BRIDE’S CAKE
(50-60 servings)
% cup butter 1 cup milk
2 cups sugar 6 stiffly beaten egg whites
1 teaspoon vanilla ’A cup chopped blanched almonds
3 cups cake flour 'A cup chopped citron
'A teaspoon salt % cup chopped candied cherries
4 teaspoons baking powder
Make the recipe twice — once for the bottom tier and once for the second
and third tiers. Thoroughly cream butter and sugar. Add vanilla. Add flour,
sifted with salt and baking powder, alternately with milk. Fold in egg whites,
then nuts and fruits. Pour first recipe into 12-inch layer cake pan lined with
waxed paper. Bake at 350°F. (moderate oven) for 50 minutes. Repeat recipe,
using two 8-inch pans for second layer, using almost % of batter. Pour re
maining batter (about 2 cups) in prepared coffee can. Bake these three layers
at 350°F. (moderate oven) for 30-35 minutes. Invert on large cake racks, care
fully pulling paper off sides and bottom of cake. (Wrapping paper may be used
in place of wax paper for lining pans if desired.) Cool small cake top-side up.
While cakes are still slightly warm, spread sides with a thin coating of Butter
Frosting and let stand for several hours, or as long as 24 hours, before putting
cake together and decorating it. This prevents crumbs from getting into final
frosting and helps to keep the cake moist and fresh until the next day’s frosting — i
decorating doings. Do not put layers together. Cover with waxed paper and
towels, tucking edges of paper and towels under racks.
BUTTER FROSTING
(Single recipe)
(Use single recipe for first coating of frosting —
Use a double recipe for final frosting and decorating.)
'A cup butter % teaspoon lemon extract
1 pound sifted confectioners’ sugar 2 tablespoons light cream (approx.)
li teaspoon salt % cup extra confectioners’ sugar for
1 egg white, unbeaten final frosting and decorating
VA teaspoons vanilla extract (approx.)
lA teaspoon almond extract
Let butter stand at room temperature until soft enough to cream easily.
Gradually add about one-half the sugar, the salt, egg white and flavoring ex
tracts. Beat until creamy and smooth. Add remaining sugar, a little at a time.
Gradually add enough cream to make frosting a consistency which can be spread
smoothly without running off the cake.
TURKEY A LA KING
(About 1 gallon . . .
24 to 30 servings)
lh cups turkey fat or butter
1 cup chopped green pepper
It pound mushrooms, sliced
lit cups flour
lit quarts broth
1 quart rich milk
1 tablespoon or more salt
It teaspoon ground pepper
2 tablespoons minced onion
2 pounds or 1% quarts cooked
diced turkey
2 pimientos, chopped
Melt fat, add green pepper and
mushrooms, and cook over low heat
until vegetables are slightly
softened, about 5 minutes. Remove
pan from heat. Add flour and blend
thoroughly. Return to heat, and
add broth and milk all at once.
Cook until thickened throughout,
stir constantly. Add salt, pepper,
onion, turkey, and pimiento. Heat
thoroughly. Season to taste. Serve
hot over patty shells, toast, biscuits,
noodle nests, or waffles.
Try this recipe
It’s.a Gold Ribbon Winner
Nippy Cheese Bread
“This loaf has real 'zip’ to it,” says Mrs. J. C.
Wade of Alpharetta, Georgia, winner-of the
new Gold Ribbon for the best yeast baking at
the Southeastern Fair. “And if you’re a cheese
lover like me, you’ll want to make this recipe
often. Just be sure to use Fleischmann’s Active
Dry Yeast—the kind most of us prize-winning
cooks prefer. It’s easy to use,
fast rising and so depend
able. It certainly is fun to
bake up a winner with
Fleischmann’s Yeast!”
--
( NIPPY CHEESE BREAD Makes 2 loaves
I
I 1 % cups milk
3 cups shredded process cheese
*4 cup sugar
2 teaspoons salt
2 tablespoons Fleischmann’s
Margarine
1 package Fleischmann’s
Active Dry Yeast
*4 cup very warm water
6>/2 cups sifted flour
I Scald milk, add 2 cups cheese,
sugar, salt and margarine. Stir un
til cheese melts. Cool to lukewarm.
Sprinkle yeast into very warm
water. Stir until dissolved. Add to
lukewarm milk mixture. Let stand
3 minutes. Add 3 cups flour and
remaining cheese. Mix well. Grad
ually add 3 more cups flour. Turn
dough onto board sprinkled with
| remaining flour. Knead until
y smooth and satiny, about 10 min
V
I
utes. Place in large greased bowl i
and brush with melted margarine.
Cover. Let rise in warm place, free |
from draft, until doubled, about I
U/2 hours. Punch down and divide
in half. Cover with towel; let rest
10 minutes. Shape into loaves.
Place in two greased 9x5x3 inch
loaf pans. Cover. Let rise in warm
place until doubled. Bake in mod- ‘
erately hot oven (375°F.) 35 to 45 |
minutes. Remove from pan. Cool
on rack.
I
I
I '
I
I
/
1
| ANOTHER FINE PRODUCT OF STANDARD BRANDS INCORPORATED
