Part 8
QUERY NO. 4247.--"I wish very much to know the right temperature for Baking both layer and loaf, white, butter Cakes, also for chocolate Cake. Should the Baking begin with a cold or a warm oven? How long should each kind of cake bake?"
Temperature for Cake Baking
The usual time and temperature for baking layer cakes is 400 deg. Fah., for twenty minutes. Loaf cakes, made with butter, with or without chocolate, take a temperature of from 350 deg. to 375 deg, Fah. for from forty minutes to an hour. These temperatures are approximate, and are in accordance with the general rules for oven temperature, but this has to be adapted to the recipe. The more sugar used the lower should be the temperature, to avoid burning, and especially when molasses is used does the need to decrease temperature become imperative. The more butter used the higher should be the temperature, at least, until the cake is "set," to keep it from falling. Cakes with much butter need the greatest heat at first, and then a reduced temperature. So do all cakes of small size. Large cakes are better at a uniform temperature, not so high as the average. A different flavor is produced, especially in very rich cakes with a good many eggs, when put into a cool oven and baked with gradually increasing heat, from that developed by a high initial temperature and then a decreased heat. The quality of the flour and shortening also affect the temperature and time needed in baking. It is a good safe thing to follow the rules, and to temper them with judgment. When the cake is just firm in the center, and has shrunk from the sides of the pan, it is done, no matter what the temperature has been or how long it has baked. But you will always get your cake at this condition, more surely and safely, by following the rules, though you must be on the alert to use them with flexibility.
QUERY NO. 4248.--"Will you please give me a recipe for Canned Pimientoes?"
Canned Pimientoes
Cut round the stem of each, and with a small, sharp knife remove the seeds and the white partitions inside. Set on a baking sheet in a hot oven until the thin outside skin puffs and cracks, then remove it with a small, sharp knife. Or they may be scalded, then dipped into cold water and the skin be carefully removed. Sometimes the skin is left on. Now press each one flat, and arrange them in layers, alternately overlapping one another, in the jars, without liquid, and process for twenty-five to thirty-five minutes at 212 deg. Fah. During the processing a thick liquid should exude, covering the pimientoes.
QUERY NO. 4249.--"I should like a recipe for New York Ice Cream."
Classes of Ice Cream
There are three distinct classes of Ice Cream: The Philadelphia, which is supposed to be made of heavy cream; the French, which is made with eggs on a soft custard foundation; and the so-called American, which is made on the foundation of a thin white sauce. All three classes are made in New York, and in every other large city, but we have never heard that any special recipe for ice cream is peculiar to New York. The less expensive forms of cream, in that and every other city, are those based on a thin white sauce, sweetened, flavored, and frozen.
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[Illustration: Housewives the nation over will be enthusiastic over the appointment of Mrs. Belle DeGraf as Domestic Science Director of the California Prune and Apricot Growers. Mrs. DeGraf enjoys a countrywide reputation as a home-cooking expert and as an authority on food values.]
=_I never knew what prunes and apricots could do until--_=
I came to analyze the flavor-and-health values of these two fruit-foods. At first their use seemed rather limited but with each new dish others immediately suggested themselves.
The chief nutritive element in both prunes and apricots, of course, is fruit sugar. But you derive great value, too, from their mineral salts and organic acids. These improve the quality of the blood and counteract the acid-elements in meat, eggs, cereals and other high-protein foods.
Also, they are rich in tonic iron and other mineral and vitamine elements needed for body tone. Nor should I forget to mention that prunes especially provide a natural laxative made in Nature's own pharmacy.
But aside from these essential health values, I found that Sunsweet Prunes and Apricots offer wonderful possibilities--varying from the most delicate souffle to the more substantial cobbler, pie or pudding.
--_Belle DeGraf_
The new 1922 Sunsweet Recipe Packet--edited by Mrs. Belle DeGraf--will be nothing less than a revelation to you. The recipes are printed on _gummed slips_ [5x3"] for easy pasting in your cook book. And it's free! California Prune & Apricot Growers Inc., 1196 Market St., San Jose, Cal.
