the making of angel food. Cakes to Suit a Housewife's Fancy. The calendar says it's spring, no mater how much "snow and colder" the weatherman keeps claiming is just around the corner. And in spring a housewife's fancy lightly turns to thoughts of--a number of things! Maybe it's a new bonnet as bright as an Easter egg, or scrubbing out all the forgotten corners and washing woodwork, or a tramp Around the World or Around the Corner LAIRDS SHOES will make the "rounds" w i t h you and bring you back alive. WHITE SHOES NOW Open Sandals, Strap Styles, Sport Oxfords, with suitable Heels for every occasion. There is a Reason . . . Lairds Shoes are. made by reliable Craftsmen and are Fitted Skillfully and conscientiously. STETSON SHOES--§10.50 SELBYS--§6.50, §8.50 DICKERSONS--S8.50, $10.00 OTHERS |4.00, $5.00 »1 4 E A S T S T A T E WHERE SHOES ARE REALLY FITTED in the woods to dig in the moss and wet leaves for hepaticas, which is filling her mind, for something erratic is going on there. Spring does make us do irregular things like buying daffodils when no company is coming .or buying a new blouse as green as an onion top when we already have a dozen blouses. Bu» when we are really aching for freshness and greenness and beauty in ourselves and in our homes, asd then a few warm rays of sunshine do come, any husband is lucky if our exhilaration turns out inexpensive! As part of the spring time joy comes cake making, for eggs are cheap and plentiful and no desser is more delightful and beautiful than a really excellent cake. Bu' it must be perfection--otherwise i is not worth the trouble. The Sponge Cakes. There are two main types 01 cakes, and nearly' all cakes are either sponge cakes or butte; cakes. So if you know how to mak one kind of butter cake and om kind 0£ sponge cake, nothing shouli ever daunt you in the cake line providing you have good recipe, and good ingredients. The Ingredients. Good ingredients for cakes con sist of flour, pastry flour or cak flour will usually give best results though all-purpose flours, too, ar satisfactory. Always sift the flou first before measuring it. Ordinary granulated sugar or brown sugar i called for. in most cakes. For th sponge cakes it is usually sifted, i; order to remove any lumps. Variou shortenings give good results. But ter is one of the favorites, but mar garine may be used, any of the veg etable oils, or fats and even lard, if it is sweet and fresh. Baking powder causes a grea deal of discussion because everyon usually has her favorite. But i helps to understand that baton, powder is merely a mixture of bak ing soda, some acid and cornstarci which keeps the two from reacting in the can. When we use soda an sour milk, we're making our own baking powder. The different brand, on the market are all alike, except for the kinds of acid which they choose to combine with the baking soda, and this makes them read somewhat differently. It sesms best to choose one brand, I and then to leam all you can about it with experience. It also pays to write to the company and to get the recipes which they have made just especially for their powder, then you can be sure that you are not using too much or too little and are mixing the Ingredients properly. Very handsome booklets are usually free for the asking. Adlve on Angel Foods. . To return to the sponge cakes, baking powder is -not. usually used Save Friday and Saturday at 103 N. Federal SWAMP ROOT Tooth Paste 50c Tube. Powder 65c, 3-oz. Size . . . Shaving Cream so c Lime Sulphur CREAMS 83c Jar (Large California SYRUP"RGS VASELINE Hair Tonic lOc Cashmere Bouquet SOAP 3-25 LIFEBUOY Shaving Cream 35c ·! Tube 1 Mistarcraft 15 SPEED Automatic MIXER S16.SOV»I« 95 Mixes . . beats .. whips Quicker and Better! The only mixer m«lin every foodmijtfnsrequirement. Makea cakei, bealt eggt, whip* creams. mixe» beverages. Ask any clerk about our Food Mixer plan ANGELUS Rouge Incarnat Tooth Paste 75c FITCH'S Dandruff Remover SHAMPOO $1.00 CARDUB Tonic 50c FEENAR/SSNT Laxative Sanitary Napkins Pkg. of 12 in this type, and to make them rise, one is dependant on the air which is caught in the egg whites. Egg whites at room temperature have been found to give the best volume, rather than having them very cold. Add the cream of tartar and salt to the partly beaten whites, and a little water. Do not beat the whites until they are dry, but will hold small-points on the. edge of the beater and yet flow slowly from the bowl when it is partially inverted. Fold the sugar into the egg whites with only a medium amount of stirring, and use also only a' medium amount of folding for the flour. Angel Food Cake. .One cup egg whites (8 to 10), 1 teaspoon cream of tartar, % teaspoon salt, 2 tablespoons water, 1% cups sugar, 1 cup pastry flour, 1 teaspoon flavoring (may be half vanilla and half almond extract). 