Decatur Daily Democrat, Volume 36, Number 78, Decatur, Adams County, 1 April 1938 — Page 14

At Last-An Inexpensive Recipe For Perfect Devil’s Food Cake jar ’■t- , I jfl : w '> -"' \ -.-.-'ate- v P* 4 ,>■' ,■■ '■' ' ;. -,. WwIt’s easy 7 to make these rich chocolate layers, with their fluffy white frosting

• Ask almost any man what his favorite cake is and hell reply. ‘'Devil's Food.” And this luscious chocolate cake is an even greater favorite with the youngsters. But as every woman knows, many of the recipes for this delicious dessert are frequently disappointing. That’s why you’ll welcome this recipe for Devil's Food. Its rich chocolate layers are light, tender and fine-grained, with a simply marvelous flavor. They cut well, too. This recipe has been thoroughly tested and you can make it with confidence every time. Plan to serve this delicious Devil's Food Cake often. It’s surprisingly inexpensive and easy to make if you use a smooth, creamy vegetable shortening like Spry. The blend of chocolate and vanilla flavors comes through richly in the finished cake. Try this tempting dessert soon—it's a treat that is always welcomed by the entire family

The Brightest ’’STAR” in any Kitchen is the New

■Ullfifl Mllloil tl'll ox BISPLAY in our window

Be Sure to attend the Free Cooking school, “Star in My Kitchen,” Adams Theatre, April 4, 5 and 6. By all means, see the SELLERS in our window and visit our Kitchen department in our store.

WICK’Q ■V HW W Decatur’s Oldest Furniture Store N. Second St. Phone 61

Devil’s Food Cake M cup Spry (new triple-creamed sbtirumng) H teaspoon salt 1 teaspoon vanilla 1 teasjxxm &xia cups sugar 1 egg and 2 egg yr>Tkj (or 2 whole eggs). well beaten 3 ounces chocolate, melted cups sifted Hour (cake flour preferred) 1 cup milk Combine Spry, salt, vanilla, and soda. Add sugar gradually and cream until light and fluffy. Takes no time with triplecreamed Spry' Combine egg and egg yolks and beat until thick and light in color. Add gradually to creamed mixture and beat well. Add melted chocolate and blend well. Add small amounts of flour, alternately with miik, beating after each addition until smooth. Pour batter into two deep 9-inch layer pans greased with Spry. Eake in moderately hot oven I

Your Kitchen is not modern and complete unless you have installed the convenient and beautiful SELLERS CABINETS. The smart, new models, in either the single cabinet or the complete ensemble of Cabinets, utility closets and Breakfast Set gives you the ideal “set-up” for Kitchen Convenience. We carry a complete stock of Sellers and invite your inspection. MODERATELY PRICED

DECATUR DAILY DEMOCRAT FRIDAY, APRIL 1,1938.

(375’ F.) 25 to 30 minutes. Notice what a tender, fine-grained Devil’s Food Spry makes! Spread Seven Minute Frosting between layers and on top and sides of cake. Seven Minute Frosting 2 egg whites, unbeaten cups sugar 5 tablespcxms cold water 1 teaspoon light corn sirup 1 teaspoon vanilla Put egg whites, sugar, water, and corn sirup in upper part of double boiler. Beat, with rotary egg beater until thoroughly blended and white in color. Place over rapidly boiling water: beat constantly with rotary egg beater. Cook 7 minutes, or until frosting will stand in peaks. Remove from Are. add vanilla, and beat until cool and thick enough to spread. Makes enough frosting to cover top and sides of two 9-inch layers.

Sellers Cabinet Can be had in various sizes and color combinations in the regular Cabinet and side cabinets to match.