SUNSWEET CALIFORNIA'S NATURE-FLAVORED PRUNES & APRICOTS
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[Illustration]
Another Mystery Cake
Can You Name It?
The first Royal Mystery Cake Contest created a countrywide sensation. Here is another cake even more wonderful. Who can give it a name that will do justice to its unusual qualities?
This cake can be made just right only with Royal Baking Powder. Will you make it and name it?
$500 For The Best Names
For the name selected as best, we will pay $250. For the second, third, fourth, and fifth choice, we will pay $100, $75, $50, and $25 respectively. Anyone may enter the contest, but only one name from each person will be considered. All names must be received by December 15th. In case of ties, the full amount of the prize will be given to each tying contestant. Do not send your cake. Simply send the name you suggest With your own name and address, to the
ROYAL BAKING POWDER CO: 158 William Street, New York
HOW TO MAKE IT
Use level measurements for all materials
1/2 cup shortening 1-1/2 cups sugar Grated rind of 1/2 orange 1 egg and 1 yolk 2-1/3 cups flour 1/4 teaspoon salt 4 teaspoons Royal Baking Powder 1 cup milk 1-1/2 squares (1-1/2 ozs.) of unsweetened chocolate (melted)
Cream shortening, add sugar and grated orange rind. Add beaten egg yolks. Sift together flour, salt and Royal Baking Powder and add alternately with the milk; lastly fold in one beaten egg white. Divide batter into two parts. To one part add the chocolate. Put by tablespoonfuls, alternating dark and light batter, into three greased layer cake pans. Bake in moderate oven 20 min.
FILLING AND ICING
3 tablespoons melted butter 3 cups confectioner's sugar 3 squares (3 ozs.) unsweetened chocolate 2 tablespoons orange juice 1 egg white Grated rind of 1/2 orange and pulp of 1 orange
Put butter, sugar, orange juice and rind into bowl. Cut pulp from orange, removing skin and seeds, and add. Beat all together until smooth. Fold in beaten egg white. Spread this icing on layer used for top of cake. While icing is soft, sprinkle with unsweetened chocolate shaved in fine pieces with sharp knife (use 1/2 square). To remaining icing add 2-1/2 squares unsweetened chocolate which has been melted, Spread this thickly between layers and on sides of cake.
[Illustration]
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[Illustration]
"Holds Like Daddy's"
Not only that, but it is made with the _same care_ and of the same _quality_ as Daddy's.
[Illustration]
=The Baby Midget Velvet Grip Hose Supporter=
Has taken the place of all makeshifts ever known for holding up baby's tiny socks--equipped with that exclusive feature found only on Velvet Grip garters for "grown-ups"--namely the
=All-Rubber Oblong Button=
_Sold everywhere or sent postpaid_
=Lisle 12 cents= =Silk 18 cents=
=George Frost Company 568 Tremont St., Boston=
Makers of the famous
=Boston Garter for Men=
* * * * *
It was the custom of the congregation to repeat the Twenty-third Psalm in concert, and Mrs. Armstrong's habit was to keep about a dozen words ahead all the way through. A stranger was asking one day about Mrs. Armstrong. "Who," he inquired, "was the lady who was already by the still waters while the rest of us were lying down in green pastures?"
_Metropolitan._
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[Illustration: The Finest Relish with Beef as well as Poultry
Nature's own condiment--the tonic tang of health-giving cranberries gives zest to the appetite, and a piquant flavor to meats--hot or cold.
When cooked with pot-roast or cheaper cuts of meats cranberries make the meat tender and delicious. (See recipe folder for this and other recipes.)
=_8 lbs. cranberries and 2-1/2 lbs. of sugar make 10 tumblers of beautiful clear jelly. Try this recipe:--_=
Cranberry Jelly
Cook until soft the desired quantity of cranberries with 1-1/2 pints of water for each two quarts of berries. Strain the juice through a jelly bag.
