Kankakee Valley Post, Volume 12, Number 11, DeMotte, Jasper County, 22 January 1942 — Household News [ARTICLE+ILLUSTRATION]

Household News

by Lynn chambers

(See Recipes Below)

Snacks, II "What shall I serve to guests who drop in for an evening of bridge

or for b chat?” This is a question I’ve heard many hostesses ask, especially often during colder weather when visiting time real-

ly comes into favor again. The answer is simple, for a delectable cake with steaming coffee or hot drink turns the trick. Your guests will have finished their supper only a short time before, and since snacks do not come late in the evening, it is best to serve something not top heavy. Light cakes, preferably those with 'a touch of piquancy and' tartness, fill the bill perfectly. These cakes may be baked in one of your not-so-busy moments to have on hand for just such an occasion. Hot drinks are favorites in the chilling weather. If you like coffee, be sure to have quantities of the steaming beverage on hand. If you’re on the lookout for new ideas, there are the hot fruit juice combinations which hit the spot. Either type of drink goes well with these dessert-like cakes. Here’s the first cake on our list. It’s like spun gold in color with just the right tartness. You’ll find that the navel oranges which peel and separate easily into sections will be perfect for decorating the cake as pictured above: ♦Orange Sponge Cake. 5 egg yolks 114 cups sugar Vfe cup orange juice l /z cup water 2 cups sifted flour 2 teaspoons baking powder !4 teaspoon salt 1 tablespoorr grated orange peel 5 egg whites Beat egg yolks, sugar and orange juice until light. Add water and beat 2 minutes. Add flour sifted with baking powder and salt. Beat 1 minute or until thoroughly blended into egg mixture, fold in grated orange peel and egg whites beaten stiff but not dry. Bake in 9-inch ungreased tube pan in a moderate (350-degree) oven 70 minutes. Invert pan until cake is cold. Remove. Cut in three cross-wise layers. Gold Topping. V\ cup cold water I tablespoon gelatin 4 egg yolks % cup sugar 1 cup orange juice 1 teaspoon grated orange peel 4 egg whites y 4 cup sugar Orange sections . Soften gelatin in water. Cook egg yolks, sugar and orange juice in top of double boiler until thick. Add gelatin and stir until dissolved. Add grated peel and cool mixture. Beat egg whites stiff, adding Va cup sugar and fold into cooked orange mixture. Spread between layers and on

top of cake. Chill in refrigerator. Decorate with fresh orange sections just before serving. Gleaned from an excellent chef, this Lemon Cake-Pie is a good corn-

fiination of a cream pie and cake. Because of the delicate lemon flavor it will prov£ interesting to serve for those evenings when

friends just drop in for a bit. Made just according to directions, it’s guaranteed to bring plenty of encores! ■"Lemon Cake-Pie. 1 cup sugar X tablespoon butter 2 tablespoons flour 2 eggs 1 cup milk 1 lemon Blend the sugar and butter, add beaten egg yolks, milk, flour and the juice and rind of the lemon. Fold in the stiffly beaten egg whites and pour into an unbaked pie-crust. Bake in a slow (325-degree) oven 35 to 40 minutes. The top will be like a sponge cake and underneath there’s a soft, firm custard. Pumpkin pie will never wear out its welcome if you serve it this way. It has extra zest because of the addition of orange juice: ““Pumpkin Pie. 3 eggs, slightly beaten 1 cup sugar 1 teaspoon salt x k teaspoon cinnamon Vz teaspoon nutmeg Va teaspoon ginger Va teaspoon cloves 2 cups cooked canned pumpkin 1 cup cream, rich milk or undiluted evaporated milk 1 cup orange juice Mix sugar, spices,'salt. Add slightly beaten eggs, pumpkin, cream or milk, and orange juice. Pour into an unbaked 10-inch pie shell. Bake at (450 degree) for 10 minutes, and then in a moderate (350-degree) oven for about 50 minutes or until knife comes out clean when inserted in filling. Serve with whipped cream garnished with grated orange peel. Gingerbread is a favorite for after-dinner bridge type of entertain-

ing. Gingerbread made with boiling water gives the cake a special kind of feathery texture which is certain to charm. Most of the time you like to serve gingerbread with

whipped cream, but you can vary this if you add crushed peppermints to the cream before serving. •Old-Fashioned Gingerbread. Vi cup boiling water Vz cup shortening J 2 cup brown sugar Vi cup molasses 1 beaten egg 1 y% cups flour V ; 4 teaspoon salt V 4 teaspoon bdking powder V 4 teaspoon soda % teaspoon ginger V 4 teaspoon allspice Vz teaspoon cinnamon Pour water over the shortening and add sugar, molasses and egg. Add sifted dry ingredients and beat until smooth. Bake in a waxedpaper lined square pan in a moderate (350-degree) oven for 35 minutes Cool before turning out from pan For variation, 1 package of semi-sweet chocolate pieces may be added with the dry ingredients if a chocolate-flecked cake is desired. (Released by Western Newspaper Union.>

Luscious to Look At and Eat, Too . . . Orange Sponge Cake