Decatur Daily Democrat, Volume 34, Number 90, Decatur, Adams County, 14 April 1936 — Page 7

local Dealers Demonstrate New Stoves At Cooking School

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{recipes Av gratin read of cabbage white grated cheese. IL ~bba?e and place ill a ■ .',< led utensil w.th I*> < ■ rook in the oven for | ,n degrees. lieland add white sauce. Put in 1 inkle ■top and bake 30 minutes at ■agrees. EATABLE CASSEROLE carrots potatoes onions green pepper bunch celery No. 2 can tomatoes bacon sliced) { vegetables and mix with | i tonatoee St a son this I mall per | a ut bacon on top. Add i - and another layiu i'd until all - used- Place a lay am. Hake ill a tightdish two ..' Re.i-es. pork chillis I d nisi • ad of bacon. CORN SOUFFLE I can corn ■ ! eggs C. milk U salt to taste

B INSPECT THE NEW G. E. STOVE I Cooking School S WEDNESDAY and THURSDAY || New General Electric Range II Makes Electric Cookery |! Faster and Cheaper fi I Hel * ® ® A A 4 gfc 'it | H With th. exclusive G-E Hi-Speed Calrod Heating Units E I TRIPL-OVEN" both on surface and in oven | i •’ASTRIBS r ~. | II 50 * f>«>« 4s* I Sold on || ~A I Easy Terms I I I j ihohing L IKI ***ir *cconrao(jg( <■ E » Wife, steak. * The new, low-cost General Elcctrtc SK tOKr-ur - Speedster adds super-speed and super- | p, ' economy to electric cookery. Makes it Isl C^ k ' ,Ul * even easier for every woman to now 4-22 ’ *?* cni ”ptett have the new freedom and convenience | * ’"htaib.mrtey. of fftatrn cooking. f H. L. LANKENAU CO. |R 116 N. First St. Phone 816

Beat egg yolks slightly and add I to milk. Season corn and add mixture. Mix well. Fold in stiffly beaten egg whites. Put in a greased baking dish and bake 30 minutes at 350 degrees. STRAWBERRY TARTS 1 can strawberries flour and water thickening | Bring strawberries and juice to a boil. Thicken with flour and water thickening or cornstarch. Fresh strawberries may be used, i by making a syrup, thicken with , cornstarch. When partly cool pour over strawberries and fill tarts. I Use basic pastry recipe for tarts. These can be baked over back of muffin tins.) MILK BREADED VEAL 2 slices round veal 2 eggs cracker crumbs 1 cup milk Cut veal in size servings desired. Dip in beaten egg then in cracker crumbs. For a thick coating dip again in egg and crumbs. Brown in butter and place in a baking dish. Add hot milk and bake 1 hour at 350 degrees F. BUTTERED TURNIPS Wash and peel turnips, slice in a casserole, add *4 C. water. Cover tightly. Cook in oven one hour at 350 degrees. Remove from oveu ' .TnT*season with butter, salt and , pepper. ’ BAKED POTATOES Select six small potatoes. Wash

■ ii, !■ ■■—asws—— m— —i and place in oven on first rack.' Bake on hour at 350 degrees. Larger potatoes require it longer baking period. CARAMEL RICE (4 C. rice 1 qt. milk 1 C. sugar )4 t.salt 1 t. vanilla 2 egg whites Melt and caramelize one-thirid of the sugar, add a clip of boiling | water and when melted, combine xyith milk, rice, salt and remaining i sugar. Cook in a double boiler one hour. Place in a casserole and bake one hour at 350 degrees. Top with meringue made with egg whites and 2 tablespoons of powdered sugar. Brown and serve with cream or plain. SPANISH MEAT BALLS 1)4 lbs - ground steak 1 large onion 1 green pepper 1 can tomatoes Season meat to taste with salt I and pepper. Form in balls and place in a greased tightly covered baking dish Mix together and season tomatoes, chopped onion and green pepper. Bake 1)4 hours at 375 degrees. RED CABBAGE CASSEROLE 1 large head red cabbage 1 tart apple 1 onion Shred cabbage, slice onion and apple and place in a tightly covered utensil. Add *4 C. boiling water. Cook in the oven I>4 hours at 375 degrees. Remove and add 2 T. butter and 2 T. vinegar. Season with salt to taste. BUTTERSCOTCH PIELETTS 2J4 C. milk 2 egg yolks 1 C. brown sugar ' j C. flour J 4 t.salt 4. T, butter I.t. vanilla Combine milk, flour, salt and sugar. Cook until mixture 'starts to thicken. Pour slowly over well beaten egg yolks and continue cooking until thick. Remove from stove and add butter. When partly cool add vanilla and pour in baked pie patties. Top with meringue made witih the egg whiites and brown in the oven at 300 degrees. This recipe will fill about ten pattie shells. MOTHER S YELLOW CAKE 1' /2 C. sugar 2 eggs 1 2 C. butter