1. Measure and sift the sugar. 2. Sift the flour and measure, then sift four more times. ' 3. Beat the egg whites with a flat whisk until they are frothy, then add the salt and cream of tartar and then the water. Continue beating until they will hold small points, but will still move slowly in the bowl. 4. Add the flavoring. 5. Fold in the sugar carefully, about two tablespoons at a time until all is in. 6. Sift in a small amount of flour, about 3 to 4 tablespoons, and fold it in the mixture carefully. Add more flour and fold until all is used 7. Turn into ungreased angel food pan and bake in a slow oven one hour. One may use 325 degrees for the whole time. 8. Remove from oven and invert pan on e hour or until it is cool. Angel Variations. There are many variations for angel food, though none is better than the -plain cake. Chopped nuts can be scattered through the batter or on top, or chopped maraschino cherries. It can be baked in a layer or muffin tins, which will not need so long a time in the oven. A delicious dessert, if you have the heart, is to split a large cake lengthwise, take out the center, fill with chopped nuts, and fruit and whipped cream; put the halves together and ice the whole cske. When the cake is sliced each slice will have cream and fruit filling-. Sunshine Cake. One cup sifted cake flour, 1 cup sifted sugar, teaspoon salt, 6 egg whites, % teaspoon creajn of tartar, 4 egg- yolks, beaten until thick and lemon colored, i£ teaspoon emon extract. Sift flour once, measure, add one- lalf of sugar and sift together our times. Add salt to egg whites and beat with flat -wire whisk. When foamy, add cream of tar- ar and continue beating until whisk leaves faint line when drawn ·cross surface of egg whites. Add remaining sugar gradually, and ontinue beating as before, until exture is very fine and even and gg whites are stiff enough to hold up in peaks, but not dry. Fold in gg yolks and lemon extract. Sift mall amount of flour over mixture and fold in carefully; continue until all is used. Pour into greased tube pan and bake in alow oven 300 degrees F. for 30 minutes, then increase heat slightly 325 degrees F. and bake 35 minutes longer. Removed from oven and invert pan 1 hour, or until cake is thoroughly cold. Sprinkle lightly with powdered sug-ar, if desired. Tips on Butter Cakes. Making a good foundation for the cake, is perhaps the most important thing of all. That is to cream the butter and sugar thoroughly together until as much of the sugar is dissolved as possible. If eggs are next added, these should be well mixed into the sugar mixture too. and will help in dissolving all the sugar crystals. One of the nicest white cakes that I've ever eaten was sent me by Mrs. R. H. Bellinger two years ago. We've made it often ever since, and it never fails to win compliments. It keeps well and even seems to grow more delicious with each succeeding day. Mrs. Bellinger's White Princess Cake. One cup shortening-, 2 cups sugar, 1-3 cup orange juice, grated rind of 1 orange, 4 cups cake flour, 4 teaspoons baking: powder, 1 teaspoon salt, 1 cups milk or water 4 ess- whites. Cream the shortening and sugar. Add the orange rind and juice' Measure and sift the dry ingredients three times. Add these alternately with the milk. Put the mixture into three layer cake tins after folding in the beaten whites.' Put in a slow oven which will heat up to 350 degrees F. in about 15 minutes. This may be made in an 8 by 15 loaf. In layers one may use a fruit or nut filling between with a plain white boiled icing: Boiled Icing (with corn syrup) Two and one-half cups sug-ar, % cup water, 2 .tablespoons corn syrup, 1 teaspoon baking powder, may be omitted, 1 tablespoon lemon juice, % teaspoon salt 2 egg whites. Cook together sugar, water, salt, syrup and baking powder until it fo:tns a definite soft ball in cold water. Add lemon juice and