Newspapers / Zebulon Record (Zebulon, N.C.) / April 2, 1937, edition 1 / Page 13
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Kitchen News For The Entire Family HOW DO YOU LIKE YOUR CAKE? 4> Ask your family what kind of cake they want for supper tonight and nine times out of ten the answer will be devil’s food. There is something about the melt in-the-mouth quality of a rich, fra grant devil’s food cake that casts a spell of enchantment over any table audience and waves aside any desire to diet and stay slim. Even the most enthusiastic admirer of devil’s food cake, however, wel comes a new version of his favorite cake. A new frosting or an elusive flavoring added to the batter often gives distinction to the finished cake. And lest there are a few doubters among the devotees of devil’s food cake, here is a new recipe to prove the point. This new version of devil's food cake adheres to all the important points in creating a cake tf*at will meet with the approval of everyone who enjoys a dark, delicious slab of devil’s food cake. It goes farther than that, for it is not only a devil’s food cake of rare distinction but also one that is strikingly original and one that should gain many admirers in the realm of cake lovers, for it is so good to look at that few can resist its charms. The secret of its flavor may be traced to the liberal use of Brazil nuts in the batter. It is quickly and easily made from the tested recipe given below. It is especially adaptable for the small family as well as the large also for it keeps moist for a week, due to its high nut content. BRAZIL NUT DEVIL S FOOD CAKE I/2 cup butter Yj cup white sugar 1 1/2 cups brown sugar 4 egg yolks IYI cups sifted cake flour % teaspoon baking powder % teaspoon soda % cup sour milk I Y2 cups ground Brasil nuts 4 - I o*. squares melted chocolate 2 egg whites Cream the butter and sugar to gether. Add the egg yolks. Beat well. Add flour, sifted with baking powder and soda, alternately with the milk. Add ground Brazil nuts and melted chocolate. Fold in stiffly beaten egg whites. Pour batter into three greased layer cake pans and bake thirty to forty minutes in a moderate oven, 350 degrees F. Frost with seven minute frosting and decorate with Brazil nuts. at Accurate Clock Aid* Maticuloul Cook Evory efficient housewife will welcome this new self-starting TelecKron electric clock that hat a special alarm that can be set to ring in five minute interval* up to three and • • half hour*. For the fir*t time in clock history it is possible to have an alarm reminder for quick cooking foods —eggs, meringues and coffee—as well as for the longer cooking pies, cakes and roasts. A charming appearance and fresh neutral coloring are also interesting features which make this new clock welcome in any kitchen. It comes in smart molded black plastic with side ornaments of buffed metal and is Fitted with a six foot black artificial silk cord. The dial is metal, inches in diameter with black Arabic ebureeters on a light cream background Doesn't just looking at this Devil's Food Cake stir a lick of anticipation? And its taste— with the batter enriched with Brazil nuts—blends richness with a tempting nutty flavor. - '-V New Ideas For Homemakers Pineapple milk shake served with sugar cookies makes a simple but popular dessert for the children’s evening meal. To prepare one serv ing, place one cup of milk, one-quarter cup Hawaiian pineapple juice and one scoop of vanilla ice cream in a mixer or a screw top jar, and shake well. * * * Delightfully different and easy te prepare is this pie shell made from rolled corn flake crumbs mixed with melted butter, suger and cinnamon. To prepare corn flake pastry, roll or grind 4 cups corn flakes to yield I cup crumbs. Mis the crumbs with 1/3 cup melted butter, I/4 cup sugar, and Yl teaspoon cin namon, if desired. Press mixture into a large pie plate. Chill and fill with any desired SEVEN MINUTE FROSTING FOR DEVIL S FOOD CAKE 2 egg whites, unbeaten IYI cups sugar S tablespoons water I t/j teaspoons white cori syrup I teaspoon vanilla Youngsters Will Enjoy Making All-Bran Patties Boys as well as girls love to don an apron and putter around in the kitchen over a batch of candy. These first at tempts at candy making are frequently sorrowful failures, but delightful ex periences