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By JOAN KINGSBURY
Staft Correspondent
To anyone who likes to bake,
baking the perfect looking; moist,
delicious cake from scratch is the
ultimate baking perfection. Baking
a good cake from scratch can be
quite a project, but with just these
few easy tips from the ‘Better
Homes and Gardens New Cook-
book,” you too can make a cake as
attractive as those in the bakery.
Cakes are grouped in three
classes: with shortening, without
shortening such as angel and sponge
cakes and combination angel and
shortening cakes like chiffon. When
a recipe calls for shortening, don’t
use butter, margarine, lard or oils.
Margarine may be substituted for
butter; all should be at room tem-
perature when they are used.
Use fresh eggs. Eggs will sepa-
rate more easily when cold, but the
whites will whip up better at room
temperature.
Oven accuracy is very important.
Be sure to have your oven checked
occasionally for proper tempera-
tures. Preheat oven to the correct
temperature before mixing cake.
When baking the cake, place pans
near center of oven; do not allow
the pans to touch oven sides.
For easy removal from pans, cool
shortening cakes in pan about 10
minutes, loaf cakes, 15 minutes;
loosen edges. Place inverted rack
on cake; turn all over then lift off
pan. Put second rack over cake,
then turn the cake so the top is up.
If you follow the recipe carefully,
measuring accurately in correct
proportions, you should bake a:
moist, velvety cake. However, if
your recipe just doesn’t turn out
right, check the following informa-
Blue and
tion.’
If the cake has a coarse texture,
the oven was too slow or the batter
was not creamed enough. If your
cake is heavy with a compact tex-
ture, it was overbeaten or the oven
was too slow. A dry cake indicates
overbeaten egg whites or overbak-
ing. A thick, heavy crust comes
from baking the cake for too long a
period in an oven that has too high a
temperature. A hump or cracks on
the cake top means your oven was
too hot. Moist: sticky crust indicates
insufficient baking. If your cake
falls, the oven was too slow, the
cake was baked insufficiently, there
was too much batter in the pan or
the cake was moved during baking.
If the cake seems to have poor
volumn, the pan was too large or
the oven was too hot.
how to bake the perfect cake, try
the following delicious cake recipes:
Upside Down Chocolate Cake, an
unusual combination of apricot
halves, maraschino cherries and
chocolate cake; Three Layer Gold
Cake, delicious frosted with Three
Layer, Frosting; Coconut Cake, a
favorite recipe from the old South;
and Eggless Spice Cake, a delicious
cake made with - of all things -
cranberry sauce.
UPSIDE-DOWN CHOCOLATE
CAKE
2 T. butter
> ¢. brown sugar, packed
1 1-1b. can apricot halves, drained
8 to 10 maraschino cherries, halved
1/3 c. butter
% c. granulated sugar
V4 c. Hersey’s Cocoa
Dash cinnamon
2 eggs
13; c. sifted cake flour
1 t. baking soda
3% c. milk
AE
The perfect cake
Y% t. vanilla ’
Melt 2 tablespoons butter in a
heavy frying pan or 9-inch square
pan. Add brown sugar, then arrange
the apricot halves all over the
bottom of the pan on the brown
sugar, placing cherry halves
between. Set aside while preparing
the cake. For cake: cream the one
third cup butter, granulated sugar,
cocoa and cinnamon; add eggs,
beaten very little, and whip the
mixture vigorously. Then add flour
and baking soda, sifted together,
Yield: 2% c. icing or enough for a
three-layer 8 or 9 inch cake.
3 COCONUT CAKE :
1 pkg. (18% oz.) yellow cake mix
FILLING
1 pkg. (3% oz.) vanilla pudding mix
1%.c. milk
1% c. heavy cream
2 T. Confectioners sugar
% t. vanilla extract
13% oz. can flaked coconut
FROSTING
3 egg whites
1/3 c. 1t. corn syrup
% c. sugar
Dash salt
Dallas Post/Joan Kingsbury
Popeck, Betty June Mathers and
Georgiana Reynolds.