NORGE ELECTRIC RANGE - SAFE NORGE FEATURES jf you wan t the greatest cooking convenience you can get you need look no further than the Chromalox SuperSpeed Unit. W? (1) Flat Surface * ™ *W WF JE* (2) Indestructible bull Automatic f avor w jth housewives everywhere and we Measured Time. know you will like it, too. o * ors ' We ask you to inspect its many qualities Black and White. which will be demonstrated at the ELECTRIC COOKING SCHOOL WEDNESDAY and THURSDAY Compare it! Study its many interesting and important features! The economy of operation and convenience of the new NORGE will prove most interesting indeed. Miss Agnes Reason, noted Norge Economist, will he at the show Thursday to demonstrate NORGE. Watch The NORGE Decatur NORGE Sales K. of C. Bldg. Madison Street Phone 138

OECATUR DAILY DEMOCRAT TCESDAY, APRIL 11, 1936.

H SEE THEM J| ESHOWS j Ij IIIA\\X.

1 C. milk 3 t. baking powder 2(4 C. flour 2 t. vanilla or lemon extract */4 t. salt Cream butler and sugar. Add egg yolks and beat until like whipped ! cream. Sift and measure flour and; sift three times with baking powder and salt. Add alternately with milk. Add extract. Fold in stiffly i beaten egg whites. Bake in two I . nine-inch cake tins at 375 degrees for 25 minutes. J STARR FLUFF CAKE (4 C. butter 1)4 C. sugar 1 C. milk 3 C. flour 3 t. baking powder 1' 2 t. vanilla 4 egg whites J 4 t. salt Cream butter and sugar to a | ■ thick cream consistency. Sift and , measure flour and sift three times | with baking powder and salt. Add alternJtely with milk. Add vanil-. la and then fold in stiffly beaten egg whites. Bake 30 minutes at 375 degrees. Make two nine-inch layers. Egg yolks may be used to 1 make a custard filling for between j the layers. MALTED MILK CAKE ' 2 C. shortening I ,1 C. sugar <.' J 4 C. malted milk I 'a C. cocoa 3 eggs P-4 C. flour I 21'2 t. baking powder 1 t. salt '4 C. confectioner's sugar 1 % C. milk > • Cream shortening and sugar. Add malted milk and cocoa. Cream well. 1 Add beaten eggs. Sift flour, bak- ■ inig powder, salt and confectioner's j sugar. Add to creamed mixture alI ternately with milk. Bake 30 minI tftes at 350 degrees. Make two nine

inch layers. PRUNE CAKE 1 C. sugar 3 T. butter 2 eggs 1 C. prune juice 1 C. prunes 1 C. walnuts J 4 t. salt 1' 2 t. cinnamon (4 t. cloves 1 t. baking soda 2 C. pastry flour Cream butter with sugar. Add whole eggs, one at a time if electric mixer is used, if not fold whites in separately. Add prunes. Sift . flour, salt, spices and soda together and add alternately with prune : juice. Add walnuts. Bake in deep ' loaf pan at 350 degrees for one and ' 'one-half hours. — WHIPPED CREAM CAKE I'4 C. whipping cream 3 eggs 1' 2 C. sugar 2 1 4 C. flour 2)4 t. baking powder 14 t, salt IJ4 t. vanilla Whip cream until it stands in peaks. Add egg yolks one at a time and beat well after each addition. Add sugar and beat well. Sift and measure flour and sift three times with baking powder and salt and add a little at a time. Add vanilla. Bake iin two nine-inch layer cake pans for 25 minutes at 375 degrees. SILHOUETTE CAKE I se "Mother's Yellow Cake" ami bake in a small mixing bowl with a rounded bottom. Turn upside down on a cake platter. Set a doll head on top of the cake. Cover the skirt with white smooth Tcing. Make a row of pink rosebuds or scallops around the bottom of the skirt. The hair of the doll may be covered with white, brown or yell-