Measure the juice and heat it to the boiling point. Add one cup of sugar for every two cups of juice; stir until the sugar is dissolved; boil briskly for five minutes; skim, and pour into glass tumblers, porcelain or crockery molds.
Always cook cranberries in porcelain-lined, enameled or aluminum utensils.
A recipe folder, containing many ways to use and preserve cranberries will be sent free on request.
=_For quality and economy specify "Eatmor" Cranberries_=
=American Cranberry Exchange, 90 West Broadway, New York City=]
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"Choisa" Orange Pekoe Ceylon Tea
[Illustration]
Pre-War Prices
1-lb. Cartons, 60 cents 1/2-lb. Cartons, 35 cents
Pre-War Quality
We invite comparison with any tea selling under $1.00 a pound
S. S. PIERCE CO. BOSTON BROOKLINE
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Baked Apples with Marshmallows
[Illustration]
6 apples 3/4 cup boiling water 1/2 box Campfire Marshmallows 1 tablespoon butter
Wipe apples, remove core, cut through skin half way down to make points and place in baking dish. Reserve six Campfire Marshmallows, cut remainder in pieces and put in center of apples. Put bits of butter on top.
Surround apples with water and bake in hot oven until soft, basting frequently. Be very careful that they do not lose their shape. Remove from oven, put a whole marshmallow in the top of each apple, and return to oven until slightly brown.
Surround with the syrup from the pan and serve hot or cold with cream.
_Recipes on each package_
The big 6 oz. package
Campfire Marshmallows
_Beautiful Recipe Book FREE_ Dept. A, THE CAMPFIRE CO., Milwaukee, Wis.
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[Illustration: Baker's Fresh Grated Coconut in pure coconut milk
_... and Cook says there's a secret behind the flavor_
Baker's Coconut has that tempting flavor of the ripe coconut fresh from the Tropics. YOU'LL note its goodness the very first time you try it. You'll realize, too, that coconut is real food, delicious and nourishing--as well as a garnish for other foods.
There IS a secret behind the wonderful flavor of Baker's. See if YOU can find it in the can.
_=In the can:=_--Baker's Fresh Grated Coconut--canned in it's own milk.
_=In the package:=_--Baker's Dry Shred Coconut--sugar-cured--for those who prefer the old-fashioned kind.
Have YOU a copy of the Baker Recipe Booklet? If not write for it NOW--it's free.
THE FRANKLIN BAKER COMPANY, PHILADELPHIA, PA.
Baker's Coconut First for Flavor]
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DELICIOUS AND SUSTAINING DIABETIC FOODS QUICKLY MADE WITH
Hepco Flour
RICH IN PROTEIN AND FAT
CONTAINS PRACTICALLY NO STARCH
_Twenty Cents Brings a General Sample_
Thompson's Malted Food Company 17 River Drive Waukesha, Wisconsin
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SERVICE TABLE WAGON
[Illustration:
Large Broad Wide Table Top--Removable Glass Service Tray--Double Drawer--Double Handles--Large Deep Undershelves--"Scientifically Silent"--Rubber Tired Swivel Wheels. A high grade piece of furniture surpassing anything yet attempted for GENERAL UTILITY, ease of action, and absolute noiselessness. Write now for descriptive pamphlet and dealer's name.
COMBINATION PRODUCTS CO. 5041 Cunard Bldg., Chicago, Ill.
It Serves Your Home & Saves Your Time]
* * * * *
Domestic Science Home-Study Courses
Food, health, housekeeping, clothing, children.
_For Homemakers and Mothers; professional courses for Teachers, Dietitians, Institution Managers, Demonstrators, Nurses, Tea Room Managers, Caterers, "Cooking for Profit," etc._
"THE PROFESSION OF HOME-MAKING," 100 page handbook, _free_. BULLETINS: "Free-hand Cooking," "Food Values," "Ten-Cent Meals," "Family Finance," "Art of Spending"--10c ea.
