< Me a. * = Se extra tablespoon sugar. ~ 2 eggs, large _ teaspoon. burn, B C., won a prize for the reais / THE VANCOUVER SUN EIGHTH ANNUAL COOK BOOK Page Thirty-five _ - Citrus Shortcake Prepare two grapefruit by cutting them in half, scooping out sections and placing them in an earthenware or glass bowl. Sprinkle sugar to taste over the sections. Make a short and well-sweetened baking’. 2 aecier: bisenit dough using 3 cups all-purpose flour, 3 teaspoons baking pow: der, 3-tablespoons sugar and 1% teaspoon salt. Sift all together then: cut in 6 tablespoons butter or shortening. Add only enough sweet milk or water to make a soft dough. Do not roll the dough but spread it into a greased baking sheet about 1% inch thick. Put dots of butter on top and bake in a hot oven (450 degrees F.) for about 20 minutes. While citrus fruit shortcake is baking, make a sauce as follows: 1 cup sugar a: tablespoons flour or 2 tablespoons butter 1 tablespoon vornstareh. Mix these ingredients thoroughly. ‘Slowly pour over two cups boiling water and cook over fire, stirring, until a thing sauce is made. Remove. from fire and add pinch of salt and % teaspoon grated nutmeg. ‘l'o serve, cu. hortcake in desired sizes; split each serving and put sweetened grapefruit between and over top of cake. Allow the juice to flow down onto plate. Over all pour’ nut- meg sauce and serve. Miss. Lorraine Kay, 204 Gilmore Avenue, won a prize for this recipe, | Strawberry Chiffon Cake. _2 teaspoons granulated 1/3 cup sugar gelatin ~ 2 egg. whites 2: tablespoons cold water 2 tablespoons sugar 1 tablespoon Jemon juice Sponge cake 1 quart strawberries % cup cream, whipped. ‘Soften gelatin in cold water and dissolve over hot water. Wash and hull strawberries, saving 12 for garnish. Force berries through a sieve and add to gelatin; add lemon juice and sugar. Stir until dissolved. Cool, and then when partly set add egg whites which have been beaten stiff with an Slice sponge cake; arrange layer in bottom of refrigerator tray; spread strawberry mixture over top and allow to congeal. Cut in slices and top with Sweetened whipped cream and garnish with Ai le shania anaes Serves 8&8. Miss Norma E. Wilkinson, 2776. ney cane Street, won a prize for this seasonal roe ~ Sultana Picnic Cake : 2 cups sifted flour’ * 1 teaspoon baking powder % cup butter 1 1% cup sweet milk 1 cup granulated sugar 1 lemon 1% cups sultana raisins 1% teaspoon salt Rub butter well. into flour, baking powder and salt to-. gether; add cup of sugar and raisins dredged with a little of the flour and grated rind of lemon. Put milk into a bowl. Add. yolks of eggs and two teaspoons of lemon juice and beat all _ together a few seconds. Add this to all dry ingredients and mix well. Beat up the whites of eggs stiffly and fold into mixture lightly. Place mixture into a cake pan 8 inches square by 2 inches deep, if possible. Be sure the cake pan is lined with greased paper. Bake in a moderate oven (350’F.) for 1% _ hours, reduce the heat for the last half hour to 325’F., until done, turn out of tin and place on wire rack until cool. Wrap in Wax paper or cloth and keep in bread box or cake tin. Tf shortening is used in this cake increase the salt to 1% Mrs. \C. E. Turner, 1286 Haywood Avenue, Holly: oh eS tablespoons: cake flour, 4 egg whites; stiffly beaten Green coloring ' egg white mixture. Chocolate Mint Roll 4 egg yolks, beaten until thick ' sifted and lemon-colored — teaspoon. baking powder % teaspoon salt *% cup sifted sugar 1 teaspoon vanilla 2 squares unsweetened _ chocolate, melted Sift flour once, measure, add baking powder and salt and sift together three times. Fold sugar gradually into egg whites. Fold in egg yolks and vanilla. Fold in flour gradu- ally. Then beat in chocolate, gently but thoroughly. Turn into pan which has been greased (a 15 by 10-inch pan), lined with paper to within one-half inch of edge and again greased. greased. Bake in hot oven (400 deg. F.) for 15 minutes or until done. Quickly cut off crisp edges of cake and turn out on cloth covered with powdered sugar. Remove paper. Spread half of mint frosting over cake and roll as for jelly roll. Wrap in cloth and cool for 5 minutes. Cover with remaining frosting. When frosting is set cover with bitter- sweet coating made by melting 2 additional squares of unsweetened chocolate with 2 teaspoons butter. MINT FROSTING © 2 egg whites, unbeaten D tablespoons water 1% teaspoons light corn syrup % teaspoon peppermint : extract | 1% cups sugar Mix egg whites, sugar, water and corn syrup into part of double boiler, beating with rotary beater until’ thoroughly mixed. Place over rapidly boiling water and beat for 7 minutes or until frosting will stand in peaks. Add coloring gradually to hot frosting to give a delicate tint. Remove from boiling water; add flavoring and beat until thick enough to spread. Use as filling for jelly roll. Serves 8. Mrs. Margaret Bunch, 989 Hornby Street won a prize for this recipe. Daffodil Cake 6 eggs 1 cup flour 1 cup white sugar 1 teaspoon crear of tartar 1 teaspoon baking powder 2 tablespoons co!d water 1 teaspoon salt 1 teaspoon flavoring — Combine egg yolks with % cup sugar and the water. Beat 10 minutes. Add baking powder to % cup flopr, % teaspoon salt and sift 4 times. Add to egg yolk mixture and add %% flavoring. Beat egg whites stiff. Add % cup sugar and % teaspoon salt. Sift flour and cream of tartar four times and fold into Add flavoring. Put in a floured pan, like a marble cake, some yellow and some white. Bake for 45 minutes at 325’ F. Ice with orange icing. This recipe for a colorful cake won a prize for Miss Irene E. Hardman, 811 5th Street, New Westminster. Crunchy Cake 4 cups corn flakes 1 cup coconut ; 3 cups rice krispies 1 cup salted peanuts ‘Mix these dry ingredients in a dish. Then in another saucepan mix the following ingredients. 1 cup white sugar . 1 cup corn syrup 1 cup cream Cook until these three ingredients form a soft ball when jropped in cold water and pour over the above mixture; stir and putina buttered pan but do not bake. _ Mrs. Thos. Guthrie of Port Ae hcg won a prize for this ancooked cake. | |