CALIFORNIA'S NATURE-FLAVORED
PRUNES & APRICOTS
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Cream Sauce
Blend together butter and flour, and add to hot milk; keep stirring until the whole has boiled for at least one minute. Add seasonings to taste, at the beginning of cooking. The proportions for a thin, a medium, and a thick sauce are, respectively: One, two, and four tablespoonfuls of flour to one cup of milk. And an equal volume of butter, or one-third less than the flour, is called for.
Soft Gingerbread
To two beaten eggs in a mixing-bowl add two tablespoonfuls of butter, melted, three-eighths a cup of sour milk, and one cup of molasses. Beat all together; add two cups of flour, sifted with one-half a teaspoonful of salt and one teaspoonful of baking powder, and one tablespoonful of ginger. Lastly, add one teaspoonful of baking soda, dissolved in two teaspoonfuls of water. Bake in a sheet, and serve with whipped cream for a simple dessert.
Query No. 4246.—"Can you give me a recipe for Deep-Dish Apple Pie? It has a thick top covering, I cannot call it a crust, for it is something between a cake and a biscuit dough—not at all like pie crust."
Deep-Dish Apple Pie
This is the genuine English Apple Pie—they would call ours an apple tart. It is made in oval baking-dishes of thick yellow ware, about two and one-half or three inches deep, and with flat rims an inch in width. The first thing to do is to invert a teacup—preferably one without a handle—in the bottom of the dish, then core and pare sour, juicy apples—any number, from six to a dozen, depending on the size of the family and the dish—and divide them in eighths. Arrange these in alternate layers with sugar in the dish, with a generous sprinkling of whole cloves over each layer, and pile, layer on layer, until not another bit of apple can go in anywhere without toppling out. The apples are piled up as high again as the depth of the dish, or higher. Now lay over all a very rich biscuit dough, lightly rolled out to one-fourth inch in thickness. Decorate this with leaves, or other cut-out designs, and arrange them over the covering and moisten the under sides with water, to make them adhere during the baking. Place long strips of the dough over the brim of the pie-dish, and press with the bowl of a spoon in concentric designs. Bake in a moderate oven for an hour. Pieces of the crust are cut off for serving, and spoonfuls of the apple pulp are served with them on the plate, then, as soon as convenient the inverted cup is removed, and the rich liquid collected under it is spooned over each serving of crust and apples.
Query No. 4247.—"I wish very much to know the right temperature for Baking both layer and loaf, white, butter Cakes, also for chocolate Cake. Should the Baking begin with a cold or a warm oven? How long should each kind of cake bake?"
Temperature for Cake Baking
The usual time and temperature for baking layer cakes is 400 deg. Fah., for twenty minutes. Loaf cakes, made with butter, with or without chocolate, take a temperature of from 350 deg. to 375 deg, Fah. for from forty minutes to an hour. These temperatures are approximate, and are in accordance with the general rules for oven temperature, but this has to be adapted to the recipe. The more sugar used the lower should be the temperature, to avoid burning, and especially when molasses is used does the need to decrease temperature become imperative. The more butter used the higher should be the temperature, at least, until the cake is "set," to keep it from falling. Cakes with much butter need the greatest heat at first, and then a reduced temperature. So do all cakes of small size. Large cakes are better at a uniform temperature, not so high as the average. A different flavor is produced, especially in very rich cakes with a good many eggs, when put into a cool oven and baked with gradually increasing heat, from that developed by a high initial temperature and then a decreased heat. The quality of the flour and shortening also affect the temperature and time needed in baking. It is a good safe thing to follow the rules, and to temper them with judgment. When the cake is just firm in the center, and has shrunk from the sides of the pan, it is done, no matter what the temperature has been or how long it has baked. But you will always get your cake at this condition, more surely and safely, by following the rules, though you must be on the alert to use them with flexibility.
Another
Mystery Cake
Can You Name It?
The first Royal Mystery Cake Contest created a countrywide sensation. Here is another cake even more wonderful. Who can give it a name that will do justice to its unusual qualities?
This cake can be made just right only with Royal
Baking Powder. Will you make it and name it?