Cub Scout Pack 155, Trucksville,
celebrated its 35th year of Scouting
at its annual Blue and Gold Dinner
held recently in the educational
building of the Trucksville United
Methodist Church.
Table decorations were as fol-
lows: Head table, Our American
Rotary visitor |
Heritage, Den 2, Georgianna Rey-
nolds, den mother; Colonial Amer-
ica, Den 4, Jeannette Saneholtz, den
mother; Sharon Stogoski, assistant;
American Symbols, Den 5, Mar-
yanne Macri, den mother; Betty
Mathers, assistant; American Pres-
idents, tiger Cubs, Bobbi May, coor-
president, Dallas Rotary Club.
al |
Friends of the Sisters of Mercy
and members of College Misericor-
dia’s community gathered recently
for ceremonies dedicating the col-
lege’s library to the memory of
Sister Francesca McLaughlin, RSM.
She was the college’s librarian from
1938 to 1965.
Following a special liturgy in the
college chapel, Reverend John
Bendik, Misericordia’s chaplain,
read the dedication blessing.
3
REGISTER
FOR |
Olyphant 489-3529
FREE CLASSES
dinator; Pilgrims, Webelos, Dave
Morris, leader; Maurice May,
assistant. Jan Weaver is cubmaster
of Pack 155.
A turkey dinner was served to the
Cub Scouts and their families. The
Blue and Gold Dinner Committee
Tickets now
consisted of Kasey Swain, chair-
lady; Terry Hoover, Joanne Parish,
Carole Morris and Terry Matasky.
Mike Fino, Chad Urso and John
Gosart crossed the bridge from Cub
Scouting to Boy Scouting during the
awards portion of the program.
on sale for
Tickets are now on sale for the
Junior League of Wilkes-Barre’s
Decorators’ Show House. The Show
House will be open Sunday, April 29,
through Sunday, May 20.
Visitors to the Decorators’ Show
House will tour a traditional resi-
dence on Sutton Road in the Back
Mountain Area.
Interior decorators and landscape
architects from Northeast Pennsyl-
vania will demonstrae their talents.
Twenty two areas, including a pool,
been refurbished in a variety of
styles.
The Show House will be open
Monday through Saturday from 10
a.m. to 4 p.m., with evening hours
from 7 p.m. to 9 p.m. on Thursday.
On Sunday, the Show House will be
open from 1 to 4 p.m.
A gourmet lunch will be available
daily except Sunday from 11 a.m.
until 2 p.m. The Decorators’ Show
House will also feature a boutique,
offering an array of items for sale.
Advance tickets may be pur-
chased by mail, telephone or from
any Junior League member. Tickets
are available for a $5 donation, or $6
if not purchased in advance. Special
group rates are also available.
Mailed ticket orders should be
sent to the Junior League of Wilkes-
Barre, 1261 Wyoming Avenue, Forty
Fort, PA 18704. A stamped, self-
addressed envelope should be
included for return of the tickets.
To order by phone, call 717-288-
4962. Tickets will be honored on any
day the Show House is open.
All proceeds from the Decorators’
Show House will be returned to the
area through development of a Vol-
unteer Action Center. The center is
being established in cooperation
with the United Way and other
agencies who rely on volunteers.
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1g t. cream of tartar :
Prepare cake batter and bake as
label directs in 2 (9x!% inch) layer
cake pans; cool. Make filling: Make
pudding as label directs, using 1%
alternately with the milk. Add
vanilla and pour batter into the pan
over the fruit. Bake in a moderate
ove (350 degrees) 35 to 40 minutes.
Turn out immediately. Serve warm.
THREE LAYER GOLD CAKE
1% c. granulated sugar .
