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flour 8 - 10 long, thin wooden
2 teaspoons baking skewers
powder 8 - 10 wieners
1 teaspoon dry mustard Ketchup
14, teaspoon salt Mustard

Set Temperature Controlled Top Burner at 375°F. to preheat fat.
Sift. together flour, baking powder, mustard and salt. Add milk and
egg. Insert a wooden skewer lengthwise into each wiener and dip
into batter. Fry Fritter Franks in preheated fat 4-5 minutes or until
the batter is cooked. Serve hot with ketchup and mustard.

MOUNTAIN VALLEY CAKE

1 - 16 ounce package angel
food cake mix

3 pints vanilla ice cream

1 recipe Chocolate Butter
Frosting

1 cup Butterscotch Sauce
14, cup chopped walnuts

Using a 4 quart oven-proof mixing bowl prepare an angel food
cake according to package directions. Bake in the same bowl in
a 350°F. GAS oven 45 minutes. Remove from oven. Invert bowl
immediately and rest on 2 inverted cake tins to cool. Loosen cake
from sides of bowl with a long metal spatula and turn out onto
cake rack. Turn flat side of cake up.

While cake is cooling, shape 12 ice cream balls and store on a
cookie sheet in the freezer.

Starting 1” in from the edge of the cake insert a sharp knife, at
a shallow angle, to the centre of the cake. Make a complete circle
with the knife and remove from the centre, the shallow cone-shaped
pieces thus formed. The cone should be approximately 1” deep.
Around the top edge of the cake, place 8 toothpicks 31/2” apart, at
right angles to the edge. Between every two picks and 1” below,
centre another pick. Make diagonal cuts from one lower pick to
upper picks on each side and remove wedge formed. Repeat until
all 8 wedges are removed. Prepare Chocolate Butter Frosting.
invert cake on inverted bowl and frost lightly to set crumbs. With
rest of frosting and a small spatula, make 3 stroke marks on each
wedge, ending at peaks. Let frosting set.

At dessert time, set cake right side up on a cake stand and fill
with ice cream balls. Pour Butterscotch Sauce over ice cream and
garnish with chopped walnuts.

CHOCOLATE BUTTER FROSTING

114 squares unsweetened

234 cups sifted icing sugar
chocolate

1 egg, unbeaten

ZS

14 cup butter
14 teaspoon salt

34, teaspoon vanilla
1 tablespoon milk

Place unsweetened chocolate in covered saucepan. Set Temper-
ature Controlled Top Burner at 190°F. and melt chocolate. Combine
butter, salt and 1 cup icing sugar in a small bowl and beat until
light and fluffy. Blend in egg, vanilla and melted chocolate. Beat
until very smooth, adding rest of sugar and milk gradually.

BUTTERSCOTCH SAUCE

114 cups brown sugar, firml ¥Y3 cup butter
=
packed 14 teaspoon vanilla
1, cup light corn syrup 24 cup evaporated milk
Combine brown Sugar, corn syrup, butter and vanilla in a sauce-
pan. Set Temperature Controlled Top Burner at 250°F. and cook
mixture 3-4 minutes until it reaches the soft ball stage. Cool 5

minutes and blend in evaporated milk. Serve cool over ice cream.
Refrigerate remaining Sauce.

Yield: 214 cups.

CANDY APPLES ON STICKS

1 - 14 ounce package
vanilla caramels

2 tablespoons water
Dash salt

14, teaspoon red food
colouring

6 wooden skewers

6 unpared, crisp medium
size apples
Chopped walnuts

Combine caramels, water and salt in Saucepan. Set Temperature
Controlled Top Burner at 200°F. and melt caramels. Stir in food
colouring. Stick skewer into blossom end of each apple. Dip apple
into caramel syrup and turn until the apple is completely coated.
Dip at once in chopped nuts. Set on cookie sheet and chill.

MAPLE SHAKE

4 - 6 scoops maple or
vanilla ice cream

14, cup maple syrup
1 quart milk

Add maple syrup to milk and shake well. Fill tall glasses and
add one scoop of ice cream to each glass.

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