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HomeMy WebLinkAboutThe Clinton News Record, 1940-03-07, Page 7'THURS., MARCH 7, 1940 THE CLINTON NEWS -RECORD. PAGE 7 Grand New Recipes that Will be More Economical With the Lower Cost of Eggs. Party .Time is Cake -Baking Time Carefully Tested NEW Recipes Make Perfect Surprises to Go With the Fun By Katherine Baker Winter and early Spring give a new impetus to hospitality. This is the season when entertaining really gets under way. Perhaps it's be- cause the tangy air quickens ap- ,petites, and offers more opportuni- ties for get-togethers. Whatever the reason, be prepared this winter with some new cake recipes to please your guests. Don't forget your own fam- ily, too. Especially the menfolk. It's just so easy to make them rave with a perfect cake. Doyou wonder how you can be sure that every time you open your oven door a perfect dream of a cake will come out? A delicate,moist, tender cake with a crust that's a golden brown and daintily crisp? A cake so high, and beautifully light and lovely to look at, even before it is frosted. A cake with such deli- cate tempting flavour and appeal that moderate oven (375 degrees F.) 25 to 30 minutes. Spread Butterscotch Fudge Frosting` between layers and on topi and sides of cake. Decorate side of cake with chopped pecans., Butterscotch Fudge Frosting Two cups light brown sugar, firm- ly packed; 1-A cup butter, 114 cups granulated sugar; 3.'i cup top milk; 1/2 cup sugar. Add brown sugar to butter and cook over low flame, stirring con- stantly-, until mixture darkens slight - At Your Red &],White S � ' Ff(, F7 �. P2 EERVit.165 E `'ry PAC', E 1$c PKG. C ELGCCNS l C,o` ORS 2 for 15c O 53c. LB. 17c L13. TIN 29c 1 L13. TIN NO. 1 GRADE CREAMERY BUTTER LB. 30c ICING SUGAR 2 lbs. 19c ELGIN PURE LAR 3 LBS. 29c OC 6 OZ .I'1N BAKING aowulili 23c 1 L13. TIN FOR THE PERFECT CAKE MOLAREN'S EXTRACT VANILLA' 2 bottles 15c V2 LB. Jill : c SUPREME SHORTENING 2 LBS. 23c AYLMER CHOICE a EAS No. 4Tin AYLMER PEAS & CARROT'S tin iic 10c AYLMER GOLDEN BANTAM CORN tin 1 0c HEREFORD CORNED BEEF RED & WHITE ORANGE PEKOE TEA 1/2 lb. 3 5 c BEEHIVE CORN •SYRUP 2's tin 19c SOAP RED & WHITE PUMPKIN 2 tins 19c CHOICE TOMATOES 21/2's tin 1Oc CLARK'S PORK & BEANS tin10c Castile 10 cakes 19c U LIGHT HT Loa 4 for 23e ISOAP PEARL 2 bars 9c LUX S p E 23C SOAP FLAKES, National .5 lb. pkg. 35e tin 17c TIED d; WHITE TOM. or VEG. ' SOUPS' 3for25c ACE COFFEE McCORi llCK'S •SODAS 21bs.25c 1 L.B. JAR 39c INSIST ON SUNKIST ORANGES SWEETER - JUICIER Doz. 299 35, 39c CHECK THIS VARIETY PERK UP THOSE APPETITES' CAULIFLOWER, •%,1`;,°Z TE sti'OW 197 25, 29c NEW BEETS 2 large bunches 19c New CARROT ' 2 large bunches 15e RADISHES BROCCOLI RHUBARB GREEN ONIONS TOMATOES Perfect Fruit and Sunkist Perfect Vegetables Oranges FRESHNESS GUARANTEED 2 doz. 35c S E CI1 : LS asr111111•11111111111111. CRISP SWEET FLORIDA CELERY HEARTS 2 bunches 23c LEAF LETTUCE 2 bunches 15c FRESH RE -CLEANED SPINACH 2 pounds 21c New Green CABBAGE 2 lbs. 9c Shearing & Norman Phone 48 .. THE RED & WHITE STORE Clinton your family* and friends will "o -o -o -h" and "a -a -ah" till_ the. last crutnb is gone? It isn't a matter of luck or long experience. It's easy, I promise — if you just go about it right! So, next time you tackle a mixing bowl and spoon, here , are a few simple new ideas -- the latest step-by-step methods to sure baiting success—I've Learned from real baking experts; 1. Plan Your Baking before you start. Choose your recipe. Read it carefully and understand it clear- ly, step-by-step. Then set out all the ingredients named and all the utensils needed. 