1c. 4X sugar
5 c. shortening
c. butter
5 egg yolks
3 c. sifted flour
3 t. baking powder
1 t. salt
1% c. milk
1t. vanilla
5 egg whites
Sift the granulated sugar and
confectioners sugar together into a
large bowl. Cream well with short-
ening and butter. Add the egg yolks
and beat well. Sift together the
flour, baking powder and salt and
add alternately with the milk and
vanilla to the creamed mixture.
Beat the egg whites until stiff and
fold into the batter. Pour into three
greased and floured 9-inch cake
pans, and bake in a 350 degree oven
for 35 to 45 minutes. Frost with
Three Layer Frosting (below).
THREE LAYER FROSTING
5 sq. Hershey’s baking chocolate
1% c. butter
2 t. vanilla
2 c. Confectioners sugar
Melt the baking chocolate in top
of double boiler over simmering
water. Cream the butter, egg yolks
and vanilla and slowly add baking
chocolate. Add sugar to make
proper consistency for spreading.
¢. milk.
Pour "into medium bowl; place
waxed paper «directly on ‘pudding
surface. Refrigerate until well
chilled, at least 2 hours.
In a small bowl combine heavy
cream, sugar and vanilla. With
portable electric mixer beat at
medium speed just until stiff. Fold
into pudding with 34 cup coconut.
Refrigerate.
Make Frosting: In top of double
boiler, combine egg whites, corn
syrup, sugar, salt and cream of
tartar. Cook over boiling water
(water should not touch double-
boiler top) beating with portable
mixer until soft peaks form when
beater is raised about 4 minutes.
Remove from boiling water. Beat
2 minutes until thick.
To assemble: With sharp knife,
split layers to make 4. Place layer,
cut side up on plate; spread with
one third of filling. Top with second
layer, cut side down; spread with
one third filling. Add third layer,
cut side up; spread with filling. Top
with last layer.
Frost cake, sprinke with rest of
coconut. Refrigerate. Serves 10.
EGGLESS SPICE CAKE.
2% c. flour :
1% c. sugar
2 t. baking soda
2 t. cinnamon
2 t. cloves
2 t. giner
Y t. salt
1% c. milk
6 T. melted oleo or one third c. oil
1 8-0z. can whole cranberry sauce
Combine dry ingredients. Add
oleo -or oil and milk alternately to
flour. Mix cranberry sauce just
until well blended. Bake in a 9” .
square pan, well greased, in a 350
degree oven for 60 minutes.
competes in
Miss Lisa Fay Rynkiewicz, 18,
daughter of Mr. and Mrs. Walter
Rynkiewicz, Evans Street, Pringle,
formerly of Shavertown, has been
selected as an entrant in the 1984
Miss Pennsylvania-U.S.A. Pageant
to be held at the Westmoreland
Mall, Greensburg, Pa., Feb. 29
through March 3. The State Pageant
will select Pennsylvania’s repre-
sentative to the Miss U.S.A. Pag-
eant, nationally televised on CBS-
TV during May.
Miss Rynkiewicz, who was
be. competing with. girls. from. all
over the Keystone State for the title
of Miss Pennsylvania U.S.A.
She is a graduate of Lake-Lehman
High School and is now attending
Empire Beauty School. After grad-
uation, Lisa plans to work as a
cosmotologist and would also like to
TENER ST., LUZERNE
Parties Every Tuesday & Friday
ALL NEW EARLY
BIRD SPECIAL
CASH PRIZES
LUZERNE VOLUNTEER
FIRE AUX.
Call 779-4780
Chairman, Nancy Jones
pageant
LISA FAY RYNKIEWICZ
attend the Fashion Institute of Phil
adelphia.
The recent arrival of the newest
member of your household is the
perfect time to arrange for a
WELCOME WAGON call.
I’m your WELCOME WAGON
representative and my basket is full
of free gifts for the family. Plus lots
of helpful information on the
special world of babies.
Call now and let’s celebrate your
baby. 675-0350
tame
Our Delicious
BREAD
Reg. $1.59
Now
$729
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