The Brussels Post, 1940-3-6, Page 3THE BRUSSELS POST
WEDNESDAY. MAU= eltb, 040
"BAKE -IA -CAKE" WEEK IN
Grand New Recipes that Will be
More Economical With the
Lower Cost of Eggs
CtthCo�i& 5W
CALUMET
DOUBLE-ACTING
BAKING POWDER
Pay and Allowance
in Army and Navy
Compare Favorably
& awa-•Acoording to figures is -
anted by the Department of National
Defence rates cd pay h . •the Cans
adieu Navy compare favorably with
HIGHEST
CASH
PRICES
PAID FOR
EGGS
AND
POULTRY
F. MI SAMIS
PHONE 80 - BRUSSELS
those In the Army. A dull -fledged
seaman, who is warned, receives
the usual $1.86 per day plus a mar-
riage
arriage allowance for his wife of 750
a day, or a total $78.00 per month.
For a six Maths period of appren-
ticeship hiss daily pay may be only
$1:60 per day or a, total a $67.50,
with anamriage allowanoe, Few
married Seamen belong to the lower
raitdng, Thhse who are will 'be
advanced; to $1:85 a tray within six
months. Rates dor a private
soldier are $1.30 Per defy, or $39,00
fora 30 -day month. If he has a
wife she is, given au allowance of
$3.00, the combined total ,being
$74.00 a month.
'Com'parati'vemarriabe allowance
rates for wives and children in the
Army and Navy combined! with
regular pay are listed below:
Wider and: one child,:
Many, $86,00; Navy, $85,50
Wife and two children:
Army, $98.00; Navy, $93,00
Wife and three children:
Arm, $593.00; Nary, 5100.50
Wife and faur children':
Army, $98.00; Navy, $108.00
No allowance ie made in the
Autry for more than two children,.
In,,the Navy allowance is made 'tor
children up to lour 1u namtber.
Elar Important News
S THE ThviE
9
1
Your Car has to give better performance '
on roads that necessitate an added .
amount of power and pep.
a Tank Full of
Cities Service Gasoline
and a change to
Cities Service Motor Oil
will give you ani this
....www...m.=moRigagaimimommow
Your Car
May Need
a Tu
,NaminautammiF LO CALL
up
Phone 733 Garage Brussels
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Party Time Is _.
Carefully Tested NEW Recipes
Make Perfect Surprises to
Go With the Fun
By Katharine Baker
Winter and early '.Spring give a
new impetus to ehosptitality. Thie is
the 'season when entertaining really
gets under way. Perhaps it's be-
cause the tangy air quioloens ap
bot'ttes, and oilers mare opportuni-
ties for get-togethers, Whatever the
,'e,ason, he prepared: ithie winter
with some new cake recipes to
please our -guests. Don't forget
your own ,family, Inc. Especially
the menfolk, St's just so easy to
make them rave with a. perfect cake.
Do you' wonder how you can be
sure that every time you open your.',
oven door a perdeot dream. of a cake
will•come out? A. delicate, moist,
tender cake with a crust that's a
Cake -Baking Time
dtighit, Dondt guests about Its If
your stove doesn't have an oven
regulator, use a portable Cher-
¢nlameiter. It teals' you when the
baking temperature 7s right!
8. Cool Cakes Properly. Roadie all
cakes carefully sifter baking. ,Cool
butter cakes in pan for about 5 ;
In:Mutes. Let sponge oake cool in
pan.
quiok! Tie on your apron; let's
make a .perfect one together Every
one of these gr,anRd new reicipes bas
been carefully tested and retested.
Every one is a beauty and a perfect
snap to make—id you just go about
It right!
_*-_*—
Butterscotch Peoan Cake
, Two cups sifted cake flour; 2 tea-
•s/poon_s doube-acting baking pow-
der; 14, teaspoon salt; % cup but-
ter or other ,shortening; 1 cup
BRUSSELS
*They're So Cmnvertaerat
PP S�1LADA:
*TEA BAGS
and salt, and sdtt three times. Cream
better thorougbdY, add sugar grad-
ually, and cream well. Beast in egg,
then dhocolaite. Add about '/, cup
of Sour and beat well; then sour
cream, !Add remaining flour, alter-
netely with milk, . in small amounts,
beating atter each addition. Add
Vanilla. Bake in ,thre5e greased 9 -
inch layer pans in moderate ober
(350 degrees F.) 30 minutes. Spread
with Peilrermdnt Froaltdng, When
cold] but sot. 'sprinkle border of
chocolate flakes around sop, 'For
flakes, scrape unsweetened choco-
late with sharp knife, 'scraping
down.