=American School of Home Economics= =(Chartered in 1915) 503 W. 69th St., Chicago, Ill.=
* * * * *
Dress Designing Lessons FREE
Women--Girls--15 or over, can easily learn Dress and Costume Designing during their spare moments IN TEN WEEKS
=Dress and Costume Designers Frequently Earn=
=$45 to $100 a Week=
=Many Start Parlors in Their Own Homes=
Every woman who now does plain sewing should take up Designing
Hundreds Learn Millinery by Mail
Cut and Mail to
Franklin Institute, Dept. R 640 Rochester, N.Y.
Send me AT ONCE free sample lessons in the subject here checked.
__=Dress Designing= __=Millinery=
Name ................................... Address ..................................
[Illustration]
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Mrs. Knox's Page
Household Discoveries with Gelatine
Housekeepers everywhere are constantly sending me new and unusual uses for gelatine. These hints are so interesting that I am giving as many as possible here, together with one of my own gelatine specialties. If you, too, have discovered some new use for Knox Gelatine, send it to me that I may publish it on this page.
A DELICIOUS THANKSGIVING DESSERT
1 envelope Knox Sparkling Gelatine 1/2 cup cold water White of 1 egg 1 teaspoonful vanilla 1 cup maple syrup 2 cups cream 1/4 pound nut meats, chopped 1/8 teaspoonful salt
Soften the gelatine in the cold water ten minutes and dissolve over hot water. Heat the maple syrup and pour on the beaten white of the egg, beating until very light. Beat in the gelatine and, when cool, fold in the cream, beating well, and add vanilla, salt and nut meats. Line mold with lady fingers or slices of stale sponge cake. Turn in the cream and chill.
_=For after-dinner candies, try Knox Gelatine mints=_
Fruit juices, from canned or "put-up" fruits, need not be served with the fruit but poured off, saved and made into Knox Gelatine desserts and salads. The juice from canned strawberries, loganberries, or blackberries makes a most delicious jelly when combined with Knox Gelatine, or with nuts, cheese and lettuce, a delightful fruit salad.
Canned apricot juice, jellied with spices and grated orange rind, makes an appetizing relish for meat or fish.
Canned pineapple juice, molded with sliced tomatoes or cucumbers, makes a most unusual jellied salad.
In these fruit juice desserts and salads, use one level tablespoonful Knox Gelatine for every two cups of juice, or two level teaspoonfuls to a cup of liquid. First soften gelatine in cold water and add fruit juice, heated sufficiently to dissolve gelatine. Pour into wet molds and chill.
Bread crumbs, rice and nuts, combined with Knox Gelatine, make a nutritious "Vegetarian Nut Loaf." This may be used in place of meat and is appropriate for a simple home luncheon or dinner. See detailed recipe, page 5, of the Knox booklet, "Food Economy."
=MANY GELATINE DISCOVERIES IN KNOX BOOKLETS=
There are many additional uses for gelatine in my recipe booklets, "Dainty Desserts" and "Food Economy," which contain recipes for salads, desserts, meat and fish molds, relishes, candies, and invalid dishes. They will be sent free for 4 cents in stamps and your grocer's name.
* * * * *
Any domestic science teacher can have sufficient gelatine for her class, if she will write me on school stationery, stating quantity and when needed.
* * * * *
="Wherever a recipe calls for Gelatine--think of KNOX"=
MRS CHARLES B. KNOX KNOX GELATINE =107 Knox Avenue= =Johnstown, N. Y.=
[Illustration]
[Illustration]
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Buy advertised Goods--Do not accept substitutes
* * * * *
[Illustration:
A Delicious and Sustaining Breakfast
All the wholesome, nutritious food elements of wheat and malt are combined in
MALT BREAKFAST FOOD
With cream or milk, it makes a healthful, substantial morning meal for the whole family. At grocers,--in the blue and yellow package with the little Dutch girl on it.