slowly pour on to beaten egg whites, beating constantly. Spread when cooled and thinck. Here is a devil's food cake as rich and black as the devil is red: Favorite Devil's Food Cake. 2 cups sifted cake flour 1 teaspoon soda % cup butter or other shortening 1H cups brown sugar, firmly packed 2 eggs, unbeaten 6 squares bitter chocolate melted 1% cups sweet milk l teaspoon vanilla. Sift flour once, measure, add soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, and beat well. Add chocolate and beat well. Add flour, alternately with mlk, a small amount of each at a time. Beat after each addition until smooth. Add vanilla. Bake in two greased 10 inch or three 9 inch layer pans in moderate oven, 325 degrees for about 30 minutes. Spread with boiled icing. Marigold Cake. *s cup sortening l'.i cups sugar 3 eggs 1 teaspoon vanilla extract 2}i cups pastry flour 21/3 teaspoons baking powder (tartar) H teaspoon salt 2-3 cup milk. Cream shortening; add sugar slowly, beating in well. Add unbeaten eggs one at a time, beating well after each egg is added. Add vanilla. Sift together dry ingredients and add alternately with milk to first mixture. Bake in creased layer cake pans in moderate oven at .375 degrees F. about 25 minutes. Cool and spread banana lemon filling between layers and cover top and sides with seven minute and sliced bananas. frosting Bunaiui Lemon Filling. 3 tablespoons cornstarch J /4 cup sugar '/i cup water 1 egg yolk 2 tablespoons lemon juice Grated rind of / s lemon 1 tablespoon butter 1 banana sliced. Mix cornstarch and sugar together; add water. Cook in double boiler until thick End smooth, stirring constantly. Add beaten egg yolk and cook 2 minutes longer. Remove from fire; add lemon juice, rind and butter. Cool. Spread on cake; arrange on. this a layer of thinly sliced bananas and spread thinly with more filling. Sufficient for 1 three-layer cake. Seven Minute Frcsllng. 1 unbeaten egg white T's cup granulated sugar 3 tablespoons cold water ' teaspoon vanilla extract 'i teaspoon- baking powder. Put egg white, sugar and water in top of double boiler. Place over boiling water; beat with egg beater seven minutes or until thick. Remove from fire, add flavoring, beat and add baking powder. Spread on top and sides of cake. More Whipped Cream Cakes for Hilda. If there is something we can't find, we're pretty sure that some good cook reader will come to out- rescue. Here's another answer to Hilda's call for whipped cream cake. The following 1 all come from Mrs. O. P. B. Whipped Cream Cake 2 eggs % cup sugar 2 cups of whipping cream 2 cups flour 2 teaspoons baking powder Mi teaspoon salt '· teaspoon vanilla Break eggs into bowl. Add sugar and whipped cream and beat a little. Mix and add sifted remaining ingredients. Add vanila. Bake in shallow cake pan in moderate oven, 325 degrees F. for half an hour. Quick Icing for This Cake. Combine one cup whipped cream with 3 or 4 tablespoons stock cocoa syrup. This is a soft icing which goes well on cakes. Stock Cocoa Syrup. 2-3 cup cocoa '/ 2 cup sugar Vz cup boiling water. Special for Saturday Only Fancy Roses doz. Johnston's WHERE YOUR FRIENDS BUY FLOWERS Phone 223' " Fhone 2500 10 First St. N. W. FREE MOTOR TRUCK DELIVERY TO YOUR HOME PHONE 200 FOR EVENING OR SUNDAY APPOINTMENT 44 Years of Quality Furniture at Low Prices New*Modern*Smart Chapman's Have Just Unloaded A Solid Carload Of Bedroom Suites Every Suite a Beauty--from the Better American Furniture Style Factories I Walnut aind Maple! "Modernistic" Early American and Standard Designs MODERATELY PRICED Special! 4 Piece Walnut Suite VANITY - BENCH CHEST and BED We are very . sorry our supply of "Old. Orchard Rugs" offered on sale last Saturday did not last long enough to supply the demand. A New Shipment Has Arrived OFFERED AT SAME SALE PRICES 3 PIECE RUG OUTFIT · 9x12 Seamless All Wool Mohawk Axminster Colonial Rug. · 27x52 Rug to Match. 9x12 Rug Pad. All Three Pieces for Onlv 27x54 Rugs worth up to S7.50 Saturday Special \ Special! For Friday and Saturday Davenport and Chair Guaranteed Construction Good Quality Friezette Cover- NEARLY 100 LIVING ROOM SUITES TO SELECT FROM AT PRICES RANGING FROM $59 TO §159 I? 1 ' -:·" WALNUT / Dining Room Suite Special Price Large Roomy Buffet Oblong Extension Table, Set of 6 Chairs MASON CITY

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