nevertheless except to mothers who see their sugar, butter, chocolate and nutmeats going to waste. These candy failures can be avoided, however, if mothers will select for these first attempts at candy making a recipe that can be successfully pre pared without requiring any particular skill on the part of the maker. The ac companying recipe for all-bran patties is just such a recipe. It is a wholesome candy also for it contains all-bran which provides desirable "bulk” in which most candies are decidedly lack ing. ALL BRAN PATTIES 2 cups granulated sugar I cup brown sugar cup light corn sirup I cup water . */• cup butter •/j teaspoon salt % cup all-bran ’ '/j cup nutmeats Put t m sugars, corn syrup, and water into a saucepan and cook, stir cream or chiffon filling. Chill until cold end firm before serving. * * * Brazil nuts wrapped in bacon and broiled make delicious appetizers. Wrap each Brazil nut in half a slice of bacon. Fasten nut and bacon together with a toothpick. Broil about five min utes, turning once during the broiling. Serve hot. e * * Frapped Hawaiian pineapple juice is the perfect first course for your first spring luncheon or dinner party. To serve: Fill frappe glasses % full of crushed ice and pour over pineapple juice to fill glers. Gar nish with fresh strawberries end mint leaves. Arrange glasses on small plates and accom pany each with a teaspoon. Put unbeaten egg whites, sugar, water and corn syrup in upper part of double boiler. Beat with a rotary egg beater until sugar is dissolved. Place over boiling water, beating constantly with epg beater and cook 7 minutes, br until frosting will stand in peaks. Remove from fire. Add vanilla. Beat until thick enough to spread. ring until sugar is dissolved. Continue cooking without stirring until 300 de grees F. is reached (cold water test, very brittle). Remove from fire, add butter and salt, and stir only enough RESTOCKING THE I JAM CLOSET I 4 ■■ ■ ■— - ■ Depleted shelves in the jam closet at this time of year are not uncommon. The modern housewife, however, does not worry. Canned fruit juices lend their sup port to the housewife all-year-round in helping her to keep her pantry shelf stocked with delicious homemade jel lies that her family demands for their breakfast toast, biscuits and muffins. These fruit juices are already prepared which makes preserving a speedier process than when fresh fruits are used for they can be measured, straight from can preserving kettle without any preliminary preparation. This speeds up the process of jelly making and takes but a minimum of time from other household duties. The housewife finds it advisable also when her time is short to make only small quantities of jelly at a time. This is possible when canned fruit juices are used for her jelly making supplies are always in readiness on her pantry shelves. Naturally Hawaiian pineapple juice is a favorite from which to make jel lies for its flavor appeals to every member of the family. It is a versatile fruit juice also combining with many other fruits or juices to give added va riety to the pantry shelves. PINEAPPLE, RHUBARB AND NUT CONSERVE 2 cups Hawaiian pineapple juice 2 quarts diced pink rhubarb, unpeeled (about 3 pounds) Juice and grated rind of I large orange fc 1 /* cups sugar I cup sliced Brazil nuts Combine pineapple juice, diced rhu barb, juice and grated rind of orange and sugar and mix thoroughly. Bring fruit to a boil in a porcelain preserving kettle. Boil rapidly until thick, about 25 minutes. Be careful that mixture does not stick to bottom of kettle. Add nuts and seal in clean hot glasses. Makes ten 9-ounce glasses. PINEAPPLE JELLY 3 cups Hawaiian pinaappla juice iYj cups sugar I cup (8 ounces) fruit pactin Measure juice and sugar into a large saucepan and mix. Bring to boil over hottest fire and at once add fruit pec tin, stirring constantly. Then bring to a full rolling boil and boil hard Yl min ute. Remove from fire, skim, pour quickly. Paraffin hot jelly at once. Makes about nine 8-ounce glasses. to mix well. Add all-bran and nut meats, and pour into greased muffin pans. Remove from pans. Wrap in wax paper. Yield: V/a pounds.
Zebulon Record (Zebulon, N.C.)
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April 2, 1937, edition 1
13
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