Try it--tomorrow
THE MALTED CEREALS CO. Burlington, Vermont]
* * * * *
[Illustration: DELISCO
The Most Delicious Substitute for Coffee Drinkers
_Endorsed by Physicians and Professor Allyn of Westfield_
Soothes the nerves, equals in taste and aroma the choicest grades of coffee, without the caffeine effects
-------------------------------- | Delisco contains 21% protein | --------------------------------
For Children, Adults and Invalids
At your Grocer's--50 cup pkg.--48c By Parcel Post Prepaid: 1 package 55c; 2 packages $1.00
Sawyer Crystal Blue Co. Sole Selling Agents 88 Broad Street, Boston, Mass.
-LOCAL AGENTS WANTED-]
* * * * *
Mother: "No, Bobbie, I can't allow you to play with that little Kim boy. He might have a bad influence over you."
Bobbie: "But, mother, can I play with him for the good influence I might have over him?"--_New York Globe._
* * * * *
[Illustration: HEBE
Some HEBE Suggestions
Tomato Puree
Chicken Pattie
Veal Fricassee
Salad Dressings
Doughnuts
Waffles
Pumpkin Pie
Puddings
Try this recipe for Gingerbread--delicious and economical
2 cups flour 1/4 teaspoon salt 1 teaspoon ginger 1/2 teaspoon soda 1/2 teaspoon mace 1 egg beaten 1/2 cup HEBE diluted with 2 tablespoons water 1 cup seedless raisins 1/4 cup brown sugar 1/4 cup butter 1/2 cup corn syrup 1/2 cup molasses
Sift flour, salt, soda and spices into bowl. Melt together HEBE, water, sugar, butter, syrup and molasses. Cool slightly and add to dry ingredients with egg and raisins. Turn into greased and floured cake tin and bake in moderate oven for an hour.
You'll love gingerbread made this way. It's a good wholesome food and an always welcome dessert. HEBE gives it that good rich flavor and the fine texture that makes it melt in your mouth--and HEBE adds nutriment too.
HEBE is pure skimmed milk evaporated to double strength enriched with cocoanut fat. In cooking it serves a threefold purpose--to moisten, to shorten and to enrich.
_Order HEBE today from your grocer and write to us for the free HEBE book of recipes. Address 4315 Consumers Building, Chicago_
THE HEBE COMPANY Chicago Seattle
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[Illustration: "WIN-A-SPIN" TOPS
Fortune may smile on the winner. White for fame, pink for gold and blue for happiness. The longest spinner is the winner. Box of 3 tops, _50c. postpaid_. (Ask for No. 4249.) Our catalog shows hundreds of novel, inexpensive gifts for young and old. Send for a copy today and make your Christmas shopping a pleasure. See the _Pohlson_ things in stores and gift shops. Look for the Pohlson seal of distinction.
POHLSON Gift Shop Pawtucket, R. I.]
* * * * *
[Illustration: Shurdone _CAKE and MUFFIN TESTER_
Convenient, Sanitary and Hygienic Year's Supply for a Dime. Send 10c. (Stamps or Coin) to
PERCY H. HOWARD 2 Central Square Cambridge, Mass.]
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_We wish the following back numbers of_ AMERICAN COOKERY
June 1915 May 1917 December 1919 June 1920 November 1920 March 1921
and will remit one dollar to any one sending us the above SET of SIX numbers
(_We desire only complete sets of 6 numbers_)
The Boston Cooking School Magazine Co. BOSTON, MASS.
* * * * *
SALAD SECRETS
100 recipes. Brief but complete. 15c by mail. 100 Meatless recipes 15c. 50 Sandwich recipes 15c. All three 30c.
