The Daily Courier from Connellsville, Pennsylvania on January 20, 1938 · Page 5
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The Daily Courier from Connellsville, Pennsylvania · Page 5

Connellsville, Pennsylvania
Issue Date:
Thursday, January 20, 1938
Page 5
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THURSDAY;" JANUARY 20, 1938. THE DAlLiY COUIUUK, CUNNELil.SVJL.LB. PA. PAGE FIVE rlAPPY ENDING INSTRUCTION GIVEN WOMEN Cooking fchool Class Informed Dn Sub j ect of' Disserts. FINAL SESSION FRIDAY-MORN ING The hommakcrs of Conncllsville who crowdd the Orpheum Theatre again this corning for the second class of Th' Courier Cooking School '- npparentlytnjoycd it just ns much as the first class. They found Mrs. Bathgatc's program on desserts fascinating aid they were delighted to take a cop] of her recipes home with Believe It or Not--It's Two-Hour Bread / "Happy 'Endings" v.-as the title Mrs. Bathptc gave' her lecture for she said nc end of a meal should Sive just the same satisfied thrill as the las chapter of a "best seller" or the lot act of a' hit show Broadway The deserts presented during this program Included both simple ones which cqfld be served the youngsters and mob elaborate types which could beoffcrcd an exacting guest. As in ill her cooking, Mrs. Bathgate has worked out the simplest easiest rays to achieve prefect results. Ste gave careful directions for using tb -electric mixer for the best results i making air cakes, in this ' case Dtffodil cake. The women j chuckle when she said the mixer took thr "ache" out of cake. ' They were strprised to sec her put the cake in'a cold roaster, set the tem- pcralup, and leave it. But later, when tie lid was removed, they admitted !he cake was a dream of per- fcction'and each woman hoped she would be the lucky one to take it home." Nex^ on the program was a cheese cake, "then chocolate cake, tarts, fancy ittle French pastries and cook- 'fes. 3iere also instructions for makir; a smooth refrigerator .ice or This will be a tomorrow morning's class when Mrs. Dorothy Bathgatc opens the oven door to show her "neighbor" the golden brcwn loaves of bread she made in 2 hours from start t o f i n i s h ! . - . . ' . ' . shcrbcrt and an inexpensive steamed pudding. One of the most novel ideas was for dessert waffles. These were suggested for an informal gathering, where they could be baked right at the table and the guests could help serve themselves. And since writes arc unthinkable without coffee, Mrs. Bnthgate made some in one of the new coffee makers which was later given as a prize. The foods 'prepared during class were given as prizes, too. As usual, the women were eager to ask Mrs. Bathgate's advice about their cooking problems and she answered questions at the close of class. Here's a hint about tomorrow's class. There will be another entertaining skit in which .Mrs. Bathgate will show her neighbor how to make bread in two hours--it's sure to be a revelation to both experienced an incxericnced bread bakers,' and o: course, there will be more tested recipes including German potato salad and frankfurters for a picnic, a planked steak with vegetables lor a company dinner, a broiler meal am many others. Mothers will be especially interested in the new idea; in preparing foods for baby. It'; sure to be a worthwhile morning so don't miss it. The class starts a id 9:30 tomorrow morning. GOOD THINGS TO EAT ON DAILY COURIER MENUS x Second Day . HAPPY EN DINGS ANGEL FOOD ICE'CREAM 1 cup sugar - · 4 egg whiles, beaten stiff V» cup water . 1 teaspoon vanilla 1 pint whipping cream Joil sugar and water together until syrup will thread when dropped rom tip of spoon; Pour slowly on beaten egg whiter, and continue leating until mixture is cool. Fold in carefully, cream, beaten until itiil. Add vanilla. Pour mixture Into freezing tray and place in rcezing compartment of electric refrigerator. This mixture ft not jtirrcd during the freezing period. Set temperature control to cold- ist point until cream is frozen, then reset control about 3 or 4 loints below normal to keep mixture firm. lote: For the best results the cold control of the freezing compart- nent should be set at the coldest point 15 or 20 minutes before the icssert to be frozen is placed in the freezing compartment. . ; · ; - . · CHERRY