HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 77WHITE CAKE
Sift together:
2% cupssifted cake flour.
1'/2 cups granulated sugar
3 tsp. baking powder
1 tsp. salt
Add:
'/t cup soft shortening
Four in little over '/a of:.
1cupi milk
1 tsp. vanilla
Beat 2 minutes, add remaining milk and
2 eggs ('/s to' cup), beat 2 minutes. Bake
at 350° for 38 minutes. (2 x 8" larger tins).
Don Corbett
Seaforth, Ont.
• WHITE FROSTING
1I: cup white sugar
1 8 tsp. salt
' tsp. cream of tarter.'
' cup cold water
1 tblsp..white corn syrup
'4 tsp. vanilla
2 egg whites •
• Put altogether in double boiler and beat
at high speed with mix -master until it
stands in stiff peaks. Put on cake instantly.
Don Corbett
Seaforth, Ont.
SOFT GINGERBREAD
% .cup butter or butter and lard mixed
1 cup, white sugar
' tsp salt
1 cupmolasses
1 cup sour milk or buttermilk
1 tsp soda
2 tbs boiling water
3 cups sifted all purpose flour
2 tsp cinnamon
2 tsp. ginger
1 tsp. cloves
1 tsp nutmeg
Cream butter and add sugar and salt,
and beat until smooth. Add molasses,
buttermilk and soda dissolved . in boiling
water. Beat till smooth. Add . sifted dry
ingredients and beat until light. Bake in
greased. 9x12 inch pan at 300•F about 40
minutes.
Ruth Campbell
RR1 Seaforth
For Hardy
Home Cooked Meals
Try our daily specials in our Lunch
area or Dining area
Mere. - There. 6200 A.1VI.10 P.M.
Fri. 6200 A.M. 11:30 P.M.
Sat. 7:311 A.M. -12 MIDNIGHT
Saa.9 A.M. - 9 P.M.
St..ale . Myth Omit. 523-95�
PEACH SPICE CAKEi
1'/2 c white sugar
1 c butter or margarine,
2 eggs, beaten
2 cups mashed peaches
1 tsp. almond flavouring
2 c sifted flour
2 tsp. baking soda
2 tsp. cocoa
1 tsp. cinnamon
'/: tsp. salt
Preheat oven to 350°F. Cream together
sugar and butter or margarine. Add beaten
eggs, either fresh or thawed frozen mashed
peaches and flavouring.
Sift together dry ingredients and add to
creamed mixture and beat until smooth.
Pour into a greased 9" x 12" dish or pan.
Bake about 30 minutes, until" golden
brown.
Ice with butter icing. .
Nancy: Martin, Seafortb
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' . Christmas Cookbook Page 51