2. Use Good Tools. Good tools make any job easier. Use good tools for bakhng and you'll measure' more accurately and quickly. 3. Use Good :ingredients. Use qual- ity eggs, fresh, sweet shortening. Use fine, granulated sugar, unless the recipe calls for some other kind, Remember that the kind of baking you get depends . on .the kind of flour, baking powder and other in- gredients yen use, 4. Measure Accurately, Most recipe measurements are level, Make yours level! Use standard measur- ing cups and spoons to be sure of the exact amounts. 5. Mix Carefully, Follow exactly the mixing directions to each recipe, The way you combine and handle ingredients must be right for best results. 6. Use Pans Called For. Make sure your pans are the type and size specified. Prepare pans before mixing. 7. Make Sure Oven Temperature is Right. Dent guess about it. If your stove doesn't have an oven regulator, use a portable thermom- eter. It tells you when the baking temperature is right! 8. Cool Cakes Properly. Handle all cakes carefully after baking. Cool butter cakes in pan for about five minutes. Let sponge cake cool in Pan. Quick! Tie on your apron; let's make a perfect one together! Every one of these grand new recipes has been carefully tested and retested, Every one is a beauty and a perfect snap to make—f you just go about it right! Butterscotch Pecan Cake Two cups sifted cake flour; 2 tea- spoons double-acting baking powder; 4, teaspoon salt; 2-3 cup butter or other shortening; 1 cup sugar; 3 eggs, unbeaten; 1-3 cup milk; 1 tea- spoon vanilla. Sift flout once, measure, add bak- ing powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream to., gether until light and fluffy. Add eggs, one at a time, beating thor- oughly horoughly after each. Add flour, alter- nately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9 -inch layer pans in a ly (about 5 to 0 minutes). Remove from fire and add granulated sugar, milk and water. Return to fire and boil, without stirring, until small amount of mixture forms a very soft ball in cold water (232 degrees F.). Remove from fire. Cool to luke- warm (110 degrees F.); beat until of right consistency to spread. Makes enough frosting to cover tops and sides of two 9 -inch layers, Chocolate Peppermint Cake Two cups sifted cake flour; I tea- spoon soda; 1/s teaspoon salt; 1-3 cup Bakea-Cake the Easy _ ti , ay Enjoy THRIFTY CAREFREE COOKING with a 1940 Frigidaire ELECTRIC RANGE. 7550 worn-' en helped design it, you'll be surprised how fast Frigidaire cooking is and how little it costs, each' unit has five cooking speeds. Your New 1940 11''9 IGIDAIRE • sets a' new high, standard in the field of fine Refrigerators, Frigid, aire's title to leadership lies in the fact that over' 5,000,000 have already been built and sold, and this, year's models turn in a performance way beyond even the record achievements of 1939. All the advantages of a genuine Frigidaire can easily be yours. There's a model for- every needi and purse. SUTTEI' _ . PE cups) confectioners' sugar; 4 egg yolks, well beaten; 1 cup milk; 1 teaspoon vanilla; 1 cup shredded coconut; 4 egg whites, stiffly beaten, Sift flour once, measure, add bak- ing powder and salt, and sift to- gether three times. Cream but,+ ter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth, add van- 110 and coconut. Fold in rgg whites quickly and thoroughly. Bake in 3 greased 11 -inch layer pans in mode+rat. oven (375 degrees F.) 25 to 30 min- utes, Spread Tinted Fluffy Frosting between layers a n d over cake. Sprinkle with Shredded Coconut. Tinted Fluffy Frosting Three egg whites, unbeaten; 214 cups sugar; half eup of water; 2 tea- spoons light corn