ow icing. This cake is especially ; nice f<y a child's party cake. APRICOT UPSIDE DOWN CAKE Spread the bottom and sides of two nine-inch layer cake pans or one loaf pan with butter. Sprinkle with brown sugar. Place almonds around the bottom of pan and over each nut place an apricot, which has been drained, hollow side down. Pour hatter, using "Mother's Yellow Cake" recipe, over the apricots and bake 50 minutes at 325 degrees. Serve plain or with whip- , ped cream. BROWNIE NUT CAKE 2-3 C. shortening (t. butter and !4>«rd) 1)4 C. sugar 4 eggs 1 2-3 C. flour !4 t. salt 2 t. baking powder 1 C. milk 4 squares unsweetened chocolate 1 C. chopped nuts 1 t. vanilla extract Cream shortening and sugar well. Add egg yolks and beat well. Sift and measure flour and then sift three times with salt and baking powder. Add alternately with milk, adding flour first and last. Mix the nuts in with the flour. Add melted chocolate and vanilla. Fold in stiffly beaten egg whites. Bake in a nine-inch greased tube pan 0110 hour at 325 degrees. ANGEL FOOD CAKE 1),4 C. egg whites 1 t. cream tartar >4 t. salt

I/ill \||J */ 6 \ /#f It\l // ■<</ f In your remodeling plan, let the kitchen come < i | first. In these modern times, guests will find their way to this important room. For the g. home revolves around the kitchen and the fei heart of the kitchen is the range. J - ' ” J() Let your range be the first step to modemi- ■Bl - zation.See the beautiful new Hotpoint Electric Ranges. They not only reflect the modem note glx ■ j||j in style, but convenience as well. An Electric B|2 ’ Range brings you a new degree of kitchen EL’ ~ cleanliness, because it creates no soot, smoke 1 .■.'■■■■>*■ i ?- or dirt which must be cleaned later. Low elec- BW. 1 , Ww Wr? , jw «£S» • A new Hotpoint > ? trie rates and a grand new and easier cooking g B einiru w. *•- w »/ >/>• » r P “ K •«*'•». SUM <>y Heltn Haghr, . technique bring an economy that would win k ;/ I & o«Za»». /.rrm... „ the approval of a Scotch auditor. KsaSgsllgjg. T mndtm «»•">« k'icbm ai>t>i<aacr< d ... , . ... ?ms®SS6H® Its time to change to a modern kitchen. Come in. See the new Hotpoint Electric Ranges. 1011 v3is iltsYC ! H’S - g Beautiful, Modern Range calrod in Your Home Hotpoint’s hi-specd. The STRATFORD Model U* 1 Aik Easy >ong-hfe, sealed elec- ipLaJVTerms trie cooking coil. Other Models $99.75 to $377.50 co °ks with clean. FEATURES • Calrod, M-«peed, clean-heat coils . .“CheFa ' giowing heat. No brain”(automatic timer dock)..Thrift Cooker..new type smoke..no soot..no flame.no odor. oven temperature control, .fully insulated oven tobl -top m ai model.. all porcelain enamel.. trimmed with chromium. ELECTRIC RANCES . HARDWARE aww! HOME FURNISHINGS

11/4 C. sugar 1)4 C. flour )4 t. almond extract 1 t. vanille extract Add salt to eggs and beat until! frothy. Add cream of tartar and vanilla and beat until eggs stand up lin peak, using u wire whip Add sugar and beat until well blended. Carefully fold in flour which has been sifted, measured and then sifted three times. Bake iin a tube pan one hour at 325 degrees. Invert pan to cool cake. SUNNY SUNSHINE CAKE f/a C. pastry flour )4 t. cream of tartar J 4 t. salt i 1)4 C. sugar 14 C. water 5 egg whites egg yolks 1 t. lemon or orange flavoring Boil sugar and water together to the soft ball stage. Pour slowly over stiffly beaten egg whites, beating constantly until mixture starts.to cool. Fold in egg yolks which have been beaten unlil thick and lemon color. (This is important.) Sift together flour, salt and cream of tartar and fold into egg mixture a small amount at a time. Bake in an ungreased tube . pan about 70 minutes at 325 de- ’ grees. Invert pan to cool cake. LADY FINGERS )4 C. Swansdown cake flour 3 egg yolks 1 egg white !4 C. powdered sugar 2 egg whites pinch of salt

PAGE SEVEN

i 2 t. vanilla Combine three egg yolks and one egg white and beat until thick and lemon colored. Fold sugar in the stiffly beaten egg whites and then heat well. Fold in egg yolk mixture and vanilla, then flour which has been sifted with salt. Tour into oblong molds or on ungreased paper In baking pan Bake at 375 degrees for 12 minutes. Makes 2’4 dozen. Recipes Courtesy Norge Sales. BLCOR H kJ ■R3 It takes quality to stay at'the top year after year. For 30 years Kellogg’s Corn Flakes have been champions. Today they outsell all other ready-to-eat cereals by millions of pack- ; ages because they give most in value. Made and guaranteed , by Kellogg in Battle Creek. Nothing takes the place of CORN FLAKES