$500 For The Best Names
ROYAL BAKING POWDER CO: 158 William Street, New York
HOW TO MAKE IT
Use level measurements for all materials
| 1/2 cup shortening | 2 1/3 cups flour |
| 1 1/2 cups sugar | 1/4 teaspoon salt |
| Grated rind of 1/2 orange | 4 teaspoons Royal Baking Powder |
| 1 egg and 1 yolk | 1 cup milk |
| 1 1/2 squares (1 1/2 ozs.) of unsweetened chocolate (melted) | |
FILLING AND ICING
"Holds Like Daddy's"
Not only that, but it is made with the same care
and of the same quality as Daddy's.
| The Baby Midget |
| Hose Supporter |
Has taken the place of all makeshifts ever known for holding up baby's tiny socks—equipped with that exclusive feature found only on Velvet Grip garters for "grown-ups"—namely the
All-Rubber
Oblong Button
Sold everywhere or sent
postpaid
Lisle 12 cents Silk 18 cents
——————
George Frost Company
568 Tremont St., Boston
Makers of the famous
Boston Garter for Men
Query No. 4248.—"Will you please give me a recipe for Canned Pimientoes?"
Canned Pimientoes
Cut round the stem of each, and with a small, sharp knife remove the seeds and the white partitions inside. Set on a baking sheet in a hot oven until the thin outside skin puffs and cracks, then remove it with a small, sharp knife. Or they may be scalded, then dipped into cold water and the skin be carefully removed. Sometimes the skin is left on. Now press each one flat, and arrange them in layers, alternately overlapping one another, in the jars, without liquid, and process for twenty-five to thirty-five minutes at 212 deg. Fah. During the processing a thick liquid should exude, covering the pimientoes.
Query No. 4249.—"I should like a recipe for New York Ice Cream."
Classes of Ice Cream
There are three distinct classes of Ice Cream: The Philadelphia, which is supposed to be made of heavy cream; the French, which is made with eggs on a soft custard foundation; and the so-called American, which is made on the foundation of a thin white sauce. All three classes are made in New York, and in every other large city, but we have never heard that any special recipe for ice cream is peculiar to New York. The less expensive forms of cream, in that and every other city, are those based on a thin white sauce, sweetened, flavored, and frozen.
It was the custom of the congregation to repeat the Twenty-third Psalm in concert, and Mrs. Armstrong's habit was to keep about a dozen words ahead all the way through. A stranger was asking one day about Mrs. Armstrong. "Who," he inquired, "was the lady who was already by the still waters while the rest of us were lying down in green pastures?"
Metropolitan.
"Choisa"
Orange Pekoe
Ceylon Tea
Pre-War Prices 1-lb. Cartons, 60 cents 1/2-lb. Cartons, 35 cents |
Pre-War Quality
We invite comparison with any tea
selling under $1.00 a pound
———————————
S. S. PIERCE CO.
BOSTON BROOKLINE
Wipe apples, remove core, cut through skinhalf way down to make points and place inbaking dish. Reserve six Campfire Marshmallows,cut remainder in pieces and put incenter of apples. Put bits of butter on top. Surround apples with water and bake in hotoven until soft, basting frequently. Be verycareful that they do not lose their shape.Remove from oven, put a whole marshmallowin the top of each apple, and return to ovenuntil slightly brown. Surround with the syrup fromthe pan and serve hot or coldwith cream. Recipes on each package | ||||||
Buy advertised Goods—Do not accept substitutes
... and Cook says there's
a secret behind the flavor
Baker's Coconut has that tempting flavor of the ripe coconut fresh from the Tropics. You'll note its goodness the very first time you try it. You'll realize, too, that coconut is real food, delicious and nourishing—as well as a garnish for other foods.
There IS a secret behind the wonderful flavor of Baker's. See if YOU can find it in the can.
In the can:—Baker's Fresh Grated Coconut—canned in it's own milk.
In the package:—Baker's Dry Shred Coconut—sugar-cured—for those who prefer the old-fashioned kind.
Have YOU a copy of the Baker Recipe Booklet? If not write for it NOW—it's free.
THE FRANKLIN BAKER COMPANY, PHILADELPHIA, PA.
DELICIOUS AND SUSTAINING
DIABETIC
FOODS
QUICKLY MADE WITH
| RICH IN PROTEIN AND FAT | CONTAINS PRACTICALLY NO STARCH |