syrup; rod color- ing; 11 teaspoons vanilla. Combine egg whites, sugar, water and corn syrup in top of a double bailer, beating with rotary egg beat- er until thoroughly mixed. Place over rapidly boiling water, beat con- stantly with rotary ,egg beater, and cook 10 minutes, or until frosting will stand in peaks. Add coloring to hot frosting to give a delicate shell -pink tint. Remove from boil- ing water, add vanilla, and beat un- til thick enough to spread. Makes enough frosting to cover tops and sides of three 9 -inch layers, or tops and sides of two 0 -inch layers with about 1 cup extra frosting for special decorating, Old -Fashioned Nut Loaf ' Two cups sifted cake flour; 2 tea- spoons double-acting baking powder; 1/ teaspoon salt; 2-3 cup butter or other shortening'; 1 eup sugar; 3 eggs; 1 cup finely cut nut meats; 7 tablespoons milk; 1 teaspoon vanilla. Sift flour once, measure, add bale- ing powder and salt, and sift to., gether three times, Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Beat eggs until thick and light and nearly white; add to creamed mixture and beat well. Add nuts and mix. Add flour, alternately with mint, a small amount at a time, beating after each addition until smooth. Add van- illa, Bake in greased Ioaf pan, 9x4x3 inches, in moderate oven (350 degrees F.) 1 hour, or until done. I'Ie was attending a meeting of the Henpecked Club. Suddenly the door opened. His wife sailed in, grabbed him by the collar, shook him until his teeth rattled, and exclaimed: "What do you mean by attending this club? You're not henpecked." butter or other shortening; 11/2 cups sugar; 1 egg, unbeaten; 3 squares unsweetened chocolate, melted; 1/2 cup thick sour cream; el cup sweet milk; 1 teaspoon. vanilla. Sift flour once, measure, add soda and salt, and sift three times. Cream butter thoroughly, add sugar grad- ually, and cream Well. Beat in egg, then chocolate. Add about 1/2 cup of flour and beat well; then sour cream. Add remaining flour, alter - mately with milk, in small amounts, beating after each addition. Add vanilla. Bake in three greased 9 - inch layer pans in moderate oven (350 degrees T'.) 30 minutes, Spread with Peppermint Frosting. When cold but soft, sprinlde border of. chocolate flakes around top. For flakes, serape unsweetened chocolate with sharp knife, scraping down. • Peppermint Frosting Two egg whites, unbeaten; 11/2 cups sugar; 5 tablespoons water; 1/ teaspoons light corn syrup; 1 tea- spoon vanilla. Combine egg whites, sugar, water and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat con- stantly with rotary egg beater, and cook 7 minutes, or until frosting Will stand in peaks. Remove from boiling water; add vanilla. Color a delicate shell -pink by adding a very small amount of red colouring, and flavour to taste with oil of peppermint (only a few' drops are necessary). Beat until thick enough to spread. Cocoanut Mist Cake Three cups sifted cake 'flour; 2 teaspoons double - acting baking powder; '✓ teaspoon salt; 1 cup, but- ter or other shortening; 1 Ib. (31 BAKER'S PREMIUM i " gfcgS �4t' CHOCOLATE a,14P; R'�SCOCONUT 23c lb. BAKE}v COCOA BAKER'S l's 21 , c . 27c 1/2's 15c SWAN'S DOWN` CAKE FLOUR 29c pkg. `.! , ..,, EXTRA SPECIAL est Or a " h. uTri' V�,a DALTOl''1'S MELCOTJRT 1/2 lb. 3,Se ' • LARGEPEAS CAi6rMCi 25c BAKING SMALL POlifpl3 10c 2 for 19c C O RN 2 for 19c PORK & BEANS 2 —19c LARD 3 lbs. 29c VANILLA large 19c SPICES .,.... bottle -IOC CURRANTS ... lb. 14c RAISINS lb. 14c Lipton's Tea l/2 lb. 33c Red Rose ... 1/a lb. 33c Mother Parker's TEA 1/2 lb• 33c Te del Leaf Tea P,eI• pkg....«., 35c Blue Ribbon Tea, 1/21b. 33c MUTCH BROS. WE DELIVER PHONE 83