Indianapolis Times, Indianapolis, Marion County, 3 June 1951 — Page 37
bride in your home? Are you wondering how to cut expenses a little? Then here’s a beautiful answer » —make the bride's cake yourself. How? It's simpler than you think. Here are short-cuts to a wedding cake that will do you .and the bride proud. Start with plain cake layers bought at your favorite baked goods counter. (If you prefer to do the complete job yourself, then simplify it by using an instant white Sake | Tix for ‘the layers.) Let coconut take over the major portion of the decorating. Driits of snowy lacy coconut on the top and bottom layers set off effectively the in-between layer. Here you can concentrate with frosting festoons and flowers. Instead of the usual bride and groom, top your wedding cake with a doublering decoration for an original and charming touch. : ® » =» WEDDING CAKE FROSTING One cup uncolored fortified margarine, eight cups sifted confectioner’s sugar, threefourths cup milk (about), four teaspoons vanilla, one half teaspoon salt, two packages (three cups) shredded coconut, Cream margarine; add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with milk, until of right consistency to spread. Beat after each addition until smooth. Add vanilla and salt and blend. Frost cake and decorate with coco nut. To Frost the Cake: Prepare Wedding:Cake Frosting as"directed above. Use two oblong or square layers of
HERE COMES THE BRIDE—Even elaborate wedding cakes are simple to make at home. Use wed- | ding rings for a novel top decoration.
baker's cake. However, trim off some of the second layer to make it a little smaller than the bottom layer. To make top layer, frost together the strips cut off the second layer. Place first cake layer on flat oblong serving plate or tray. Spread top generously with frosting, sides thinly. Top with second layer, centering evenly; frost top generously, -sides thinly. Top with third layer, centering evenly. Frost top gener-. pusly, sides thinly. Spread frosting generously on sides of cake, Sprinkle coconut on top and bottom tiers, leaving center tier uncovered. Use remaining frosting with cake
Education bf Americans |
To Good Food
Urged by Chef |
By GAY 29 NEW YORK, May 26 (UP)—A well-known chef pes product of sugar’ processing but/lasses is a cue to quality.
lieves Americans need a reintroduction to good food. Chef Paul Franzetti, who holds many medals and blue ribbons for his culinary know-how, recalled that at the turn] _ of the century American tastes were as gourmet-like as ® © oo ® © o ® ® ©
those of any European.
“But something’s happen- menu.
ed,” said Mr. Franzetti. “Now when we're hungry we're satisfied with a ham sandwich.” Mr, Franzetti, head chef for the
Hotel Gotham, believes part of the blame for the slump in food ap-
Franzetti said, the man would just have a ne , sandwich instead.”
settle for something else on the
“The waiter returned,”
“and informed
Chicken "Delicacy" Offered ©
Mr. Franzetti sald fine cooking |
preciation lies with restaurant a does not necessarily mean drudg-|@
hotel cooks and waiters. Cooks Also Blamed “They no longer educate the public,” he said, “because they don't know food themiselves.” Mr. Franzetti, who is of Swiss and French ancestry, explained that “the good chefs are Euro-pean-trained, because there was a time when the cooking profession there was an honored one, and Young men were educated for it.” “But,” he sald, “that’s all changed, and now, just like in America, a young man wants to be an engineer or a doctor. Nobody takes pride anymore in being nt a good chef or a good headwaiter.”
Baked Alaska Or Sandwich
As #result, Mr. Franzetti said, the public's knowledge of good food has decreased. He told of a customer who came into a night club where he was head chef and ordered a baked Alaska. “It was near midnight,” said Mr. Franzett!, “and a baked Alaska takes some time. I asked the
ery in the kitchen. He considers! this treatment of chicken a “deli-! cacy,” but still easy to prepare: ‘Remove breast meat from a three-and-a-half pound capon (or| have the butcher do it). Dip pieces’ In flour and fry to a golden brown. This takes about 20 minutes. Prepare one-half pound fine noodles by boiling in water eight to 10 minutes. Chop fine one-half pound mush-' rooms and saute lightly in butter, | To one cup of smooth, cool ¢ream | sauce add three beaten egg yolks, and then the mushrooms.
nobdles, sprinkle with a little grated Par-| mesan cheese and a whisk of pap-| rika. Place in broilér under me-| dium heat for a final delicate browning.