SHERBET % cup water 2 tablespoons orange juice ?i cup sugar ' 1 unbeaten egg white 1 cup cherry juice 1-16 teaspoon almond extract Heat sugar and water together, and cook 5 minutes. Add to cherry juice, and cool mixture. Add orange Juice and flavoring, and place in tray of electric refrigerator, with temperature control set to lowest point'. Freeze mixture until firm. Remove to cold mixing bowl. With high speed of mixer beat frozen fruit juice until it has a mushy consistency. Then add unbeaten egg white and continue beating until mixture is light and fluffy. Return to freezing tray. Freeze without further agitation, with refrigerator at coldest 'point. When sherbet is frozen, set temperature control to three or lour points below normal to hold. OATMEAL COOKH3S 2 eggs , 2 cups oatmeal I cup sugar - . 1 cup raisins 5i cup butter 34 cup water ' 2 cups all purpose flour 1 teaspoon baking soda Add raisins to water and cook until tender. Drain and reserve % cup of liquid to which the soda is added. With high speed of mixer, cream butter and sugar, and add eggs, beating until mixture is light. Reduce speed of mixer to Low. Add oatmeal, liquid to which soda is added, and flour. Add raisins. Drop by teaspoons on oiled cooky sheet. Bake at 400 degrees F. for 12 to 15 minutes.. CHEESE CAKE Crust 1 box unsweetened zwieback, % cup sugar rolled fine '/i cup melted butter 1 teaspoon cinnamon Filling Z cups cottage cheese M teaspoon salt 1 cup cream ' 2 tablespoons cake flour 4 eggs, separated 1 lemond rind, grated . 1 cup sugar 3 tablespoons lemon juice 'A teaspoon vanilla Mix thoroughly Zwieback crumbs, sugar butler and cinnamon. Press firmly to sides and bottom of spring form pan. Hub cheese through sieve, then add cream and blend until smooth. Add beaten egg yolks, sugar, salt, flour, grated lemon rind, lemon juice and vanilla. Fold in 'stiffly beaten egg whites and pour into prepared form. Bake at 350 degrees F. for 1 hour, or until inserted knife comes out clean. ' , CHOCOLATE CAKE 1 cup shortening J /i cup lukewarm water 2 cups sugar V- teaspoon salt 3 egg*, separated . 2*i cups cake flour ' 3 squares chocolate 1 teaspoon soda 1 cup sweet milk 3 tablespoons hot water Vi cake yeast foam I 1 /* teaspoons vanilla Cream the bultcr and sugar, add egg yolks, melted chocolate and milk. Add yeast which has been dissolved in the lukewarm water. Add the flour and salt which have been sifted together four times. Beat well. Fold in the stiffly beaten egg whites. Allow to stand over night, or for at least 6 hours. In the morning, add the soda, dissolved in the three tablespoons of hot water. Add vanilla. Place in two 9-inch square cake pans. Bake in preheated oven at 350 degrees F. 45 minutes. STEAMED CARROT PUDDING J4 cup molasses V- cup brown sugar 1 cup suet, chopped 1 cup raisins 1 cup raw carrot, gralcd J /i teaspoon salt 1 cup raw potato, grated 1 teaspoon soda */i cup chopped dates or Ogs V- teaspoon nutmeg \Vi cups cake flour /·.· teaspoon cinnamon J /t teaspoon.cloves Mix ingredients in order given. Pour into a well oiled mold or can and cover. Add 1 cup of water td steam cooker. Put rack in place and set mold on rack. Cover cooker and .turn switch to High. When steam comes from vent, turn switch to Low and steam 2 hours. , Serve with hard sauce or nutmeg sauce. DAFFODIL CAKE 1J4 cups egg whiles I'/, cups cake (lour, sifted K teaspoon salt before measuring 1 teaspoon cream of tartar 4 egg yolks l'/i cups sugar 4 teaspoon orange flavoring K* teasiwon almond b ' "scmble and measure all ingredients for take before starting work. Break egg whites into a large bowl, add salt und beat with electric mixer, using High speed. When the egg whites are frothy, ada cream of tartar and continue beating at High speed until the whites ore stiff and "peak." They should not be dry. Using Medium speed of the mixer, scatter 1 tablespoon of sugar over the whites and mix thoroughly with beater once. Add second tablespoon of sugar in same way. When 4 tablespoons of sugar have been added in this way the remaining sugar may be added more rapidly until all is used. Using Low speed, sift a small amount of flour over the egg whites and combine with batter using a "cut and fold" motion with the mixer. Continue adding flour gradually until nil the flour is