TOWN WEEKLY M
EO 11
NEW COOKBOOK IS AID TO BRIDE
OR OFFICE GIRL
by JUDITH WILSON
. FOR THE BRIDE who is a nov-
ice at meal planning and cook-
ing, or the business girl who
must hurry home at five o’clock
and prepare a meal for two or
more, a new book, “The Busi-
ness Girl Must Eat,” by Hazel
Young, will prove no end of
help.
Each simple but well-balanced
menu has. its own loose-leaf
| page with a working plan that
.. economical,
will save time and confusion.
The recipes are inexpensive and
not too difficult for the begin-
ner to prepare. Finally, there
are hints on how to save time by
planning for leftovers and pre-
paring items for tomorrow’s
meals while your hubby or room-
mate clears up the dishes after
the evening meal.
Most of the menus offered in
this book are not only extra
but allow you to
splurge on special dinners. If
you are a single working girl,
they will help you win your
: man—if you are married they
will help you keep him happy.
One of the menus that caught
. my eye was as follows: Fresh
i Pineapple cup, Broiled Tender-
: loin steak, French Fried Pota-
toes, Buttered Peas, Stuffed
Celery, and for dessert, Ice
Cream Puffs with Butterscotch
Sauce.
Here is the work plan for the
menu. The fresh pineapple,
cream puffs and butterscotch
sauce were prepared the eve-
ning before. You can, if you
wish, buy the cream puffs in-
stead of bothering to make
them yourself.
1. Buy vanilla ice cream at
the - corner drugstore or make
it yourself, using one of the ex-
cellent ice cream mixes on the
market. Follow the directions on
the can. Cut the potatoes in
strips and soak in cold water.
Parboil 2 or 3 minutes. Drain
and dry thoroughly.
2. Cook the peas, uncovered,
fn a small amount of boiling
salted water 15 minutes or un-
til tender. Preheat the broiler
and broil the steak as directed.
Heat the kettle or deep fat for
French fried potatoes.
3. Prepare the cheese mix-
ture and stuff the celery as di-
rected. Arrange pineapple cubes,
prepared the night before, in
sherbet glasses.
4. Set the table. Drain and
season the peas and keep hot.
Serve the first course as soon
as the steak and potatoes are
cooked. Slit the cream puff
shells, fill with ice cream, and
top with thick butterscotch
sauce,
BROILED STEAK
Preheat the broiling unit.
Grease the rack and arrange
1%-inch steak on rack. Place
the meat about 2 to 3 inches be-
low gas flame, leaving the door
open. Sear on one side; turn,
and sear the other side. Lower
the rack to about 6 inches from
the flame and cook 10 to 25
minutes longer. Sprinkle with
salt and dot with butter.
AGAZINE SECTION
Yo
CHOCOLATE ICE BOX CAKE
Easy to make is this delicious chocolate ice box cake. It makes an ideal dessert for
dinner and serves well for bridge luncheon. You'll find your family will clamor for it
even in the coldest weather, and your guests will praise your culinary ability, The recipe
for this delightful cake is in columns at right,
WINDMILL AND TIER CAKES
The windmill cake, shown above, is as toothsome as it
is appealing to the eye. The windmill effect is imparted
by the use of shredded cocoanut. The chocolate tier
cake, at left, makes a delightful dessert after a heavy
meal. The recipes for both cakes are inthe columns below.
LL ni
NOVEL CAKE RECIPES WIN ACCLAIM
AS AUTUMN DESSERTS
BAKING TIME is definitely
here again. Cool days call for
hearty meals, and hearty meals
are best followed by home bak-
ed desserts. So let's give the
family a treat and take the
time to do more baking.
And if you're looking for
something special to serve your
bridge club, try the ice box cake
below. It has everything that a
party dessert should have.
Following are some delightful
recipes for home-made cakes
that you and your family will
enjoy. (See pictures at left and
above.)
WINDMILL CAKE
Sift 3 cups flour once, meas-
ure, add 3 teaspoons baking
powder and % teaspoon salt,
and sift together three times.
Cream % cup butter thorough-
ly, add 1% cups sugar gradual-
ly, and cream together until
light and fluffy. Add flour alter-
nately with liquid (% cup water,
Y¥ cup milk), a small amount at
a time, beating after each ad-
dition until smootk. Add flavor-
ing; 1 teaspoon vanilla, % tea-
spoon almond extract, fold in 3
egg whites quickly and thorough-
ly. Bake in two greased 9-inch
layer pans in moderate oven (375
degrees F.) 20 minutes. Spread
chocolate frosting between lay-
ers and on top and sides of
cake, Double recipe to make
three 10-inch layers. Spread
coconut in thin layer in pan or
baking sheet. Place in hot oven
(400 degrees F.) or under broil-
er. Toast until delicately brown-
ed, stirring frequently to pre-
vent burning.
CHOCOLATE TIER CAKE
Sift 6 tablespoons cake flour,
add 2 teaspoon double-acting
baking powder, % teaspoon salt,
and sift together 8 times. Fold
in % cup sugar gradually into
4 beaten egg whites. Fold in 4
beaten egg yolks and 1 teaspoon
vanilla. Fold in flour gradually,
then beat in 2 squares unsweet=
ened chocolate, melted. Turn ine
to 15 by 10-inch pan which has
been greased, lined with paper -
and again greased. Bake in hot
oven (400 degrees) 13 minutes
or until done. When cold, cut in
half lengthwise, then crosswise.
Spread three of quarters evenly
with 3% cup cream, whipped, un-
sweetened, and flavored with
vanilla; put together as a four-
layer cake, matching edges and
placing plain layer on top.
Spread top and sides of cake
with the following frosting:
CHOCOLATE FROSTING
Ingredients: 4 squares un-
sweetened chocolate, 1 cup con-
fectioners’ sugar, 2 tablespoons
hot water, 2 eggs, 6 tablespoons
butter.
Melt chocolate in double
boiler, Remove from boiling
water, add sugar and water, and
blend. Add eggs, one at a time,
beating well after each-addition,
Add butter, one third at a time,
beating thoroughly after each
amount.
Following is a delicious ice
box cake that will appeal to
everybody:
ICE BOX CAKE
Melt 4 squares unsweetened
chocolate in top of double boiler.
Add % cup sugar, dash of salt,
3% cup hot water, stirring until
sugar is dissolved and mixture
blended. Remove from boiling
water; add 4 egg yolks, one at a
time, beating thoroughly after
each. Place over boiling water
and cook two minutes, or until
thickened, stirring constantly.
Add 1 teaspoon vanilla and fold
in 4 egg whites, stifly beaten.
Chill. Fold in 1 cup whipped
cream, Line bottom and sides of
mold with lady fingers. Turn
chocolate mixture into mold and
place lady fingers on top. Chill
12 to 24 hours in refrigerator,
ee