—*—*---
Peppermint
*—*—Peppermint Frosting
Two egg whites, unbeaten; 13(,
cusps. sugar; 5 tablespoons water;
154 teaspoons light corn Syrup; 1
teaspoon vanilla.
Combine egg wlhites, sugar, water
and corn syrup in top of double
boiler, -beating with rotary egg
beater until thoroughly mixed.
Place over rapidly boiling water,
beet constantly with rotary egg
beater, and nook 7 minutes, or um
til frosting will :stand in peaks. Re-
move from boiling water; add van-
illa. Ciior a delicate shell -pink by
adding a very small amount of red
colouring, and flavour to' taste with
oil of peppermint ( only a dew
'drops are necessary), Beiat until
thick enough to spread,
golden brown and daintily crisp? A sugar; 3 eggs, unbeaten; 14 cup Coconut Mist Cake
cake so high, and beautifully' light milk; 1 teasPon vanilla.
Three cups' sated, cake flour; 2
and lovely to lock at, even before it Sift, flour ante, measure, add bak- teah'ree double. -cake baking
is frosted. A. cake with such deli- lag powder and salt, and sift to powder; 3�i toubleon salt; 1 cup but-
cate tempting flavour and airpeal to-
gether three times. Cream butter : ter ore other &hostelling: 1 lb. (3t�_b
that your damily and friends will thorougrly, add! sugar gradually capta) condeotiaonde sugar; 4 egg
"o -o -o h and" "a-asaa1" till the last and cream together until light and collas, well beaten; 1 cup milk; 1
crumb is gone.? fluffy. Add eggs, one a a time, teaspoon vanilla; 1 amp shredded
It isn't a matter of luck or long beating thoroughly after each. Add i coconut; 4 egg whites, stiffly beaten.
experience. It's easy, .I promise-'- flour alternately with milk, a. small ! Sift flour once, measure, add bait -
If you just go about it right! a'mounit at a time, beating after each
So, neat time you taekle a 'mining addition until •smooth. Add vanilla
Lake in two greased 9—inch layer
Pans in moderate oven (37.6 degrees
F.) 25 ,to 80 inliuutes, !Spread Butter-
scotch Fudge Frosting 'between lay-
ers and! on top and sides of cake.
Decorate sides of cake with chopped
pecans.
bowl and spoon, here are a few
simple new ideas ---'the latest step-
loysite'p methods to sure baking sue -
cess -I've learned from real baging
experts:
1. Plan Your Baking !before you
start. Choose your recipe. Read
it carefully and understand it
alerrt'ly, steip'.by-step. Then set
out all the tugredlents named and
all the Utensils' needed'.
2. Use Good Tools, 'Good tools make
any job easier. Use good tools
for baking and you'll measure
more accurately and quickly.
3. Use Good ingredients, 'Cee' goal-
, try eggs, fresh, 'sweet shortening.
Use fine, granulated sugar, un-
less the, recipe 'calls for some
other kind. Remember that the
kind of baking you get deppends
on the kind of flour, baking pow-
der and other ingredients you use.
4. Measure Accurately. Most recipe
measurements' are level, Make
your level! Use standard measur-
ing cups and spoons to h•e sure o1
the exact amounts,.
5. billy carefully. Follow exactly the
mixing directionss in eao)t recipe.
The way you combine' and handle
ingredients trust be right for
best results,
6. Ilse Pane Called For, Make sure
your pans are tits type and size
specified, (Prepare pans, before
mil/deg.'
7. Make Sure Cvem Temperature Is
—*—*_,
Butterscotch Fudge Frosting
'ihvo cups light brown sugar,
firmly packed; is cup butter, 114
rt':na gran`'^, .'a a"e"tr. 14 Cup top
milk; 35 ere sugar.