used. Store in refrigerator or cool place while preparing egg yolks. S«at «fi£ yolks Until they, arc thick and Lemon colored. Add oranfi* flavoring. Divide the egg white mixture into two parts. Add the yolk mixture to one part and to the other the almond flavoring. Put the mixtures by tablespoons into ungreascd angel food pan, altcrna- ing white and yellow mixtures. Place cake in cold oven, set temperature control at 325 degrees F. and bake 1 hour. Remove from · oven and invert pan. When cool (in about 2 hours) remove from ASSORTED TARTS Pastry 4 cups pastry flour l'/i cups shortening 2 teaspoons salt 5/3 cup Ice water N Have all materials cold. Sift flour and salt together. Cut in shortening with pastry blender until mixture resembles coarse meal. Add cold water slowly, just enough to make stiff dough. Chill in electric' refrigerator. This recipe makes 2 two-crust pics or 18 tart shells. Fillings Plum Filling 12 large seeded purple plums 3 tablespoons granulated tapioca '4 cup sugar For plum tarts, use % of the dough. Line 6 individual fluted pie tins with pastry. Mix tapioca and sugar with plums and place 2 plums in each tin. Moisten edge of pastry and place strips of pastry across the filling, in criss-cross pattern and press ends firmly into outer edge of tarts. Place tins on a cooky sheet. Bake at 400 degrees F. for 20 minutes. Pumpkin Filling 1 cup cooked pumpkin 14 teaspoon clove 1 teaspoon melted butter \i teaspoon ginger ] /i teaspoon salt V: cup milk Vi cup sugar '4 cup cream Yi teaspoon cinnamon 1 egg Beat egg slightly. Combine with other ingredients. For the pumpkin tarts, use '/i of the remaining dough. Roll pastry into rectangular sheet and with a large cooky cutter cut out enough pieces to line 6 or 8 hole muffin tin. Flute the edges of the pastry and fill each 2/3 full of pumpkin filling. Bake at 400 degrees F for 30 minutes. Banbury Filling % cup mincemeat For the Banbury tarts roll the remaining pastry to Winch thickness and cut into six 4-inch squares. Put 4 teaspoons of the mincemeat on each square of pastry. Wet the edges of pastry and folrt to form a triangle. Seal edges well by pressing them together with the tines of a fork. Prick top 2 or 3 times. Place on a cooky sheet for baking. Bake at 400 degrees F. for 20 minutes. DESSERT WAFFLE COFFEE Tlpsscrt Waffle 2 cups flour, sifted before 2 tablespoons sugar manuring IV- cups milk 4 cups baking powder Z eggs 'A teaspoon salt 4 tablespoons melted butter · '/; cup chopped nut meats Assemble and measure all ingredients before starting work. Mix and sift dry ingredients. Add the milk slowly, using electric mixer on High speed. Add the eggs, one at a time, and blend well after the addition of each egg. Add the melted butter and continue beating until well mixed. Add chopped nuts. Have waffle iron heated to correct temperature for baking. Place a tablespoon of batter on each section of waffle.grid, close cover and bake for 3 minutes or, if waffle iron is automatic, until end of baking period is indicated. Repeat, until all of batter is used. Coffee Use finely ground cocee to secure full flavor. Coffee should never be boiled. Boiling spoils its appearance and flavor. Coffee pot or maker must be kept scrupulously clean. Wash with clean suds, rinse with boiling water, dry thoroughly and leave covers or parts slightly open when not in use. The amount of coffee per cup depends upon individual taste. The following proportions are Riven ns a guide for the person who is unfamiliar with coffee making. For weak coffee--1 level tablesoon to 1 cup water. For medium coffee--2 level tablespoons to 1 cup water. For strong coffee--3 level tablespoons to 1 cup water. The method of making will depend upon the coffee making equipment used. DECOATED CAKES Cake 1 cup butter 3 cups cake flour . 2 cups sugar 4 teaspoons baking powder 4 eggs . 1 cup milk .' 