MEAT COOKERY 1$ DIFFERENT “New Rules For Old*' Given Ry Illinois University Expert New meat cookery rules for old! That is what housewives are slow-, ly adapting, partly because frozen meats from cold storage lockers are becoming more popular and partly because experiment shows that old cooking rules haven't been doing Justice to favored cuts of meat. In reporting this change in the | handling of household meats. Miss Glenna Henderson, extension specialist in foods. College of Agrlcul ture, University of Illinois, points out that the thawing of frozen meat is a first major concern for looks, while the temperature at

"Star in my Kitchen” April 4, 5, 6 I "o H 0 H To the Women || c of the Community J —w hose original leadership in the purchase of Qj I (j Sparkling Crystal White 5 1 1 SUGAR —furnished the empctus to re-establish a basic crop in this area, we offer fl you our deep-felt appreciation. I We like to feel our business is a community institution in which all fl should co-operate for the mutual benefit of each of us. Your purchase of fl SPARKLING CRYSTAL WHITE SUGAR has been the last step in the fl growing, processing and marketing of sugar, which has given many hours fl of work to local labor and hundreds of thousands of dollars annually to the fl farmers of 10 counties. fl We are now engaged in the first step necessary in the production fl of the 1938 sugar — the signing of beet acreage. In our opinion, condi- fl tions have never been as favorable for the growing of sugar beets as this fl year—for, through benefit payments, the government is both insuring fl this non-surplus crop and guaranteeing a comparatively high parity price fl in the face of the steady decrease in value of other farm cash crops. fl H Your moral support is earnestly solicited in the present acreage fl campaign, that we fulfill our goal—the growing of a million dollar sugar fl beet crop in this area in 1938. . *■ I ACRES 4. COOPERATION =®= S I , JVj TO ALL fl CENTRAL SUGAR CO. Decatur Indiana 1 * * fliii

1 which the meat is prepared is the ' second Important factor. Roasts of all kinds are creating i attention at the present time, largely because they are often kept in cold storage, and also because they indicate readily the Improvement in cooking methods. “Don't thaw in cold water," is the slogan set up for women with roasts or other cold storage meat to prepare for dinner. The reason, states Miss Henderson, is that cold water draws out flavor and food value. Better by far is the Idea of permitting the wrapped meat to thaw slowly either in the refrigerator or on a rack in the kitchen or pantry. Most cuts of meat will thaw out in 12 hours at room temperature. When a roast must be prepared in a hurry, the most simple solution is to start the meat cooking while still in a frozen state The time allowed for cooking will be longer but the flavor and food value will be retained. Tests made by research work-

ers in home economics at the University showed that roasts not thawed prior to cooking required about 13 minutes longer roasting a pound than did the unfrozen roasts. From the cooking standpoint the most vital changes have been In lowering of the temperature for roasting, and in the use of the meat thermometer to test whether the -meat is rare, medium or well-done inside. A constant temperature of from 300 to 350 degrees Fahrenheit now proves the most desirable, state Miss Henderson. Excessive shinkage caused by high temperature and the searing process is avoided and the meat retains its Juiciness and flavor. At this temperature it will take about 20 to 25 minutes a pound to roast beef rare, 25 to 30 minutes a pound for a medium roast and 30 to 35 minutes a pound for a well-done roast. Pork, roasted at 300 to 350 degrees, will require about 30 to 35 minutes a pound, with the exception of ham

which will require 40 minutes Veal and lamb roasts require 30 to 35 minutes at the 300 degree mark. Placing the roast in the oven with the fat side up eliminates the old task of basting and produces a much better product, suggests Miss Henderson. The meat thermometer. recorded to show when a roast is rare or well-done, is simply thrust into the Interior of the roast and left throughout the cooking process. If the roast is frozen, a hole may be made in the meat with an ice pick. Pot roasts prepared in hot Dutch ovens are seared until brown and then cooked slowly with a small amount of water until the desired doneness is reached. A time table for indicating the methods and temperatures at which to prepare other cuts of meat is available from the home economics extension service. College of Agriculture, University of Illinois.

6ARDNER NEED ONLYFEWTOO F Only ß E!;uip“*« In Gw*; A spading fork, a rak( hoe are about the only backyard gardener need, J I- Weaver, of the 4 ep, r ’ horticulture. College 0( . ’ ture. Umverslty of 11li noll . " XTTth these tools It |, J to work the entire are.o ( s den. leaving no waste , Mw J sides and ends. !f the gir J is fenced, some crop, such J peas, pole beans, tomatow d cumbers may be 1 close to the fence and be mJ ed by the fence itself J plained.