B. R. BRIGGS, 250 Madison St., Brooklyn, N. Y.
* * * * *
"Ten-Cent Meals"
42 Meals with receipts and directions for preparing each. 48 pp. 10c.
Am. School of Home Economics, 503 W. 69th St., Chicago
The Silver Lining
It's Only Old Pot Liquor, After All
Respectfully dedicated to the eminent scientist, Dr. H. Barringer Cox
Southerners have been rather amused to read lately that the favorite dish of the children and the colored people, "Pot Liquor," that is the liquid in which turnip greens, beans, etc., with bacon, have been boiled, has now been pronounced a most valuable food by scientists. "Pot Liquor" is usually eaten with "corn pone," that is, plain corn bread.
I feel advanced and erudite, Because I recently did read Where skilful scientist did write A column full of learned "feed."
Oh, it was all about such things As "vitamines" and kindred terms; I read and read how some food brings Eviction to the naughty germs.
I read of how we all should eat The "essence" strong of turnip greens, And oh, he showed in language meet For science that he did "know beans."
My head did almost ache with weight Of all the learning I obtained; And when I read, through language great, I marvelled at the knowledge gained.
Black "Mammy" would have never known A germ. Alas! that she has died Before her nurslings' feast, "corn pone" In juice of greens was glorified.
Please, Mr, Scientist, so wise, Since you "pot liquor" do so raise To nth degree, nutrition size, Send us another screed to praise
In learned phrase, "pot liquor's" true And constant partner, good "'corn pone"; Oh, we "down South" do beg of you Leave not our childhood's friend alone;
But drop in scientific stew-- Of course in language hard to read-- A "corn pone hunk"--we promise you A noble, satisfying "feed."
Then honorable mention take Our "side meat," then such generous share, Such unction and such healing make As "inner consciousness" should bear.
In earlier days we only knew "Pot Liquor" and we did not bow To "vitamines," Alas! 'tis true, Bacon, a real aristocrat is now.
* * * * *
Here are some of--Mrs. Rorer's Standard Books of peculiar interest just at this time:
HOME CANDY MAKING
Has an appealing sound. The idea of making candy is enticing. And here are ways easily understood for making all sorts of delicious confections. The directions are plain and easily followed.
=Bound in cloth, 75 cents; by mail, 80 cents=
CAKES, ICINGS AND FILLINGS
This is another book that has an appeal. Every housewife has pride in her knowledge of cake making, or at least likes to have them for her home and her guests. Well, here are recipes in abundance.
=Bound in cloth, $1.00; by mail, $1.10=
KEY TO SIMPLE COOKERY
A new-plan cook book. Its simplicity will commend it to housewives, for it saves time, worry and expense. By the way, there is also the layout of a model kitchen, illustrated, that will save many steps in the daily work.
=Bound in cloth, $1.25; by mail, $1.40=
DAINTIES
Contains Appetizers, Canapes, Vegetable and Fruit Cocktails, Cakes, Candies, Creamed Fruits, Desserts, Frozen Puddings, etc.
=Bound in cloth, $1.00; by mail, $1.10=
PHILADELPHIA COOK BOOK
A famous cook book, full of all the brightest things in cookery. Hundreds of choice recipes, all good, all sure, that have stood the test by thousands of housewives. The beginner can pin her faith on these tried recipes, and the good cook can find lots to interest her.
=Bound in cloth, $1.50; by mail, $1.65=
MY BEST 250 RECIPES
Mrs. Rorer's own selection of the choicest things in every department of cookery, as for instance, 20 Best Soups, 20 Best Fish Recipes, 20 Best Ways for Meat, 20 Best Vegetable Recipes, and so on through the whole range of table food. =Bound in cloth, $1.00; by mail, $1.10=
For sale by Boston Cooking-School Magazine, Co., Department and Bookstores, or =ARNOLD & COMPANY, 420 Sansom St., Philadelphia=
Buy advertised Goods--Do not accept substitutes
* * * * *
[Illustration: No. 4244 Doris brings you ribbon For your lingerie.
You'll find her very helpful
For one as young as she.]
=DAINTY DORIS=