Add brown sugar to butter and
cook over lone flame, erring con-
stantly, until -mixture darkens
slightly (about 5 to 6 minutes). Re-
move Tram fire and add granulat-
ed! sugar. milk and water. Return
to fire and boil, without stirring,
Until small amount of mixture
forms a very soft bail in colds waster
(2212 degrees F.). Pe.aove from fire
Cool to lukewarm (110 degrees F.);
beat until -of right eansiatency to
spread Makes 'enough frosting ir5
cover keys and sides of two 9 -inch
layers.
—s—:t—
Chocolate Peppermint Cake
Two cups sifted cele flour; 1 tea-
spoon soda; % teaspoon salt; % cap
hatter or other shortening; 1S/s cups
sugar! 1 egg, unbeaten; 3 'agaves
unsshveeltenled ohocolwte, melted; %
cup thick sour •cream; 34 cup sweet
milk; 1 teaspoon vanilla.
,Sift flour once, measure, add soda
• Ing powder and salt, and sift to-
gether three times, 'Cream buts
ter thoroughly, add sugar gradual-
ly, and cream together until light
and fluffy. Add egg yolks' and' beat
well. Add flour, alternately with
milk, a small amount at a time, beat-
ing after each addition until smooth,
add vanilla and cbconut. Fold in
egg whites quickly and thoroughly
Bake in three greased flinch layer
pans in, moderate oven, (378 degrees
P.) 25 to 30 minutes, Spread Tint-
ed Fluffy Frosting between layers
and over cake. SPrin7ele with
Shredded Coconut.
Tinted Fluffy Frosting
Trree egg whites, unbeaten; nts
cups •Sugar; 34 cusp waiter; 2 tea-
53)aans light corn syrup; red color
ing; 1% teaspoons' vanilla,
Combine egg ,w1tltes, sugar, water
and corn ens* in top of double
boiler, beating with rotary egg beat-
er until thoroughl3y, mixed. Place
over rapidly boiling water, beat con -
silently with rotary egg beater, and
cooks 10 minutes or until frosting
will stand In peaks, Add, coloring`
to hot frosting to give a delicate
shells -pinks tint, Remove from boil-
ing water, sill vanilla, and best un-
til tl'dept enough to spread. Makes
enough frosting to cover tops and
sides- of three 9 -inch layers, or tops
and side of two 9 -inti layers with
about 1 cup extra frosting dor
special decorating.
—5 -0 --
Old -Fashioned Nut Loaf
Two cups sifted cake flour; 2 tea-
spoons double-acting •baking pow-
der; teaspoon salt; 5s cup butter
or other shortening; 1 cup sugar; 3
eggs; 1 cup finely cut nut meats; 7
tablespoons snick; 1 teaspoon
vanilla,
Stet dour once, aneaure, add bak-
ing powder and salt, and sift to-
gether time times. 'Cream butter
thoroughly, add sugar graduallly
and cream together nnili Bight and
fluffy. Best eggs nihil thick and
light and nearly white; add to
creamed piastre and beat well. Add
nuts and mix. Add flour, alter-
nately with milk, a small amount
at a time, beating atter each addi-
tion until smooth. Add vanilla, Bake
in greased loaf pan, 9 x 4 x 3' inches,
in moderate oven (350 degrees F.)
1 hour, or until done.
EGGWHEAT NOODLES
1 package Eggwlteat Noodels
4 herd holler eggs
1 tablespoon butter
1 tablespoon flour
1 coir of mills
1 tablespoon ,Canadian grated
abeese.
Caak .Eggwheat for ten min-
utes, slice eggs', mix all with but-
ter and flour and turn, into a
buttered pie plate.
Use the Classified Cdlumn. Every-
body reads them first.
13c per Ib.
smmaam..
OU DO NOT have to learn specie./ recipes for the
use of Domestic. Follow the recipes that you have
tried and found to be good.
Good for all baking
Pastries, Biscuits and Doughnuts
Shop Here I
For Choice
Roasts, St Its,
Pork Chops Sausage
BE
ER BROS.
EAT MARKET
Phone 6
Brussels