Clinton News-Record, 1980-11-08, Page 67Serve these:
desserts.
LARGE CHOCOLATE CAKE
Bake in 350 degree oven for 50-55 minutes
1 cup butter or margarine
21/4 cups white sugar
4 eggs well beaten
Dissolve 1 cup cocoa in 2 cups boiling water. Sift
3 cups flour, 1 tsp. salt, 2 tsp. baking soda, 2 tsp.
baking powder.
1 Aix eggs, butter and sugar. Alternate flour
mixture with cocoa in egg mixture. Add 2 tsp.
By Lou Pitre
Goderich •
ANGEL CAKE FILLING
20 oz. can crushed pineapple
Put on, bring to a boil.
Mix:
2 eggs
1/2 cup white sugar
1/2 tsp. canilla
1A tsp. salt
3 level tablespoons cornstarch
Add to pineapple, cook until thick, cool. Cook it
in a double boiler. Whip pt. cream, fold
together.
One-third cup red and green cherries.
Split angel cake in three, fill etc. Put the red
and green cherries on top and on the side of angel
cake, after you put the filling on the cake.
By Mrs. Robert Cook,
Goderich.
UNCOOKED SEVEN MINUTE FROSTING
2 egg whites
1/4 Gup- white sugar
Dash of salt
3/4 cup corn syrup
Beat egg whites until stiff. Add sugar 1 tsp. at a
time beating after every addition. Add corn
syrup slowly beating until stiff. .
By Barbara Desjardins,
Goderich
MINCEMEAT MUFFINS
2 cups presifted cake and pastry flour
1/4 cup brown sugar
3 tsp. baking powder
1/2 tsp. salt
IA cup mil1k
1/4 cup oil -
1 egg
1 eup mincemeat
Measure flour into bowl. Add sugar, baking
powder, salt. Stir till' well blended. Combine •
milk, oil and egg. Beat slightly, stir in min-
cemeat. Fill muffin pans 2-3 full. Bake at 400
degrees for 15- 20 minutes. Yields 20 muffins.
By Joanne Lamb,
R.R. 4, Goderich
Page 39
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