2 tablespoons desired flavoring Cream the shortening and sugar. Then add the eggs, one at a time, and beat well after the addition of each. Sift and measure the flour. Mix with baking powder and add alternately with the milk and flavoring to the creamed mixture. Pour into two shallow baking pans, 9'/4"xl3"x%". Place in preheated oven and bake at 375 degrees F. for 25 minutes. When baked, remove from oven and cool in pans. Cut sheets into fancy shapes with medium sized cooky cutters, or into squares and diamonds. Cut two shapes of each pattern and place them on top of each other with icing between the layers. Decorative Frosting 4 tablespoons butter - 2 egg whites, unbeaten 5 cups confectioners' sugar 2 tablespoons ertaiii V\ teaspoon salt 154 teaspoons vanilla Cream butter, add part of sugar gradually, blending ufter each addition. Add reinainini; sugar, alternately, with ens whites, then add cream until frostlni; is of right consistency to spread. Be:it after each addition until smooth. Add vanilla and salt. Divide frosting into fifths. Use one fifth plain. Flavor another with 1 square melted unsweetened chocolate, and add about 1 tablespoon cream. Tint the remaining frostinfis with colorings to give delicate yet decided shades of yellow, green and pink. While using frostings, keep containers covered to avoid crushing. If necessary add 2 or 3 drops of cream to keep frostings of right consistency to spread Cover (he individual layer -a!;es with frostincs and, decorate with nuts, coconnul, fancy candies or use a cake decorator to make fancy trimmings. rizes for Twenty-Three Women at Cooking School Attendance at the opening session I w ° lUl , city. The Courier Cooking School ' Spaghetti and meat, Mrs. E. M. Wednesday at the Orpheum Theatre 1 Mcholson,-city, rokc all records. Fully 1,0001 n . B f '":'; of · Srocenes. Mrs. W. b. omen from all parts of the city and i Bl * 01 clt y L. Shallenberger, Dawson. s Butterscotch rolls, Mrs. ..George Bittner, city. · Basket of groceries. Mrs. ' Helen Continued .'on Page :Twelve. -om nearby towns were present, very seat of the large auditorium as occupied and the balcony was lied. In the audience were mcm- ers of the cooking class of the High chool, accompanied by Miss Clara flurphy, cooking instructor. Mrs. John M. Young, vice-prcsi- ent of the Business and Profes- ional Women's Club, was hostess nd presented Mrs. Dorothy Bath- nte, cooking school lecturer. Ushers were Helen Lowery, Flornce Wilkcy, Helen McGann, Ruth 'ickott, Atlanta Mae White, Jean Osterwise, Martha Logan and Milded Enany, members of the senior lass of the High School. At the close of the school 23 prizes ; verc awarded. Winners were: j Baked ham, Mrs. Richard Ging-1 ich, city. ' ' ' Basket of groceries, Mrs. Dorothy | Lowman, South Connellsvillc. i Corn and tomato casserole a n d ' linger bread, Mrs. Olive Davidson, | South Connellsville. Basket of groceries, Mrs. W. W. Hoover, city. Baked ham, Miss Ruth O'Hara, Green rice mold. Mrs. Play Hawkins, city. ;/ Wagner ware, chicken fryer, natcd by Loucks pany, Mrs. J. S. villc, R. D. . ' Basket of groceries, Mrs. George do- Hardwaro Com-; Pierce, Councils- i Beware Coughs from common colds That Hang On No matter how many medicines you have tried for your cough, chest cola, or bronchial Irritation, you can.gct relief now with Crcomulsion. Serious trouble may bo brewing and you cannot afford to take a. chance with any remedy less potent than Creomulsion, which goes right to the scat of the trouble and aids nature to soothe and heal the inflamed HAVE UHIFORM TEMPERATURES AND CLEAN, AUTOMATIC ] INEXPENSIVE HEAT , *s » ' WITH · ", . COMBUSTIONEER " - . , . Basket of groceries, Clara Even if other remedies have failed, ' don't be discouraged, try Crcomulsion. i Your druggist is authorized to refund ! your money-if you are not thoroughly : satisfied with the benefits obtained ! from thovcryflrstbottle.Creomulsionis ' one word--nottwo,and Ithas no hyphen | in it. Ask for it plainly, see that the name on the bottle is Creomulslon, and you'll get the genuine product and the Duck- relief you want. CArtv.) KURNS LOWER-PRICED SIZES Or COAL'TO SAVi MONEY :':. FRANK R. SWEENEY 127-12! J-;. Criiivford Avc. IMionc !)77. ASK US FOB SHOW-DOWN DEMONSTRATION NEVER UNDERSOLD NEVER UNDERSOLD lOc COLORED TOILET TISSUE'S GLYCERINE AND ROSE WATER 50c Woodbury's Rose Almond Lotion LISTERINE TOOTH POWDER Blue Chrome Double Edge Razor Blades 50c ^ TEK TOOTH ' BRUSH 50 for 39c (For Gillette type rnzor) 25c DRENE SHAMPOO 35c ^ Lucky Tiger it* Hair Dressing (for dry linir and sculp) 35e : ; Groves B rom o Quinine Tablets Cut to 25c Woodbury's COLD CREAM S3.50 In graham Wrist Watch Only .

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