B—Lancaster Farming, Friday, Nov. 23, 1956 For t' Farm Wife and Family Is loaf caks a favorite at your house 1 ’ If it is, you’ve probably discoveied all the little tricks that go with making it But if you’re not satisfied with your results, perhaps these tips will be helpful Since cakes baked in loaf pans take longer to bake than cakes baked in layer pans, it’s import ant to use only recipes developed especially for loat pans Loaf cake batters are stifter than lay er cake batters They need moie flour to form the cake structure and to hold the cake up during the longer baking period As for pans, loaf cakes may be baked in metal or glass loaf pans The pan should be the right size for the recipe And when using a metal loaf pan, be sure it’s shiny and bright inside and-out to insure even browning If you use a glass loaf pan, reduce the oven temperature by 25 degrees so the cake doesn’t get too brown. T I If you’ve been distuibed about the cracjk down the center of the cake, don’t worry. The crack that develops during bak ing is characteiistic of a good loat cake. * Sometimes you may want a smooth uncracked suiface To prevent or reduce the size of the crack, cover the loai pan with a second pan the same size turned unside down for the first 20 minutes of baking. Take off the covering pan for the rest of the baking time . . . and when baking is completed, put the pan or a wire cake rack and let stand until cake is cold Loaf cakes mellow upon standing. That’s why you should make a loaf cake 24 hours before you plan to use it. Getthis^enuine J^ojoS^ er All Electric Train With your NEW Automatic i Washer or Dryer \ VALUE “AMERICAN FLYER” TRAIN VALUE * TOTAL VALUE 284.30 414.30 YOU PAY ONLY 209.95 339.95 YOU SAVE $ 74.35 $ 74.35 Lower priced washers & dryers available with same offer LESTER A. SINGER Honks, Pa. Ph, Strasburg OV7-3226 o + r t Loaf cakes generally are rich cakes and usually served with out icing. But if you want a frost ing, use an uncooked icing. Loaf cakes are excellent when sliced and' served as the base under sweetened fruits, ice cream, or with sweet sauces, such as choc olate, lemon, orange, butter scotch, and caramel. Mrs Laura Huyett, Edgewood, HI Narvon sends in some nice recipes that you might like to try A few weeks ago we printed a request for “Crackers” and she includes a recipe for them in her letter. CRACKERS Mis.'•Laura Huyett, R 1 Narvon Seven cups flour One cup butter One and three-fourths cups milk One teaspoon soda Two teaspoons cieam of tar tar Knead butter into flour same as for pie dough Then all the milk. Roll out to whatever thickness you want, cut out and bake. This is an old recipe, there fore there is no oven tempera •ilSiq umipaut £ix ‘usaiS am; • * » Hera is a good recipe foi this time of the year NUT-POPCORN BALLS Mrs. Laura Huyett, R 1 Narvop Three-foui th cup molasses One-half cup brown sugar One and one-half tablespoons vinegar Two tablespoons butter Five cups popcorn, slightly salted One cup chopped nuts Combine molasses, sugar, and vinegar Cook to hard ball stage (when tested in cold water). ~ I****. - 9 DRYER $209.95 WASHER $339.95 74.35 Add butter and pour over pop corn, spread out in shallow pans with nuts on top. Butter your fingers and shape into balls. You may insert small wooden' sticks into balls, or cut into squares in pans if desired that way. It is ready to eat immediately. CRACKER PUDDING Mrs. Laura Huyett, R 1 Narvon One cup grated crackers Two eggs One-half cup cocoanut (fresh preferred) One-half cup sugar One quart sweet milk One-eighth teaspoon nutmeg (if desired) Bake in moderate oven. We have not had too many reci pes for breads and biscuits so we are sure you might want to try these “Graham Biscuits”. Mrs. Laura Huyett, R 1 Narvon Three cups graham flour Two Teaspoons baking powder mixed with flour Two-third cup butter Two eggs One teaspoon salt Warm butter, beat eggs and mix altogether. Roll lightly cut into cakes one-fourth to one half inch thick. Then bake about 20 minutes in moderate oven. Here’s another use for that pressure cooker. Place some of those nuts that are hard to crack on rack with a cup of water in the cooker and cook for five minutes at 15 pounds pressure. Remove and tap slightly with a hammer the nut meats will come out in one piece. (Lard or oil xs better than but ter for greasing pans as the salt in the butter causes the batter to stick to the pan To prevent filling from soak ing in, sprinkle a small amount of powdered sugar over the caka layer before covering with fill ing It will soon be time to think about baking the traditional Christmas cookies Hermit cook ies are good not only at Christ mastime but any time of the year Mrs E L Rice sends us a recipe for Heimits along with some other recipes. Mrs. E. L. Rice, R 1 Kinzer Two cups brown siigar One-half cup thick milk One-half cup Crisco Two eggs One cup walnuts * One cup raisins One teaspoon cinnamon One teaspoon soda (scant) Two and one-half cups flour * "2. Mrs Rice also includes a “de licious Crumb Pie receipt’’- CRUMB PIE Mrs. E. L. Rice, R 1 Kinzer Three cups sugar Four cups flour One cup Crisco Four teaspoons baking powder Four teaspoons baking powder Pinch salt ' One cup sweet milk” Four eggs beaten separate Take out one cup crumb to sprinkle over the top before put ting in the eggs and milk Try them; they leally are good Makes two large pies or three small ones. 74.35 AMERICAN CREAM Mrs. E. L* Rice, JRI Kinzer One quart sweet milk (Bring to boiling) Four egt yolks beaten Seven tablespoons sugar with eight tablespoons boiling water keep on stove about eight min utes but do not let it boil. Take off and add one pack "of gela tine dissolved in cold water. One GRAHAM BISCUITS it x HERMITS t * Capon Club Winners WINNERS OF THE Lancaster Kiwanis Club 4-H Capon Club roundup Tuesday were Charles Warfel, 111, R 1 Cones toga, with a project score of 99.7, and Floyd H. Moore, Jr, 780 Eden Road, Lancaster, whose two dressed capons placed first. (Lancaster Farming Staff Photo). teaspoon vanilla, beat the egg whites stiff, add six tablespoons of 4X sugar, add to the mixture and cool. RED DEVIL’S FOOD CAKE Mrs. E. L. Rice, R 1 Kinzer One-half cup Ideal cocoa Qjne and one-half teaspoons soda One-half cup hot water Mix and let stand, put m last One and three-fourths cups su gar Two-thhd cup Cnsco Three-fourth cup sour milk Two eggs unbeaten Two and one-half cups sifted flour i One teaspoon vanilla One-half teaspoon salt And last add the cocoa and hot water This cake is delicious. Mrs. Rice also sends us two other pie recipes one for Quakertown pie and one for a two-crusted lemon pic. PIE Mrs. E. L. Rice, Rl Kinzer One-half cup brown sugar Two cups flour One level teaspoon baking soda These are the crumbs. Juice: One-half cup sugar One cup molasses One egg One and one-half cups hot wa- Ter One tablespoon flour Mix well LEMON PIE Mrs. E. L. Rice, Rl Kinzer Juice and rind of one lemon One pint hot water One tablespoon cornstarch^
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