Silver Wedding Mr. and Mrs. Hause, 202 W, Thompson Road, | will hold open house from 3 to 5! p. m. next Sunday in celebration | {of their silver wedding anniver-| sary. There are no Invitations.
cover with the sauce,
miter i. see if the customer would
warranty of full satisfaction er
Now, place chicken on bed of | 9
Hérschel H. ®
decorator
tube
and garlands.
rings
To Make Double Wedding Rings: Cut two small rings of cardboard. Cover with frosting. Then carefully place silver dragees around top half of one ring to resemble diamonds in the bride's ring. Place ripgs on
top of cake.
appearance if
Note: Butter may be substituted for the uncolored margarine in the frosting recipe, but this will give ax creamcolored frosting. An all-white will be obtained uncolored margarine is
used:
How to Select Tasty Molasses
Mind your molasses when you, unsulphured molasses is
{are buying this nourishing sweet-{88 a product in itself from pure {sun-ripened sugar cane.
»
salted | ® : ®
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ener.
to garnish middle tier with roses, leaves
these
Monday's Menu's BREAKFAST: Sliced bag
nanas, ready-to-eat cereal, coffee cake, coffee, milk.
LUNCHEON: Orange sections, avocado and cottage
cheese salad, hot baking powder biscuits, butter or fortified margarine, gingerbread; tea, milk. DINNER: Tomato juice pan-fried fresh fish, lemon wedges, parsley new potatoes, fresh peas with lettuce and white onions, hard rolls, butter or fortified margarine, watercress and cucumber galad, strawberry pie, coffee, ‘milk.
The more delicate,
| i4 East Washington, . e aN oo ® oo . ® ® ©
THE INDIANAPOLIS TIMES
# : fo Prepare Wedding Cakes at Home ~
made
golden Some molasses is merely a by- prown color of unsulphured mo-
a ®
eg SUNDAY, JUNE 3, 1951
[This Recipe Will Score
Here 1s a recipe which will score ‘la hit with all the family. It is
needed. DATE-NUT ROLLS
3 ¢, granulated sugar 15 c¢. white corn sirup 1 ¢. milk 2 tbsps. butter 1 e. dates, ground I 1c. walnuts, ground 1 tsp. vanilla extract
Cook sugar, corn sirup, milk and butter to 230 degree F., stirring only until the sugar is dissolved. Remove from heat and cool. without stirring to 110 degree F. (lukewarm). Add dates, nuts and vanilla and beat until mixture holds its shape.
When firm enough to handle, turn out on a pastry board dusted with powdered sugar. Knead until firm. Shape into three or four rolls one-and-one-half inches in diameter. Wrap in wax paper or foil and chill in refrigerator overnight. Cut into one-half-inch slices. 8. Makes about 48 slices.
FF 5508033380383
or blue with ivory.
Matching Porch Chairs, gentle action steel
in the refrigerator and sliced as!
Family Affair Becomat Budding Business | By United Press “balancer” at cocktail parties. Strain, season to taste and serve.
|
date-nut rolls that can be stored/Englewood, N. J.
i
resentative for the Switzerland Cheese Association, the mar-| flour and stir five minutes. Then!is the hosiery shower.
NEW YORK, June 2— Cheese cookery is a family
butter,«+three tablespoons flour; one-half onion, sliced, two and|of dry sherry added before serv-
You will need two tablespoons with grated cheese.
Mrs. Dolder said one-half glass
affair for the A. Dolders of lone-haif cups of water or meat|/ing gives the soup an extra zest.
Mr. Dolder is the U. S. rep-
stock, ‘two bouillon cubes, pepper {and salt, and three tablespoons) [Swiss cheese, grated.
‘Hosiery Shower Melt butter in saucepan, add!
A new idea in bridal showers
Variety
keting agency for Switzerland-| ladd onions and cook until golden! in hosiery design today permits
!
made cheese.
His wife, a native [brown,
Add water and bouillon| an entire bridal shower built
{of Lucerne, does the recipe test-| [cubes and simmer for 30 minutes.! around the new stocking fashions.
| |
(haired woman who still speaks
t '““Mehlsuppe,’
‘Garden Umbrellas in an “array of colors both plain and floral.
$29.95 fo
Pillow Arm Metal Glider, with one long, comfortable‘innerspring seat cushion, waterrepellent plastic-coated fabric that is easily cleaned. Steel frame, white baked enamel finish. Covers in red, green, yellow
ling and development. Mrs. Dolder, a lively, brows
with a trace of an accent, said she always loved cooking and was taught by her mother and her husband, both experts, “But,” she said with a laugh, “I was sort of forced into recipe
testing.” Her husband needed someone with a knowlédge of Swiss cook-
ery to give demonstrations at the association's booth during the world’s fair here in 1939-40. She! was elected and has been tester ever since.
Different Soup Mrs. Dolder said one of the, {favorite soups of her homeland is| often served as al
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